Monday 31 March 2008 at 12:54 am
Ingredients for 6 people:
150 grams of milled almonds, 500 grams of flour, 25 grams of powder of baking, 350 grams of shortening, 125 grams of sugar.
Preparation:
In a big bowl of kitchen we put the wheat flour and the powder of baking. We mix very well everything and we reserve. In another kitchen bowl we put the shortening, the almonds, the sugar and we mix very well everything. Once we have the two very blended bowls we mix them and we begin to work the mass until it is us very uniform and homogeneous. When we see that it is clever the mass, we allow it to rest during some minutes and we stretch it on a table of big kitchen or of marble. Past this time cuts in lockets of half centimeter the mass with the help of a kitchen mold to circulate. Once cut our polvorones, we place them in an oven badge with shortening, we put them in the oven and we bake at 180ºC during 20 minutes, watching over him from time to time every five minutes so that we don't burn and we can give him their fair point.
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Monday 31 March 2008 at 12:53 am
Ingredients for 6 people:
4 sprays of chopped parsley, 50 milliliters of white wine, 1 kilo and half of mushrooms, 3 cloves of garlic, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a big bowl with water clean the mushrooms until removing them any rest of sand and other residuals. Subsequently we dry them with a kitchen paper and we reserve in a big source. On the other hand we itch in a kitchen bowl the cloves of garlic. In a pan with oil of very hot olive add the chopped cloves of garlic, we braise them during one minute and next we toss the mushrooms so that they are made to slow fire. When they are about to make they are added the white wine so that he wastes away and to give him a touch of flavor. We toss him the salt and the pepper that we like and the chopped parsley. To finish the we remove during a couple of minutes, we toss it in a pan of mud and when it is clever we serve it to our table.
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Sunday 30 March 2008 at 01:41 am
Ingredients for 4 people:
150 milliliters of fresh milk, 100 milliliters of orange juice, 150 milliliters of natural yogurt, 100 milliliters of lemon juice, 10 milliliters of bee honey.
Preparation:
In the glass of our electric blender we deposit the natural yogurt, the fresh milk, the orange juice, the lemon juice and the bee honey. Next we beat very well everything until it is us very blended. We put our cocktail of yogurt inside the refrigerator until it is very cold and I list to serve it to the table, distributed in four glasses singular for cocktail.
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Sunday 30 March 2008 at 01:40 am
Ingredients for 6 people:
250 milliliters of vodka, 24 cubes of ice, 1 kilo of watermelon pulp without seeds, 24 leaves of fresh mint, 2 grams of black pepper, the juice of half lemon.
Preparation:
In the glass of our electric blender we put the watermelon pulp, the vodka, the cubes of ice, the black pepper and the lemon juice. Next we beat very well everything until it is us well crushed. When it is well crushed all we distribute it in six glasses cocktail singular that we will adorn with four leaves of mint each an and we consume it immediately to appreciate all their flavor.
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Sunday 30 March 2008 at 01:39 am
Ingredients for 8 people:
2 glasses of water, 4 glasses of coffee, 200 grams of sugar, 25 grams of powdered vanilla.
Preparation:
In our refrigerator we put the glasses of coffee so that they cool down during thirty minutes. Past this time deposits the coffee in a big bowl of kitchen. We add the water, the sugar, the powdered vanilla and we mix very well everything. When all very blended one is we put it in the freezer of our refrigerator and we let that he leaves hailing little by little, removing it from time to time until it is clever to waste away in eight individual cocktail glasses.
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Saturday 29 March 2008 at 01:32 am
Ingredients for 4 people:
2 big potatoes, 4 peppers of the can piquillo, 2 cloves of garlic, 8 hake fillets, 1 small onion, 150 milliliters of fish broth, 3 grams of white pepper, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
We cut the potatoes in fine slices and we deposit them in a bowl. In a pan with olive oil also fry the potatoes together with the well chopped onion and the cloves of garlic dives. We toss them the salt that they need, we go them taking out and depositing in an oven source. Next we go distributing the peppers of the piquillo cut in ribbons above the potatoes. We have left to place the hake fillets above all the above-mentioned, to water it with the fish broth and to toss him the necessary salt. To finish we preheat the oven at 180ºC, we introduce our source with the hake fillets and we let them to be made during 15 minutes. When the suitable time has passed, we take out our source of the oven, we deposit our hake in a kitchen source and we are good it to our table to consume it in four individual plates.
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Saturday 29 March 2008 at 01:31 am
Ingredients for 4 people:
50 milliliters of olive oil, 20 grams of chopped parsley, 4 soles, juice of half lemon, 2 slices of Iberian ham, salt to the pleasure.
Preparation:
We catch the soles we clean them to the faucet, we put them in a big source, we make them a cut in their loin and we water with lemon juice. Next we toss them olive oil and we place them in a tray of our oven. On the other hand in a kitchen bowl we cut in ribbons the slices of Iberian ham and we introduce them in the cuts that we have made to the soles. We close the oven and we let that our soles are made during 18 minutes at 180ºC. Past this time, we take out the soles, we deposit them in a kitchen source and we adorn them with some lemon slices and some chopped parsley.
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Saturday 29 March 2008 at 01:30 am
Ingredients for 6 people:
100 grams of flour, 25 milliliters of lemon juice, 6 sole fillets, 6 sprays of parsley, 150 grams of cheese roquefort, 20 milliliters of Whisky, salt to the pleasure.
Preparation:
We clean the sole fillets, we toss them the necessary salt, we go them by wheat flour and we fry them in a pan with olive oil. While in another deep pan we put the cheese roquefort with the whisky and we let it him to decrease to the fire during some minutes. We deposit our soles in a refractory source for oven and we toss them the sauce of cheese and whisky on them. We put the sole fillets to the oven to grate them during some minutes. To finish the we take out, we deposit in a kitchen source, we dew them with some lemon for above and we adorn with some sprays of parsley.
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Saturday 29 March 2008 at 01:29 am
Ingredients for 4 people:
15 grams of chopped parsley, 3 grams of milled white pepper, 50 grams of chopped almonds, 20 milliliters of white wine, 25 grams of wheat flour, 100 milliliters of water, 4 soles, 50 milliliters of olive oil, 2 cloves of garlic, 1 small lemon in slices, salt to the pleasure.
Preparation:
In a kitchen bowl we clean the soles, we deposit them in a source and we toss them the salt that we like. We go them going by wheat flour and we fry a little in a pan with olive oil. We reserve the pan with the soles and we catch another pan where we pour some olive oil. Next we toss ten grams of flour, the chopped parsley, the chopped almonds and the pepper. We let him to be made a fried lightly with everything it during some minutes. In a bowl we mix the white wine with the water and we pour it on our soles together with the one fried lightly that we have prepared previously. We put the soles to the oven in a refractory source during 15 minutes at 180ºC and when they are made we take them out of the oven, we deposit them in a source and we adorn them with lemon slices.
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Friday 28 March 2008 at 02:30 am
Ingredients for 8 people:
6 cloves of garlic, 600 milliliters of water, 600 milliliters of olive oil, 200 grams of raw almonds, 300 grams of hard bread, 25 milliliters of vinegar of wine, 2 sprays of thyme, salt to the pleasure.
Preparation:
In a big bowl of kitchen we put the olive oil, the vinegar of wine, the chopped garlic and the salt that we estimate necessary. Next we put the hard bread and we let it him to be soaked during twelve minutes. Past this time adds the raw and very peeled almonds. We have left to deposit everything in the glass of our electric blender and to crush everything until obtaining a homogeneous mixture. We rectify it of salt if it is necessary and we serve cold to our table decorated with the leaves of the sprays of thyme.
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Friday 28 March 2008 at 02:29 am
Ingredients for 4 people:
1 onion, 1 head of garlics, 4 eggs, 1 kilo of chicken pieces, 2 bundles of cress, salt to the pleasure.
Preparation:
In a kitchen pan we put enough water, we toss the chicken pieces, the head of garlics, the onion and the bundles of cress. Next we let him to cook everything and when we see that all well cooked one is, we take out the onion and the head of garlics. We have left to go adding of one in one the eggs so that they cook inside our broth of cress. We toss the salt that it is necessary, we put it in a kitchen source and we serve to the table.
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Friday 28 March 2008 at 02:27 am
Ingredients for 6 people:
2 hard eggs, 100 milliliters of olive oil, 3 avocados, 150 grams of peeled nuts, 1 onion, 12 mint leaves, 15 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
We leave the avocados for the half to the long thing, we remove them the bones and we empty them the pulp of their interior, depositing it in a big bowl. We reserve the barks of the avocados in perfect state putting them very distributed in a big source of kitchen, it stops then to stuff them. We prepare in a bowl a vinaigrette with the eggs hard dives, the chopped onion, the vinegar of wine, the olive oil and the salt that we estimate necessary as it is our pleasure. We remove very well everything until forming a sauce vinaigrette. On our pulp of avocados we toss the sauce vinaigrette that we have prepared and we mix very well everything until it is very fact. When it is clever we proceed to stuff the barks of the avocados with the mass that we have made and we put an avocado shell with their filler for each person, adorned with some mint leaves.
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Thursday 27 March 2008 at 01:52 am
Ingredients for 8 people:
8 leaves of jello, 12 natural yogurts, 200 grams of sugar glass, 500 milliliters of mounted cream, 200 grams of marmalade of fruits of the forest, juice of 2 oranges.
Preparation:
In a big recipient with cold water put to soak the leaves of jello. We heat the juice and when the jello is soaked we mix it with him. In a big bowl we mix the natural yogurts with the sugar glass and the jello. We add the mounted cream and when it is very blended we pour it in 8 individual molds and we put it in the freezer of our refrigerator until it is well clotted. To finish the we are good to our table to enrich it with marmalade of fruits of the forest if we feel like.
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Thursday 27 March 2008 at 01:51 am
Ingredients for 8 people:
2 liters of fish broth, 4 cloves of garlic, 6 onions, 2 kilos of lobster, 200 milliliters of olive oil, 2 tomatoes, 4 laurel leaves, 40 milliliters of brandy, 25 grams of chopped parsley, salt to the pleasure.
Preparation:
In a pan with olive oil toss the cloves of garlic, the onions and the laurel leaves. We fry lightly everything until it is very fact, we add the tomato very dive and the brandy. We let him to cook everything during six minutes. When that time has passed we add him the lobster cut in normal slices, we remove it a little and we let him to cook more other six minutes. To finish we add the fish broth, the chopped parsley and we let it that it cooks everything during twelve minutes, until it is clever to be served to our table.
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Thursday 27 March 2008 at 01:49 am
Ingredients for 8 people:
25 grams of parsley, 1 big onion, 4 cloves of garlic, 1 kilo and half of hake, 4 eggs, 100 grams of grated bread, 200 grams of flour, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a big bowl we crumble the hake and we reserve it. In another bowl we chop the cloves of garlic, the onion and when they are clever we toss them in a pan with olive oil and we braise him. When it is clever ours fried lightly, we drain it of olive oil and we mix with the hake, we add the parsley very dive, the grated bread, the beaten eggs and the salt as it is our pleasure. We mix everything very well until making a homogeneous mass and we make the meatballs with the help of the very clean hands or some kitchen tablespoon. We have left to go by flour the meatballs and to fry them in a pan with abundant oil of very hot olive. To finish the olive oil that you have with the help of a kitchen paper are slippery and we serve them to the table.
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Wednesday 26 March 2008 at 01:55 am
The cookies are a food whose origin goes back behind to ten thousand years, according to the experts and people that more they have studied this fact. For our time ancestors they discovered kind of a soup of cereals that he acquired a good consistency to be able to transport it for the action of the heat without they deteriorated their properties neither nutritious qualities. It is in Greece where those denominated" dipyres" or also called breads cooked twice, they sign the birth of the properly this cookie. At the moment there is infinity of classes of different cookies that we can use in our celebrations, in the breakfast, in the snack or when we feel like it, to accompany our glass of milk or coffee according to the cases. The high content in fiber of some of these cookies favors the regulation of our organism and he contributes to feel better every day. However the high content in saturated fats of others of these cookies makes them highly harmful and harmful for our organism and they contribute to increase the levels of cholesterol in the blood with high risk of contracting illnesses that are harmful for our health.
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Wednesday 26 March 2008 at 01:54 am
Keeping in mind the opinion of the experts, the consumption of licorice is very old. It is believed that in the antiquity the licorice was used in Greece, Egypt and China for different uses. The use in these countries was generally to treat problems of the stomach like the gastritis and numerous illnesses of the superior respiratory system. In the old Egypt the inhabitants of the place elaborated a drink with licorice that was used in the rituals that were made in honor to the spirits of the Pharaohs of Egypt. The use of the licorice extended in Asía and Europe to treat numerous affections of the human organism.
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Wednesday 26 March 2008 at 01:53 am
The cilantro is an aromatic grass that possesses properties carminativas that are very useful to expel the gases that are generated in our digestive system. For it the cilantro is very good so that the digestions that we have are less annoying and more good for our organism. In other countries like the India, the cilantro seeds are introduced in the mouth and they chew the wrong encouragement caused by the consumption of diverse foods to combat.
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Wednesday 26 March 2008 at 01:50 am
The saffron like species is known from the prehistory. According to people that have studied it it was introduced in Europe by the Arab in the century X. Other consulted sources of experts in the matter they say that the Phoenicians who brought it to Spain were where a very extended tradition exists on the use of this spice in many plates of the kitchen. The Romans gave him another utility that was not alimentary and with him, they covered the roads creating an extensive carpet for where the Emperors and Princes of the Roman Empire happened. In Spain, the saffron like spice one comes cultivating for more than a thousand years and with him they are seasoned all type of plates, as the paellas, fideuas, stews of potatoes with meat and other foods. Its high price in the market, makes that many people that want to give color and food to their plates obtain to incorporate coloring alimentary to their foods that it is cheaper and easier of finding.
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Tuesday 25 March 2008 at 01:58 am
Ingredients for 4 people:
4 vienas or baguette breads, 4 mature tomatoes, 8 slices of Iberian ham of acorn, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In our wooden chart we go putting the vienas or baguettes opened up by the half to the long thing. Next we leave a mature tomato in two halves and with each half we anoint a part of each bread until undoing it completely in him. We have left to put the olive oil that we like in each half of bread, the necessary salt according to our pleasure and a slice of Iberian ham of acorn in each half of bread. We catch a plate and we put in him, the two very willing halves of bread and we will already have bread tomaca for a person. We proceed to make the same thing with the other three vienas or baguettes until all preparation is and I list to be served to the table.
Note:
The bread tomaca is a typical recipe of cataluña and you can make it with any type of mountain ham that is cured, it is not indispensable to make it with Iberian ham of acorn but as dreaming it is good, I put the best ham in the world to make this recipe and so that I am made the mouth water.
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Tuesday 25 March 2008 at 01:57 am
Ingredients for 4 people:
12 pieces of loin of cod desalado, 1 big onion, 1 big pepper, 4 cloves of garlic, 1 boat of 400 grams of crushed tomato, 10 grams of sweet paprika, 3 grams of black pepper, 5 grams of oregano, 100 milliliters of olive oil, 100 grams of wheat flour.
Preparation:
In a kitchen bowl we cut in small pieces the pepper, the cloves of garlic and the onion. When all very cut one is we put it in a pan with olive oil and we fry lightly to slow fire during some minutes. Once the onion and the pepper are very facts, we add him the oregano, the paprika and the black pepper. We give to some entire turns so that he mixes very well everything, we add the fried tomato and we let him to be made and decrease a little. In a kitchen plate we put the flour, we go the cod pieces by her and we fry them in a pan with abundant oil of very hot olive. When they are golden the cod pieces for the two sides, we go them putting in a pan and reserving until all clever ones are. To finish we toss to the cod the one fried lightly with the tomato for above, we put it in the fire and we let him to be cooked so that he mixes everything during five minutes more and when it is clever, we are good it in a source to our table to eat it in four individual plates.
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Tuesday 25 March 2008 at 01:56 am
Ingredients for 4 people:
1 boat of condensed milk, 4 bananas, juice of 1 squeezed orange.
Preparation:
In the glass of our electric blender we put the very peeled bananas and made pieces. Next we crush the bananas and we go adding the condensed milk that we feel like as it is our pleasure, having much care of not spending since if he knows more to condensed milk than to our banana recipe he would stop to have the I title that he has and it would become milk condensed with banana. To finish when all very blended one is we add him as it is our pleasure the juice of the squeezed orange that we like to give a touch of flavor to this fruit so delicious.
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Tuesday 25 March 2008 at 01:54 am
Ingredients for 4 people:
500 grams of chickpeas, 500 grams of chocos made pieces, 4 slices of bread in small squares, 50 grams of raw almonds, 4 cloves of garlic, 10 grams of sweet paprika, 1 pepper, 1 tomato, 1 onion, 4 cloves of garlic, 50 milliliters of white wine, 1 envelope of saffron or coloring alimentary, 1 laurel leaf, 5 grams of nut moscada, 3 grams of pepper, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
We put the chickpeas in a recipient with water and we leave them in soaking during the whole night. The following morning we prepare a majao in which we will put in our mortar, the very fried pieces of bread, the raw almonds, the cloves of garlic and the paprika. We mash very well everything until leaving a very uniform and homogeneous mass. On the other hand in a kitchen pan we put water to boil and we toss the soaked chickpeas, the saffron or coloring alimentary, the nut moscada and the pepper. When it is all willing one in our pan we cover it and we allow to cook to slow fire during ninety minutes or until we see that the chickpeas are tender. We put a pan to the fire with little olive oil and we make a fried lightly well with the pepper, the onion and the tomato made pieces. When it is clever ours fried lightly, we toss it in the glass of our blender and we crush until forming a homogeneous mass. We have left to put the chocos pieces in a pan with water, to toss them the one fried lightly, the laurel leaf and the white wine. We leave that they cook our chocos during 20 minutes, adding dilutes them if it was necessary. When the chickpeas are tender and cooked, we add them the majao and the pieces of I collide. To finish we let him to boil everything during twelve minutes more so that they mix the flavors and we are good to the very hot table to appreciate all their rich flavor.
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Monday 24 March 2008 at 02:18 am
The spans can say that they are the buds of the terminations of different species of palms that take place in certain areas of Europe and America. These terminations are very tender, groceries and that packed in glass jars or in cans, we can use them for the elaboration of infinity of salads in our kitchen. The consumption of spans also contributes to our organism fibers, proteins, vitamins A and C, calcium and few calories. Concretely in Europe the spans are obtained of the dwarf palm or the span. The production of this palm is curious since it usually grows in a spontaneous way in certain areas of the area of the mediterranean without one has to cultivate to be able to enjoy her and to be able to exploit it. The spans are thin or thick, cylindrical, of color ivory, with a soft texture and a sweet flavor, quite pleasant and very delicate for our palate. In America the span is very extended overalls in countries like Brazil that it is one of the main world producers of this kitchen product.
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Monday 24 March 2008 at 02:17 am
The turbot is a white fish whose form is plane, as the sole and other fish of the same type and species. Their plane form allows that the turbot is camouflaged in the not very deep marine funds, to avoid to be seen by numerous marine fish, to which they would not care to eat up them. We can find this fish in areas of the costs of the sea Mediterranean and of the Atlantic. The turbot is not a deluxe fish capable for people of little purchasing power and that he has a meat of an excellent quality, fine and of a flavor for our very delicate palate and I marinate. With the turbot we can prepare great quantity of plates of kitchen in a slight way since it is very easy of cleaning and of cooking it. The skin of the turbot is eatable and its main characteristic is that he doesn't have flakes, for it only with removing him the thorns of its sides can have it preparation to use it in the vents of our kitchens. In Spain the cooks, besides making delicious plates with the turbot make Galician foods as the caldeirada whose base is this delicious fish. In times of celebrations like Christmas, day of action of thank you, birthday and other parties, we can consider that this fish called turbot constitutes a good element to keep in mind as they can be it the shellfish and other products that usually waste away few times a year and in certain dates.
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Monday 24 March 2008 at 02:16 am
We can say that the origin of the currants is located in numerous countries of Europe and of Asia. The currants can find them in wild state in the margins of the roads or ravines. Their flavor varies from the acid to the sour one and some currants can also end up being insipid, what indicates us that they don't have flavor and consequently they are little appreciated to be consumed in some occasions. In the kitchen we can use the currants to decorate numerous plates of desserts, to make rich marmalades and to adorn a long number of culinary products, among which we can find the ice creams. We can also consume the fresh currants, either to the natural one or in Macedonian of fruits and under the same conditions that the strawberries, raspberries and other fruits related with the kitchen.
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Sunday 23 March 2008 at 01:55 am
Ingredients for 6 people:
3 big avocados, 250 grams of crab sticks, 150 grams of white cheese, 3 grams of pepper, 1 small bobby, 2 chopped leaves of mint, juice of a lemon, salt to the pleasure.
Preparation:
In a kitchen recipient we peel the avocados, we cut them on the other hand longer and we take out them the big bone that you have in their center. We empty the interior pulp of the avocados, we reserve it in a kitchen bowl and we keep the barks of all in a recipient. Next we crumble the crab sticks, we toss them in the kitchen bowl where the pulp of the avocados is and we mix very well everything. We add the lemon juice, the white cheese cut in small pieces and the well chopped leaves of mint. We add him the salt and the pepper that we like and if we like spicy the small bobby well made pieces and itched for above. We mix everything very well and we stuff with this mixture the barks of the avocados that we have emptied before. We put our avocados in the refrigerator during two and a half hours, we take out them and we serve to table.
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Sunday 23 March 2008 at 01:54 am
Ingredients for 6 people:
200 grams of Roman lettuce, 100 grams of pickles in vinegar, 50 milliliter of olive oil, 300 grams of green Jews, 300 grams of potatoes, 5 milliliters of vinegar, salt to the pleasure.
Preparation:
In a kitchen bowl we deposit the green Jews and the potatoes. We wash with abundant water these two ingredients and we cut them in small pieces. We put the Jews and potatoes in a pan with water and we cook them until they are clever. We wash the lettuce and we cut it in fine pieces. When the potatoes and Jews are made, we let them them to cool down and we reserve. We catch a source for salads, in their bottom we put the lettuce and above her, the Jews, the potatoes and the pickles in well distributed vinegar. We season our salad with olive oil, vinegar and salt. To finish we put our salad in the refrigerator so that he cools down and we serve it to our table.
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Sunday 23 March 2008 at 01:53 am
Ingredients for 4 people:
15 grams of basil, 15 grams of oregano, 250 grams of cheese mozzarella cool air, 8 tomatoes cherry, 50 milliliters of olive oil, 5 milliliters of vinegar, salt to the pleasure.
Preparation:
We prepare the tomatoes cherry in a kitchen bowl. We leave for the half all the tomatoes cherry. We catch the cheese mozzarella cool air and we cut it in slices. In a salad source we put the tomatoes cherry and the cheese mozarella in slices. We prepare a mixture in a bowl with the olive oil, the oregano, the basil, the vinegar and the salt to our pleasure. We season with the mixture that we have made the tomatoes cherry and the cheese that we have put previously in a source. We are good our salad of cheese and tomatoes cherry to our table to distribute it in four individual plates.
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Saturday 22 March 2008 at 01:49 am
Ingredients for 8 people:
150 milliliters of milk, 1 small lemon, 10 grams of butter, 60 grams of grated bread, 12 pears, 6 eggs, 150 grams of sugar, 300 grams of flour, 10 grams of yeast.
Preparation:
In a big bowl of kitchen we toss the eggs, the sugar and we beat very well everything. Next we toss the flour, the yeast, we pour the milk and we remove everything. On the other hand we peel the pears, we remove them their heart and the seeds that have. We cut the pears in fine slices, we squeeze some lemon on them and we reserve. We prepare a refractory mold in which we have put the butter and the grated bread sprinkled by everything. We have left to put the slices of pears distributed in layers and to pour the mixture that we have prepared at the beginning on them. We move the mold a little so that the mixture is distributed equally in him and we put it in the oven. To finish we let that our tart of pears is made during 45 minutes, we take out of the oven, we puncture with a needle to check that it is made for that which will have to leave clean, we let him to cool down and we serve to the table.
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Saturday 22 March 2008 at 01:48 am
Ingredients for 4 people:
1 kilo of quince pulp, 750 grams of sugar, 1 liter of water.
Preparation:
To obtain the quince pulp, we catch quinces, we peel them, we move away their central part and we empty their pulp. We go weighing the pulp until we have a kilo and we reserve it cut in small pieces. Next in a big pan we place the water, the sugar and we boil everything during three minutes. We have left to add the reserved quince previously and to cook it until it is very fact and in their point. To finish we pack our quince candy in big glass jars that we will sterilize during 30 minutes in water boiling to remove them any rest of germs that you have.
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Saturday 22 March 2008 at 01:47 am
Ingredients for 8 people:
1 liter of water, 2 big pineapples, 1 kilo of sugar.
Preparation:
In a kitchen recipient we peel the pineapples and we remove them the center that you have. Once very peeled our pineapples cut them in slices and we put in two big glass jars of wide mouth. In a ladle to the fire put the water with the sugar and we let him to boil during 8 minutes. If we see that the syrup is very dense we add him more water until achieving the wanted consistency. We let him to cool down our syrup and we toss it in the glass jars where the pineapple slices are. To finish we close the glass jars tightly and we sterilize them in water boiling during 35 minutes.
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Friday 21 March 2008 at 01:57 am
Ingredients for 4 people:
8 frankfurt sausages, 2 cloves of garlic, 400 grams chickpeas, 6 slices smoky bacon, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan with water and salt cook the chickpeas during twenty minutes or we already buy a jar of chickpeas cooked to save us the work of making them. In a kitchen bowl we cut the sausages and the bacon in slices. We cut the cloves of garlic on the other hand in fine sheets and we toss them in a pan with oil of hot olive. When we see that the garlics are golden we add them the frankfurt sausages and the smoky bacon. We toss the salt that we like it, having much care of not spending, since suits that we prove it before so that our recipe is not salted for our palate. Past some minutes and when all very fried one is, we add the chickpeas and we fry them to slow fire together with everything until the chickpeas take a golden color and we can serve them to the table distributed in four individual plates.
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Friday 21 March 2008 at 01:56 am
Ingredients for 4 people:
300 milliliters of bottle water, 100 milliliters of olive oil, 300 grams of flour without gluten, salt to the pleasure.
Preparation:
In a bowl big kitchen we put the flour without gluten and the salt that we like. Next in a kitchen ladle we toss the water, we boil it and we go incorporating it little by little to the bowl where the flour is. We mix everything very well with the help of the hands or a kitchen utensil adapted for this end. When we see that the mass is uniform and you can manipulate the we let him to rest during 12 minutes. Past this time, we catch the mass, we put it in a sleeve pastrycook with utensil to make churros and we go tossing our churros in a pan with oil of very hot olive so that they are fried and be very facts.
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Friday 21 March 2008 at 01:55 am
Ingredients for 6 people:
3 fresh eggs, 2 grams of milled pepper, 40 milliliters of olive oil, 12 slices of homemade sausage, 1 small onion, 8 slices of bread, 1 liter and half of water, salt to the pleasure.
Preparation:
In a ladle with water put the eggs and when they begin to boil we count six minutes so that they become hard. In a pan with olive oil put the homemade sausages and we fry them. When the homemade sausages are made, we remove them the fat that we can and we add the well chopped onion. We remove very well everything so that he mixes. In a pan we put the slices of bread and when the sausage is very fact, we add it to the bread. We have left to add the water and to cook it during six minutes. We toss him the salt and the pepper that it is necessary according to our pleasure. On the other hand we cut the hard eggs in slices, we distribute them in the plates and we serve to the table.
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Thursday 20 March 2008 at 02:24 am
Ingredients for 4 people:
8 cucumber slices, 4 small celery branches, 3 grams of pepper, 8 slices of mold bread, 120 milliliters of mayonnaise, 4 small tuna cans, 4 cooked eggs, 30 milliliters of lemon juice, 100 grams of butter, salt to the pleasure.
Preparation:
We chop the egg cooked in a kitchen bowl and we remove the skin to the cucumber slices. In a big bowl we put the cucumber very dive, the celery very dive, the mayonnaise, the lemon juice, the hard egg and the well crumbled tuna. We mix very well everything and we add him the pepper and the salt that we like. We catch the slices of mold bread, we anoint them of butter and we toast in a pan. We put the previous mixture in the mold bread and we make our four tuna sándwiches.
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Thursday 20 March 2008 at 02:23 am
Ingredients for 4 people:
12 eggs, 100 milliliters of mayonnaise, 4 tuna cans, 50 milliliters of fried tomato, 1 can of red peppers in ribbons.
Preparation:
In a pan with water put the eggs and we cook them. When they are clever we remove them the shells, we leave them for the half, we remove them the yolks and we put in a kitchen bowl. Next we add to the same bowl the tuna cans without their oil that we will have been slippery before and also the fried tomato. We mix everything to obtain a homogeneous and clever mass to stuff the eggs. To finish with this mass that we have obtained we proceed to stuff the eggs and we cover them with sauce mayonnaise and a ribbon of red pepper for above.
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Thursday 20 March 2008 at 02:17 am
Ingredients for 8 people:
200 milliliters of coñac, 120 milliliters of kiwi liquor, 4 very peeled kiwis, ice abundant dive.
Preparation:
In a kitchen bowl we peel the four kiwis, we cut them in slices and we reserve in a bowl to adorn with them our glasses. We put in the glass of our cocktail shaker the coñac, the kiwi liquor and we remove everything. Next we add the ice itched in abundance and we beat everything in our blender until it is well crushed and I list to be good it to the table in eight glasses singular for cocktail adorned with kiwi slices.
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Wednesday 19 March 2008 at 10:43 am
Ingredients for 6 people:
200 milliliters of coca cola, 450 milliliters of water, 50 grams of chopped nuts, 50 grams of chopped pecanas, 225 grams of rice, 75 grams of noodles angel hair, 50 grams of blond raisins without bone, 50 grams of black raisins without bone, 40 grams of butter, 5 grams of curry, 250 grams of lamb meat, 3 grams of pepper, 8 grams of powdered garlic, salt to the pleasure.
Preparation:
In a kitchen pot we toss the butter and we gild in her the rice together with the powdered garlic that we sprinkle for above. We cut the lamb meat in small pieces, we toss them some salt and we toss in our pot so that it is braised and make everything during some minutes with our rice. Next we add the noodles of angel's hair until they become of blond color. We add the curry, the necessary pepper and the salt according to our pleasure. We add the water and the coca cola to our pot. We cover the pot and we let that everything is cooked to slow fire during 20 minutes, adding water if was necessary. When they are five minutes to finish the cooking, we uncover the pot and we add the chopped nuts, the chopped pecanas, the blond raisins and the black raisins. We are good our Arab rice with lamb to the table to distribute it in six individual plates.
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Wednesday 19 March 2008 at 10:42 am
Ingredients for 6 people:
3 small branches of parsley, 125 milliliters of olive oil, 250 milliliters of white wine, 100 milliliters of water, 1 nut moscada, 450 grams of chicken gizzards, 3 cloves of garlic, 1 big onion, 20 grams of cayena, 2 laurel leaves, 10 grams of flour, salt to the pleasure.
Preparation:
In a bowl we itch very dives the onion, the parsley and the teeth of garlics. Next we add the flour and we gild it until it is well made. We have left to wash the chicken gizzards very well, the made pieces and we incorporate to the pan together with the nut moscada, the laurel leaves and the cayena. We braise some minutes everything until it is very fact, we water it with the white wine, we toss him the salt that we like and we add him the water that is necessary to prepare our stew. We cook everything until the chicken gizzards are very tender and you list to serve them to the table.
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Wednesday 19 March 2008 at 10:41 am
Ingredients for 6 people:
225 grams green peppers, 225 grams of onion, 1 kilo and half of potatoes, 40 milliliters of milk of rice, 75 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen recipient we put the potatoes and we cook them until they are soft and tender. In a bowl we cut the peppers and the onions in dice of half 40 millimeters. When they are cut the peppers and the onions fry them in a pan with olive oil. We have left to wait to that the potatoes are made to squash them and to mix them with the peppers and the onions. We add the milk of rice little by little and we make with an entire consistent and thick mixture. In a pan we put some olive oil, we leave it that he warms, we toss the previous mixture in her and we give him omelette form. When two minutes it has passed according to the fire that we have him we give the turn to our omelette with the help of a kitchen lid and we make it for the other face. If we are dried the pan a lot we add him a little more than oil so that it is fried our omelette well and we serve it to the table in a kitchen source.
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Tuesday 18 March 2008 at 01:09 am
Ingredients for 8 people:
2 branches of cinnamon, 400 grams of sugar, 16 eggs, 2 liters of milk, orange skin.
Preparation:
In a big ladle of kitchen we heat the milk with the branches of cinnamon and the orange skin. Meanwhile in a kitchen recipient or bowl we toss the eggs, the sugar and we beat it very well so that he mixes completely. When we see that the milk is hot without it ends up boiling, we add it mixes him of the eggs, the sugar and we remove very well everything so that he mixes. To finish we cook our mixture to the bathroom María during 25 minutes in the oven to a temperature of 180ºC. Past this time takes out the mixture of the oven, we puncture him with a metal needle and if it leaves it cleans we will already have clever our custard to serve it to the table.
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Tuesday 18 March 2008 at 01:08 am
Ingredients for 4 people:
250 grams of noodles, 400 grams of liquid cream, 1/2 onion, 1 clove of garlic, 400 grams of clams, 3 grams of black pepper.
Preparation:
In a pan with abundant water and salt, we cook the noodles. In a kitchen bowl we chop the onion, the garlic and the pochamos everything in a pan with oil of very hot olive. Next we add the clams to our pan and we fry them until they open up completely. We have left to add the liquid cream, the pepper and the salt as it is our pleasure, leaving it that he decreases during some minutes. We prepare the noodles in a kitchen source once they are made and on them we pour the sauce qu we have prepared with the other ingredients. We are good to our table noodles with very hot clams to appreciate all their flavor.
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Tuesday 18 March 2008 at 01:07 am
Ingredients for 4 people:
250 grams of butter, 250 grams of flour, 250 grams of sugar, 250 grams of peeled nuts, 4 eggs, 1 yeast envelope.
Preparation:
In the glass of our electric blender we put the eggs, the sugar, the flour, the butter, the eggs and we beat them during some minutes. In a bowl with water put the nuts, we wet them, we go them by a plate with flour and we add them to the mixture of the other ingredients previously milk shakes. We preheat the oven, we grease a mold for cakes, we toss the previous mixture in him and we put it in the oven during 45 minutes at 180ºC.
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Monday 17 March 2008 at 01:59 am
Ingredients for 1 person:
2 fresh eggs, 50 milliliters of olive oil, salt to the pleasure.
Preparation:
We submerge the fresh eggs previously in cold water to see that they are completely fresh and we can proceed to make them without harming our health. For they should remain it in the bottom of the recipient with water and not to float up, that which serious symptom that they are bad. We crack of one in one the eggs in a kitchen bowl without breaking them. When we have the egg in the bowl, we put a pan with olive oil to the fire and when it is hot we introduce the egg in her. We toss him the salt that we want according to our pleasure, we catch our kitchen skimmer and we give him for the sides some touches of olive oil so that he goes clotting the yolk and the white. When we see that the egg floats in the oil of olive of the pan it will be made and we take out it with the skimmer having much care of not sprinkling us of oil neither of breaking it. We proceed with the other egg in the same way having much care of not breaking the yolk and we serve them to the table in a flat plate, since the art is in taking out it completely whole.
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Monday 17 March 2008 at 01:58 am
Ingredients for 1 person:
2 fresh eggs, 500 milliliters of water.
Preparation:
We submerge the fresh eggs previously in cold water to see that they are completely fresh and we can proceed to make them without harming our health. For they should remain it in the bottom of the recipient with water and not to float up, that which serious symptom that they are bad. We wash the eggs very well outwardly so that they don't have any rest of sludges in their shell. Subsequently we put the eggs inside a kitchen ladle in which we have put the means liter of water. We let him to boil to alive fire and when this happens we count six minutes of time and we will have them clever and very hard. To peel the hard eggs we cool them in cold water and we peel the shell having much care of not breaking its white since is very delicate manipulating it.
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Monday 17 March 2008 at 01:57 am
Ingredients for 1 person:
2 fresh eggs, 500 milliliters of water, salt to the pleasure.
Preparation:
We submerge the fresh eggs previously in cold water to see that they are completely fresh and we can proceed to make them without harming our health. For they should remain it in the bottom of the recipient with water and not to float up, that which serious symptom that they are bad. In a ladle with cold water put the eggs, we bring near them to the fire and we let them to begin to boil. When the water begins to boil the we leave during 4 minutes cooking, moment in which the eggs will be made leaving liquid its yolk and solid its white. We move away the eggs of the fire and the we cool in cold water with the help of a strainer. We put the eggs in two individual recipient for eggs and we break the superior shell, we toss them the salt that we like and we serve to the table. To finish we catch some tender bread and we go him wetting in the yolk until we eat up all the yolk and later finish with their white.
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Monday 17 March 2008 at 01:56 am
So that an egg is completely fresh it is necessary to put it in a ladle with water that it covers it and if he leaves to the bottom it is very fresh and capable to waste away. If the egg rises of the bottom, we should have caution when consuming it since it is in period of becoming bad in any moment. If the egg ascends up and it floats we should not use it low any concept since will be in not well state and it will be harmful for our health.
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Sunday 16 March 2008 at 03:27 am
Ingredients for 4 people:
500 grams of cooked shrimps, 4 eggs, 150 grams of flour, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen bowl we wash the shrimps lightly to remove them any rest that you have. In a plate we put the eggs and we beat them some minutes until leaving them very facts. We catch a kitchen pan with olive oil and we put it to the fire so that he warms. We take out the shrimps of the bowl, we dry them with a kitchen paper and we salt, if they don't have salt. Next we go putting the shrimps in a plate with the beaten eggs and later in another plate where we will put the flour, shaking the excess of flour that takes place. With the help of a big tablespoon we form omelettes that we will go putting in the pan so that they are made and fry well. We take out the omelettes of shrimps that leave making and we put them in a kitchen source. To finish we serve to our table omelettes of shrimps so that our diners those are served that want.
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Sunday 16 March 2008 at 02:15 am
Ingredients for 6 people:
300 grams of condensed milk, milled 300 grams of sugar, 400 grams of nuts, 9 egg white, 1 liter and half of mounted cream.
Preparation:
In a kitchen bowl we toss the white, the sugar and we beat it until leaving it about to snow. We catch a refractory tray for oven and we put in her the white about to snow distributed in small heaps. Next we put the tray in the oven and we cook it during some minutes until we see that it is made. On the other hand we prepare a recipient and we make in him, the milk condensed to the bathroom maría and we incorporate the mounted cream. To finish we put the mixture of condensed milk and mounted cream on the heaps of clear of egg about to snow that we have baked before and to conclude the we adorn with the nuts and we serve to the table.
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Sunday 16 March 2008 at 02:14 am
Ingredients for 6 people:
6 pieces of cod without salt, 6 potatoes, 1 big onion, 3 cloves of garlic, 100 grams of flour, 2 eggs, 1 liter and half of fish broth, 25 grams of parsley, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan with olive oil, we toss the cod pieces, we go them by flour, egg and we fry for the two sides, reserving them in a kitchen source. In a bowl we chop the onion, the cloves of garlic and we gild them with some salt in a pan with olive oil. Next we add the very peeled potatoes and cut in thick slices. We braise everything during some minutes, we add the chopped parsley and the fish broth. We have left to leave that he cooks during 20 minutes to slow fire, to add the cod pieces and to leave it six minutes more to be good it next to our table to proceed to consume it in six individual plates.
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Sunday 16 March 2008 at 02:13 am
Ingredients for 6 people:
3 small onions, 3 eggs, 750 grams of chopped meat, 1 on big of puree of potatoes, 125 milliliters of olive oil, 150 grams of grated cheese, salt to the pleasure.
Preparation:
To cut the onions, to toss them in a pan with olive oil and to braise them. When we see that the onion is transparent, we add the meat itched to the one that we have tossed him the salt and the necessary pepper. While one makes the meat, we cook the eggs in a ladle with water and when they are cooked the we itch and we toss in the meat. We prepare a puree of potatoes with the envelope and we reserve it. In a refractory source of kitchen for oven extend the made meat and above her we place the puree of potatoes. Once put these two ingredients, we sprinkle the cheese grated for above and we put it in the oven so that it is grated and be clever to serve it to the table.
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Saturday 15 March 2008 at 03:02 am
Ingredients for 6 people:
300 grams of apple jelly in preserve, 45 grams of fresh mint.
Preparation:
In a pan to slow fire put the apple jelly so that he is founded. Next and once fused we add the fresh mint, we remove it a little and we let him to cool down about 25 minutes. We pour our jelly of mint in preserve jars, we put them in the refrigerator and we consume when we feel like it, since it will last us some two weeks in good conservation state.
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Saturday 15 March 2008 at 03:01 am
Ingredients for 4 people:
15 grams of salt to salt the eggplants, 30 milliliters of olive oil, 750 grams of eggplants, 1 onion, 50 grams of cheese grated to fuse, 30 grams of butter, 400 milliliters of sauce bechamel, 500 grams of chopped meat of lamb, 50 milliliters of wine of white wine, 60 milliliters of meat broth, 50 grams of grated bread, 250 grams of mature big tomatoes, 3 grams of sugar, 2 grams of black pepper, 3 grams of nut moscada, 3 grams of oregano, 3 grams of basil, 3 grams of thyme, 3 grams of rosemary, 3 grams of salt.
Preparation:
In a kitchen bowl we peel the eggplants, we cut them in slices, we toss some salt and we let them to rest during one hour. Next we grate the onion, we wash the eggplants and we dry them with kitchen paper. Now we have left to fry them in a pan with olive oil and to reserve them in a plate. In another pan with butter fry lightly the chopped meat of lamb, we toss the onion, the white wine, the broth and all the spices. We braise everything in the pan during 18 minutes and subsequently we mix the meat with the grated bread, reserving everything in a recipient of big kitchen. We cut the mature tomatoes in slices. We catch a refractory source, we cover their bottom with slices of eggplants and we sprinkle the cheese grated for above. We have left to place above all the above-mentioned a layer of lamb meat, then another of berejenas and later another of chopped meat of lamb until putting an end to all the ingredients. The last layer that we put he has to be of tomato slices. We pour for above the sauce bechamel and we put it in the oven at 180ºC during 60 minutes. To finish the we take out of the oven, we allow to cool a little and we serve to the table.
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Saturday 15 March 2008 at 03:00 am
Ingredients for 4 people:
1 liter of liquor, 2 pieces of orange bark, 48 whole sheaths of cardamomo, 1 liter of water, 600 grams of sugar.
Preparation:
We remove to the cardamomo sheaths their seeds and we mill them in our electric we mill it until transforming them into milled cardamomo. In a kitchen recipient we put the milled seeds of cardamomo, the pieces of orange bark and we add him the liquor. We let that it macerates our cardamomo in the recipient during 15 days, removing it during a couple of minutes every day. When that suitable time has passed, with the water and the sugar we prepare a sugary syrup. We add that preparation of sugary syrup to the cardamomo in liquor and we let him to macerate more other seven days. To finish and once the time has passed we filter with a dense sieve the obtained liquor and we put in glass bottles to use it in our table.
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Saturday 15 March 2008 at 02:59 am
Ingredients for 6 people:
2 tuna cans, 25 grams of capers, 1 big leek, 20 grams of parsley, 1 circle of veal of kilo and half, 2 celery sprays, 4 laurel leaves, 1 big onion, 6 fresh eggs, 2 cans of anchovies, 1 liter of olive oil, 10 milliliters of vinegar of wine, 10 grams of mustard, 1 lemon, 2 pills of meat broth, 3 grams of milled white pepper, 10 grams of fat salt, fine salt to the pleasure.
Preparation:
We drain the anchovies and we deposit in a bowl. In another bowl we drain the tuna can. We remove the fat of the veal circle, we tie it with brahamante thread, we add him the fat salt, the laurel leaves, the big onion, the parsley, the big leek, the celery, the pills of meat broth and we cook it in a big pot with water. We let him to cook during an hour and a half to slow fire. When it is tender the circle, we move away it of the fire and we let him to cool down. Next we prepare a sauce mayonnaise beating in our glass of the blender the six egg yolks with three white. We add the olive oil little by little until we obtain a sauce mayonnaise of the consistency that we want. We rectify our mayonnaise with the necessary pepper, the vinegar of wine, the mustard, some lemon drops and salt to our pleasure. We add oil again until it thickens our mayonnaise since the ingredients that we have added them again they will make him more liquid, fluída and we will have to make it thicker. We rectify of salt if he went necessary when having added him ingredients. If after everything we have left very thick we can reduce it with some how many lemon drops. In a kitchen bowl we put the well drained anchovies, the tuna also drained and we add him the sauce mayonnaise that we have prepared to mix very well everything until getting a homogeneous sauce. We have left to cut the meat of round of veal in fine sheets and to deposit a layer of them in a kitchen source as bottom. Above this meat layer to put another of mayonnaise and so forth until putting an end to all the ingredients. When we have finished we toss the capers above everything and we are good to the table to serve it in six individual plates.
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Saturday 15 March 2008 at 02:58 am
Ingredients for 6 people:
25 milliliters of cream liquidate, 5 grams of parsley, 75 milliliters of lemon juice, 5 grams of chervil, 120 grams of cheese roquefort, 75 grams of yogurt, 45 milliliters of oil of olive of 0,4 grades, 3 grams of pepper, salt to the pleasure.
Preparation:
We catch our blender and we put in their glass the yogurt, the cheese roquefort itched in small pieces, the liquid cream, the lemon juice and we crush everything to maximum power without stopping to stop until obtaining a homogeneous mixture. Next we put the mixture obtained in a kitchen bowl, we add him the pepper and the necessary salt according to our pleasure. If the sauce roquefort is very thick and we want it more liquid we add him water and if it is on the contrary we add him olive oil and we beat with the bars of our blender until to achieve the wanted consistency and to serve it to the table.
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Saturday 15 March 2008 at 02:57 am
Ingredients for 12 people:
3 kilos of eggplants, 60 grams of salt to salt the eggplants, 120 milliliters of olive oil, 3 onions, 100 grams of butter, 1 kilo grams of chopped lamb meat, 150 milliliters of vermouth, 200 milliliters of meat broth, 10 grams of salt, 10 grams of sugar, 6 grams of black pepper, 10 grams of nut moscada, 10 grams of oregano, 200 grams of grated bread, 1 kilo of mature big tomatoes, 200 grams of cheese grated to fuse, 1 liter and half of sauce bechamel.
Preparation:
To make this recipe we peel the eggplants and we go them depositing in a kitchen bowl. When all lists are we cut them in slices of a centimeter, we toss them the necessary salt and we let them to rest approximately in a source during 1 hour. In a kitchen bowl we grate the onions. When the hour has passed we wash the slices of eggplants and we dry them with paper of absorbent kitchen. In a pan with olive oil fry the eggplants until they are made and we reserve them in a big source. We put the butter in a pan, we toss the chopped lamb meat and we fry lightly together with the vermouth that we will toss for above, the grated onions, the meat broth and the spices. We braise our meat with the other ingredients during 20 minutes and when this time has passed we add him the grated bread, we mix it well and we reserve. In a big bowl of kitchen we cut the tomatoes in slices that we have washed very well before. We catch a refractory source for oven and we cover their bottom with some slices of eggplants sprinkled with cheese grated for above. Next we place above the layer of eggplants a layer of chopped meat of lamb and we come this way until putting an end to the eggplants and the lamb meat. To finish we put as last layer one of tomatoes, we toss for above the sauce bechamel and we put it in the oven at 180ºC during one hour. Past this time takes out it, we put in a source, we let him to cool down a little and we serve to the table.
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Friday 14 March 2008 at 03:39 am
Ingredients for 8 people:
500 grams of grated coconut, 150 milliliters of olive oil, 8 bananas of big canarias.
Preparation:
To make this recipe the first thing it is to peel the canarias bananas and to cut them on the other hand in thick slices more long of the size of a finger. Once cut our bananas toss them for above the well distributed grated coconut so that he mixes completely with the bananas and form a layer together to their meat. We have left to put in the fire a big pan with olive oil, to toss the bananas and to fry them until the coconut is gilded. We go taking out our bananas, being slippery in absorbent paper their excess of fat and putting them in a source to serve them to the table.
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Friday 14 March 2008 at 03:38 am
Ingredients for 4 people:
4 glasses of mandarin juice, 8 glasses of cream of milk, 1 boat of condensed milk.
Preparation:
We proceed to liquefy the cream of milk and the mandarin juice in the first place in a prepared glass for such an effect, keeping in mind that the ice cream can be ruined if we are cut the milk. When it is very smoothie adds him the condensed milk and we continue liquefying some more minutes until all very blended one is. Subsequently we put the mixture obtained in our refrigerator during two and a half hours and when this time has passed we liquefy it six minutes again and we leave more other three hours in our freezer until it is made the mandarin ice cream completely and be clever to be served to our table.
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Friday 14 March 2008 at 03:37 am
Ingredients for 4 people:
20 chopped leaves of fresh mint, 4 natural yogurts, sugar to the pleasure.
Preparation:
In a kitchen mortar we put the leaves of fresh mint and the sugar. We pound very well everything some minutes and next we toss the yogurt giving to some entire turns to mix it. When all very blended one is we let it him to rest during two and a half hours so that the yogurt catches the flavor of the fresh mint. To finish we are good our cream of mint in a bowl to accompany desserts and season ice creams.
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Friday 14 March 2008 at 03:36 am
Ingredients for 4 people:
250 grams of grated coconut, 4 big bananas, 100 milliliters of olive oil.
Preparation:
In a kitchen bowl we peel the bananas and we cut them to the long thing in slices two centimeters of thick approximately. Next we sprinkle the coconut grated above the bananas pressing on them so that the coconut adheres to better to them. We put a pan with oil of very hot olive to the fire and we fry the bananas until they are very golden. To finish as we go them taking out of the pan, we go draining our bananas in a source with paper of absorbent kitchen, moment in which you will be clever to serve them to our table.
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Friday 14 March 2008 at 03:35 am
Ingredients for 8 people:
16 glasses of cream of milk, 8 glasses of orange juice, 2 boats of condensed milk.
Preparation:
In the glass of our licuadora we put the orange juice together with the cream of milk. Once all very willing one liquefies it having much care that we are not cut the milk. Next we add the condensed milk and we liquefy everything during some minutes more. We have left to put our preparation in the refrigerator during two and a half hours. When this time has passed we take out our preparation of the refrigerator and we liquefy it another time during six minutes. To finish the we put in the freezer of our refrigerator during four hours, moment in which we will have clever our orange ice cream to consume it in six individual glasses of ice cream.
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Thursday 13 March 2008 at 1:22 pm
Ingredients for 8 people:
300 grams of butter, 150 grams of sugar, 10 grams of yeast, 900 grams of sifted flour, 10 grams of vanilla, 2 eggs.
Preparation:
In a big bowl of kitchen we put the sugar, the butter and the eggs. Next we add to the previous ingredients the vanilla and the sifted flour. We have left to mix very well everything and to add him subsequently the yeast. We work the mixture until obtaining a well made mass. Once the mass is consistent we stretch it on a marble table and with the help of a glass of small glass we go cutting the mass in small circles. In a refractory oven tray we go depositing the cookies that we go making and covering them with aluminum paper. When all lists are we put them in the oven at 180ºC during the time that is necessary until they are very golden and you list to serve them to the table.
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Thursday 13 March 2008 at 1:19 pm
Ingredients for 4 people:
100 grams of butter, 8 eggs, 4 pieces of chapata bread, 400 grams of mushrooms, 4 medium natural tomatoes, salt to the pleasure.
Preparation:
With the help of our wooden chart of cooking cut the mushrooms in pieces and we reserve in a bowl. We put a pan to the fire with the butter and when it is melted we add him the mushrooms that we have cut previously in pieces. We let them to cook the mushrooms during six minutes and next we add them the eggs beaten with some salt. We have left to make a big omelette and to leave it reserved in hot in a source. On the other hand we also cut the four chapata breads for the half and the tomatoes for the half. We rub each tomato half on a half of chapata bread and we go him reserving everything in a big source. We cut the omelette that we have prepared in four pieces to put one of them in each half of chapata bread. Subsequently we put their half to each half of chapata bread and we will already have our fact chapata bread with mushrooms and I list to serve it to the table so that he enjoys one of them each one of four people.
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Thursday 13 March 2008 at 1:18 pm
Ingredients for 8 people:
32 branches of fresh thyme, 250 milliliters of olive oil, 150 grams of flour, 32 fresh anchovies, 3 grams of white pepper, 250 milliliters of water, juice of a lemon, salt to the pleasure.
Preparation:
In the first place in a bowl with water clean the fresh anchovies very well, removing them the thorn that you have. Once removed the thorn, we put them in their place a branch of fresh thyme. We have left to prepare a bowl with water, the juice of a lemon, the white pepper and the salt to our pleasure. We put the fresh anchovies in the bowl where all the ingredients are and we let it him to be macerated well during three hours. When the suitable time has passed, we go the fresh anchovies by a plate with flour, we sprinkle and we fry in a pan with olive oil until they are very facts and clever to serve them to the table.
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Wednesday 12 March 2008 at 2:05 pm
Ingredients for 6 people:
6 slices of fresh cheese, 150 milliliters of fried tomato, 8 grams of basil, 6 whiting slices without thorns, 8 grams of oregano, 3 grams of pepper, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a big plate we season the whiting slices with the pepper and the salt that we like. Next we put in the fire a pan with olive oil and when it is very hot we toss in her the whiting slices to fry them. When they are clever for a face we give them the turn so that they are made by the other face. We prepare a source of refractory kitchen for oven and when our whiting slices are made we go them depositing in her. When we have them all in the source we toss them the tomato fried for above and we sprinkle with the oregano and the basil. To finish we put for above the slices of cheese, we put the source in the oven and we grate it until he melts the cheese and be clever to be taken out and to be served to the table.
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Wednesday 12 March 2008 at 2:03 pm
Ingredients for 6 people:
3 cloves of garlic, 500 grams of sea sticks, 125 milliliters of olive oil.
Preparation:
To make this recipe the first thing that we have to make it is to cut the sea sticks in long ribbons or in Julian. In a pan with oil of hot olive put the cloves of garlic that we have itched before and we fry them until they are golden, moment in which we will take advantage to toss in our pan the sea sticks. Next we remove everything until this very golden one and I list to be served to the table in six individual plates.
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Wednesday 12 March 2008 at 2:02 pm
Ingredients for 6 people:
3 grams of milled black pepper, 9 slices of fresh cheese, 3 big potatoes, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan with water, pepper, salt to our pleasure and olive oil puts the potatoes without peeling so that they cook during some minutes. Past this time and when we see that they are cooked, we move away them of the fire, we peel, we cut in slices of a finger of thick and we place in a refractory source for oven. We have left to season the potatoes with olive oil, salt and pepper if we like. To finish we put the slices of cheese very distributed above our potatoes, we put them in the oven and we grate some minutes until the cheese melts and be clever to be taken out and to serve it to our table in six individual plates.
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Wednesday 12 March 2008 at 2:01 pm
Ingredients for 4 people:
250 grams of crab sticks, 2 cloves of garlic, 100 milliliters of olive oil.
Preparation:
In a kitchen bowl we cut the crab sticks in Julian. In another small bowl we cut the cloves of garlic in small pieces and we fry them in a pan with olive oil. When we see that the garlics are very golden we toss on them the crab sticks. We have left to wait and when the sticks begin to be gilded, we take out them in a big source and we serve to the table.
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Tuesday 11 March 2008 at 01:40 am
Ingredients for 8 people:
24 egg yolks, 2 sticks of cinnamon, 40 grams of powdered cinnamon, 250 grams of sugar, 2 liters of milk, 8 egg white.
Preparation:
In a big ladle of kitchen we heat the milk with the cinnamon in branch, reserving a glass. We move away the milk of the fire and we let him to be tempered. In a kitchen bowl we mix the cold milk, the egg yolks, the sugar and we add the hot milk without the cinnamon in branch. We put in the fire this mixture without leaving that it boils and we distribute it in eight individual bowls for dessert custards. We sprinkle above each bowl the powdered cinnamon that we want. With the egg white and sugar we prepare a meringue beating these two ingredients until leaving them about to snow. To finish we accompany our custards with the meringue to the table to serve us to our pleasure.
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Tuesday 11 March 2008 at 01:39 am
Ingredients for 8 people:
8 ham slices, 8 slices of cheese, 8 medium potatoes, 1 big chive, 8 boneless chicken thighs, 1 green pepper, 125 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen recipient we salt the boneless chicken thighs and we stuff them with the ham slices and of cheese in the proportion of one of each for each thigh. We wind our chicken thighs and we puncture them with a toothpick so that they are very prepared. In a kitchen bowl we cut the potatoes in slices, the pepper and the chive in Julian. In an oven source we place the pepper, the chive, the potatoes and above all this, the chicken thighs. To finish him we toss the salt and the necessary pepper, we water with olive oil, some water and we bake it until it is clever to be taken out of the oven and to be served to the table.
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Tuesday 11 March 2008 at 01:38 am
Ingredients for 8 people:
4 leeks, 4 tomatoes, 16 mushrooms, 4 carrots, 8 asparaguses, 6 cloves of garlic, 1 kilo and half of hake in slices, 3 grams of pepper, 20 grams of chopped parsley, 125 milliliters of olive oil, 10 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
In a kitchen bowl we cut in Julian the carrots and the leeks. On the other hand we also cut the tomatoes and when we have them prepared we deposit them in an oven tray with aluminum paper together with the carrots and the leeks. Once we have all willing one in the aluminum, we distribute for above the hake to which we have put pepper and salt. We add the mushrooms and the asparaguses, we toss him the necessary salt and we water with the olive oil that we like. We have left to close the aluminum paper and to put it in the oven to bake it. Meanwhile we catch a pan with olive oil to fry lightly the cloves of garlic in her, watering them with the vinegar of wine and some parsley sprinkled for above. When it is clever our hake to the papillote takes it out of the oven, we season it with the mixture of garlic, vinegar of wine and parsley to serve it next to the table.
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Monday 10 March 2008 at 7:53 pm
Ingredients for 6 people:
2 kilos of beans, 8 eggs, 100 milliliters of olive oil, 1 great onion, salt to the pleasure.
Preparation:
In a bowl of kitchen we minced the onion and we reserved. We shell the beans we cleaned, them and we dried. Next we put in the fire a frying pan with olive oil, threw the minced onion we fried lightly, and we added it the beans we left and them until they are put tender. When they are well tender to our we separated them beans from the fire we put and them in a great source in which we will have dangerous eggs. We mix the egg with the beans, we threw the necessary salt to him and we in this way do a omelette having much taken care of of not burning itself.
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Monday 10 March 2008 at 02:04 am
Ingredients for 4 people:
300 grams of rice, 150 grams of pumpkin, 150 grams of carrot, 30 grams of butter, 1 pill and half of broth of vegetables, 1 liter of water.
Preparation:
We grate the pumpkin and we deposit it in a kitchen bowl. Next we make the same thing with the carrot and we put it in another kitchen bowl. When they are clever our two main vegetables put a pan with the butter to the fire. When the butter is melted we toss on her the rice and we fry it until it is golden. We have left to add to our pan the carrot and the pumpkin that we have grated previously. We let him to be fried some more minutes and subsequently we add the pill and half of broth of vegetables. We put to heat the water in a ladle and when it is hot we pour it on our pan so that it doesn't break the cooking. We cover our pan and we let him to cook during 20 minutes until our rice is clever to serve it to the table.
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Monday 10 March 2008 at 02:03 am
Ingredients for 4 people:
1 liter of meat broth, 100 milliliters of olive oil, 250 grams of sausages, 2 grated tomatoes, 2 pieces of a lemon, 300 grams of rice.
Preparation:
We put a pan to the fire with olive oil and we fry lightly in her the sausages cut in small pieces. Next we toss the two pieces of a lemon and the grated tomato, removing very well everything so that he mixes. We have left to let that everything is gilded very well and to add the rice removing everything with a wooden tablespoon. When this all very blended one adds him the meat broth and we let it him to cook during 20 minutes adding him more water if it was necessary.
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Monday 10 March 2008 at 02:02 am
Ingredients for 4 people:
300 grams of rice, 1 onion, 100 grams of mountain ham, 100 grams of sausage, 1 liter of meat broth, 300 grams of peas, 100 grams of grated cheese, 100 milliliters of olive oil, salt to pleasure.
Preparation:
In a kitchen pan we toss the meat broth and when it begins to boil him we toss the rice so that he cooks approximately during 20 minutes. If we lack liquid during the cooking we add him water in the necessary quantity. Once this time has passed, we strain the rice and we wash it in abundant cold water. In a pan with olive oil to the fire, we toss the well chopped onion and we fry it. When we see that the onion is gilded we toss the sausage and the ham cut in small pieces next. We remove everything, we give him some turns and we add the rice, the peas and the salt subsequently that it is necessary. We have left to remove everything with the help of a wooden tablespoon and when it is clever to put in a bowl the cheese grated to serve us to pleasure as each one.
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Monday 10 March 2008 at 02:01 am
Ingredients for 6 people:
400 grams of rice, 1 liter and half of meat broth, 125 milliliters of olive oil, 400 grams of garlic sausages, 3 tomatoes.
Preparation:
In the first place we cut the garlic sausages in pieces and we fry them in a pan with olive oil. Subsequently we toss him well the tomato made pieces and we remove it until it is very fact. Next we add the rice removing it with a wooden tablespoon and we add him the meat broth. To finish we let him to cook our rice 20 minutes removing it from time to time with a wooden tablespoon so that he doesn't stick. If we see that we are dried the rice we add him the water that is necessary and when it is clever we serve it to the table.
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Sunday 09 March 2008 at 12:49 am
Ingredients for 5 people:
50 milliliters of olive oil, 10 milliliters of vinegar, 250 grams of chopped almonds, 125 grams of blue cheese, 15 lettuce leaves, 30 small tomatoes cherry, 3 grams of pepper, salt to the pleasure.
Preparation:
In the first place we wash the lettuce leaves very well and we cut them in Julian very fine. We also wash and we cut the small tomatoes cherry in two halves and we reserve. In a big source we put the lettuces, the well distributed small tomatoes, the chopped almonds and the blue cheese cut in small pieces. We have left to season our salad with olive oil, vinegar, pepper and the salt that we like. To finish we are good our salad of almonds to the table to distribute it in five individual plates.
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Sunday 09 March 2008 at 12:48 am
Ingredients for 3 people:
75 grams of blue cheese, 50 milliliters of olive oil, 9 lettuce leaves, 18 small tomatoes cherry, 150 grams of chopped pistachios, 10 milliliters of vinegar, 3 grams of pepper, salt to the pleasure.
Preparation:
In the first place we wash the lettuce leaves very well and we cut them in Julian very fine. We also wash and we cut the small tomatoes cherry in two halves and we reserve. In a big source we put the lettuces, the well distributed small tomatoes, the chopped pistachios and the blue cheese cut in small pieces. We have left to season our salad with olive oil, vinegar, pepper and the salt that we like. To finish we are good our salad of pistachios to the table to distribute it in three individual plates.
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Sunday 09 March 2008 at 12:47 am
Ingredients for 2 people:
12 small tomatoes cherry, 50 grams of blue cheese, 50 milliliters of olive oil, 100 grams of chopped cashews, 10 milliliters of vinegar, 6 lettuce leaves, 3 grams of pepper, salt to the pleasure.
Preparation:
In the first place we wash the lettuce leaves very well and we cut them in Julian very fine. We also wash and we cut the small tomatoes cherry in two halves and we reserve. In a big source we put the lettuces, the well distributed small tomatoes, the chopped cashews and the blue cheese cut in small pieces. We have left to season our salad with olive oil, vinegar, pepper and the salt that we like. To finish we are good our salad of cashews to the table to distribute it in two individual plates.
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Sunday 09 March 2008 at 12:46 am
Ingredients for 4 people:
200 grams of chopped hazelnuts, 12 lettuce leaves, 100 grams of blue cheese, 50 milliliters of olive oil, 24 small tomatoes cherry, 10 milliliters of vinegar, 3 grams of pepper, salt to the pleasure.
Preparation:
In the first place we wash the lettuce leaves very well and we cut them in Julian very fine. We also wash and we cut the small tomatoes cherry in two halves and we reserve. In a big source we put the lettuces, the well distributed small tomatoes, the chopped hazelnuts and the blue cheese cut in small pieces. We have left to season our salad with olive oil, vinegar, pepper and the salt that we like. To finish we are good our salad of hazelnuts to the table to distribute it in four individual plates.
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Sunday 09 March 2008 at 12:45 am
Ingredients for 6 people:
36 small tomatoes cherry, 300 grams of chopped nuts, 150 grams of blue cheese, 50 milliliters of olive oil, 18 lettuce leaves, 10 milliliters of vinegar, 3 grams of pepper, salt to the pleasure.
Preparation:
In the first place we wash the lettuce leaves very well and we cut them in Julian very fine. We also wash and we cut the small tomatoes cherry in two halves and we reserve. In a big source we put the lettuces, the well distributed small tomatoes, the chopped nuts and the blue cheese cut in small pieces. We have left to season our salad with olive oil, vinegar, pepper and the salt that we like. To finish we are good our salad of nuts to the table to distribute it in six individual plates.
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Saturday 08 March 2008 at 01:18 am
Ingredients for 8 people:
2 liters of chicken broth, 6 big onions, 2 liters of water, 12 slices of toasted bread, 12 slices of cheese type sandwich, 4 cloves of garlic, 100 milliliters of olive oil, 20 grams of sweet paprika, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen bowl we cut the onions in slices, we toss them salt, we put them in a pot with olive oil and we fry it until leaving it it reveals. Next we add the chicken broth, the water and we let it him to cook during 25 minutes. Past this time, we reserve the pot and we put a pan with olive oil to the fire. When it is hot we fry the cut cloves of garlic in slices until they are almost golden. We move away the garlics of the fire, we add them the sweet paprika, we remove it very well to mix it and we toss in the pot. Now we have left to pass the content from the pot to a refractory recipient for oven and when we have everything inside him, we toss the bread toasted on it for above well distributed and the cheese. To finish the we put in the oven and we gild with the grill until the cheese is undone and the golden bread, moment in which will be clever our plate to take it out of the oven and to serve it to the table.
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Saturday 08 March 2008 at 01:17 am
Ingredients for 8 people:
200 grams of flour, 600 milliliters of milk, 300 grams of grated fresh cheese, 200 grams of ham in pieces, 120 grams of butter, 4 eggs, 150 grams of grated bread, 250 milliliters of olive oil to fry, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen pan we put the milk and we let it him to boil. In another pan we put the butter and we melt it. We go incorporating the flour little by little in the bowl of the milk and removing until form a thick cream. We move away our cream of the fire, we toss him the pepper and the salt that we like. Next we add the grated fresh cheese and the ham in pieces. Now we have left to mix the content of this mold with the previous mold in which the melted butter was. We remove it and we let him to cool down. With the help of two tablespoons we go forming the croquettes and reserving them in a deep plate. When all made are, we go them going by a plate in which will have grated bread, for another in the one that we will have beaten egg and lastly another time for the grated bread. To finish we put a pan with olive oil to the fire and when it is very hot we go putting our ham croquettes and cheese to fry them and to gild them to our pleasure, serving heats them to our table to appreciate all their flavor.
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Saturday 08 March 2008 at 01:16 am
Ingredients for 8 people:
300 grams of flour, 2 yeast spoonfuls, 4 eggs, 250 milliliters of olive oil, 4 spoonfuls of powdered cocoa, 250 grams of sugar, 50 grams of butter.
Preparation:
In a bowl we toss the eggs, the sugar and the cocoa. We beat everything very well until forming a cream and we reserve it. Next we mix in another bowl the flour with the yeast and when it is very blended we join it with the previous bowl where the eggs, the sugar and the cocoa are. When we see that all blended one is we add him the olive oil and we beat it very well with our electric blender. We have left to catch a mold and to grease it with butter. Now we have left to put our mixture of bake of chocolate inside the mold, to put it in the microwaves to the maximum temperature during 9 minutes, to take out it and to leave that he cools down to serve it to the table. To finish we can adorn our bake with frosted fruits, mounted cream, chips of chocolate or noodles of colors if we feel like.
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Friday 07 March 2008 at 12:44 am
Ingredients for 4 people:
250 grams of crab sticks, 125 milliliters of olive oil, 4 lemon drops, 1 package of 60 mini biscottes of bread, 3 fresh eggs, 1 clove of garlic, salt to the pleasure.
Preparation:
In the glass of our electric blender we toss three eggs, a tooth of very peeled and cut garlic, the salt to our pleasure and some lemon drops. Next we go tossing the olive oil little by little while we give march to our blender until we see that we have made a good sauce mayonnaise with garlics. Subsequently we catch the crab sticks, we go them crumbling and tossing in the glass to also crush them with the mayonnaise until forming a homogeneous and consistent mixture. Once prepared our mixture goes her anointing in the mini biscottes like we feel like and putting them in a plate to serve them to the table.
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Friday 07 March 2008 at 12:43 am
Ingredients for 12 people:
2 kilos of yucca, 400 milliliters of milk, 400 grams of butter, 400 grams of sugar, 300 grams of wheat flour, 6 eggs.
Preparation:
In a big bowl of kitchen we grate the yucca and next we add him all the other ingredients removing very well everything until it is totally blended. Next we put butter to a griddle of 25 centimeters and we pour in her the mixture that we have made previously. We have left to put it in the oven at 180ºC during 15 minutes and when this time has passed we leave it more other 20 minutes at 250ºC. Past this time takes out our tart of the oven, we remove him the mold, we let him to cool down and next we are good it to the table to distribute it among our diners.
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Friday 07 March 2008 at 12:42 am
Ingredients for 4 people:
150 milliliters of olive oil, 300 grams of sugar, 500 grams of flour, 1 yeast envelope, 2 natural yogurts, 3 eggs, 15 grams of anisette, 1 grated of a lemon.
Preparation:
In the glass of our electric blender we put all the ingredients beginning with the olive oil, the sugar, the flour, the yeast envelope, the natural yogurt, the eggs, the anisette and the lemon grated. Once we have all the ingredients in the glass of our blender we crush them very well until forming a fine and homogeneous mixture. Next we put our mixture in a mold for bake and we put in our oven bake of yogurt at 200º during 35 minutes.
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Friday 07 March 2008 at 12:41 am
Ingredients for 4 people:
80 grams of extract of sarsaparilla, 150 milliliters of bee honey, 500 milliliters of water, 1 bottle of water mineral with gas.
Preparation:
We dissolve the honey in the first place in a ladle with hot water and we add him the sarsaparilla until he is dissolved everything completely. When all very blended one is we reserve it in a bottle and we go using our preparation to mix it in the proportion that more we like it, with the liquid of the bottle of water mineral with gas.
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Friday 07 March 2008 at 12:40 am
Ingredients for 6 people:
1 liter and half of water, 60 grams of root of sarsaparilla, 150 grams of sugar.
Preparation:
In a pan to the fire put the liter and half of water until taking it to boil. We crush the root of sarsaparilla until leaving it very mashed. Once the water has boiled we toss him the root of sarsaparilla, we lower the fire and we go him removing until they mix the last flavors completely some minutes. With the help of a strainer we remove the remains of sarsaparilla that he can have our infusion and we go her consuming from time to time until putting an end to all our infusion, taking it so that he makes us more effect before the foods.
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Friday 07 March 2008 at 12:39 am
Ingredients for 6 people:
300 grams of cream cheese to anoint, 150 grams of ham York, 6 eggs, 30 grams of black olives without bone, 75 grams of roasted peppers in ribbons, 750 grams of potatoes, 500 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan with oil of very hot olive fry the potatoes that we have washed very well, cleaned and cut in a big bowl with water. In two kitchen plates we distribute the potatoes and we make two omelettes with them of three eggs each a so that they are well made. We distribute the cheese in cream in two halves and we anoint the tortillas with this preparation for all their parts. In one of the tortillas we put the york ham and in the other one the ribbons of peppers with the well distributed black olives. To compose this omelette in a big round source we put a omelette with the york ham looking it stops up and above we put the other omelette leaving the ribbons of peppers and the olives visible. To finish we serve our cold omelettes or heat to the table so that they give bill of them people in charge of eating them.
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Friday 07 March 2008 at 12:37 am
Ingredients for 4 people:
250 grams of cheese sándwich, 1 package of bread of mold of 16 slices, 4 eggs, 250 grams of ham york, 250 milliliters of milk, 50 grams of butter, salt to the pleasure.
Preparation:
We remove to the slices of mold bread the borders, we anoint them of butter and we cover each one with a loncha of york ham. In a bowl we beat the eggs, we add them the milk and some salt as it is our pleasure. We have left to soak the slices in the mixture that we have prepared previously and to put them in a mold for oven. We compose the slices of bread putting a slice of york ham and another of cheese alternatingly concluding with one of bread until putting an end to all. Once everything finished is the we put in the oven that we have preheated previously at 200ºC and we leave it in the oven during 20 minutes approximately. Past this time takes it out of the oven and we are good to the table to eat it.
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Friday 07 March 2008 at 12:36 am
Ingredients for 8 people:
125 milliliters of olive oil, 800 grams of cod fact crumbs, 10 garlics, 1 package of 16 slices of mold bread.
Preparation:
In our habitual establishment we buy the cod fact crumbs and we toss it in a big bowl with water during 24 hours so that he is removed all the salt that he has, changing him the water every six hours. When the twenty-four hours have passed we remove him the water to our cod. In a bowl we mash the ten cloves of garlic very well and we toss them the olive oil, mixing very well everything until forming a very homogeneous mixture. We toss the garlics with the oil on the cod and we let it him to macerate during one day so that he takes the flavor of the mixture. We eat our cod the following day prepared in slices of mold bread cut in four each one.
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Friday 07 March 2008 at 12:35 am
Ingredients for 6 people:
500 grams of grated coconut, 200 grams of sugar, 1 kilo of grated yucca, 15 grams of extract of anisette.
Preparation:
In a kitchen bowl we toss the grated yucca, the coconut also grated and with the help of our hands we mix these two ingredients. When they are very blended we add them the rest of the ingredients, that is to say the sugar and the extract of anisette. Now we have left to put the mixture obtained in a refractory mold for oven. We preheat the oven at 180ºC and we put our yucca cake so that it is made during 35 minutes, watching over from time to time that we don't burn. Past this time takes out our cake of the oven and we serve it to the table.
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Thursday 06 March 2008 at 12:35 am
Ingredients for 6 people:
3 onions, 3 carrots, 5 cloves of garlic, 500 milliliters of white wine, 200 grams of flour, 6 ossobuco slices, 45 grams of cornstarch, 5 potatoes, it dilutes the necessary one, 125 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen recipient we toss the ossobuco and we season it with the salt and the pepper that it is necessary according to our pleasure. Next we go the slices by flour and we fry them in some olive oil. When they are clever we go them reserving in a pan. In a bowl we chop the carrots, the onions and the cloves of garlic and when they are very facts add them to the pan where the ossobuco meat is. We have left to add the wine and a glass of water to leave him to cook until we see that the meat has been tender. When the ossobuco is tender we take out it and we put in a source. Subsequently with the ingredients that we have in the pan and the cornstarch we make a sauce so that he thickens and we can toss it above our ossobuco slices. In a pan with olive oil fry the potatoes until they are clever to accompany with them and with our sauce meat. To finish we are good our plate to the table to consume it in four individual plates.
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Thursday 06 March 2008 at 12:33 am
Ingredients for 6 people:
400 grams of peach marmalade, 40 milliliters of brandy, 300 grams of orange ice cream, 5 oranges, 100 grams of strawberry marmalade.
Preparation:
In a kitchen recipient we peel the oranges and we cut them in clusters. In a big deep plate we put the peach marmalade in their base and above the well distributed clusters of oranges. Next we water it with the brandy, we put him six balls of ice cream of orange of 50 grams or 12 very willing balls of 25 grams for the plate to decorate it and to give him a final touch we spread him for above some strawberry marmalade. To finish we are good our orange clusters with ice cream to the table to consume it in six glasses singular for dessert and keeping in mind that we play to two balls of having frozen by person.
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Thursday 06 March 2008 at 12:32 am
Ingredients for 6 people:
6 eggs, 9 tomatoes, 900 grams of tender Jews, 150 grams of mountain ham, 4 onions, 5 cloves of garlic, 200 milliliters of tomato sauce, it dilutes the necessary one, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
The first thing to make this plate is to prepare the Jews to the long thing. Once clever we cook them to the vapor and we reserve. We have left to itch in a bowl the cloves of garlic, the onions and pocharlas some minutes in a pan with olive oil. On the other hand we also peel the tomatoes and the made pieces for pocharlas in the same pan. Next in a big source of kitchen we form four heaps of Jews, we make them a hole between in the one that we will put the cloves of garlic, the onions and tomatoes pochados and above all this we add him an egg for each heap. Subsequently we chop the mountain ham and we put it around each heap to adorn it outwardly. To finish the we put everything in the oven so that he finishes making some minutes at 180ºC, we take out it, we toss for above the tomato sauce and we serve to the table.
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Thursday 06 March 2008 at 12:31 am
At the moment it is known that of the Moor they exist more than 300 species different from this exquisite fruit and food. Their origin is in the Asian continent and in Europe. It is necessary to know that in Spain this fruit can find it in wild state in the margins of the roads and of the highways mainly in the area center and north. Today in day the cultivation of the Moor is commercial and we can find it in our feeding establishments in form of preserves, marmalades and I eat wild fruits in frozen bags. We can also find the Moors in establishments specialized in nutritious products of high purchasing power. The period of maturation of the Moors can locate it between the months of summer and autumn. So that the Moor ends up maturing in the first place in the bramble she has to be of green color, after red color and lastly when you matures definitively she passes to have a brilliant black color. It is a very delicious fruit and when it is mature it is very sweet and appetizing for our palate.
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Thursday 06 March 2008 at 12:30 am
The cilantro is an aromatic grass whose origin is in Half East. In the antiquity it was used like plant with being able to aromatic and medicinal. We should also know that in some tombs of the Egyptians it was represented to the cilantro like an offering to people died by that time and with the which you homenajeaba to the deads. Then later on the Romans used it a lot in their brevajes and nutritious condiments. Apicio used it like base of a condiment call" Coriandratum." As Plinio counted, people that put some seeds of low cilantro its pillow when they will fall asleep, the following day they saw as the headaches and the fever that had they had disappeared thanks to the action of this aromatic grass. Today in day in kitchen it is used a lot to season numerous kitchen plates and it constitutes a grass very appreciated together with other many grasses that give flavor and aroma to our plates.
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Thursday 06 March 2008 at 12:29 am
The kiwi is an exotic fruit whose origin is located in the hillsides of the Himalaya in the area of the Continental China, according to they have studied it and analyzed the experts in consulted exotic fruits. Of this area of China many years later it arrived concretely in New Zealand to principos of the XX century and of there he/she ramified to areas of United States where the kiwi like exotic fruit began to be cultivated in the years seventy. It is necessary to keep in mind that the kiwi like exotic fruit is matured in winter, for the then he/she usually appears in the market for its consumption starting from the month of October, being prolonged its consumption under perfect conditions for the consumption until the month of May. To finish to say that to the being such a modern fruit, it has been very recent their introduction in the European markets and he/she is still expanding their cultivation in many areas of Europe and Spain that have a capable climate for this fruit type. As definition the kiwi is an oval exotic fruit, of brown color and with an interior pulp of green color, in the one that there are seeds of black color that give him a delicious sour flavor for our palate and its consumption for the high content in vitamin C that has it is very appreciated by the consumer today in day.
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Wednesday 05 March 2008 at 02:09 am
Ingredients for 8 people:
500 grams of grated coconut, 200 grams of butter, 200 grams of powdered chocolate or in chips, 50 milliliters of Scottish whisky, 2 pills of chocolate fondant.
Preparation:
In the fire we put a recipient to the bathroom María in whose interior will put the butter and the chocolate fondant until past the time sees that he has melted. Once it is fused, we move away it of the fire and we add him the Scottish whisky and the grated coconut. We remove very well everything to form a solid pasta with which we will go making balls of the size of a nut of Californian with the help of the hands or a kitchen tablespoon. We have left to go reserving the balls made in a source and to go muffling them in the chips or the powder of chocolate. To finish we put the source with all our balls of truffles in our refrigerator until they are very cold and you list to serve them to the table.
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Wednesday 05 March 2008 at 02:08 am
Ingredients for 6 people:
6 hard eggs, 600 grams of ham in dice, 3 potatoes, 90 grams of cream of milk, 8 milliliters of mustard, 15 grams of parsley, 6 big cucumbers, 10 milliliters of lemon juice, 3 grams of pepper, salt to the pleasure.
Preparation:
We cut the ham in small dice and also the potatoes that we have peeled before. Next we boil the potatoes in a pan with water and we reserve them. In a bowl we already deposit the potatoes cut and we also chop the hard eggs on them. We have left to leave the cucumbers to the long thing for the half removing them the seeds that have and reserving the two halves of the barks that have. We mix the pulp of the cucumbers with the rest of the ingredients that we have kept previously. Subsequently we toss the mixture prepared in one of the halves of the cucumbers and we cover with the other half. In paper of kitchen aluminum with some oil goes wrapping the cucumbers and putting them in the oven so that they are made during 20 minutes, giving them the turn every five minutes of having baked. To finish and once past the time, we take out them, we remove the aluminum paper and we serve to the table in a big source.
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Wednesday 05 March 2008 at 02:07 am
Ingredients for 6 people:
1/2 onion, 1 tomato, 100 milliliters of mayonnaise, 4 big avocados, 3 grams of pepper, 25 milliliters of juice of lemon, salt to the pleasure.
Preparation:
We empty the pulp of the avocados in a kitchen bowl. Next we crush it very well in our electric blender and we add him the well chopped onion, the tomato, the mayonnaise, the pepper and the salt that we like. We continue crushing some minutes to mix all the ingredients and lastly we add him the lemon juice. To finish we use our avocado paté to anoint the solid foods that more we like it.
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Tuesday 04 March 2008 at 01:28 am
Ingredients for 8 people:
1200 grams of white grapes, 250 milliliters of white wine, 1 sheet of fish line, 100 grams of sugar, 150 milliliters of cream.
To make the meringue:
4 egg white, 100 grams of sugar.
Preparation:
In a bowl with water put the grapes and we wash them very well removing them any rest of sludges that you have. Subsequently we put them in a pan with the wine, the sugar and we cook them to normal fire. We add the fish line that we have soaked previously in water, we mix very well everything and we go by a strainer. On the other hand we mount the born one and also the white with the sugar to make the meringue. To finish we mix the sauce of grapes with the cream and the meringue to form a soft and very rich cream to serve it to the table.
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Tuesday 04 March 2008 at 01:27 am
Ingredients for 6 people:
1 kilo and half of jack mackerel, 125 milliliters of white wine, 250 milliliters of fish broth, 1 big onion, 2 cloves of garlic, 125 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Preparation:
In a pan with olive oil toss the garlics very dives and the onion. We braise everything to slow fire, until we see that the onion is soft and the golden garlics. Next we add the white wine, the fish broth, we toss him the necessary salt and we let him to cook during 12 minutes. Past this time puts the fish in an oven tray, we water it for above with the sauce that we have made previously, we put it in the oven and we bake approximately at 130ºC during 12 minutes. To finish we take out the tray with our fish of the oven and we are good to the table to consume it in individual plates.
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Tuesday 04 March 2008 at 01:26 am
Ingredients for 6 people:
1 kilo and half of tuna ventresca, 6 chopped cloves of garlic, 100 milliliters of vinegar of wine, 125 milliliters of olive oil, it dilutes the enough one, 3 laurel leaves, 20 grams of chopped parsley, salt to the pleasure.
Preparation:
In a pan we put the tuna ventresca with abundant water, salt and the three laurel leaves. We cook it to the fire during 12 minutes and when it is made we move away it of the fire, we are slippery and we let him to be temperate. Next we take out the sheets of tuna ventresca and we deposit them in a tray, watering them subsequently with the vinegar of wine and the olive oil. To finish we sprinkle everything with the garlics very dives, the chopped parsley and we are good it to the table to consume it in six individual plates.
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Monday 03 March 2008 at 01:12 am
Ingredients for 8 people:
8 cloves of garlic, 4 leaves laurel, 10 grams of sweet paprika, 2 chickens, 125 milliliters of olive oil, agua, 20 grams of flour, salt to the pleasure.
Preparation:
We put a pan to the fire with olive oil. When it is hot we toss the laurel leaves, the flour, the cloves of garlic and the paprika. We fry lightly everything very well and we reserve in hot. To made pieces the chickens and we put them in a pot Express of great capacity. Next we toss above the chickens, the one fried lightly fact previously, some salt and we cover it with the water that is necessary. To finish we leave that they cook our chickens during 25 minutes, we take out it and we serve to the table in a source round sling.
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Monday 03 March 2008 at 01:11 am
Ingredients for 4 people:
4 eggs, 250 milliliters of olive oil, 2 cloves of garlic, 250 grams of crab sticks, salt to the pleasure.
Preparation:
In the first place in the glass of our blender we put the garlics very dives, the olive oil and we beat very well everything until we make a sauce mayonnaise with garlic. Next we put our sauce in the refrigerator and we itch in a bowl in very small pieces the crab sticks. We cook the eggs in a ladle with water and when they are clever we peel them and we reserve the yolks. We chop the white of the eggs subsequently on our chopped crab sticks. We mix everything very well and we adorn it with the well chopped yolks. To finish we season our salad with the mayonnaise with garlic and the salt that we like.
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Monday 03 March 2008 at 01:10 am
Ingredients for 6 people:
3 partridges, 9 eggs, 750 milliliters of liquid cream, 6 onions, 20 grams of wheat flour, 3 grams of black pepper, 100 milliliters of white wine, 150 grams of mushrooms, 100 milliliters of olive oil, water, salt to the pleasure.
Preparation:
In a kitchen bowl we chop the onions and when they are clever we put them in a pan with olive oil and we fry them until they are transparent. When it has happened this, we add the partridges cut in small pieces and we braise them together with the onions during three minutes. Past this time tosses them the wine and the enough water to cover them. We let him to cook everything until it is well cooked and next the broth that you have loosed the partridges for a strainer happen. At the same time we take out the onions and we also reserve them in a kitchen bowl. We let them to cool down our partridges and we crumble them. Next we mix all the less ingredients the mushrooms in a bowl. We put the mixture obtained in a mold for cake and this in a bigger mold with water to make it to the bathroom María. We have left to introduce the cake in the oven and to watch over him from time to time until it has been made. Now while it is our cake in the oven it is the moment to prepare the sauce that we will make in the following way:
In a kitchen ladle we put the broth of cooking the partridges, the mushrooms, 20 grams of flour and we let it him to cook everything until it thickens. When it has thickened the we put in the glass of the electric blender and we crush until obtaining a fine and homogeneous mass.
To finish we serve the sauce in a bowl and the partridges with the other ingredients in a source to our table.
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Monday 03 March 2008 at 01:09 am
Ingredients for 6 people:
6 tuna cans, 100 grams of ham york, 100 grams of olives without bone, 100 grams of pickles in vinegar, 500 grams of helixes of colors, 250 grams of crab sticks, 1 big onion, 3 tomatoes, 1 lettuce, 100 milliliters of mayonnaise, 100 milliliters of olive oil, 25 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
In a pan with water put the helixes of colors and we cook them to the fire during 15 minutes until they are clever and well made. When the time has passed, we move away them of the fire, we cool in cold water, we drain them and we reserve in a big source of kitchen. Next we chop all the ingredients above the pasta in small pieces and we mix very well everything. To finish him we toss the salt, the olive oil, the vinegar and the mayonnaise that we like and if we can do without of some of these ingredients we make it, since it is a salad to the consumer's pleasure.
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Sunday 02 March 2008 at 01:42 am
Ingredients for 8 people:
250 grams of mountain ham, 2 onions, 15 grams of parsley, 75 grams of almonds, 1 kilo of veal loin in a taco, 100 grams of mushrooms, 100 grams of artichokes, 3 cloves of garlic.
Preparation:
In a kitchen recipient we wash the veal loin very well and we reserve. We cut in ribbons the mountain ham and we stuff with him, the interior of our veal loin. Once introduced the we attack with a brahamante thread, we go it by flour and we fry in a pan to the fire with oil of very hot olive. When we see that it is golden our veal loin, we put it in a pan and we reserve. In the same oil of olive of having fried the loin, we toss the garlics and the very cut onions and we fry them. Once fried these two ingredients mash them with the help of a mortar and we add him the almonds, the parsley and the salt that it corresponds, proceeding to mash everything equally until crushing it very well. We have left to add water to ours mashed, to remove it and to toss it on the veal loin that we have reserved previously. We cook everything until we see that puncturing it with a fork is soft and tender. When it is well cooked we remove him the brahamante thread and we make thin fillets our veal loin. In a small pan we toss the artichokes and the very clean mushrooms and we braise them in some oil until they are very facts. To finish we accompany our veal loin larded with fried potatoes or other foods and we serve it to the table in a big source of kitchen.
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Sunday 02 March 2008 at 01:41 am
Ingredients for 8 people:
1 kilo and half of panga fillets, 8 cloves of garlic, 250 milliliters of white wine, 20 grams of parsley, 125 milliliters of oil of Olive, 2 spicy bobbies, salt to the pleasure.
Preparation:
In a bowl with water wash the panga fillets very well and we dry them very well with a drying paper of kitchen. We salt our fish and we put it in an oven tray. We chop the eight cloves of garlic and when they are clever we toss them on the panga together with the chopped parsley. We also toss him the well chopped bobbies, the olive oil for above and the white wine. Next we introduce the panga in the oven that we have preheated before at 180ºC and we let it him to be made approximately during 60 minutes. During the process of having baked the we go watering with the sauce that removes every 15 minutes until it is clever our spicy panga to the oven to put it in a source and to serve it to the table.
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Sunday 02 March 2008 at 01:40 am
Ingredients for 6 people:
900 grams of beets, 3 eggs, 225 grams of flour, 3 grams of pepper, 125 milliliters of olive oil, 1 big onion, 3 grams of fine salt of table.
Preparation:
In a bowl with a lot of water wash the beets very well and we cut them, reserving them in a pan. Next we put them in the fire and we boil them with water and salt. Once boiled, we take out them and we are slippery very well. We catch our electric blender we crush them and we add the eggs, the very cut onion, the salt and the pepper. We remove it very well until we form a very homogeneous and thick mass. Next we go adding the flour little by little until we see that he has thickened the mass. We knead well and we go forming the croquettes with the help of two metallic soup tablespoons. We go reserving the croquettes in a big source and when we have them all made, we put them in a pan with olive oil to the very hot fire and we fry them. To finish the we put in a kitchen source to the table you heat to consume it in individual plates.
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Saturday 01 March 2008 at 12:59 am
Ingredients for 4 people:
60 grams of decaffeinated coffee, 60 milliliters of liquor of mint, 30 grams of butter, 1 medium lemon, 40 shrimps, 150 milliliters of cream.
Preparation:
In a pan to the fire put the butter, we let it him to melt and next we toss the very clean shrimps so that they are fried. When we see that they are almost facts, we add him the decaffeinated coffee and we let it him to mix and dissolve well. We have left to add to our pan the lemon, the cream and the liquor of mint, to mix very well everything and to wait some minutes to that it becomes well. To finish the we are good to our table in a kitchen source to toss it in four individual plates.
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Saturday 01 March 2008 at 12:58 am
Ingredients for 8 people:
1 liter and two hundred milliliters of water, 2 potatoes, 2 carrots, 1 onion, 4 bundles of beets, 40 milliliters of olive oil, 200 grams of cheese in ribbons, 5 grams of salt.
Preparation:
To make a good cream of beets the first thing it is to put in the fire a recipient with the water and to toss in the all the less ingredients the cheese and the beets. We let them to cook during some minutes and when it boils we add the beets and the salt that it corresponds. Next we let him to cook everything during some more minutes until he takes color of having cooked everything and once fact crushes it and we make with it a homogeneous cream. Once it is made we leave it that he cools down, we put it in a big source, we sprinkle the cheese evenly for everything and we serve it to the table.
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Saturday 01 March 2008 at 12:57 am
Ingredients for 6 people:
2 medium potatoes, 2 medium carrots, 3 bundles of spinaches, 1 big onion, 30 milliliters of olive oil, 1 liter of water, 150 grams of cheese in ribbons, 3 grams of salt.
Preparation:
In a pan with the on water to the fire put all the ingredients cut in small pieces beginning with the potatoes, the carrots, the big onion and the olive oil. When some minutes of cooking have passed and be boiling we add the spinaches and we toss them the salt. We leave that they cook some more minutes, we take out it and we let him to cool down. We go all the ingredients by our electric blender and when it is well crushed the we serve to the table sprinkling the cheese in ribbons for above.
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