Thursday 28 February 2008 at 01:04 am
Ingredients for 8 people:
16 fine slices of york ham, 16 fine slices of sandwich cheese, 12 fine fillets of chicken breast, 25 grams of butter, 50 milliliters of olive oil.
Preparation:
In a pan with some olive oil proceeds to fry all the fillets of chicken breast and when they are made we reserve them in a source. We catch a mold for cake and we grease it for all their parts with the butter so that he doesn't stick anything and leave juicier. Next we put four very willing chicken fillets, above these eight slices of york ham and above these other eight slices of sandwich cheese to finish with other four fillets of chicken breast. We have left to put above the last chicken fillets another shift of eight slices of york ham and above these other eight slices of sánwich cheese to finish our chicken cake with other four fillets of chicken breast. Once it is clever our cake puts it in the microwaves to 550 watios during 6 minutes so that it is very made inside. Past this time lets that our cake rests more four minutes inside the microwaves, we take out it and we remove the mold, we allow to cool and we serve to our table accompanied by sauce mayonnaise.
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Thursday 28 February 2008 at 01:03 am
Ingredients for 6 people:
3 natural yogurts, 400 milliliters of milk, 4 mature bananas, 250 milliliters of coconut liquor, 100 grams of grated coconut, 15 milliliters of lemon juice, 6 big cubes of ice.
Preparation:
In the glass of our electric blender we put all the ingredients beginning with the bananas, the grated coconut, the two natural yogurts, the milk, the coconut liquor, the lemon juice and the cubes of ice. Next we beat it and we crush very well everything until we have a mixture homogeneous list to serve it to our table prepared in four glasses singular.
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Thursday 28 February 2008 at 01:02 am
Ingredients for 6 people:
300 grams of carrots, 1 big onion, 250 grams of meat of chopped veal, 500 grams of spaghetti, 60 milliliters of sauce bechamel, 3 grams of white pepper.
Preparation:
In a pan with water put the spaghettis and we cook them following the instructions of the container. Next in a kitchen bowl we chop the carrots and the onion until we have them lists to put them in a pan with olive oil. We let that everything is gilded and when the onion is tender we add the chopped meat of veal. We remove very well everything until we see that the meat takes color and subsequently we add the spaghettis. To finish we add the sauce bechamel and the white pepper, we remove and we give him some turns to serve it when it is to our table.
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Wednesday 27 February 2008 at 01:33 am
Ingredients for 8 people:
2 cooked eggs, 8 fillets of sole of 100 grams each one, 150 grams of flour, 3 fresh eggs, 400 grams of cooked shrimps, 25 grams of milled parsley, juice of a lemon, 4 cloves of garlic, 3 grams of pepper, salt to the pleasure.
Preparation:
We season the sole fillets tossing them the juice of a lemon and the salt that we estimate necessary. In a bowl we chop the cooked eggs, the garlics, the cooked shrimps and we toss him the milled parsley and the pepper. Once we have all very blended one, we toss him the necessary salt according to our pleasure. We catch the sole fillets seasoned previously, we muffle them in flour, beaten egg and we fry them in a pan with oil of very hot olive. To finish we go already taking out the fillets facts, we deposit them in a kitchen source and we toss them for above the whole dive that we have prepared previously to proceed to be good it to our table to eat it.
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Wednesday 27 February 2008 at 01:32 am
Ingredients for 8 people:
8 sole fillets, 16 slices of creamy cheese, 24 wooden toothpicks, 120 grams of grated bread, 2 sprays of parsley, 2 onions, 4 chalotas, 150 milliliters of white wine, 50 milliliters of olive oil, 3 grams of salt.
Preparation:
We catch the sole fillets, we toss them the necessary salt and we put them a slice of cheese on one hand and another loncha of cheese for the other one. Once on the lonchas to all the soles, we go them by the grated bread and the ensaltamos with a wooden toothpick so that they don't open up and our recipe is ruined. In a bowl we chop the chalotas, the onions, the sprays of parsley and we reserve. Now we have left to put in a refractory tray for oven some olive oil and we put the very willing soles. Once we have the soles in the tray, we toss them for above half of the previous dive and the rest we toss it for the whole oven source. Subsequently we dew everything with the white wine, we preheat the oven at 180º during 15 minutes, we put the soles and we let them to be made until they are golden. Once clever, we take out them and we accompany to the table with some vegetables of the vegetable garden.
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Wednesday 27 February 2008 at 01:30 am
Ingredients for 8 people:
8 sole fillets, 4 onions, 4 cloves of garlic, 500 grams of grapes, 150 milliliters of white wine, 500 milliliters of fish broth, 2 sprays of thyme, 500 milliliters of sauce bechamel, 100 grams of butter, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen recipient we peel the onions, the cloves of garlic and we chop very well everything. We catch an oven source, we put him butter for all their sides and their bottom. We have left to toss the dive of garlic and previous onion, to toss the salt and the necessary pepper to the fillets of soles and to deposit them in our tray. Now we will proceed to toss him the thyme, the fish broth and the white wine for above. We prepare the oven in hot and we put our tray at 180ºC during 15 minutes. In a kitchen bowl we peel the grapes very well and we remove them the seeds that have, but we have bought them without seeds that today in day is also them. Once very peeled the grapes, we catch a small ladle and we toss in interior us the butter and when it is melted we braise the grapes three minutes. When the time of the soles has passed, we take them out of the oven and we put them in a source to proceed to put them the grapes for above. In a bowl we put the well chopped onion, the garlic also dive, the bchamel and some juice of having cooked the soles. To finish the we mix everything and we pour on the sole fillets that we have in the source. We put everything in the oven to grate it some minutes and to serve it to our hot table again.
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Tuesday 26 February 2008 at 03:15 am
Ingredients for 8 people:
2 kiwis, 4 papayas, 4 caroms, 2 oranges, 4 bananas, juice of 3 files, sugar with moderation.
Preparation:
In a kitchen recipient we peel and we chop the bananas and the kiwis very well. We make the same thing with the caroms that we will cut in slices. Next we dew all the fruits with the juice of the three files and the juice of the two oranges, adding him the sugar that we estimate necessary having much taken care of the fruits since they usually have sugar. We have left to cut the papayas for their half, to move away the seeds that have, to peel them and trocear their pulp. Subsequently we join all the fruits in a big bowl, we mix them very well and we place in eight glass glasses. To finish we put the Macedonian in the refrigerator during an hour and a half before proceeding to be good it to consume it.
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Tuesday 26 February 2008 at 03:14 am
Ingredients for 8 people:
240 grams of yam, 600 grams of carom, 200 grams of oat, 400 grams of sugar, 5 grams of essence of vanilla.
Preparation:
In a pan to the fire cook lightly without he softens in excess the oat. Next we make the same thing in another recipient with the yam that we have peeled previously. In a big bowl we wash the carom very well and we peel it. We have left to liquefy the carom, the oat and the yam that we have cooked lightly before. To finish him we add the sugar, the essence of vanilla and we serve it to the table in eight glasses singular.
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Tuesday 26 February 2008 at 03:13 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 of great size we put the bird broth to the fire and when we see that it boils we toss the tapioca sprinkling it above our broth. We remove it with a wooden tablespoon until they are dissolved all the remains and clots that he can have completely. We let him to cook everything during 15 minutes and we add the parsley and the egg very dive. We toss him the salt that we estimate necessary, some olive oil for above and we serve it to the table.
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Tuesday 26 February 2008 at 03:12 am
Ingredients for 8 people:
200 grams of sugar, 60 grams of shortening, 200 grams of tapioca, 800 milliliters of milk, grated of 1 lemon, 60 milliliters of marmalade of peaches, 6 yolks, 6 white, 3 grams of salt.
Preparation:
In a big ladle we put the milk, the shortening, the sugar and the salt. Next we cook everything until it boils, moment in which we toss the tapioca very sprinkled for above, without stopping to remove until we see that it thickens. We have left to move away it of the fire, to add the grated of a lemon, the marmalade of peaches, the yolks of one to an and we remove very well everything with the help of a wooden tablespoon. We add the white very combings with some bars and about to snow, mixing everything gently. Subsequently puts it in a mold with butter and sugar and we put it in the oven. To finish the we bake approximately to María's bathroom during 50 minutes.
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Monday 25 February 2008 at 03:12 am
Ingredients for 16 people:
1 kilo of Valencian dry tiger nut, 300 grams of sugar, 4 liters of water, 4 sticks of cinnamon, 40 grams of milled cinnamon.
Preparation:
We wash in a big bowl the kilo of tiger nuts and we change them several times the water. We leave in soaking the tiger nuts in cold water during 15 hours and when this time has passed we wash them again until we see that the water comes out totally clean. When this happens the we are slippery and we dry off with a kitchen cloth. Next we put them in our electric blender and we crush them until we obtain a homogeneous mass. We leave the pasta obtained in soaking with the four liters of water and the sticks of cinnamon during two and a half hours in a fresh place. We add him once the time has passed the sugar and we go it by a strainer with canvas túpido so that it doesn't allow to pass those undone. Also if we have to strain it several times we make it to obtain an orgeat of quality. To finish we serve the cold orgeat to our table in 16 individual glasses adorned with milled cinnamon if we feel like.
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Monday 25 February 2008 at 03:11 am
Ingredients for 8 people:
2 sticks of cinnamon, the shell of a big lemon, 2 liters of whole milk, 120 grams of sugar, 50 milliliters of bee honey, 40 grams of milled cinnamon.
Preparation:
In a kitchen recipient we proceed to boil the milk together with the cinnamon and the skin of the lemon. We play with the fire for not to leave it that boils continually in the following way:
When we see that it goes up the mixture of milk, we lower the fire and when it lowers we go up the fire. This way we make it four times. We add him the sugar or bee honey that we want to sweeten it and we put it in a metal recipient in the refrigerator so that he cools down. To finish the we take out and we serve to our table decorated with milled cinnamon.
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Monday 25 February 2008 at 03:10 am
Ingredients for 8 people:
8 eggs, 8 medium potatoes, 300 grams of greeds of the north, 150 grams of shrimps, 8 well chopped mint sprays, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a big bowl we peel and we cut the potatoes very well in small pieces. Once fact this, we put a pan with oil of very hot olive in the fire and we fry them during some minutes. When we see that our potatoes are made we deposit them in a round source of kitchen. We add the eggs very milk shakes, the peeled shrimps, the greeds of the north and the well chopped mint. We mix all the ingredients very well, we leave some olive oil in a clean pan, we toss our mixture and we clot it to slow fire for the two sides. To finish and once our curd omelette serves it to the table accompanied by tomato sauce or mayonnaise, as it is our pleasure.
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Sunday 24 February 2008 at 02:25 am
Ingredients for 8 people:
50 milliliters of olive oil, 250 milliliters of white wine, 2 whole chickens of 1 kilo and a hundred grams each one, 3 grams of pepper, salt to the pleasure.
Preparation:
In the first place we buy the chickens without the bones and leaving the skin of both. Once fact this in our butcher shop of the neighborhood, we stretch the chickens on the big wooden chart of our kitchen, keeping in mind that if they don't fit both we will make it one by one in an individual way. When we have stretched the chickens, we wind them to form a tube for separate and we tie them with kitchen thread. Now that they are clever the chickens heat our oven during 8 minutes at 200ºC and once it is preheated we put our chickens of one in one if they don't fit both together in a refractory source. We have left to leave that they take hold in the oven on one hand during 35 minutes at 200ºC. Past this time is careful not to burn, we return them for the other face, we take a bath with the white wine and we give other 35 minutes at 200ºC. To finish we take out our roti of chicken of the oven and we serve cut in slices of half centimeter accompanied by a hot sauce for birds that we have prepared before.
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Sunday 24 February 2008 at 02:24 am
Ingredients for 6 people:
3 oregano sprays, 3 laurel leaves, 3 sprays of parsley, 1 kilo and half of squids, 5 tomatoes, 1 chopped big onion, 90 grams of chopped cilantro.
For hecer the seasoning:
100 milliliters of olive oil, the juice of 3 lemons, 45 milliliters of water of cooking the squids, salt to the pleasure.
Preparation:
In a kitchen bowl we peel the tomatoes, we remove them the seeds that have and we chop them. Next in the faucet of our house we clean the squids very well, we remove them the head and the central thorn that have in their interior and that all its body travels. We have left to put the squids to cook in the fire in a big pan with salt as it is our pleasure. We add the oregano, the parsley and the laurel and we leave everything that continues cooking. Once our squids are cooked we let them them to cool down and we cut in round hoops. We mix the squids cut in round hoops with the tomatoes, the cilantro, the onion and we season it with the seasoning that we have prepared in the following way:
In a kitchen bowl we toss the olive oil, the juice of the lemons, the water of cooking the squids and the salt as it is our pleasure. Once we have everything in our bowl, we shake it very well so that he mixes everything and form a rich homogeneous sauce. To finish we put our salad of squids in the refrigerator so that he cools down before serving it to our table in six individual plates.
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Sunday 24 February 2008 at 02:23 am
Ingredients for 12 people:
1 melon, 4 apples, 75 milliliters of white wine, 1 pineapple, 12 cherries, 50 milliliters of cointreau, 50 milliliters of liquor of cherries.
Preparation:
In a big bowl we proceed to clean the fruits very well beginning with the pineapple, the melon and the apples. Once they are clean we peel them and we remove them any rest of sludges that you have including the heart of the apples, the seeds of the melon and any piece of the pineapple that it is hard or in not well state. Next and once the whole prepared fruit is we liquefy it in our electric licuadora and we deposit the juice that we obtain of them in a big jar of kitchen. We have left to add to our juice the white wine, the cointreau and the liquor of cherries. We remove very well everything with the help of a long tablespoon and we serve it in twelve cocktail glasses adorning each one of them with two red cherries.
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Saturday 23 February 2008 at 03:01 am
Ingredients for 6 people:
300 grams of mounted cream, 250 grams of sugar, 600 grams of cheese mascarpone, 3 eggs, 2 grenades, juice of a lemon.
Preparation:
In a bowl we beat the eggs very well together with the sugar until we see that it has increased of volume. Next we add the cheese mascarpone and we mix very well everything until forming a homogeneous mixture. We have left to add the cream and to mix it with encircling movements to join very well everything. Once fact reserves it in the refrigerator. On the other hand we open the grenades, we remove them the granites and we dew them with the lemon juice. Now we have left to put the granites of the grenades so that they are macerated in the refrigerator during 25 minutes. Past the suitable time and when all our ingredients are very cold we serve the cream of cheese to our table prepared in six glasses singular covering them with the grenade granites that will be very cold.
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Saturday 23 February 2008 at 03:00 am
Ingredients for 4 people:
300 grams of peeled shrimps, 24 asparaguses, 1 small bobby, 250 milliliters of water, 3 cloves of garlic, 125 milliliters of olive oil, 4 sprays of parsley, salt to the pleasure.
Preparation:
In a bowl we peel the asparaguses very well and when they are very clean we put them in a pan with some salt and we cook them to half fire. When they are clever we move them away from the fire and we put in an iron to the fire until they are gilded. In a bowl we peel and we chop the garlics and we gild them together with the small bobby in a pan with oil of hot olive. We have left to toss him the salt that they specify the shrimps, to add them to the pan where the other ingredients are and to fry them very well with the help of a wooden tablespoon. To finish we serve the asparaguses with the shrimps to our table and we adorn everything with some sprays of parsley.
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Saturday 23 February 2008 at 02:59 am
Ingredients for 6 people:
6 egg yolks, 200 grams of cooked ham, 200 grams of raw ham, 6 tomatoes, 300 grams of cheese mozzarella, 125 milliliters of olive oil, 10 grams of milled paprika, 3 grams of pepper, salt to the pleasure.
Preparation:
To make this recipe the first thing it is to cut the superior part of the tomatoes where we have the green thing, to leave the cover and to empty them very well. Next we season the interior of the tomatoes with some milled paprika, pepper and salt to our pleasure. We have left to chop the pulp of the tomatoes in a big bowl, to add him the cooked ham and raw cut in small pieces, the egg yolks very combings and some salt. We mix very well everything and we make with it a homogeneous mass that we will use to stuff the tomatoes. We deposit our tomatoes in a recipient for refractory oven, we cover them with the cheese mozzarella and we put it 12 minutes to the oven to a temperature of 180ºC. Past this time takes out our padded tomatoes with cheese of the oven, we put them in a source and we season them with olive oil, pepper and salt as it is our pleasure and we serve to our table.
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Friday 22 February 2008 at 02:20 am
Ingredients for 4 people:
500 grams of chopped meat of pig, 250 grams of octopus, 150 grams of grated bread, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In the glass of our electric blender we put the octopus with some salt and we crush it very well until forming a homogeneous mass. Once fact takes it out of the glass and we reserve in a big bowl. Next we make the same thing with the pig meat proceeding to crush it in the same way and reserving it in the same previous bowl. We have left to mix the two meats very well with the help of the hands or some kitchen utensil and to add the grated bread. When it is the very blended meat with the grated bread we go making croquettes with her with the help of a couple of tablespoons and we reserve them in a plate. To finish we put a pan with olive oil in the fire and when it is hot we go tossing our octopus croquettes and frying them until they are clever to take out them and to be good them to our table to consume them.
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Friday 22 February 2008 at 02:18 am
Ingredients for 4 people:
8 chicken livers, 600 milliliters of bird broth, 4 small tomatoes, 60 grams of tapioca.
Preparation:
In a pan to the fire put in their interior the chicken livers and we boil them during some minutes so that they cook very well. Next in the glass of our electric blender we toss the bird broth, the tomatoes and the tapioca. Once all the ingredients are we crush them very well until they are clever to put inside it the livers that we have boiled previously and crushed together with everything if we like better this way.
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Friday 22 February 2008 at 02:17 am
Ingredients for 8 people:
500 grams of cooked prawns, 10 eggs, 2 briks of cream, 3 grams of pepper, 50 grams of butter, 20 grams of grated bread, salt to the pleasure.
To decorate our cake:
1 small can of sweet peppers, 25 grams of olives, 8 shrimps, 2 tuna cans, 4 bacon slices left by the half, 8 pieces of smoky salmon, 50 milliliters of sauce mayonnaise.
Preparation:
In the glass of our electric blender we put all the ingredients and we crush them until forming a homogeneous mixture. Subsequently we catch a mold for refractory pastries, we anoint it of butter for the bottom and their sides. Once fact this, we sprinkle it with the grated bread and we add him the mixture that we have crushed previously. Next we catch our mold and we put it in the oven to the bathroom María during 45 minutes to a temperature of 180ºC. To know if our cake is made we puncture it with a needle and if it leaves it cleans it will already be clever to be served to the table. We leave that he cools down our cake of prawns, we remove him the mold and we serve in a source adorned with sweet peppers, olives, shrimps, tuna, bacon slices, smoky salmon and sauce mayonnaise.
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Thursday 21 February 2008 at 02:08 am
Ingredients for 6 people:
8 eggs, 1 onion, 5 potatoes, 250 milliliters of olive oil, salt to the pleasure.
Preparation:
In the first place we peel the potatoes, we deposit them in a bowl, we wash them very well and we cut in small squares. We make the same thing with the onion cutting it very chopped and reserving it in another kitchen bowl. Once we have these two basic ingredients to make a good omelette, we put in a pan with abundant oil of very hot olive the potatoes cut in small squares to those that we have tossed them some salt and we fry them until they are in their point and let us see that they are soft. When the potatoes are made, we fry in the same olive oil the onion that will take us less time than the potatoes. We catch a big source and we deposit the potatoes in her and when they are also made the onion. We have left to beat in a big bowl the eggs and to toss them in the source where the potatoes and the onions are. We mix everything very well, we toss him other little of salt and we pour in a pan with very little oil of very hot olive that we have put in the fire. We let that our omelette is made during some minutes lowering the fire and when we see that it is made on one hand, we give him the turn with the help of a lid and we make the same thing for the other side having much care of not burning and having controlled in all moment the fire. To finish and once made our omelette serves it to the table with any sauce, be of tomato or mayonnaise, although we can also consume it without anything that is also very good, everything it as it is our pleasure.
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Thursday 21 February 2008 at 02:07 am
Ingredients for 8 people:
250 milliliters of white wine, 1 kilo of cheese grated gruyere, 60 milliliters of water, 8 grams of starch of corn, 2 cloves of garlic, 60 milliliters of kirsh.
Preparation:
We catch our it anchors that we have bought for a long time, we clean it very well and we rub with the two cloves of garlic their bottom. Once we have made this, we toss the white wine, we put it in the fire and when we see that he is making the noise to begin to boil him we toss the cheese grated gruyere. Next we remove it very well with a wooden big tablespoon until we see that the cheese has melted. In a bowl we put the kirsh and the water, we dissolve it very well and we toss the starch of corn. Once all very blended one is we toss it to the cheese that we have in our it anchors to the fire and we let him to rest during a minute and half. Past this time moves away it of the fire and we take to the table to eat it with long forks and pieces of bread.
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Thursday 21 February 2008 at 02:06 am
Ingredients for 6 people:
500 milliliters of milk, 500 milliliters of olive oil, 150 grams of flour, 6 eggs, milled 200 grams of sugar, 2 bars of bread of the previous day, 250 milliliters of honey, 25 grams of vanilla, 40 grams of milled cinnamon.
Preparation:
It is necessary to know that the bread should be before of one day to be able to manipulate it and that we don't break slices. Also to say that if we are short of some ingredient we can add a little more without problems to make our torrijas well. Said this, we proceed to cut the two bars of bread approximately in slices six centimeters wide. Next and once we have them all cut ones we wet them in water and later in milk for their two sides to the one that we have added the vanilla. In a plate we put flour and in another beaten egg. Now we have left to go our torrijas by flour and egg to fry them in a pan with abundant oil of very hot olive. We catch a big plate and we mix in him, the sugar milled with the cinnamon and when we go taking out our torrijas we go them wetting in this mixture and reserving in a big source. To finish we toss for above to our torrijas the honey that we like to sweeten them and to obtain their characteristic flavor.
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Wednesday 20 February 2008 at 01:37 am
Ingredients for 8 people:
4 eggs, 200 grams of flour, 180 grams of sugar, 1 liter and half of milk, 240 grams of semolina, 25 grams of vanilla, 2 lemon barks.
Preparation:
In a kitchen ladle we put to cook the milk, the sugar, the vanilla and the lemon barks. We let them to cook our ingredients until they boil moment in which we will add the semolina tossing it little by little and removing it continually so that he doesn't stick. We have left to leave him to cook to slow fire during 15 minutes having much care that our preparation doesn't muffle for above and spill out. Past this time pours the resulting mixture in a big source, we allow it to cool and we cut it in eight same pieces. Next we muffle the pieces obtained in flour, beaten egg and another time flour. To finish the we fry in a pan with oil of very hot olive, we sprinkle it with sugar and we deposit in a big source to be good us a piece for each one.
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Wednesday 20 February 2008 at 01:34 am
Ingredients for 8 people:
2 boats of cooked white asparaguses, 2 lettuce bags, 15 grams of capers, 2 boats of evaporated milk, 25 milliliters of pink sauce, 8 eggs, 3 grams of pepper, salt to the pleasure.
Preparation:
In the glass of our electric blender we put all the ingredients beginning with the evaporated milk, the cooked white asparaguses, the eggs, the pepper and the salt as it is our pleasure. Once we have them all we crush them very well until forming a homogeneous mass that we will pour in a refractory mold for custard. Next we put it in the oven to the bathroom María during 45 minutes approximately. Past this time takes it out of the oven, we remove him the mold, we put it in a big source and we accompany him with the very cut varied lettuce, the capers and the pink sauce in a bowl separated or spread for above to give him a special touch.
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Wednesday 20 February 2008 at 01:33 am
Ingredients for 6 people:
4 onions, 3 green peppers, 3 cloves of garlic, 6 fillets of trout of 150 grams each one, 1 big bag of varied lettuce, 3 cooked hard eggs, 125 milliliters of olive oil, 5 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
In the first place in a pan with oil of hot olive fry the trout fillets and we reserve them in a source. Next we cut the onions in Julian, the green peppers cut to ribbons and the chopped cloves of garlic. Once we have these three very cut ingredients, we put them in a pan with olive oil and we gild them until they are very facts. We add the trout fillets that we have reserved previously, the vinegar and we cook everything to slow fire during two and a half minutes. We let him to cool down and we distribute it in six individual plates accompanied by lettuce varied and half hard egg for each plate.
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Tuesday 19 February 2008 at 6:15 pm
Ingredients:
1/4 kilo of of rice, ham, cheese, 1 onion, 1 carrot, 1 ham bone, garlics, sugar, salt, 1/2 glass of milk.
Preparation:
We will boil 1/4 of kilo of round rice during twenty minutes the one which, in this case, alone we will be slippery well without passing it low the jet of the cold water since interests us that it conserves the starch to be able to form with the some small pellets those which once flat, we will go them lightly by flour and egg to fry them next in hot oil. Before but, we will mix to this rice for to power their flavor, some ham very dive together with some very small dice of cheese semi. The proportion will be of 50% of rice, 25 ham% and the other 25 remaining% of cheese. We will cover the minidiscos with a hotel tomato sauce. It is good to remember that one makes frying 1 big onion in Julian together with 1 cut small carrot of equal forms. 1 ham bone or a good rasher that he will also help to power their flavor. Once the well braised vegetables be, we will add 5 cloves of garlic and to the two minutes, 1 spoonful of sweet paprika. Quickly and to avoid that the paprika burns, we can already incorporate him 3/4 of kilo of crushed natural tomato, together with 1 good spoonful of margarine 1 laurel leaf and 1 spoonful of dry oregano. We will continue with the low fire removing from time to time, for space of twelve or fifteen minutes so that the tomato is fried lightly well. Do we already have it very fried? Perfect! . Now it is the moment to add 1 very full spoonful of sugar and 1 glass of milk. These two ingredients will help to counteract the acidity and to soften the sauce. We will fix it of salt with some white pepper and if we see that it is not very bound, we will add him something of Roux that we will have made separated. Five minutes but of slow boil and. . . we will already go it by the pasapures. If we want it more fine of texture, we will also make it for Chinese.
He notices: The presentation in the plate will be made putting the disks on mini-costroncitos of toasted bread or fried and napandolo lightly with tomato sauce.
This recipe has been donated by Joan Villaró (Collaborator of important gastronomic means)
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Tuesday 19 February 2008 at 01:22 am
Ingredients for 6 people:
600 grams of varied fish, 400 milliliters of water, 450 grams of rice, 125 milliliters of olive oil, 4 peeled potatoes, 3 grams of powdered black pepper, 150 grams of tomato puree, 3 medium onions, 2 laurel leaves, 3 cloves of garlic.
Preparation:
In a pan to the fire with olive oil fry lightly the garlics very dives, the onions also cut and chopped, the well washed, peeled potatoes and troceadas and the pepper. When we see that the potatoes are very fried, we add the varied fish, the two laurel leaves, the tomato puree and the water. We let him to cook and once well cooked our broth reserves it in a big bowl of kitchen. We catch our pot Expréss, we toss in her some olive oil and we braise very well the rice. Next we add the fish broth and we cover the pot. We have left to put the ball and to wait to that begins to rotate. When it begins to rotate our ball we count twelve minutes. We remove the ball of our pot, we let that the air leaves, we open the cover and we take out the rice to put it in a refractory recipient to put it in the oven. We put the rice in the oven at 200ºC until we see that he/she has taken a golden color. To finish we accompany our rice with some potatoes and the very willing varied fish above our rice.
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Tuesday 19 February 2008 at 01:18 am
Ingredients for 6 people:
6 slices of mountain ham, 1 big onion, 50 milliliters of wine of sherry, 150 grams of sugar, 6 oranges, 6 fillets of chicken breast, 125 milliliters of olive oil, 150 grams of flour to muffle, 10 grams of milled cinnamon, 3 grams of pepper, salt to the pleasure.
Preparation:
We stuff the fillets of chicken breast with the lonchas of mountain ham, we toss them the pepper and the salt that we estimate necessary. Next we put a pan with olive oil to the fire and we fry them. When they are clever the chicken fillets and reserved, we toss the cut and chopped onion until you poche a little, moment in which we will take advantage to add him the wine of sherry. We add the fillets of chicken breast and we reserve it some minutes. In a bowl we put the four very cut oranges in pieces, we toss them the sugar and we make with it a syrup. We have left to add to our syrup the one fried lightly of the onion with the fillets of chicken breast. To the whole group we add him the juice of two oranges, the milled cinnamon and we cook it until we see that it is made. To finish the we are good to the table to consume it very willing in a kitchen source.
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Tuesday 19 February 2008 at 01:17 am
Ingredients for 6 people:
150 grams of shrimps, 150 grams of prawns, 100 milliliters of mayonnaise, 600 grams of smoky salmon, 50 grams of pickles, 10 grams of capers, 2 hard eggs.
1 big iron of cake made with:
6 eggs, 180 grams of sugar, 180 grams of flour.
Preparation:
We cut the hard eggs in four pieces each one and we reserve them in a bowl covered with paper of kitchen plastic. Next we have to make the cake iron to make our cake in the following way:
In a big bowl we put the three eggs, the sugar and the flour, we remove very well everything until forming a homogeneous pasta. once it is made, we stretch it on a marble table and we cut for the half. We catch a piece and we anoint it with mayonnaise and we place the smoky salmon above, the pickles, the shrimps, the prawns and the hard eggs cut in four pieces each one. We have left to cover those foods with the other piece of mass, to anoint it with mayonnaise and to put on their surface the rest of the slices of smoky salmon. To finish we adorn our cake with some how many shrimps and prawns, we put it in the oven to make it at 180ºC during 20 minutes and once fact grates it, we take out and we serve to our table.
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Monday 18 February 2008 at 02:14 am
Ingredients for 6 people:
1 chopped chive, 1 chopped chalota, 600 grams of mushrooms, 6 big entrecots, 200 milliliters of wine tint, 400 milliliters of meat broth, 125 milliliters of olive oil, 30 grains of grapes, 3 grams of pepper.
Preparation:
We catch a pan with olive oil and we fry in her the chalota and the well chopped chive until they become transparent. Next we add the grains of grapes, the wine tints, the mushrooms well made pieces and we let it him to cook until the wine has decreased. When it is clever and the wine has decreased we add the meat broth and we let it him to cook during 20 minutes until we see that the sauce has been thick. We toss to our sauce some pepper as it is our pleasure and we reserve it. We have left to catch the entrecots, to toss them the salt and the necessary pepper and to put them in the iron to strong fire so that about three minutes are made by each side. Once we have clever our entrecots, we put them in a big source and we toss them for above the reserved sauce previously. If it is necessary we heat them some minutes when we have tossed them the sauce so that they are richer.
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Monday 18 February 2008 at 02:13 am
Ingredients for 6 people:
20 grams of parsley, 3 grams of pepper in grain, 6 teeth of garlics, 100 grams of bacon cut in small pieces, 1 kilo and half of pig loin in a piece, 400 milliliters of olive oil, 150 milliliters of white wine, water the necessary one, salt to the pleasure.
Preparation:
In a kitchen bowl we chop the garlics, we add the milled parsley, the bacon pieces, the pepper in grain and we remove it very well. We toss the salt to our piece of pig loin, we make him in their sides with the help of an utensil in tip some holes in those that we will put our previous preparation inside. We catch a deep pan, we toss him olive oil and when he warms we toss the piece of pig loin having much care that it sprinkles us and covering it with a kitchen lid. We let him to be braised very well our loin piece by all their parts until we see that he has taken golden color that will be the sign that we have it almost fact. We have left to incorporate the white wine, to braise him a couple of minutes and to add four glasses of water. We pass everything to our pot Expréss, with the help of a wooden tablespoon we remove everything so that he takes our meat flavor. Now it is the moment to cover our pot Express, to put the ball and when it rotates to allow it to cook during 30 minutes so that the meat is very tender and clever to serve it to our table prepared in a big source cut in slices and taken a bath with the sauce that has loosed when making it.
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Monday 18 February 2008 at 02:12 am
Ingredients for 6 people:
6 eggs, 300 grams of sugar glass, 300 grams of flour, 10 grams of extract of vanilla, 125 grams of butter, 60 grams of hazelnuts, 60 grams of nuts, 400 grams of white chocolate, 3 grams of salt.
Preparation:
We put the white chocolate in the first place with the butter in the fire to the bathroom María so that he is founded very well. On the other hand we whiten the eggs with the sugar glass and when they are clever we add them the chocolate that we have melted. We beat it very well during three minutes and when this time has passed we add him the flour, the extract of vanilla, the hazelnuts, the nuts and the salt that it is necessary according to our pleasure. We mix everything very well with the help of a wooden tablespoon. When our clever mass is we pour it in a mold of refractory aluminum and we put it in the oven at 180ºC during 35 minutes, having much care that we don't burn and puncturing him with a needle to know if it leaves clean and consequently it is made and prepared to serve it to the table.
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Sunday 17 February 2008 at 01:37 am
Ingredients for 4 people:
500 grams of raw pumpkin pipes, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a feeding store we buy raw pumpkin pipes or we take off them to a pumpkin that we have bought before to make with her other kitchen plates that they need in their elaboration this food. Once we have the raw pipes and we have them very dry, we put them in a pan to slow fire with some olive oil and the necessary salt as it is our pleasure. We have left to leave that you our tuesten pumpkin pipes having much care that they don't burn and watching over them continúamente so that they are not made too much. To finish and once they are made, we allow them to cool for not burning and we eat up them.
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Sunday 17 February 2008 at 01:29 am
Ingredients for 8 people:
16 pig chops, 400 milliliters of cream, 5 grams of pepper, 10 grams of oregano, 100 milliliters of white wine, 125 milliliters of olive oil, juice of two big lemons, 2 lemons to decorate, salt to the pleasure.
Preparation:
To make this recipe we clean the pig chops very well, we toss them the salt, the oregano and the necessary pepper, we put them in a pan with olive oil to the fire and we fry them for the two sides until we see that they are made. When our chops are made we reserve them in a big source in which we have put kitchen paper so that adsorba the excess of fat that you/they have. Once we have removed the fat of the chops we put them in the pan again and we water them with the white wine, the lemon juice and the cream. We have left to reduce our sauce until a third part, to take out the chops and the sauce of our pan and to deposit everything in a big source. To finish we decorate our plate with the two lemons cut in four pieces each one and we accompany of a garnish of fried potatoes made in a pan with olive oil.
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Sunday 17 February 2008 at 01:28 am
Ingredients for 4 people:
400 grams of carrot, 20 grams of sugar, 100 milliliters of olive oil, 5 milliliters of lemon.
Preparation:
In the first place we wash the carrots very well in a big bowl with water. Next with the help of a grater we proceed to grate our carrots. We have left to put the carrots grated in a source, to toss them olive oil, sugar and the five milliliters of lemon very spread by all our salad of carrots. To finish we put our salad in the refrigerator so that he cools down and we are good it to our table to give bill of her.
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Saturday 16 February 2008 at 02:09 am
Ingredients for 6 people:
6 eggs, 12 yolks, 18 leaves of jello, 1 liter and half of born semimontada, 600 grams of white chocolate, 100 milliliters of white rum.
Preparation:
In a big bowl we mix the fused white chocolate, the white rum, the yolks and the jello. Next we mount the eggs with the help of our blender or the bars and when they are very facts add them to the mixture that we have made putting special care in it previously. To finish we add the cream in encircling form to our mixture and when all clever one is we allow it to cool and we serve to the table.
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Saturday 16 February 2008 at 02:08 am
Ingredients for 4 people:
1 can of 400 milliliters of evaporated milk, 6 eggs, 10 slices of mold bread, 400 grams of sugar, 1 custard envelope.
Preparation:
In the glass of our electric blender we put all the ingredients beginning with the slices of mold bread, the evaporated milk, the sugar, the fresh eggs and the custard envelope. Once we have all position we beat it and we mix very well until forming a homogeneous mixture. We toss the mixture obtained in a mold for desserts in which we have tossed liquid candy. We put in our oven sky bacon in their mold to 200 grades during 25 minutes. Past this time, we open the oven, we puncture him with a needle and if it leaves clean it will be clever to be served and but it is made we leave it some more minutes until we have it clever and preparation to serve it to our table.
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Saturday 16 February 2008 at 02:07 am
Ingredients for 6 people:
150 grams of cheese, 50 milliliters of olive oil, 250 grams of cream, 500 grams of spaghetti, 15 grams of parsley, salt to the pleasure.
Preparation:
In a pan with water and salt cook the spaghettis during ten minutes or the time that he says the package until they are in their point. While the spaghettis are made in the fire we make the sauce to season them in the following way:
In a pan with oil of on olive in the fire toss the cheese, we squash it with a fork and we add him the cream. We let him to cook until he boils without stopping to remove it so that he doesn't stick and be a good one made a good sauce. Next and once our spaghettis are cooked, we deposit them in a kitchen source and we toss him the sauce that we have made previously for above. To finish we sprinkle our spaghettis with chopped parsley and we serve them to the table.
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Friday 15 February 2008 at 01:35 am
Ingredients for 4 people:
150 milliliters of olive oil, 150 grams of sugar, 50 milliliters of anisette, 1 yeast envelope, 4 eggs, 250 grams of wheat flour, 10 grams of matalauva, 125 milliliters of olive oil to fry our rosquillas, 50 grams of milled sugar, 30 grams of powdered cinnamon.
Preparation:
In a kitchen pan we heat the 150 milliliters of olive oil and when it is hot we toss the matalauva and we fry it. Next and once fried the matalauva strains the oil and we let it him to cool down in a big resistant bowl. Now we have left to toss the eggs inside the reserved oil, the sugar, the anisette and the yeast. We mix very well everything with the help of a wooden tablespoon and we go adding wheat flour little by little until the mass is loose and it can become unstuck with easiness of the bowl. Once made our mass lets it him to rest during 40 minutes so that he makes effect the yeast on her. Past this time goes catching pieces of mass, we give them the rosquillas form, we fry them in a pan with oil of very hot olive and we drain them in a plate with kitchen paper that adsorba the excess of fat. To finish we sprinkle our rosquillas of anisette with the milled sugar and the cinnamon and we serve them to the table in a big source when they are cold to give bill of them.
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Friday 15 February 2008 at 01:34 am
Ingredients for 6 people:
2 packages of cannelonis, 300 grams of mushrooms, 250 grams of cheese grated Gruyere, 500 milliliters of water, 600 grams of crab, 100 grams of butter, 60 grams of wheat flour, 500 milliliters of milk, juice of a big lemon, salt to the pleasure.
Preparation:
In a pan with water cook the crabs and when they are made, we take out them, we remove their meat and we crush it in our electric blender, reserving it next in a bowl. In a recipient we wash the mushrooms, we cut them and we deposit in a bowl with water in which we have drained the juice of a big lemon. Next with the butter, the wheat flour, the milk and the water of cooking the crabs prepare a bechamel. We put the crushed meat of the crabs in a pan, we add him the well drained mushrooms and dryings with a paper of kitchen of the water with lemon juice. We have left to add the bechamel that we have prepared and cooled previously, the cheese grated gruyere and the salt that it is necessary according to our pleasure. To finish we mix all the ingredients deposited in our pan very well and we stuff the cannelonis with this mixture.
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Friday 15 February 2008 at 01:33 am
Ingredients for 6 people:
3 fillets of mere, 75 grams of chirlas, 75 grams of clams, 6 sprays of parsley, 6 small squids, 12 mushrooms, 5 cloves of garlic, 150 milliliters of olive oil, 150 milliliters of water, salt to the pleasure.
Preparation:
In the first place we deposit the squids in a bowl with water, we wash them, troceamos and we toss in a refractory pan of mud. Next we add the mushrooms that we have also cleaned and cut in pieces, the grouper fillets cut in pieces, the olive oil, dilutes and salt to our pleasure. We have left to allow to cook our stew until puncturing the mushrooms with a long needle sees that they are soft. To finish and once our squids are made we adorn them with a pounded of garlic and parsley to serve it to our table.
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Thursday 14 February 2008 at 01:31 am
Ingredients for 4 people:
8 chops of pig loin, 150 grams of wheat flour, 4 eggs, 4 slices of york ham, 100 milliliters of olive oil, 40 grams of grated cheese, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen plate we beat the four eggs and when they are in their point, we add them the slices of ham of well chopped york, the grated cheese, the pepper and the salt that we like. We remove very well everything and we reserve. We catch another plate and we put in him the 150 grams of wheat flour. Next we go the pig chops by the flour and for the egg mixture made previously. When we have all the clever and prepared chops, we heat a pan with olive oil in the fire and we fry them for the two sides some minutes so that they are well made.
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Thursday 14 February 2008 at 01:30 am
Ingredients for 8 people:
8 apples golden, 24 kiwis, juice of two oranges, 8 strawberries and 8 pieces of kiwis to decorate.
Preparation:
In a bowl or kitchen recipient we wash the kiwis, we peel it and we cut in four pieces each one. We make the same thing with the apples, washing them very well, cutting them and reserving them next to the kiwis. Once we have these two fruits well made pieces and you clean, we put them in the glass of our licuadora and we pass them to liquefy them. When it is liquefied, we add him the juice of the two oranges and we mix very well everything. To finish we are good our milk shake of kiwis immediately to avoid the deterioration from their properties to our table adorned by a strawberry and a piece of very willing kiwi in our eight individual glasses.
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Thursday 14 February 2008 at 01:29 am
Ingredients for 8 people:
4 big sepias, 8 potatoes, 2 onions, 12 cloves of garlic, 2 cans of peas of 300 grams each a, 125 milliliters of olive oil, 10 grams of milled saffron, salt to the pleasure.
Preparation:
In a bowl we chop the cloves of garlic and the onions. When they are very dives fry lightly them in a pot Express with some olive oil. Next when they are golden our ingredients add the sepias cut in small pieces. We have left to give more cane to the fire and to add the potatoes cut in normal pieces and the peas in can that we have been slippery before their juice. To finish our stew, we add water more until the height of our ingredients or a finger for above, we toss him the milled saffron, the necessary salt, we close the pot Express and we give him six minutes counted apartir that the ball begins to rotate.
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Wednesday 13 February 2008 at 01:35 am
Ingredients for 6 people:
750 grams of condensed milk, 3 coconuts, 750 grams of cream of milk, 30 grams of powdered jello, 250 milliliters of water.
Preparation:
We open the coconuts reserving the water that you loose in a bowl. Once they are open, we cut them in pieces, we put them in our licuadora, we toss the water that previously we have reserved and we liquefy it until it is very fact. In a kitchen ladle we heat 125 milliliters of water and we dissolve in her, the powdered jello and we maintain it reserved. Next in a big bowl we put the cream of milk, the condensed milk, the milk of the coconuts that we have liquefied and we mix very well everything with 125 milliliters more than water. We have left to add the jello that we have reserved before and to beat everything during half minute so that he mixes very well. To finish and once we have obtained a homogeneous mixture we pour it in a mold for ice creams that we have wet a little and we put it in the freezer of our refrigerator until passings some two hours our fact ice cream is already and we have it clever to serve it to our table.
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Wednesday 13 February 2008 at 01:34 am
Ingredients for 6 people:
1 kilo and half of mature strawberries, 900 grams of sugar.
Preparation:
In a big recipient we clean all the strawberries very well, we cut them in pieces and we reserve. Once very clean, we catch a bowl and we put in their bottom a layer of sugar and then one of strawberries and this way with everything until putting an end to a layer of sugar. We let him to rest during one day and when it has happened we are slippery the I liquidate resultant in a pan and we reserve the strawberries in a source. Next we put the I liquidate in the fire and we boil it approximately during 15 minutes. We have left to introduce the strawberries that we have reserved and to leave him to rest another time during one day. We move away another time the strawberries and we boil the I liquidate sugary resultant during six passed minutes which we add the strawberries and we boil them more during four minutes. To finish we move away the foam that you have loosed the strawberries in this elaboration process, we put the resulting marmalade in jars, we let it him to cool down and we close it so that more time is conserved and we can use it during longer time in that that more we like it.
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Wednesday 13 February 2008 at 01:32 am
Ingredients for 8 people:
100 milliliters of it digs or brut reserves, 2 pineapple cans in syrup.
Preparation:
We open the two pineapple cans in syrup, we deposit them in a pan together with the syrup and we boil them during one minute. Next we move away them of the fire, we take them out of the pan and we crush in our electric blender so that they are very fine and mashed. We have left to add him the one it digs or brut reserves and to leave it that cools down putting it in the freezer of our refrigerator during one hour. Past this time takes it out of our freezer, we beat it with energy and we serve to our table in glasses singular.
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Tuesday 12 February 2008 at 02:09 am
Ingredients for 4 people:
1 kilo of kuncuat pulp, 750 grams of sugar, juice of 1 lemon, sterilized preserve flasks.
Preparation:
In a big recipient we put the kuncuat pulp, the sugar and the lemon juice. Subsequently we mix everything with a wooden tablespoon and we put it in a pan to the fire so that it boils during ten minutes watching over their cooking until it is in their point. When it is clever our marmalade, we remove him the foam that has with a skimmer, we let it him to rest during six minutes and we pack our kumquat marmalade in preserve flasks sterilized to proceed to consume it when we feel like.
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Tuesday 12 February 2008 at 02:07 am
Ingredients for 6 people:
3 medium onions, 125 milliliters of olive oil, 1 roti of ham of 1500 grams, 4 carrots, 150 grams of almonds, 1 pill and half of meat broth, 150 milliliters of white wine, 6 cloves of garlic, 1 laurel branch, 5 grams of pepper.
Preparation:
In a pan we put olive oil, we heat it and we fry in him, the almonds until they are golden and we reserve them in a bowl. Once we have made the almonds, we put in the pan the sprinkled roti of pepper and we gild it in the same olive oil. When it is clever our roti, we move away it leaving him some oil for above. In the oil of the pan that is us we fry lightly the vegetables and when pochadas are we add them to our pot Express together with the ham roti and the almonds that we have reserved previously. Next we add to our pot the pill and he mediates of meat broth, the laurel and the white wine removing everything until we achieve that all the alcohol of the wine has evaporated. We have left to add four glasses of water, to close our pot, to put the ball and when it begins to rotate to give him 45 minutes so that it is made and be clever. Past this time removes the pressure of the pot removing the ball, we take out the meat in a source and the almonds. The sauce that we have obtained of the cooking of the vegetables for a pasapurés happen and we deposit it in a bowl. To finish we serve our ham roti to the table, accompanied by some fried potatoes and the sauce that we have made previously.
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Tuesday 12 February 2008 at 02:05 am
Ingredients for 6 people:
1 kilo of beets, 200 grams of wheat flour, 125 milliliters of olive oil, 3 eggs, 1 big onion, 3 grams of pepper, 5 grams of fine salt.
Preparation:
In a big bowl with water wash the beets very well and we cut them. We put the clean beets in a pan with water, salt and we boil them during ten minutes, we take out them, we are slippery and we reserve in a bowl. Next with our electric blender we crush the beets and when they are we add the eggs, the very cut onion, the salt and the pepper. We continue beating until we obtain a well crushed, dense and homogeneous mass composed by all the previously mentioned ingredients. We have left to go adding the wheat flour little by little so that he thickens our mass what is necessary to be able to manipulate it and to form our croquettes. To form the croquettes we catch with a soup tablespoon of metal some mass, we form the croquette giving it forms him with another tablespoon and we go them putting in a source for then to be able to fry them. When we have all the prepared croquettes we fry them in a pan with oil of very hot olive until they are golden, we remove them the excess of fat with a kitchen paper and we serve hot to our table in a source.
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Tuesday 12 February 2008 at 02:04 am
Ingredients for 4 people:
1 kilo of dry peas, 4 raw cloves of garlic, 100 milliliters of olive oil, 15 grams of cumins, water abundant.
Preparation:
They put on in a pan the peas in soaking the night before making them. In the morning he is thrown the water and he is added another new one. He puts on raw garlics, olive oil and cumins. He cooks and later puree is made with the blender offering him to be espesito. This puree eats up enough in marruecos.
It prescribes donated by aramisy2. Thank you for your contribution.
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Monday 11 February 2008 at 01:22 am
• 300grs of chicken breast
• 2 cloves of garlic
• 20grs of fresh genjibre
• 10 cc of fish sauce
• 30cc of sauce of soya
• 20grs of honey
• 120grs of shortening of peanuts
• 1 chopped chili
• 20cc of file juice
• 70cc of coconut milk
• Salt c/n
To clean the chicken and to cut it in having not given more than 2cm by each side, to reserve.
In another recipient to place all the ingredients and to process with the help of the licuadora until getting a homogeneous pasta, to rectify of salt and to cover with paper film, to maintain in the refrigerator.
To place the chicken dice in a bwol and to cover this with the pasta of peanuts. It allows to marinate the chicken in the sauce during 30 minutes.
Once marinated the chicken to make the brochettes.
To heat the oven 200ºC, to place the brochettes on a paper sulfurizado and to cook the chicken during 3 minutes of each side; To serve hot with the sauce of peanuts.
www.cocinayciencia.com
Javier Carnero
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Monday 11 February 2008 at 01:19 am
Ingredients for 6 people:
225 grams of sugar, 450 milliliters of liquid cream, 6 lemon drops, 300 grams of covering of chocolate, 6 eggs, 15 grams of chips of chocolate.
Preparation:
In a bowl we beat the yolks of the eggs with 150 grams of sugar and we reserve them. Next in a recipient to the bathroom María puts the covering of chocolate until she comes undone and form a fine and consistent cream. When our cream is made we move away it of the even hot fire and we add him the yolks that we have beaten previously, giving to some entire slight turns in a continuous way until he cools down our preparation. In a kitchen bowl we toss the white of the eggs and with the help of a mixer we mount them tossing him six lemon drops so that he takes a sour flavor. When we have the very mounted white, we add them to the cream of chocolate and we give some encircling turns to all very blended one so that it is very spongy. We have left to mount the liquid cream with 75 grams of sugar and to add it to our previous mixture, giving him encircling movements until it is very blended. To finish and once we have our well made mixture the we put in our refrigerator so that he cools down and take consistency approximately during two and a half hours, until we will serve it to our table in six glasses of dessert singular that we will adorn with cream and chips of chocolate spread for above.
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Monday 11 February 2008 at 01:18 am
Ingredients for 6 people:
1 kilo and half of pumpkin pulp, 300 grams of flour, 300 grams of sugar, 150 milliliters of olive oil, 30 grams of milled cinnamon, 9 eggs, 60 grams of sugar glass, it dilutes the necessary one, salt to the pleasure.
Preparation:
With the help of a kitchen utensil we peel the pumpkin, we cut it in small pieces and we cook it in a pan with little water and salt. When it is cooked the we are slippery and we dry off very well so that it is not any rest of water in her. We catch a bowl, we toss in him the egg and we beat them together with the sugar and the flour. When all is very milk shake adds the pumpkin, we remove it well and we reserve. We put a pan with oil of very hot olive to the fire and we go tossing the mass made forming the doughnuts with the help of a kitchen tablespoon previously. We go making our doughnuts leaving that they are gilded by both sides. When they are made we take them out of the pan with a skimmer, we let them them to slip well of oil and we put them in a kitchen source. To finish we sprinkle for above our doughnuts with cinnamon, sugar glass and we serve to our table.
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Monday 11 February 2008 at 01:17 am
Ingredients for 6 people:
150 grams of chicken breast, 1 big red pepper, 750 grams of Chinese noodles, 1 big green pepper, 1 big carrot, 150 grams of squid, salt to the pleasure.
Preparation:
In a big bowl we cut in small pieces the chicken breast, the squid, the green pepper, the red pepper and the carrot. Once all the very cut ingredients are we put them in a pan with olive oil and we fry lightly during eight minutes. When all is very fact reserves it in a recipient and we cook the Chinese noodles during 15 minutes until they are well cooked. Once they are the well cooked and reserved Chinese noodles in a source, we toss them the one fried lightly fact previously and we serve it to the table.
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Monday 11 February 2008 at 01:16 am
Ingredients for 4 people:
300 grams of rice, 15 grams of butter, 500 grams of pumpkin, 1 pill and half of meat broth, 2 onions, 100 grams of Parmesan cheese.
Preparation:
In the first place we catch the pumpkin, we peel it, we clean, we cut and we make puree with the help of our trituradora. Next in a pan in the one that we have tossed the butter fry lightly the very cut onion. We add the pumpkin puree that we have made previously and the rice. We season everything it with the pill and half of meat broth and we let it him to cook during 15 minutes. Once it is made we add him 15 grams of butter and the well grated Parmesan cheese. To finish the we leave resting during six minutes and we serve it to our table.
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Monday 11 February 2008 at 01:15 am
Ingredients for 6 people:
1 pepper big dry choricero, 3 cloves of garlic, 750 grams of pumpkin, 4 grams of cumin, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a bowl troceamos the pumpkin in small pieces of four centimeters approximately. Next we put to boil the pumpkin in a pan with little water, salt and the pepper choricero. We cover the pan and we let it him to be made until it is tender. Once it is tender the pumpkin drains it and we reserve in a bowl. We have left to prepare the pepper cleaning their skin with an appropriate utensil. When it is clean we put it in a mortar together with the cumin, the cloves of garlic and we mash everything until we make a homogeneous mass. We add olive oil and we mix everything until achieving a very creamy and consistent mixture. To finish we spread our mixture on the pumpkin and we mix it very well with her, being good it next to our table to give bill of it, in cold state or heat in the way that more we like it.
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Monday 11 February 2008 at 01:14 am
Ingredients for 4 people:
80 milliliters of olive oil, 1 yeast envelope, 120 grams of flour, 160 grams of sugar, 800 grams of cooked pumpkin, 4 eggs, 1 custard envelope.
Preparation:
In a pan with little water boil the pumpkin that we have cut before in small pieces during some minutes until we see that it is tender. When we see that it is soft we move away it of the fire and we make a fine puree with her. Next we add him the sugar, the eggs, the flour, the custard envelope and the yeast envelope. We mix very well everything until forming a homogeneous mixture, adding him the olive oil and removing it all other little until it is very blended. We catch a mold for oven, we anoint him everywhere with butter, we pour on him the mixture made previously and we put it in the oven during 20 minutes at 180ºC having much care that if we see that one makes before move away it he won't burn.
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Sunday 10 February 2008 at 12:54 am
Ingredients for 8 people:
2 liters of milk, 200 grams of sugar, 2 branches of cinnamon, 2 bars of bread of the previous day, 2 lemon barks, 4 eggs to muffle, 125 milliliters of olive oil.
Preparation:
In a big pan we put to cook the milk together with the lemon bark and the cinnamon during 8 minutes. Next we add him the sugar and we dissolve it removing with a wooden tablespoon during one minute. We catch a wooden chart and we cut in her the bars of bread of the previous day in slices of a centimeter and half of grosor. When we have all the cut slices, we go them placing in a deep source and we cover them with the milk with cinnamon and lemon bark that we have prepared previously. We let him to be soaked our bread of milk during a couple of minutes. Past this time goes muffling the slices of bread in beaten egg and we fry them in a deep pan with oil of very hot olive. With the help of a wooden tablespoon and a skimmer we give them the turn so that they are fried by the two faces having much care of not breaking them. When we see that the slices are golden we go them taking out and reserving in a big source and frying more by means of the same procedure until putting an end to all. To finish we can make a syrup with the sugar and to throw it for above, to put it bee honey or to spread above them some sugar and cinnamon, keeping in mind that in any way of these they will leave us some delicious and exquisite torrijas.
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Sunday 10 February 2008 at 12:53 am
Ingredients for 4 people:
500 grams of chopped meat of veal, 300 grams of fried tomato, 1 medium onion, 500 grams of spaghetti, 1 medium red pepper, 6 sausages to fry, 1 pill and half of chicken broth, 10 grams of oregano, 10 grams of basil, 3 grams of black pepper, 150 grams of grated cheese, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan with abundant water, a jet of olive oil and salt put the spaghettis to cook during some minutes. Past this time and when we see that they are well cooked, we drain them and we reserve in a big bowl. In a pan with oil of very hot olive fry the six sausages and once they are made we put them in the pot with the spaghettis. In the same pan we also fry the cut red pepper and the onion cut. Now it is the moment to spread on it the pill and half of chicken broth. We have left to wait and when we see that it is soft we toss him the meat of chopped veal so that it is fried during some minutes. Once we have the meat of made veal we toss him above the fried tomato, the oregano, the basil, the black pepper and we let it him to boil during five minutes. To finish we mix the meat with the spaghettis and we toss him for above the grated cheese that we like to serve it subsequently to the table.
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Sunday 10 February 2008 at 12:51 am
Ingredients for 4 people:
1 onion, 6 eggs, 500 grams of pudding, 60 milliliters of olive oil, 40 grams of pinenuts, 1/2 apple, 3 grams of pepper, salt to the pleasure.
Preparation:
We put a pan to the fire with water and when it boils we put the pudding inside her and we let it him to cook during three and a half minutes. In a bowl we cut the apple and the onion leaving them very fine and we fry them in a pan with olive oil leaving it that you poche during some minutes. We toss him the salt and the pepper that it is necessary according to our pleasure. When the pudding is cold, we peel it, we undo it and we put in the pan where we have the apple and the onion well pochada. Next we toss it mainly the eggs and we mix them so that they clot on our pudding, apple and onion. To finish and once all is very fact, we serve it to the table spreading for above the pinenuts to decorate our jumbled of pudding.
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Saturday 09 February 2008 at 01:30 am
Ingredients for 4 people:
700 milliliters of fish broth, 200 grams of cod fillets, 100 grams of tapioca, salt to the pleasure.
Preparation:
In a pan we put to cook the fish broth and when it begins to boil him we toss the tapioca removing it very well with a wooden tablespoon. Past five minutes of cooking we add to our broth the cod fillets that we have crumbled before in a kitchen bowl. We toss the salt that it is necessary according to our pleasure. We let it him to boil ten minutes and when it is clever we are good it to the table to consume it in four individual bowls for kitchen soup.
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Saturday 09 February 2008 at 01:29 am
Ingredients for 6 people:
1050 milliliters of fish broth, 150 grams of tapioca, 300 grams of fillets of golden, salt to the pleasure.
Preparation:
In a pan we put to cook the fish broth and when it begins to boil him we toss the tapioca removing it very well with a wooden tablespoon. Past five minutes of cooking we add to our broth the fillets of golden that have crumbled before in a kitchen bowl. We toss the salt that it is necessary according to our pleasure. We let it him to boil ten minutes and when it is clever we are good it to the table to consume it in six individual bowls for kitchen soup.
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Saturday 09 February 2008 at 01:28 am
Ingredients for 5 people:
250 grams of cabracho fillets, 125 grams of tapioca, 875 milliliters of fish broth, salt to the pleasure.
Preparation:
In a pan we put to cook the fish broth and when it begins to boil him we toss the tapioca removing it very well with a wooden tablespoon. Past five minutes of cooking we add to our broth the cabracho fillets that we have crumbled before in a kitchen bowl. We toss the salt that it is necessary according to our pleasure. We let it him to boil ten minutes and when it is clever we are good it to the table to consume it in five individual bowls for kitchen soup.
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Saturday 09 February 2008 at 01:27 am
Ingredients for 10 people:
1750 milliliters of fish broth, 500 grams of angler fillets, 250 grams of tapioca, salt to the pleasure.
Preparation:
In a pan we put to cook the fish broth and when it begins to boil him we toss the tapioca removing it very well with a wooden tablespoon. Past five minutes of cooking we add to our broth the angler fillets that we have crumbled before in a kitchen bowl. We toss the salt that it is necessary according to our pleasure. We let it him to boil ten minutes and when it is clever we are good it to the table to consume it in ten individual bowls for kitchen soup.
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Saturday 09 February 2008 at 01:26 am
Ingredients for 2 people:
350 milliliters of fish broth, 50 grams of tapioca, 100 grams of sea bream fillets, salt to the pleasure.
Preparation:
In a pan we put to cook the fish broth and when it begins to boil him we toss the tapioca removing it very well with a wooden tablespoon. Past five minutes of cooking we add to our broth the sea bream fillets that we have crumbled before in a kitchen bowl. We toss the salt that it is necessary according to our pleasure. We let it him to boil ten minutes and when it is clever we are good it to the table to consume it in two individual bowls for kitchen soup.
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Saturday 09 February 2008 at 01:25 am
Ingredients for 4 people:
200 grams of sole fillets, 100 grams of tapioca, 700 milliliters of fish broth, salt to the pleasure.
Preparation:
In a pan we put to cook the fish broth and when it begins to boil him we toss the tapioca removing it very well with a wooden tablespoon. Past five minutes of cooking we add to our broth the sole fillets that we have crumbled before in a kitchen bowl. We toss the salt that it is necessary according to our pleasure. We let it him to boil ten minutes and when it is clever we are good it to the table to consume it in four individual bowls for kitchen soup.
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Saturday 09 February 2008 at 01:24 am
Ingredients for 8 people:
1400 milliliters of fish broth, 400 grams of lubina fillets, 200 grams of tapioca, salt to the pleasure.
Preparation:
In a pan we put to cook the fish broth and when it begins to boil him we toss the tapioca removing it very well with a wooden tablespoon. Past five minutes of cooking we add to our broth the lubina fillets that we have crumbled before in a kitchen bowl. We toss the salt that it is necessary according to our pleasure. We let it him to boil ten minutes and when it is clever we are good it to the table to consume it in eight individual bowls for kitchen soup.
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Saturday 09 February 2008 at 01:23 am
Ingredients for 5 people:
125 grams of tapioca, 250 grams of turbot fillets, 875 milliliters of fish broth, salt to the pleasure.
Preparation:
In a pan we put to cook the fish broth and when it begins to boil him we toss the tapioca removing it very well with a wooden tablespoon. Past five minutes of cooking we add to our broth the turbot fillets that we have crumbled before in a kitchen bowl. We toss the salt that it is necessary according to our pleasure. We let it him to boil ten minutes and when it is clever we are good it to the table to consume it in five individual bowls for kitchen soup.
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Saturday 09 February 2008 at 01:22 am
Ingredients for 6 people:
1050 milliliters of fish broth, 150 grams of tapioca, 300 grams of hake fillets, salt to the pleasure.
Preparation:
In a pan we put to cook the fish broth and when it begins to boil him we toss the tapioca removing it very well with a wooden tablespoon. Past five minutes of cooking we add to our broth the hake fillets that we have crumbled before in a kitchen bowl. We toss the salt that it is necessary according to our pleasure. We let it him to boil ten minutes and when it is clever we are good it to the table to consume it in six individual bowls for kitchen soup.
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Saturday 09 February 2008 at 01:21 am
Ingredients for 3 people:
525 milliliters of fish broth, 75 grams of tapioca, 150 grams of rooster fillets, salt to the pleasure.
Preparation:
In a pan we put to cook the fish broth and when it begins to boil him we toss the tapioca removing it very well with a wooden tablespoon. Past five minutes of cooking we add to our broth the rooster fillets that we have crumbled before in a kitchen bowl. We toss the salt that it is necessary according to our pleasure. We let it him to boil ten minutes and when it is clever we are good it to the table to consume it in three individual bowls for kitchen soup.
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Friday 08 February 2008 at 01:53 am
Ingredients for 6 people:
4 apples, 120 grams of sugar, 1 liter and half of milk, 150 grams of grated coconut.
To decorate the glasses with alcohol:
30 milliliters of cointreau and brown sugar.
To decorate the glasses without alcohol:
It dilutes and brown sugar.
Preparation:
In a kitchen recipient we go peeling the apples and when they are clever all we cut them and we put in the glass of our electric blender. Subsequently we toss the sugar, the liter and half of milk and the coconut grated inside our glass next to the apples. Once it is all position in our blender, we beat it very well to form a fine and homogeneous mixture. To finish we serve our apple milk shake to the table in glasses singular decorated with cointreau or it dilutes and brown sugar in their borders, as it is our pleasure.
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Friday 08 February 2008 at 01:51 am
Ingredients for 6 people:
2 bananas, 3 kiwis, 1 kilo and half of strawberries, 2 apples, 5 oranges, 2 lemons.
Preparation:
In the first place we remove him the bark to the bananas and the kiwis, we peel the apples, the oranges and the lemons. We remove the green parts that have the strawberries and we squeeze the oranges and the lemons reserving their juice in a big jar. Once we have all well prepared and peeled we go cutting in pieces the fruits and putting them in our electric blender. Lastly and once they are all our on fruits in our electric blender we toss the lemon juices and of orange and we beat very well everything until we form a good milk shake of fruits. To finish the we serve to our table in glasses singular.
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Friday 08 February 2008 at 01:50 am
Ingredients for 4 people:
12 natural yogurts, 1 big boat of condensed milk, juice of 2 lemons, lemon grated.
Preparation:
In a big bowl of kitchen we toss the twelve yogurts, the boat of big condensed milk and the juice of the two lemons. Next and once it is everything in our skittle we go everything by our electric blender until forming a fine and homogeneous mixture. Once we have beaten it all we sprinkle it for above with the lemon grated and we leave it in the refrigerator during an hour and a half so that it is very cold and we can serve it to the table in glasses singular.
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Thursday 07 February 2008 at 12:40 am
Ingredients for 8 people:
8 eggs, 300 milliliters of olive oil, 4 yeast envelopes, 100 milliliters of anisette, 300 grams of sugar, 2 kilos of flour, 10 grams of milled cinnamon, 1 grated lemon, 1 lemon shell, 300 milliliters of milk, 10 grams of matalauva.
Preparation:
In a ladle to the fire put the olive oil together with the lemon shell and we boil it. Next we catch another ladle and we boil in him, the milk with the matalauva. Once we have boiled everything we have left to strain it with the help of a sieve, to leave it that cools down the obtained mixture and to toss it in a kitchen bowl. We add to the obtained mixture the rest of the ingredients, mixing and beating everything very well. When we have all desleído we toss the flour and we remove it very well so that you deslía and don't form our clots mass. We let him to cool down the mass during 40 minutes so that you also ascends a little for the presence of the yeast. Past this time makes the rosquillas catching some mass and making with her an arena with a hole inside. Once all our made rosquillas are the we fry in a pan with oil of very hot olive. When we go them making, we take out them, we sprinkle with sugar and cinnamon, and we reserve in a kitchen plate. To finish we are good the rosquillas of anisette to our table to accompany the snack or any breakfast.
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Thursday 07 February 2008 at 12:39 am
Ingredients for 6 people:
12 eggs, 150 grams of bacon, 50 grams of butter, 6 slices of cheese, 3 grams of powdered white pepper, salt to the pleasure.
Preparation:
In a pan to the fire toss the butter so that he melts and we can fry in her the bacon slices. Next we catch six refractory kitchen plates to put them in the oven and we go distributing in them the bacon lonchas that we have cooked previously. We have left to put in each one of the plates a slice of cheese and two eggs. We toss some butter above each plate so that when putting it in the oven he warms they can fry the eggs and they can clot their white. To finish when we see that the white have become white, we take them out of the oven and we serve to our table.
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Thursday 07 February 2008 at 12:38 am
Ingredients for 4 people:
300 grams of sugar, 300 grams of cream of milk, 6 eggs, 50 grams of essence of vanilla, 1 kilo of curd, 150 grams of chopped nuts.
Preparation:
In a big bowl we toss the eggs one by one and we beat them together with the sugar. Next we add the essence of vanilla, the curd and we beat very well everything until forming a homogeneous mixture. We have left to add to our previous mixture, the well chopped nuts and the cream of beaten milk. We beat everything until they mix all the ingredients completely. We put the mixture obtained in a mold and we put it in our freezer during an hour and a half as minimum so that it becomes better our ice cream. Past the time that is necessary, takes it out of the freezer and we are good in six glasses of ice cream to appreciate all its flavor.
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Wednesday 06 February 2008 at 01:32 am
Ingredients for 6 people:
400 grams of shrimps, 5 big potatoes, 6 panga fillets, 1 big onion, 4 cloves of garlic, 500 milliliters of water, 125 milliliters of olive oil, 75 milliliters of white wine, salt to the pleasure.
Preparation:
In a pan with olive oil in their base toss the well chopped onion and the garlics leaving that they are gilded a little. We peel the potatoes, we cut them in slices, we deposit them in a bowl and we reserve. When we see that the garlics are a little golden and the onion pochada, we toss the white wine. We have left to wait to that the alcohol of the wine evaporates, moment in which we will toss the shrimps and the potatoes that we have reserved previously. Subsequently we add the necessary water to make the sauce, we toss him the necessary salt and we let him to cook until the potatoes are almost tender, moment in which we will toss the panga fillets so that they mix with all the sauce, leaving them to slow fire during twelve minutes. To finish we let him to rest our minutes panga with potatoes and we serve to our table.
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Wednesday 06 February 2008 at 01:31 am
Ingredients for 8 people:
500 grams of clams, 6 teeth of garlics, 500 milliliters of water, 1 pill and half of fish broth, 8 panga fillets, 125 milliliters of olive oil, 100 milliliters of white wine, 200 grams of peas, salt to the pleasure.
Preparation:
In the first place we put a pan with olive oil to the fire and when it is hot we toss the cloves of garlic very dives so that they are gilded. Now we have left to toss the necessary salt to the panga fillets and to go them by flour. We go tossing in the pan the panga fillets and frying them during two minutes for each side. When all the fillets of made panga are and reserved in a source, we put them in the pan all again together, we toss the white wine and the pill and half of broth of fish that we have dissolved in the means liter of temperate water. We have left to add the peas, the clams and to leave that it cooks everything to slow fire about ten minutes so that the fish is made and decrease and it consummates the fish broth a little, so that it forms a thick sauce. To finish we serve our panga with clams with the sauce and the very willing peas in a source to our table.
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Wednesday 06 February 2008 at 01:30 am
Ingredients for 4 people:
4 cloves of garlic, 4 panga fillets, 300 grams of shrimps, 25 milliliters of white wine, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a bowl we peel the shrimps very well and we reserve them in a plate. Subsequently we boil the heads and the shells of the shrimps in a pan with water. When we see that it has boiled some entire minutes, we take out it, we crush and we strain with the help of a strainer túpido. We catch a pan with olive oil, we toss the garlics cut in sheets and we gild some minutes. We have left to toss the white wine, some broth of the heads and shells of the shrimps and we let it him to boil three minutes until he decreases a little. To finish we add the panga fillets, the shrimps and we let him to be made to normal fire during twelve minutes until it is clever to serve it to our table.
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Tuesday 05 February 2008 at 12:57 am
Ingredients for 4 people:
200 milliliters of wine of dry sherry, 1 kilo of fresh tuna, 25 grams of chopped parsley, juice of two oranges, 15 grams of thyme, juice of a big lemon, 3 grams of pepper, salt to the pleasure.
Preparation:
In a big bowl of kitchen we put the juice of the oranges, the juice of the big lemon, the wine of dry sherry, the thyme, the pepper and the salt that we want as it is our pleasure. We remove very well everything until he mixes very well. Next we proceed to marinate inside this sauce that we have prepared the fresh tuna approximately during three and a half hours. Past the suitable time, we take out the tuna, we dew him some wine of sherry for above and we make it to the iron six minutes for each side. To finish the we serve to the table in a source adorned with chopped parsley.
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Tuesday 05 February 2008 at 12:55 am
Ingredients for 4 people:
200 grams of bee honey, 5 grams of milled cinnamon, 24 chicken wings, juice of a lemon, ralladura of a lemon, 30 grams of sauce of soya, 75 milliliters of olive oil.
Preparation:
In the first place we have to prepare the wings for our recipe and the way of making it it is washing them in the faucet with water, cutting discarding them their tips and drying them with a kitchen paper so that they don't have remains of water that splashes will take place when we put them in an oven source with olive oil. Next in a big bowl we mix all the previously described ingredients beginning with the bee honey, the cinnamon, the ralladura and lemon juice and the sauce of soya. When we have our list sauce we put in her the chicken wings so that they are marinated well during two and a half hours. Past this time, we catch an oven source and we put in her the chicken wings. We toss the olive oil above them, we put them in the oven and we let them them to be made at 200ºC during 15 minutes. To finish, we water them with the sauce that we have had more than enough previously and we leave them other 15 minutes, grating them finally if we like golden.
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Tuesday 05 February 2008 at 12:54 am
Ingredients for 4 people:
60 grams of sugar, 8 measures of white rum, 2 egg white, juice of 1 lemon, cubes of ice.
Preparation:
In our electric licuadora we mix the egg white with the sugar. Next we add to our preparation the white rum, the juice of a lemon and the cubes of ice that we want as it is our pleasure. We have left to beat very well everything until he mixes completely. We prepare four glasses with the impregnated border of sugar and we are good the resulting liquid previously in them to take it to our table to consume it.
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Monday 04 February 2008 at 01:08 am
Ingredients for 6 people:
1 big onion, 4 cloves of garlic, 3 laurel leaves, 1 roti of veal of 1 kilo and half, 3 nails of scent, 10 grams of nut moscada, 400 grams of mushrooms fact sheets, 150 milliliters of white wine, 75 mililtros of olive oil, 3 grams of pepper milled quarter note, 3 grams of salt.
Preparation:
In an oven source we put the veal roti, we toss him the salt and the pepper that it is necessary and we let it him to be made at 180ºC during half hour. When this time has passed, we take out the roti of the oven and we reserve it in a source. We catch a pot Express where we will put the olive oil and we fry lightly in her the onion cut in Julian, the teeth of garlics well láminados, the nut moscada, the nails and the white wine. When it is very fact everything, we add him the laurel leaves to give him flavor, the mushrooms fact sheets, the salt and the pepper if it was necessary. We have left to cover everything with water and when we see that it breaks the boil we put in our pot the veal roti that we have reserved previously. To finish we close the pot, we put the ball and when it begins to rotate him we give 45 minutes so that the veal meat is very tender and the broth has wasted away a little, leaving something to make the sauce to accompany our roti. If we want it and once we have made our roti, we can crush the sauce that we have obtained to leave it very fine and to accompany with her our veal meat.
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Monday 04 February 2008 at 01:07 am
Ingredients for 4 people:
100 milliliters of olive oil, 1 piece of veal of 1400 grams, 3 grams of milled black pepper, 4 cloves of garlic, salt to the pleasure.
Preparation:
In the first place to cook the veal piece well we tie it very well with thread of twine for all the sides, as if we will cook a pig sirloin. Next we peel the cloves of garlic and we reserve in a bowl. Subsequently we will proceed to season our veal piece rubbing for everything her the cloves of garlic that we have reserved. Once fact this, we dew it with the olive oil, we toss him the salt and the necessary pepper as it is our pleasure and we place it in an oven tray. We put the tray in the oven and we let it him to be made approximately at 190ºC during one hour. Once this time has passed we let him to rest more inside our oven during five minutes. When these minutes of rest have passed, we take out the tray of the oven and we leave our roti that cools down in a fresh place, without putting it in the refrigerator. To finish and once it is cold, we remove the thread of twine to our roti, we cut it in normal slices, we deposit it in a deep source and we serve accompanied by the sauce that has to our table.
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Monday 04 February 2008 at 01:06 am
Ingredients for 4 people:
6 carrots, 1 big onion, 1 big roti of veal of 1 kilo, 75 milliliters of olive oil, 1 pill and he mediates of meat broth, 80 milliliters of white wine, it dilutes the necessary one.
Preparation:
We prepare a pot in the first place Express to prepare this plate. We have left to put in the pot a good jet of olive oil, the cut carrots very well in normal slices and the big onion cut in Julian. Subsequently we toss him the salt that it is necessary and we remove everything so that he mixes very well. We pepper the veal roti and we toss it inside the pot together with the other ingredients. We toss him the white wine, the pill and he/she mediates of meat broth and the enough water to cover everything completely. But we have tossed him the enough salt we toss him another little one, we close the pot Express, we put him the ball and when it begins to rotate we count 45 minutes so that it becomes very tender the meat and we have it list to serve it in a deep source to our cold table. If we want it we can go by the electric blender the sauce to eliminate all solid rest that there are of the ingredients that we have used in the elaboration of this recipe.
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Sunday 03 February 2008 at 01:46 am
The rosemary is a plant that has some green long branches made up of many arrays of fine and small sprays that have a very characteristic and pleasant scent for who has the pleasure of smelling them. People that have studied it also say that the rosemary is a very advisable plant to palliate the pains that cause the women when they have the rule or the monthly menstruation. We should also point out that the rosemary has a lot of iron that is a very important mineral to help to our body to overcome all the problems related with the anemia and all the illnesses caused by the iron absence in our organism. We should know that if we take a bath and we put some sprays of rosemary in the water it will relax us a lot being very beneficial for the estres and the anxiety caused by the daily life. Lastly to say that the rosemary can help us to calm the cramps and other pains taken place in different articulations of our body and caused by different reasons.
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Sunday 03 February 2008 at 01:45 am
The blueberries are some small and round fruits of those that the most experienced experts say in them that are good to prevent numerous infections that are located in diverse organs of the human body. These infections are caused by alive organisms in areas of the prostate, the urethra, the kidneys and in the whole tract urinal in general of our organism. To finish to say that the blueberries have vitamin E that it is very beneficial different illnesses caused by the lack of this vitamin to combat and that they are produced in our body by means of the appearance of certain illnesses.
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Sunday 03 February 2008 at 01:44 am
The cashew is a dry fruit that we can find in feeding establishments together with the peanuts, almonds, nuts and other products of this type. Their price is seemed that of the almonds, then we cannot consider it a deluxe product capable for all the people. This dry fruit has a high proportion of acids fatty monoinsaturados, vitamins B1, B2, acid folic and a lot of magnesium, calcium and potassium that are mineral that they benefit to the nervous system of the human body. The cashew is also rich in proteins that have great quantity of arginina and they contribute to reduce the absorption of bad cholesterol on the part of the human body and this way to make that we are healthier.
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Sunday 03 February 2008 at 01:41 am
The sake is a drink that we can consider it as traditional of the Japanese cuisine. Their elaboration is based on a fermented rice and whose origin third go back a century in Japan. We should also keep in mind that other studies say that their origin is even before this date that the experts say. The sake doesn't have color, then we can consider it colorless and with a different flavor according to the way of to make it that goes from a sweet flavor to other slightly bitter. The form of taking the sake in the Asian countries and Japan is in hot or lukewarm state, although also aveces in special occasions can take in cold state. To serve it it is usually used some cups that Japanese call choko and that they are low and wide. To conserve the sake, it is usually made in flasks that are of ceramic material and that Japanese call them tokkuri. In numerous Japanese restaurants of Spain and of countries of Europe we can savor this millennial drink together with plates of the Japanese cuisine that are very rich and flavorful for our palate.
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Sunday 03 February 2008 at 01:37 am
The yucca is a similar tuber to the potato that is cultivated in numerous tropical countries of Africa, Asia and America. It is necessary to keep in mind that the yucca has a white color meat and that it is recovered by a bark of dark brown color. It is necessary to say that in some countries to the yucca is called manioc and it is the base of the daily food of all them. The yucca also has always to eat up cooked as we make the potatoes in its different forms. The yucca is a basic and indispensable food for many countries of those considered of the third world, since in her many families trust its food to be able to live and to subsist every day. To finish the yucca it is a very rich food in hydrates of carbon and other very important and nutritious substances for the human organism as it is the potassium and other minerals.
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Saturday 02 February 2008 at 01:30 am
Ingredients for 6 people:
150 grams of mountain ham, 6 eggs, 1 kilo and half of meager of chopped pig, 50 milliliters of wine of sherry, 100 grams of grated bread, 3 grams of pepper.
Preparation:
In a kitchen bowl we toss the six eggs of one in one and we beat them very well. Once they are very our milk shakes eggs, we add them the rest of the ingredients beginning with the meat of meager, the mountain ham, the wine of sherry, the pepper, the grated bread, the salt to our pleasure and we mix very well everything. Next and once all very blended one is, we put it in a refractory mold for oven, we put it in him and we leave at 180ºC during 45 minutes until it is clever to be taken out and to be served to our table.
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Saturday 02 February 2008 at 01:26 am
Ingredients for 4 people:
300 grams of rice, 150 grams of fresh spinaches, 2 cloves of garlic, 100 grams of cheese grated emmental, salt to the pleasure.
Preparation:
We catch a pan of our kitchen, we toss olive oil in their bottom and we heat it to the fire. We chop the cloves of garlic in small and we add them to our pan. We let that the garlics are gilded and when he are we add the clean, washed spinaches and troceadas. We add him the necessary salt and we braise everything helping us of a wooden tablespoon. Next we add the rice and four glasses of hot water. We leave that it boils some entire 18 minutes having that if we lack it dilutes we have to go adding him, but always hot. Past this time, we serve it to the table tossing him for above the cheese grated enmental so that it is melted and I list to waste away.
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Saturday 02 February 2008 at 01:25 am
Ingredients for 4 people:
20 grams of powdered ginger, 1 big melon of 2 kilos, 40 grams of almonds made fillets, 100 milliliters of wine of port wine.
Preparation:
We clean the melon and we cut it to the long thing in eight big slices, dividing it first in two halves, then in other two and those in other two. Once fact this, we remove him the pipes that have and we place everything in a big source. We have left to spread the almonds made fillets for all the melon pieces and to sprinkle them with powdered ginger. Next we toss the wine of port wine very distributed by all our melon slices. To finish the we put everything in our refrigerator so that he cools down approximately during two and a half hours and we are good it to the table to appreciate all their flavor.
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Friday 01 February 2008 at 01:00 am
Ingredients for 6 people:
50 milliliters of condensed milk, the juice of a lemon, 6 strawberries, 6 mature bananas, 12 toasted cookies, 12 leaves of mint, 30 milliliters of apple liquor.
Preparation:
In a recipient we put the cookies very departures and made pieces together with the peeled bananas and cut in slices. Once we have put everything, we mix it very well with the help of a tablespoon, we add the apple liquor, the condensed milk and the lemon juice. We follow it mixing, we put it in the glass of the electric blender and we crush it until we get a very homogeneous mass. We catch six glasses, we toss in them the obtained mass, we put it in the refrigerator and we let them to cool down until we will serve them to our table. To finish when we will consume them, we decorate each glass with two leaves of mint and a very willing strawberry for above.
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Friday 01 February 2008 at 12:55 am
Ingredients for 6 people:
900 grams of tomato, 2 cloves of garlic, 6 tuna pieces, 25 grams of flour, 1 lemon, 20 grams of parsley, 2 onions, 2 laurel leaves, salt to the pleasure.
Preparation:
In the first place we put the tuna pieces in a big plate, we toss them the lemon juice and the salt that it is necessary as it is our pleasure. Next we put a pan with olive oil to the fire, we go the tuna pieces by flour and we fry them. Once we have fried everything, taken out and reserved, we fry in the same olive oil the well chopped onion. When we see that the onion begins to be gilded we add the tomato and the two laurel leaves. Now we have left to cover our tuna pieces with the sauce that we have made previously. In a bowl we chop the garlic and the very small parsley and we toss it above our tuna. To finish the we put in the oven during 18 minutes at 180ºC, until it is clever to serve it to our table.
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Friday 01 February 2008 at 12:50 am
Ingredients for 6 people:
6 small onions, 6 endivias, 6 oranges, 6 carrots, 50 milliliters of lemon juice, 3 grams of pepper, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
We catch the oranges and we peel them depositing them in a recipient. Once made ésto, we remove them the clusters and we reserve. On the other hand we cut the onions in slices and we reserve them. In a big bowl with water, we wash the endives very well, we discard the very external leaves, we leave the center and the white leaves that we will cut for the half. We grate or we cut the carrots in small pieces and we reserve. We have left to compose our salad, preparing everything in a big salad bowl. To finish the we season everything with lemon juice, some pepper, olive oil and salt if it was necessary as it is our pleasure.
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