Wednesday 30 April 2008 at 01:02 am
Ingredients for 8 people:
1 kilo of mature tomatoes, 4 green peppers, 8 eggs, 1 big onion, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
We cut in pieces the mature tomatoes and we reserve them in a kitchen bowl. On the other hand in another kitchen bowl we cut and we chop the green peppers very well removing them the seeds that have. We chop the onion and when it is clever we toss it in a pan with some olive oil and we braise her very well during a couple of minutes until he will take color. Next we add the green peppers and the chopped tomatoes, we toss him the necessary salt and we cover everything. We let him to cook everything to slow fire during 18 minutes and while we fry the eggs. To fry the eggs, we put a pan with some olive oil to the fire and we go frying the eggs one by one letting that the borders of the white are gilded and depositing them in a big source of kitchen. We have left to put the one fried lightly of tomatoes, peppers and onion in a big source of kitchen and above him, we go putting the well distributed eggs having much care of not breaking them. To finish we take our source of eggs to the Spaniard to our table to eat it in eight individual plates.
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Wednesday 30 April 2008 at 01:00 am
Ingredients for 6 people:
400 grams of marrows, 500 grams of carrots, 600 grams of potatoes, 400 grams of turnips, 75 milliliters of olive oil, salt to the pleasure.
Preparation:
In a big bowl of kitchen we cut in pieces all the vegetables beginning with the carrots, the marrows, the turnips and the potatoes. When we have all very cut one, we preheat our kitchen oven at 180ºC. In a refractory source for oven go distributing all the vegetables and the potatoes. We have left to toss above all the olive oil and the necessary salt as it is our pleasure. To finish we put our vegetables to the oven during 45 minutes and we serve them to the table.
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Wednesday 30 April 2008 at 12:58 am
Ingredients for 8 people:
4 cans of anchovies, 16 slices of toasted bread, 2 tarrinas of cheese philadelphia, 3 tomatoes.
Preparation:
In the first place we open the anchovies and we reserve them all in a kitchen bowl. We catch the tarrinas of cheese philadelphia, we open them and we anoint with them the slices of toasted bread. We cut the tomatoes in slices and we go putting a slice above each slice of toasted bread. To end it has left to put the anchovies very distributed on our slices of toasted bread and to serve them to the table.
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Tuesday 29 April 2008 at 01:02 am
Ingredients for 8 people:
6 garlics, 2 cans of tomatoes in preserve, 20 grams of bobby, 10 grams of grated shell of orange, 6 potatoes, 125 milliliters of olive oil, 1 small onion, 30 milliliters of wine of sherry, 15 grams of sugar, 2 laurel leaves, 20 grams of parsley.
Preparation:
In a kitchen bowl we chop the onion very well and we reserve it. In another bowl we cut in pieces the potatoes and we reserve them. We have left to put in a pan to the fire some olive oil and to toss in them the potatoes until they have been fried without to leave them that burn. In another smaller pan we toss the well chopped small onion and we fry lightly it during six minutes. Next we add the garlics, the wine of sherry and we let it him to be fried during a minute and half. Subsequently we lower the fire and we add the other ingredients so that he goes being formed our sauce that then we will toss when it is clever for above to our potatoes. To finish we are good to our table brave potatoes to appreciate all their exquisite flavor.
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Tuesday 29 April 2008 at 12:59 am
Ingredients for 6 people:
1 medium onion, 25 grams of mountain ham, 3 garlics, 75 milliliters of sauce bechamel, 8 grams of concentrated of tomato, 18 fresh mussels and with shell, 30 milliliters of white wine, 125 milliliters of olive oil, 20 grams of parsley.
To muffle:
2 eggs, 50 grams of grated bread.
Preparation:
In a kitchen bowl we chop the mountain ham very well in very small pieces. In a pan to the fire put the fresh mussels with the garlics, the white wine and we let them them to cook until they open up totally, removing them next the shell and putting the meat in a kitchen bowl. In a kitchen pan with olive oil toss the ham mountain dive and the well chopped onion, we let that everything is fried during four minutes and subsequently we add the parsley, the tomato concentrate and the meat of the mussels cut in pieces. We mix very well everything and with this mixture we go stuffing the shells of the mussels, tossing them some sauce bechamel on each one of them. Next we put a pan to the fire with olive oil, we go muffling the shells of the mussels in a plate with the beaten eggs and in another with the grated bread and we toss them in the pan so that they are fried. To finish already depositing our mussels muffled in a kitchen source go and we let them that they cool down to serve them subsequently to our table.
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Tuesday 29 April 2008 at 12:57 am
Ingredients for 6 people:
15 milliliters of brandy, 9 garlics, 12 chicken wings, juice of a lemon, 6 grams of paprika, 50 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Preparation:
We clean the chicken wings very well and we deposit them in a kitchen bowl. Next we toss them the juice of a lemon and the paprika leaving them in marinade so that they are macerated during two and a half hours put in the refrigerator. When this time has passed we put a pan with olive oil to the fire and we fry the chicken wings and later we toss the garlics very dives to also fry everything during two and a half minutes. We have left to add the brandy above our ingredients and leaving that you to fasten fire until the alcohol has wasted away having completely much care of not burning. To finish we let him to cook our chicken with garlic during 12 minutes until it is clever to serve it to our table seasoned with the pepper and the salt that it is necessary.
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Monday 28 April 2008 at 12:59 am
Ingredients for 4 people:
1 brick of cream, 30 milliliters of bee honey, 30 milliliters of vinegar, 10 milliliters of brandy, 2 chicken breasts, 400 grams of French onions, 75 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen bowl we put the breasts and we toss them the salt that it is necessary. Next we toss to our chicken breasts, the olive oil and the brandy for above. We put them in a pan for microwaves, we cover them and we cook to the maximum power during 6 minutes. When this time has passed we take them out of our microwaves and we reserve them. We have left to peel the French onions very well and to toss them together with the breasts, to add the bee honey, the vinegar and put them in the microwaves during 9 minutes to maximum power again. We add the cream, we toss him the salt and the pepper that we like and we cook them to maximum power during 3 minutes again. To finish the we take out everything of our microwaves, we cut the chicken breasts in fillets, we toss them the sauce that we like for above, we heat them during a minute and half in the microwaves and we serve them to the table.
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Monday 28 April 2008 at 12:57 am
Ingredients for 6 people:
450 grams of pig loin, 1 red pepper, 1 green pepper, 300 grams of smoky panceta, 6 small onions, 50 milliliters of white wine, 2 chicken breasts, 3 grams of pepper, salt to the pleasure.
Preparation:
We put in a kitchen chart the pig loin and the chicken breasts and we cut them in pieces. In a pan with some olive oil fries the chicken pieces, the panceta, the pieces of pig loin, the small onions and the peppers cut in pieces. We add them the white wine, the necessary pepper and we let it him to decrease during some minutes. When we have all well made one, we take out it and we put in a kitchen source. We have left to distribute the meat in six parts and all the other ingredients to make with them our brochettes. Once you can manipulate we go preparing the brochette prickles putting some chicken pieces at the beginning, some panceta pieces, some pieces of pig loin, some pieces of green and red pepper and to finish a small onion. To finish we proceed this way with the other brochettes until to finish with all our ingredients and to make all our brochettes.
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Sunday 27 April 2008 at 01:15 am
Ingredients for 8 people:
1 kilo of crushed tomato, 4 cloves of garlic, 4 laurel leaves, 2 onions, 200 milliliters of olive oil, 1 kilo of rabbit in pieces, 50 milliliters of white wine, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen bowl we wash the rabbit pieces very well and we toss them the pepper and the salt that we like. In a kitchen pan with olive oil already toss the rabbit pieces seasoned, we gild them, we take out them to a recipient or source and we reserve them. In the same olive oil that we have fried the rabbit pieces, we toss the onions, the cloves of garlic and we braise everything during a couple of minutes. Next we put the pan another time to the fire, we add him the onion, the garlics, the wine and we give to some entire quick turns so that they join the flavors. We have left to add the crushed tomato and to cover the pan. To finish the we leave that it cooks to slow fire during 45 minutes, we take out it to a source and we serve to the table.
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Sunday 27 April 2008 at 01:13 am
Ingredients for 6 people:
450 grams of rice, 1 big rabbit, 2 mature tomatoes, 1 liter and 125 milliliters of water, 2 whole cloves of garlic, 150 grams of peas, salt to the pleasure.
Preparation:
In a kitchen pan with some olive oil tosses the rabbit cut in pieces and we braise him during some minutes. When we see that the rabbit is golden we add him the garlics very mashed in a mortar, we fry lightly everything and next we add him the tomato and the necessary salt as it is our pleasure. We let him to cook everything during six minutes and we add him previously the suitable water. We leave it that it cooks during 12 minutes, again we add him the rice and when three minutes have passed we add him the peas. We have left to leave him to cook our rice with rabbit during 20 minutes until we see that it is soft our rice and I list to move away it of the fire. To finish we let that our rice rests and we serve it to the table.
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Saturday 26 April 2008 at 01:17 am
Ingredients for 6 people:
4 tuna cans, 75 milliliters of mayonnaise, 6 potatoes cut in squares, 2 onions, 10 milliliters of vinegar, 1 chive, 20 grams of chopped parsley.
Preparation:
In a kitchen pan we toss the potatoes and we boil them during 20 minutes until they are soft. In a bowl we cut in slices the onions, we toss them in a pan with some olive oil and we braise them during some minutes. We clean the green leaves that he has the chive very well and we chop them fine in a bowl, also adding him the chive dive. We catch a big source, we distribute in her the boiled potatoes, the chopped chive, the cooked onions and the tuna cans. We have left to season everything mayonnaise, some vinegar if we like and the necessary salt. To finish we sprinkle above our salad of potatoes and tuna the chopped parsley and we serve it to our table.
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Saturday 26 April 2008 at 01:13 am
Ingredients for 6 people:
600 grams of pig loin in a piece, 5 cloves of garlic, 400 milliliters of wine tint of table, 125 milliliters of olive oil, salt to the pleasure.
To accompany:
3 big potatoes, 100 milliliters of olive oil.
Preparation:
In a pan to the fire with olive oil toss the mashed garlics and next we fry the loin, tossing him the salt that it is necessary. Next and when our loin is braised we add him the wine tint of table and we let him to cook during 25 minutes. When this time has passed, we take it out of the pan and we put it in a kitchen source. To end it has left to take to our table loin to the wine tint and to serve it cut in slices in six individual plates accompanied by potatoes fried in a pan with olive oil.
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Friday 25 April 2008 at 12:42 am
Ingredients for 6 people:
200 milliliters of olive oil, 250 grams of cod crumbs, 6 cloves of garlic, 2 red peppers, 150 grams of black olives without bone, bread of toasted mold.
Preparation:
We roast to the fire the red peppers and we cut them in long ribbons. In a kitchen bowl we deposit the well undone cod crumbs and we reserve them. We toss the cut peppers and we mix them very well with the crumbs with the help of a wooden tablespoon. We have left to add it, the cut cloves of garlic in sheets and the olive oil. Next we let him to macerate everything together during three hours until he has caught the cod the flavor of the rest of the ingredients. To finish we deposit all our esgarraet in pieces of bread of toasted mold very distributed in a kitchen source, we adorn them with the black olives without bone and we are good it to the table to give bill of it.
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Friday 25 April 2008 at 12:41 am
Ingredients for 6 people:
1 big onion, 150 grams of tender garlics, 150 grams of asparaguses trigueros, 150 grams of mushrooms, 3 grams of pepper, 300 grams of Iberian ham in slices, 40 grams of butter, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan with olive oil, we toss the chopped onion, the tender garlics and the tips of the asparaguses trigueros. We let that everything is braised very well and when the onion is becoming transparent we add the mushrooms, the pepper and the necessary salt. We have left to wait to that is cooked and be left without broth to reserve it next. We place aluminum paper in a tray for refractory oven that we will grease with some butter. In a kitchen table we go putting the slices of Iberian ham and above these the vegetables of the pan already cooked. We go winding our slices with the vegetables inside of as if it was a spring roll and closing them with a tape of tender garlic or something similar. At the same time we already place our rolls facts in a big source of kitchen and we reserve them until all preparations are. To finish we put our rolls of Iberian ham in the well distributed oven tray, we put them in the oven that we have preheated before at 180ºC during 5 minutes and we let them them to be made during 10 minutes until they are made and we can serve them to our table.
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Friday 25 April 2008 at 12:39 am
Ingredients for 6 people:
600 grams of cod fillets, 1 kilo and half of potatoes, 2 small green peppers, 1 medium tomato, 1 onion, 125 milliliters of olive oil, the water necessary.
Preparation:
In the first place we proceed to remove the salt the cod in a recipient with water changing him the water three times like minimum in 24 hours. When it is in its our point cod we cut it in pieces and we reserve. In a kitchen bowl we chop the green peppers and the onion. We prepare a kitchen pan with olive oil, we toss the onion, the peppers, the grated tomato and we braise very well everything during some minutes. Next we already add the cod without salt and the enough water to cover it completely. To finish we leave that it boils to slow fire during 25 minutes, we move it away from the fire and we serve to the table.
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Friday 25 April 2008 at 12:37 am
Ingredients for 4 people:
4 soles, 4 oranges of juice, 150 grams of flour, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In the first place we squeeze our oranges, taking out them all the juice that you have and depositing it in a kitchen bowl. In a kitchen source we deposit the clean and well distributed soles. Next we toss them for above the juice of the oranges until covering our soles and we let them them to macerate in him during an hour and a half. When that time has passed, we drain our soles very well with the help of a strainer and we toss them the salt that they need. We have left to go by our flour soles and to fry them in a pan with oil of very hot olive a minute and half for each side or until we see that they are fried since it also depends on the intensity of the fire that we give him. To finish we put our soles in four individual plates and we are good them to the table to appreciate all their flavor.
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Friday 25 April 2008 at 12:34 am
Ingredients for 4 people:
3 apples, 2 beets, 150 milliliters of mayonnaise, 5 milliliters of lemon.
Preparation:
In a kitchen pan we put the beets, we boil them during some minutes and we peel them. When they are clever we grate them with the help of a grater and we reserve them in a big bowl. On the other hand we clean the apples very well, we peel them and we also grate adding them some lemon so that they don't become black. We have left to mix in the kitchen bowl the beets and the apples, to toss everything in a source of salads and to season it with the mayonnaise as it is our pleasure. To finish we are good to our table beet salad and apple to accompany first plates of appetizers and entrances.
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Thursday 24 April 2008 at 12:31 am
Ingredients for 6 people:
1 can of black caviar or substitute, 18 fresh oysters, 1 big lemon.
To adorn:
1 small lemon cut in slices.
Preparation:
With the help of an appropriate utensil we go opening the oysters one for a, we take out them the meat and we reserve it in a kitchen bowl. We wash the shells of our oysters next to remove them any rest of sludges that you have. Once all very prepared one is, we prepare the shells in a big tray and we toss well distributed the black caviar or substitute distributed by all them. When we have put an end to the caviar we go distributing in each shell an oyster meat until we put an end to all. Now we have left to cut in pieces the big lemon and to put a piece in each one. We put our oysters in our refrigerator so that they cool down and we have left very cold. To finish we serve our oysters with caviar to the table adorned with some lemon slices.
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Thursday 24 April 2008 at 12:29 am
Ingredients for 8 people:
300 grams of flour, 300 grams of sugar, 300 milliliters of cow milk, 2 eggs, 30 grams of powder to bake, 40 grams of butter, essence of vanilla.
Preparation:
In a kitchen recipient we sift the sugar and the flour until leaving it all very fine one. Next we incorporate to it, the cow milk and the essence of vanilla. We mix very well everything during some minutes and we add him the eggs and the powder to bake. We continue beating everything some minutes more, we prepare a refractory mold for our cake that we will anoint with butter and some flour. To finish we put our cake in the oven at 180ºC during 30 minutes and we let him to cook watching over her from time to time so that we don't burn until it is clever and very golden for above, moment in which will take out it, will allow to cool and we will serve to our table.
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Wednesday 23 April 2008 at 01:43 am
Ingredients for 8 people:
250 grams of flour, 2 fresh eggs, 120 grams of butter, 1 yeast envelope, 2 packages of pearls of chocolate, 120 grams of sugar, 2 tiny pieces of salt.
Preparation:
In a big bowl of kitchen we put all the ingredients beginning with the flour, the fresh eggs, the butter, the yeast, the sugar and the salt. When they are all the ingredients in our bowl we mix them very well with the help of a wooden tablespoon during some minutes until we form a homogeneous mixture. Once we have made our mixture we add him the pearls of chocolate and we go depositing our mixture in form of cookies in a kitchen source. To end it has left to anoint a refractory oven tray with butter, to put our cookies of chocolate in her, we put them in the oven and we let that they are baked during 15 minutes at 200ºC, watching over their cooking for if it is necessary to give him more time according to the oven type than you he has.
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Wednesday 23 April 2008 at 01:41 am
Ingredients for 6 people:
1 kilo of potatoes, 1 liter and half of fish broth, 750 grams of clams, 1 big onion, 2 cloves of garlic, 3 tomatoes, 30 milliliters of white wine, 20 grams of chopped parsley, 4 grams of paprika, 2 grams of pepper, salt to the pleasure.
Preparation:
In the first place we make pieces the potatoes and we reserve them. We grate the tomatoes and we reserve them in a kitchen bowl. In a deep pan of kitchen with some olive oil, we toss the garlics, the onion and the grated tomatoes. We let that everything is fried lightly during some minutes and next we add him the potatoes cut in pieces and we follow it braising some minutes. We have left to incorporate the clams, the white wine, the paprika, the pepper, the chopped parsley and the salt that we like. To finish we cover everything with the fish broth and we let it him to cook during 25 minutes to half fire until it is clever to serve it to the table.
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Wednesday 23 April 2008 at 01:36 am
Ingredients for 8 people:
250 grams of strawberries, 3 bananas, 2 oranges, 2 pills of chocolate fondant, 250 milliliters of liquid cream, 80 grams of butter.
Preparation:
In a kitchen bowl we peel the bananas and the oranges very well. When it is very peeled all we cut it in pieces. In a kitchen recipient we put the strawberries, we wash them and we made pieces if they are big. We made pieces the chocolate fondant and we put it in a ladle to the bathroom María with the liquid cream and the butter. Next we remove very well everything with the help of a wooden tablespoon until we are able to make a soft and homogeneous cream. We have left to move away it of the fire and to leave that he cools down a little until it is us temperate. Subsequently and when you can manipulate the cream, we go going the fruit pieces by the cream of chocolate fondant, we deposit them in a kitchen source so that they cool down and lastly we serve it to the table.
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Wednesday 23 April 2008 at 01:31 am
Ingredients for 6 people:
3 laurel leaves, 750 grams of veal meat, 2 onions, 50 milliliters of olive oil, grated skin of a medium lemon, 15 milliliters of vinegar of wine, 6 grams of paprika, 4 grams of cumin, 3 grams of pepper, the water necessary, salt to the pleasure.
Preparation:
In a kitchen bowl we cut in pieces the veal meat. In a pan with the olive oil toss the onions cut in pieces and we fry lightly them with two laurel leaves. Next we add the veal meat, the grated skin of lemon, the paprika, the cumin, the pepper and the salt as it is our pleasure. We have left to water everything with the vinegar of wine for above and to cover our meat with water boiling. To finish we let him to cook everything during two hours and we serve it to the table.
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Tuesday 22 April 2008 at 01:02 am
Ingredients for 6 people:
1 kilo and half of kakis not very mature and whole, 1 kilo and 125 grams of sugar, the water necessary.
Preparation:
In a kitchen bowl we put the kakis, we remove them the parts non groceries and we peel them having much care of not breaking them. We put a kitchen pan with the water and the sugar to the fire and we prepare with everything it a syrup. Once it is clever the syrup, we move it away from the fire and we add him the very peeled and whole kakis. We let them to rest in the mixture of our syrup kakis during eight minutes and when this time has passed we put them in the fire again until they acquire a crystalline and brilliant tone. Next we put the kakis in a fine strainer of kitchen leaving them that are slippery some the excess of syrup and meanwhile we leave the syrup in the fire so that he thickens during several minutes. When we see that it is clever and I thicken our syrup, we toss in him again, the kakis and we let that it boils everything approximately during ten minutes to strong fire, without leaving that they burn. To conclude our kakis candy, we put them in glass flasks and we serve when we need them to consume them in our table.
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Tuesday 22 April 2008 at 01:00 am
Ingredients for 4 people:
1 kilo of figs not very mature and whole, 750 grams of sugar, the water necessary.
Preparation:
In a kitchen bowl we clean the figs very well and we peel them. Next in a pan we put water and the sugar to prepare a syrup. When it is clever our syrup moves away it of the fire and we add him the whole and peeled figs. We have left to let that everything rests during six minutes and put the figs to the fire again until we see that they take a brilliant and crystalline color. We put the figs in a kitchen strainer and we leave the syrup in the fire so that he thickens during some minutes. Once it is thick our syrup, we add him the figs again and we let him to boil everything during 8 minutes to strong fire. To finish and once our candy of figs is, we put it in jars of temperate glass and we reserve them until we will consume it.
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Monday 21 April 2008 at 5:50 pm
Ingredients for 1 person:
2 eggs, 200 grams of potatoes, salt to the pleasure.
Preparation:
We cook the potatoes, we mix them with the eggs, we take them to the pan and I list.
This recipe has been donated for: inma
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Monday 21 April 2008 at 01:01 am
Ingredients for 4 people:
1 kilo of sardines, 4 cloves of garlic, 15 grams of parsley, 250 milliliters of vinegar of wine, 100 grams of wheat flour, 4 eggs, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In the first place we fix the sardines cleaning them very well and removing them the flakes, the central thorn and opening them totally so that they are totally plane. We put them in a round source of kitchen and next we toss them the chopped teeth, the sprinkled parsley, some salt, the vinegar of wine and olive oil. Once they are well seasoned our sardines with this seasoning, we let it him to macerate during two and a half hours. We toss the eggs in a deep plate, we beat them very well and we reserve them. We put the wheat flour in a kitchen plate and we reserve. When the suitable time has passed, we go going the sardines by the flour, the egg and we toss them in a pan with oil of very hot olive so that they are fried by both sides. To finish the we go taking out to a lengthened source of kitchen to serve our sardines muffled to our table and to eat them subsequently.
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Monday 21 April 2008 at 12:59 am
Ingredients for 4 people:
4 eggs, 1 lemon yogurt, 125 milliliters of sunflower oil, 250 grams of confectionery flour, 1 yeast envelope, 300 grams of sugar, 75 grams of butter.
Preparation:
In a bowl of big kitchen we toss all our ingredients and we beat them everything with our electric blender or some kitchen bars. We catch a mold for sponge cake oven, we add him the butter for all their sides so that he doesn't stick our mass and when it is prepared, we toss our mass in him. Next we put the mold with our sponge cake in the oven during 35 minutes at 180ºC until we see that it has gone up our mass for the effect of the yeast and that when we puncture it with a metal needle, this comes out clean, sign that will indicate us that our sponge cake is clever to be taken out of the oven and to waste away in our table once it is cold.
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Monday 21 April 2008 at 12:58 am
Ingredients for 4 people:
4 leeks, 1 onion, 100 milliliters of olive oil, 2 potatoes of the earth, the necessary water, salt to the pleasure.
Preparation:
We clean very well inside in a kitchen bowl, the onion and the leeks until they don't have left any rest of sludges. Subsequently we cut in pieces the onion, the leeks and we reserve them. We clean and we peel the potatoes of the earth and we reserve them. We put a pan with olive oil to the fire and when it is hot, we toss in her the leeks in pieces and the onion also in pieces and we fry lightly everything. Next we add the potatoes cut in pieces and we add him the salt that it is necessary. We have left to add the necessary water so that it covers all our foods. To finish we let him to cook in the fire during 25 minutes and we go it by our electric trituradora so that it is us well crushed and if we have left something clotted we go it by a fine strainer of kitchen again and we serve to the table.
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Monday 21 April 2008 at 12:56 am
Ingredients for 6 people:
150 milliliters of cream of milk, juice of 1/2 lemon, 300 grams of mushrooms, 15 grams of butter, 150 milliliters of water, 75 grams of chopped onion, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen bowl we clean the mushrooms and we go them we cut in fine sheets. Next we go them putting in a pan of capable kitchen for microwaves and we toss them the water, the lemon juice and the butter. We have left to cover everything, to put it in the microwaves and to leave that it cooks during 6 minutes. When this time has passed, we take out it, we add him the salt that it is necessary and we add him the cream of milk. We mix very well everything, we put it in the microwaves again and we let him to cook more during four minutes. We take it out of the oven microwaves and if we see that it has left us the very liquid sauce of mushrooms, we go him adding cornstarch until we see that he acquires the wanted consistency. To finish him we sprinkle for above the well chopped onion and we are good it to the table to accompany any plate of birds.
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Sunday 20 April 2008 at 12:39 am
Ingredients for 2 people:
80 grams of mushrooms, 20 grams of flour, 100 milliliters of chicken broth, 40 grams of butter, 100 milliliters of milk.
Preparation:
We put to boil in a ladle the chicken broth, the milk and we reserve it. In a kitchen pan we toss the butter and we melt it. Next we add the flour until making a slight and homogeneous mass. We add the broth and the milk boiling, without stopping to remove so that he mixes very well everything. We have left to add the mushrooms and to leave him to boil everything during six minutes until it is clever our sauce. To finish we are good the sauce in a tureen to our table to use it to accompany with her chicken plates, pheasant, colored and of meats of diverse birds.
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Sunday 20 April 2008 at 12:38 am
Ingredients for 4 people:
3 cloves of garlic, 2 cumin grains, 1 kilo and half of tomatoes, 1 big green pepper, 75 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen recipient we chop the kilo and half of tomatoes and the big green pepper. Next in a kitchen mortar we toss the cloves of garlic, we mash them very well and we add them the cumin grains. We continue mashing everything until it is clever to mix it with the tomatoes and the pepper green dives. To finish the we put everything in a big round source and we season it with olive oil and salt to our pleasure.
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Sunday 20 April 2008 at 12:36 am
Ingredients for 4 people:
150 milliliters of mayonnaise, 8 fish spawns, 10 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
In a kitchen pan we put the very clean fish spawns and covered with a kitchen cloth so that they don't come undone and break when they begin to boil. Once we have our spawns in the pan we let them them to cook with water, vinegar of wine and salt to our pleasure. When the necessary time has passed and be soft and cooked the we put in a bowl with cold water so that they cool down and be clever to remove them the cloth and to make them slices. In a wooden chart and with the help of a sharp knife we go putting our spawns and we go them cutting in fine slices, depositing them in a lengthened source of kitchen. To finish we add above our spawns the mayonnaise that we like and we are good them to the table to consume them in individual plates.
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Saturday 19 April 2008 at 01:13 am
Ingredients for 8 people:
300 grams of mountain ham, 8 slices of cooked ham, 400 grams of chicken, 1 onion, 2 cloves of garlic, 1 green pepper, 8 slices of cheese, 300 milliliters of meat broth, 50 milliliters of white wine, 125 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen bowl we chop the chicken and the mountain ham very well, we add him the chopped cloves of garlic, we mix very well everything and we toss him the salt and the pepper that we like. Next we form the hamburgers in a kitchen chart, we go them by flour and egg, we fry them in a pan with olive oil and we go them reserving in a plate. To make the sauce in a pan with some oil of olive pochamos all the vegetables cut in pieces and well chopped. We have left to add the white wine, the meat broth and we let it him to decrease during some minutes. When he has cooled down the we put everything in the glass of our electric blender and we crush very well everything. But we have left very fine we go it by a kitchen strainer and we reserve it in a big bowl. To mount our plate, we put our chicken hamburgers very distributed in a source, above each hamburger we put a slice of cheese and another loncha of cooked ham. To finish we cover our chicken hamburgers with the sauce of vegetables, we put them in the oven and we bake them at 180ºC during 18 minutes.
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Saturday 19 April 2008 at 01:10 am
Ingredients for 6 people:
3 chicken breasts, 3 cloves of garlic, 75 milliliters of white wine, 2 green peppers, 18 mussels, 2 onions, 100 milliliters of water, 20 grams of chopped parsley, 20 grams of flour, 14 panceta slices, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
We clean our mussels in a kitchen bowl and we remove them any rest that you have and the mustaches. In a kitchen bowl we itch very fine the onions, the green peppers and the teeth of garlics. When they are very cut, we toss them in a pan with olive oil and we braise them. Next we add the wheat flour and the very clean mussels, we braise everything and we add him the water and the wine. We let him to cook everything during some minutes and we add him the chopped parsley. In a kitchen recipient we cut the chicken breasts in pieces, we go wrapping these pieces in the panceta and we seal them with toothpicks so that the pieces of the panceta are not come out. We toss him the salt that it is necessary, we fry them in a pan with olive oil and we go them putting in a big source. To finish mounting our plate, in the center we place the chicken breasts in pieces wrapped in the panceta and to their surroundings we put the mussels accompanied by their sauce.
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Saturday 19 April 2008 at 01:07 am
Ingredients for 6 people:
3 cloves of garlic, 75 milliliters of wine tint, 25 grams of wheat flour, 3 grams of pepper, 20 grams of chopped parsley, 3 duck breasts, 450 grams of mushrooms, 1 chive, 150 milliliters of meat broth, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In the first place we clean our duck breasts very well, we make them some cuts, we toss him the salt and the pepper that we like. We put a pan to the fire, we toss in her our breasts and we gild them for both sides during some minutes until they are clever. We catch an oven tray, we already put our breasts made in her, we put them in the oven and we bake them during 20 minutes. In a bowl we chop the chive, the pochamos in a pan with olive oil together with the garlics made pieces. We fry everything and we add the wheat flour, the wine tints, the meat broth and the mushrooms in very clean pieces of sludges. We have left to sprinkle for above chopped parsley and we let it him to be made during some minutes. To finish we serve to our table the duck breasts in a source and to their side the mushrooms in the sauce that we have prepared him.
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Friday 18 April 2008 at 01:01 am
Ingredients for 6 people:
20 grams of chopped parsley, 750 grams asparaguses, 15 milliliters of vinegar of wine, 50 milliliters of olive oil, salt to pleasure.
Preparation:
In a kitchen pan with water to the fire put the asparaguses cut in pieces so that they cook during 25 minutes. When this time has passed, we drain our asparaguses in a strainer. Next we put our asparaguses in a well distributed kitchen source. To finish we season our salad with vinegar of wine, salt to our pleasure and chopped parsley sprinkled for above.
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Friday 18 April 2008 at 12:59 am
Ingredients for 6 people:
150 grams of milk powdered without cream, 1 liter of milk without cream, 150 grams of natural yogurt.
Preparation:
In a big bowl of kitchen we also toss 750 milliliters of milk without cream and all powdered milk without cream. Next we mix very well everything with the help of a wooden tablespoon until a fine and homogeneous mass is us. We add 250 milliliters of milk without cream and we heat it in a pan. When it will boil, we move away it of the fire and we let him to cool down a little until it is us temperate. We have left to add the yogurt removing everything without beating it. We cover our homemade yogurt with a kitchen cloth and we wait some minutes until he thickens. To finish the we put in our heladera and to the refrigerator until it is clever to serve it to the table.
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Friday 18 April 2008 at 12:57 am
Ingredients for 6 people:
2 lemons, 24 mandarins, sugar if was necessary.
Preparation:
In a kitchen bowl we peel the mandarins and the lemons. When we have all peeled one we put it in the glass of our licuadora and we crush it very well during some minutes. We put the juice that we have obtained in a jar and we put it in the refrigerator three hours like minimum. We prove it of sugar and if we see that the acidity of the lemons is superior to the sweetness of the mandarins, we add him the quantity of sugar in its fair measure.
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Thursday 17 April 2008 at 01:20 am
Ingredients for 6 people:
1 kilo of hake, 1 big onion, 8 grams of coloring alimentary, 3 fresh eggs, 1 big lemon, 3 cloves of garlic, 1 pill of fish broth, 75 milliliters of olive oil, 20 grams of chopped parsley, 3 grams of pepper, salt to the pleasure.
Preparation:
In a pan of mud we place the hake made pieces and well distributed. We add the chopped onion, the alimentary coloring, the chopped parsley, the pepper, the garlics also dives, the pill of fish broth and the olive oil that we will toss above our hake. Next we cover everything with water and we cook it to slow fire during 15 minutes approximately. In a big bowl we beat the fresh eggs, we add the lemon juice and we water with it the hake. To finish the we continue boiling until we see that the eggs have clotted, moment in which we will serve it to the table.
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Thursday 17 April 2008 at 01:19 am
Ingredients for 8 people:
Juice of two oranges, 4 egg white, 1 kilo of pulp of fig chumbo, juice of three lemons.
To make the syrup:
1 liter of water, 600 grams of sugar.
Preparation:
We catch our figs chumbos, we peel them, we remove them the seeds that have in quantity and we reserve in a bowl their pulp until obtaining 1 approximate kilo. We have left to proceed to make a syrup with the sugar and the water in a kitchen recipient until it is clever and preparation to put it cold in a big bowl of kitchen. Next to our syrup we add him the juices of the lemons and of the oranges. We have left to add the pulp of the figs chumbos subsequently and to mix very well everything until making a very fine and homogeneous mixture. In our kitchen heladera or in their defect the freezer of our refrigerator puts the resulting mixture in a prepared mold for such an effect, removing from time to time until we see that he takes consistency and he goes freezing. To finish and once we see that our sherbet of fig chumbo is hailed, we add him the four very mounted egg white about to snow and we serve everything in sherbet glasses to our table.
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Thursday 17 April 2008 at 01:14 am
Ingredients for 4 people:
250 milliliters of ice cream of vanilla, 8 oranges, rolled wafer cookies for ice creams.
Preparation:
In our kitchen licuadora we squeeze all the oranges very well reserving their juice in a big jar. We put four sherbet glasses in our table, we toss them the recently squeezed orange juice and a ball of ice cream of vanilla in each one. To finish we accompany our glasses of orange sherbet with cookies of rolled wafer that we will eat in the way that we feel like.
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Wednesday 16 April 2008 at 12:59 am
Ingredients for 4 people:
125 grams of onion in pieces, 200 grams of tomatoes in pieces, 2 jars of chickpeas of 400 grams each one, 4 tuna cans in oil vegetable, 50 milliliters of olive oil, 15 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
In a big strainer of kitchen we empty the two jars of chickpeas and we toss the necessary water of faucet until removing him all the condiments and preservatives that have. When the chickpeas are very clean we deposit them in a well distributed round source of kitchen. We have left to add the onion also cut in pieces and the tomatoes cut in pieces. Next we go emptying the tuna cans on our chickpeas the vegetable oil that you have being slippery very well. To finish we proceed to season our salad of chickpeas with olive oil, vinegar of wine and salt to our pleasure.
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Wednesday 16 April 2008 at 12:58 am
Ingredients for 4 people:
125 grams of tomatoes in pieces, 2 jars of white Jews of 400 grams each one, 75 grams of onion in pieces, 4 tuna cans in oil vegetable, 50 milliliters of olive oil, 15 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
In a big strainer of kitchen we empty the two jars of white Jews and we toss the necessary water of faucet until removing him all the condiments and preservatives that have. When the white Jews are very clean we deposit them in a well distributed round source of kitchen. We have left to add the onion also cut in pieces and the tomatoes cut in pieces. Next we go emptying the tuna cans on our white Jews the vegetable oil that you have being slippery very well. To finish we proceed to season our salad of white Jews with olive oil, vinegar of wine and salt to our pleasure.
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Wednesday 16 April 2008 at 12:57 am
Ingredients for 4 people:
2 jars of lentils of 400 grams each one, 100 grams of onion in pieces, 100 grams of tomatoes in pieces, 50 grams of peppers of the piquillo, 4 tuna cans in oil vegetable, 50 milliliters of olive oil, 15 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
In a big strainer of kitchen we empty the two jars of lentils and we toss the necessary water of faucet until removing him all the condiments and preservatives that have. When the lentils are very clean we deposit them in a well distributed round source of kitchen. We have left to add the onion also cut in pieces, the peppers of the piquillo and the tomatoes cut in pieces. Next we go emptying the tuna cans on our lentils the vegetable oil that you have being slippery very well. To finish we proceed to season our salad of lentils with olive oil, vinegar of wine and salt to our pleasure.
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Wednesday 16 April 2008 at 12:56 am
Ingredients for 4 people:
8 mature fresh tomatoes, 1 cucumber, 1 small onion, 2 peppers, 2 liters of treated water or in bottle, 75 milliliters of oil of virgin olive, 15 milliliters of vinegar of wine of Sherry, 3 cloves of garlic, juice of 1/2 lemon, salt to the pleasure.
Preparation:
In a big bowl of kitchen we go cutting in pieces the mature fresh tomatoes, the cucumber, the onion and the peppers. Next we put these ingredients in the glass of our electric blender and we crush them very well until forming a fine and homogeneous mixture. We add the cloves of garlic, we continue crushing and we pour everything in a big round source or in a kitchen lebrillo. We have left to season everything with olive oil, vinegar of wine, lemon juice and salt to our pleasure. To finish we toss water in bottle or treated until we fill the lebrillo or kitchen source giving him the consistency that we want to our mixture to serve it in individual glasses with a kitchen ladle.
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Wednesday 16 April 2008 at 12:55 am
Ingredients for 8 people:
20 grams of chopped onion, 600 grams of natural tomato, 600 milliliters of water, 1 kilo cow meat, 4 fresh eggs, 100 grams of wheat flour, 150 grams of bread crumb, 2 laurel leaves, 150 milliliters of olive oil, 4 grams of pepper, 4 grams of salt.
Preparation:
We chop the cow meat and we reserve it in a kitchen bowl. We soak the bread crumb in milk, we squeeze it and we reserve. In a kitchen bowl we mix the cow meat with the fresh eggs, the bread crumb, two grams of pepper and two grams of salt. We remove very well everything with the hands if was necessary until all very blended one is. We form the meatballs of cow meat next that we can make, we go them by a plate with flour and we go them reserving in a source. We heat a pan with olive oil and we gild in her the chopped onion and the meat meatballs. Next we add the natural tomato, the water, the two laurel leaves, two grams of pepper and two grams of salt. To finish the we let him to cook everything during ten minutes to slow fire until it is clever to be served to our table.
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Wednesday 16 April 2008 at 12:54 am
Ingredients for 8 people:
600 grams of sugar, 2 kilos of mature plums.
Used utensils:
A big pot.
Preparation:
In a kitchen bowl we peel the plums very well and we remove them the bones that have. In a big pot we already put the plums boneless with the sugar, we remove very well everything and we let him to rest during a whole day. When that day has passed, we put the pot with the plums to normal fire and we let them them to boil during 25 minutes. Next we allow to rest our plums another day and we heat them to the fire. To finish when we see that they are very our fact candy of plums distributes it in glass flasks and we reserve until we will consume it.
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Wednesday 16 April 2008 at 12:53 am
Ingredients for 8 people:
150 grams of red peppers, 150 grams of peppers of the piquillo, 200 milliliters of liquid cream, 3 grams of pepper, 3 grams of salt.
Preparation:
We roast the red pepper in the first place and we reserve it. In the glass of our electric blender we put the peppers of the piquillo and the red peppers. Next we add him the liquid cream, pepper and salt. We crush everything until forming a fine and homogeneous mixture. If we want it we can pass the mixture crushed by a strainer so that it is finer. To finish we put the mixture obtained in a kitchen pan and we heat it to the fire to accompany with her numerous fish plates and diverse meats.
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Wednesday 16 April 2008 at 12:52 am
Ingredients for 8 people:
16 shrimps, 400 grams of mushrooms, 100 milliliters of liquid cream, 30 milliliters of tomato, 2 kilos of lubina fillets, 2 leeks, 3 carrots, 1 lemon, 25 grams of butter, salt to the pleasure.
Used utensils:
Aluminum paper.
Preparation:
We cut the leeks and the carrots in fine ribbons and we reserve them. We peel the shrimps and we reserve them in a kitchen bowl. In another bowl we mix the liquid cream with the tomato and we reserve it. On a surface of kitchen page we extend the aluminum paper and we paint it of butter for all the sides. We clean the lubina fillets very well and we go them placing above the aluminum paper. Next we go depositing on the lubina fillets the very peeled shrimps, the tomato mixture with cream, the mushrooms, the leeks and the carrots. We toss him the salt that it is necessary as it is our pleasure. Subsequently to finish we seal our aluminum paper with the help of our hands, we put it in the kitchen iron so that they are made during six minutes. Past this time serves it to our table removing him the aluminum paper in eight individual plates of fish.
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Wednesday 16 April 2008 at 12:51 am
Ingredients for 8 people:
50 milliliters of mayonnaise, 2 jars of substitute of black caviar, 16 peach halves in syrup, 500 grams of cooked prawns and peeled, 8 lettuce leaves.
Preparation:
We prepare a jumbled one with the prawns and the mayonnaise in a kitchen bowl. Once we have our prepared mixture, we stuff with her the halves of the peaches. We have left to sprinkle it with the substitute of caviar and to put it in the refrigerator so that it becomes cold. To finish the we serve well in a source with the bottom covered with the lettuce leaves distributed.
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Wednesday 16 April 2008 at 12:50 am
Ingredients for 8 people:
8 lettuce leaves, 1 chopped onion, 800 grams of frozen peas, 2 thick slices of cooked ham, 25 grams of butter, 3 grams of pepper, salt to the pleasure.
Preparation:
In a pan with the fused butter fry the chopped onion and the cut lettuce during some minutes. Next we add the peas, we toss them the salt and the necessary pepper and we let them them to be cooked to slow fire during 18 minutes. When we take twelve minutes of cooking we toss the cooked ham cut in fine ribbons and we let it him to finish cooking more six minutes. To finish the we are good to the table to distribute it in eight individual plates.
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Tuesday 15 April 2008 at 12:48 am
Ingredients for 8 people:
12 potatoes, 60 grams of butter, 2 egg yolks, 4 egg white, 200 grams of cabrales cheese.
Preparation:
In a bowl we mount the egg white until leaving them about to snow. In a kitchen iron we put the potatoes with their skin and we roast them until they are clever. We have left to leave for the half each one of the potatoes, to empty them inside and to reserve their bark in a source and their pulp in a bowl. In a big bowl of kitchen we put the pulp of the potatoes, we toss him the cheese of cabrales made pieces, the butter, the egg yolk and the nut moscada. When we have all the on ingredients in our bowl we mix them very well until making a fine and homogeneous pasta. Next we add to the previous mixture the mounted white about to snow, we mix very well everything and we stuff with it the barks of the potatoes that we have reserved previously. To finish we put the padded potatoes in a refractory source for oven, we put them in the oven and we grate them during some minutes until they are clever to serve them to our table.
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Tuesday 15 April 2008 at 12:47 am
Ingredients for 6 people:
450 grams of rice, 300 grams of shrimps, 300 grams of prawns, 300 grams of Norway lobsters, 600 grams of squids, 300 grams of clams, 300 grams of conger, 300 grams of angler, 1 hake head, 4 cloves of garlic, 1 onion piece, 2 liters of water and broth, 125 milliliters of olive oil, 12 grams of saffron or coloring alimentary, 3 branches of parsley, juice of 1/2 lemon, salt to the pleasure.
Preparation:
In a kitchen pan with abundant water put the hake head with two cloves of garlic, the onion piece, two branches of parsley and we let him to cook everything during thirty five minutes. We wash the clams, we cook them in a kitchen ladle with water to the fire, we put them in a bowl when they go opening up and we reserve their broth. In a big recipient we make pieces the conger, the squids, the angler, we remove them the thorns that have and we reserve them. In a paella pan with olive oil toss a tooth of chopped garlic and when it will gild we go adding the pieces of the squids, the angler and the conger. We wash the shellfish and we also toss inside them. We have left to add the clams only leaving them a shell. We braise everything during some minutes, we add him a clove of garlic mashed in the mortar together with a branch of parsley and dissolved everything in some water. We let him to cook everything during 20 minutes. In a big recipient we mix the broth of the hake head, the broth of the clams, we go everything by a strainer and we add the rest of water until completing two liters. We toss the resulting broth on our paella pan, we add him some salt according to our pleasure and the saffron or coloring alimentary. When it begins to boil our broth with everything we toss the rice, we remove very well everything until it boils again. We toss him some lemon juice for above, we let him to cook during 20 minutes. To finish and once it has concluded the time, we move away it of the fire and we let him to rest covered during 6 minutes until it is clever our rice to the seafaring one to serve it to the table.
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Monday 14 April 2008 at 12:29 am
Ingredients for 6 people:
750 grams of mushrooms, 1 big onion, 6 cloves of garlic, 1 kilo and half of rabbit, 450 grams of rice, 5 tomatoes, 8 glasses of water of the faucet, 15 grams of parsley, 3 grams of pepper, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a big recipient we cut in pieces the rabbit, we toss him the salt and the necessary pepper as it is our pleasure and we gild them in a pan to the fire with olive oil. We go already reserving the rabbit pieces facts in a big source. In the same pan we toss the chopped onion, the peeled tomatoes and dives, the garlics cut in long sheets and we sprinkle everything with the chopped parsley. We remove it and we mix with the help of a wooden tablespoon during six minutes, moment in which we will toss the clean mushrooms and made pieces. We continue removing everything and next we toss the rabbit pieces. We cover everything with the water and when it boils, we add him the rice, some salt and we let him to cook in our pan during 18 minutes until the rice is tender and I list to be served to our table.
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Monday 14 April 2008 at 12:28 am
Ingredients for 6 people:
2 red peppers, 3 cloves of garlic, 900 grams of cod fillets, 1 big onion, 20 grams of wheat flour, 50 milliliters of white wine, 100 milliliters of fish broth, 3 grams of pepper, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan with olive oil braise the onion and the cloves of garlic very dives. When they are golden, we add the wheat flour and we remove everything. We have left to add the white wine and the fish broth. We cook everything to slow fire during eight minutes. We add the peeled roasted red pepper and we go everything by our electric blender. In a refractory tray of oven we put the well distributed cod fillets, we pour the sauce crushed previously on them and the pepper. To finish we put the source with our cod with peppers in the oven and we let it him to be baked during 12 minutes at 180ºC.
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Sunday 13 April 2008 at 12:33 am
Ingredients for 4 people:
500 milliliters of cow milk, 1 onion, 2 partridges, 50 grams of butter, 8 lonchas of bacon, juice of 1 lemon, 100 milliliters of olive oil, salt to the pleasure.
Used utensils:
Kitchen bowl, kitchen recipient, kitchen pan.
Preparation:
In a kitchen bowl we chop the onion very well and we reserve it. In a big recipient we clean the partridges, we remove them the viscera and when they are very clean we anoint them of butter, we toss them the salt that it is necessary for above and we water them on the other hand internal with lemon juice. We have left to cover our partridges completely with the lonchas of bacon and to tie them with brahamante thread or shoemaker's rope. We put a pan with olive oil to the fire and when it is very hot, we toss the chopped onion and next the partridges. We braise our partridges with the onion during some minutes, we cover them of cow milk and we let them to cook until they are tender and you list to serve them to the table. To know that they are tender we puncture our partridges with a piercing object or a fork and when we see that they are tender we move away them of the fire and we put them in a source.
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Sunday 13 April 2008 at 12:32 am
Ingredients for 4 people:
150 grams of cheese in cream, 250 milliliters of liquid cream, 15 grams of vanilla, 50 grams of sugar.
Used utensils:
Electric blender, kitchen bowl.
Preparation:
In the first place we toss in a kitchen bowl the cheese in cream and the sugar. Next we beat very well everything with our electric blender until a fine and homogeneous cream is us. We have left to add the vanilla and little by little the liquid cream until putting an end to everything. To finish the we beat everything during some minutes until a cream of creamy and slight vanilla is us to use it in the elaboration of any dessert of our kitchen and of confectionery.
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Saturday 12 April 2008 at 01:03 am
Ingredients for 4 people:
24 sardines, 5 grams of spicy paprika, 4 cloves of garlic, 10 grams of sweet paprika, 100 milliliters of olive oil, 5 grams of oregano, salt to the pleasure.
Used utensils:
A kitchen grill, a sharp knife of kitchen.
Preparation:
In a bowl of big kitchen we toss the sardines, we remove them the flakes that have in their surface and we leave them the tripes and their heads to proceed to their roasted later. Before in our mortar we toss the cloves of garlic, we mash them well with it pounds it, we add him the sweet paprika, the spicy paprika and the oregano. We mix very well everything, with some olive oil and we crush it until we form a consistent and homogeneous mixture. With the help of a kitchen knife we make to each sardine a cut along their loin. Next we stuff that cut with the mixture of having pounded that we can, we toss them the salt that we like and we roast them in our grill for the two sides. To finish when they are clever our sardines and roasted good the we serve in four individual plates to our table, accompanied by a lemon slice each one.
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Saturday 12 April 2008 at 01:02 am
Ingredients for 4 people:
50 grams of grated bread, 40 grams of butter in small pieces, 1 kilo and half of marrows, 150 grams of grated cheese, 3 grams of nut moscada, salt to the pleasure.
Preparation:
In a kitchen recipient we peel the marrows very well and we cut them in thick slices. We put a pan to the fire and when it is boiling with some salt submerges in her the slices of the marrows. We let them to cook the slices of the marrows during six minutes until they are tender and you inform in their point. When this time has passed with the help of a kitchen strainer, we drain the marrows very well. We go putting the slices in a refractory deep source of oven distributing them in layers. In the first layer we put some marrow slices, we sprinkle them with grated cheese and nut moscada. This way we make all the layers that we can and in the last one we put double layer of grated cheese. We have left to sprinkle for above the grated bread and to distribute the small pieces of butter evenly. Next we put the refractory source in the oven that we have preheated previously and we grate everything during three minutes. To finish we take out our source of the oven with the marrows and we serve it to the table.
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Friday 11 April 2008 at 01:25 am
Ingredients for 6 people:
900 milliliters of cow milk, 225 grams of sugar, 12 fresh eggs, 45 grams of cornstarch.
Used utensil:
Kitchen torch or appropriate utensil.
Preparation:
In a kitchen ladle we put the cow milk and we heat it to soft fire. In a bowl we toss the yolks of the fresh eggs, we beat them with 125 grams of sugar and the cornstarch. We have left to mix everything very well during a couple of minutes until we obtain a homogeneous, fine cream and without clots. Next we add the mixture that we have made to the cow milk without stopping to remove so that he doesn't clot and ruin our Catalan cream. Once we have all very blended one we boil it without removing it to soft fire during six minutes, we separate it and we toss in six refractory plates of mud. When they are temperate we put our plates in the refrigerator so that they cool down and let us have our list Catalan cream. To finish when we see that they are very cold our plates, we take them out of the refrigerator, we sprinkle on each one 15 grams of sugar, we burn it with a kitchen torch or an appropriate utensil and we are good it immediately to our table to appreciate all their exquisite flavor.
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Friday 11 April 2008 at 01:24 am
Ingredients for 6 people:
3 carrots, 5 potatoes, 9 leeks, 6 cloves of garlic, 1 onion, 75 milliliters of olive oil, it dilutes of the faucet, salt to the pleasure.
Preparation:
In a kitchen recipient we toss the leeks, we open them the leaves on their superior behalf and we clean to remove them any rest of sludges and earth that have. We cut the leeks in slices and we reserve. We clean the carrots and we cut them in slices to the long thing. We have left to peel the potatoes in a recipient and to cut them in pieces. When we have all the clever ingredients we put in the fire a big pan with a little olive oil. We toss in the pan the cloves of garlic very dives and we give them some turns so that they are braised. We add the well chopped onion and we follow it braising everything until we see that everything is made. When all is very fact, we add the leeks, the carrots, the potatoes, we join everything with the help of a wooden tablespoon and we add water of the faucet until we cover everything. Next we toss him the salt that it is necessary according to our pleasure and we close our pan with a lid and we let it him to cook during 18 minutes to normal fire. We can also make our porrusalda in a quick pot Express in six counted minutes to leave that the ball begins to rotate. To finish the we are good to our table in a big round source to serve it in six individual plates.
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Thursday 10 April 2008 at 12:27 am
Ingredients for 4 people:
50 grams of butter, 1 kilo and half of potatoes, 400 milliliters of milk, 30 grams of chopped parsley, 2 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen recipient we go depositing the very peeled potatoes and made pieces. Subsequently we put them in a pot with water boiling and some salt. We leave that they cook during 35 minutes, we drain them and we pass them for our it passes metal purees. Once all our potatoes are very crushed in a pan, we add them the butter and we remove during half minute. In a kitchen ladle we put the milk, we give him a boil and we overturn her on the previous puree of potatoes that we have reserved in the pan. We toss him the salt and the pepper as it is our pleasure, we beat very well everything with the help of a mixer until we obtain a very fine and homogeneous cream. We deposit our puree of potatoes in a round source of kitchen, we adorn it with chopped parsley that we will sprinkle for above and we are good immediately to the table to appreciate all their delicious flavor.
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Thursday 10 April 2008 at 12:26 am
Ingredients for 6 people:
750 grams of mounted cream, 9 eggs, 50 grams of decaffeinated soluble coffee, 75 grams of sugar, 12 leaves of mint.
Preparation:
In a kitchen bowl we separate the white of the yolks and we reserve them. Next in the glass of our blender we put the white and we beat them about to snow. We have left to add the yolks when the white are already clever and to mix very well everything during two minutes. Subsequently we add the mounted cream, the decaffeinated soluble coffee and the sugar. We remove very well everything, we mix and we put in a mold for ice creams. To finish we put our mold of ice cream of coffee in the freezer and we wait to that is made to serve it to the table in glasses singular adorned with leaves of mint.
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Wednesday 09 April 2008 at 01:07 am
Ingredients for 6 people:
100 grams of mountain ham, 75 grams of onion, 100 grams of stumbles of fried bread, 1 kilo and half of mature tomatoes, 2 medium green peppers, 4 cloves of garlic, 150 grams of bread crumb, 80 milliliters of olive oil, 15 milliliters of vinegar of wine, water treated mineral, salt to the pleasure.
Preparation:
In a kitchen bowl we cut in small pieces the mountain ham. We soak the bread crumb in a bowl with treated water mineral so that he is soaked during a couple of minutes in this I liquidate. In a big bowl we make pieces the peeled tomatoes, the green peppers and the onion. To all this, we add him the soaked bread crumb, the vinegar of wine, the olive oil and the salt to our pleasure. We put all very blended one in the glass of our electric blender and we crush everything until we like. When it is clever our mixture deposits everything in a big round source of kitchen or in a lebrillo and we toss him the treated mineral water that we like. To finish him we add for above the pieces of stumbles of fried bread and the pieces of mountain ham and we are good it with our kitchen ladle in glasses or individual bowls of kitchen to distribute it among our diners.
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Wednesday 09 April 2008 at 01:06 am
Ingredients for 6 people:
1 kilo of squids, 2 mature tomatoes, 3 cloves of garlic, 1 liter and half of fish broth, 450 grams of rice, 250 grams of shrimps, it tints of the squids, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
We reserve the ink of the squids in a prepared recipient for such an end. We clean the squids very well, we cut them in small pieces and we reserve them. In a big ladle we heat the fish broth and we maintain it to a temperate temperature. In a kitchen paella pan we toss some olive oil and we fry lightly in her the cloves of garlic very dives and when they are golden we add them the chopped tomatoes. We have left to fry lightly it one minute and half more and to add the squids so that some minutes they are fried and become soft. We add the fish broth that we have reserved hot, the rice and the salt that we like. We let him to cook everything during 12 minutes to strong fire and later we lower the fire and we continue cooking it during 8 minutes more until it is clever. When they are two minutes so that the time finishes, we add the peeled shrimps. To finish finish once the black rice, we let it him to rest during six minutes and we are good it to the table to serve it in the plates with our kitchen skimmer.
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Tuesday 08 April 2008 at 12:55 am
Ingredients for 5 people:
200 grams of milled almonds, 400 grams of sugar, 300 grams of flour, 5 eggs, 50 grams of sugar glas, 200 milliliters of milk, 200 grams of butter, 100 milliliters of treated water, grated shell of 1 lemon.
Preparation:
In a big bowl of kitchen, we toss the fresh eggs and we beat them very well together with the sugar. When we see that they begin to become white, we incorporate the last flour for a sieve, the butter, the milk and the treated water. We mix very well everything during some minutes, we add the milled almonds and the grated shell of lemon. We continue mixing everything during other how many minutes and we reserve. Once we have the well made mass, we prepare a mold for santiago tart and we pour in him, the mass that we have prepared previously. We put in our oven mold and we let that it is baked at 220ºC during 20 minutes, watching over from time to time that we won't burn for any cause. Past this time, we take it out of the oven and we see if the mass is very curd puncturing it with a needle verifying that it is made if it leaves clean. If our tart is made we let it that he cools down, we remove him the mold and we decorate it with the sugar glass drawing him by means of a mold that we buy the apostle's cross Santiago of the size that we can in the part of up. To finish the we serve divided in ten portions so that we have two pieces for each diner and we can appreciate all their exquisite flavor.
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Tuesday 08 April 2008 at 12:54 am
Ingredients for 6 people:
6 necoras, 3 angler slices, 1 onion, 24 clams, 24 mussels, 6 sea crabs, 30 cockles, 6 Norway lobsters, 3 laurel leaves, 3 cloves of garlic, 5 grams of saffron or alimentary condiment, 100 milliliters of olive oil, salt to the pleasure.
To accompany our soup:
3 slices of bread, 15 grams of parsley.
Preparation:
We boil the shellfish and the fish in a big pot of kitchen. When they are clever and cooked the we move away of the fire and we reserve. When the shellfish can be manipulated, we remove them the shells and shells that have only leaving the meat that you have in a plate. Subsequently we made pieces the fish and we remove him the thorns that he has so that we are not it in our soup. We leave that it continued boiling our broth so that he has good substance and consistency adding watter him hot if it was necessary. We have left to mash the necoras and the sea crabs, to toss them in the broth, to give him a boil, to strain the broth and to reserve it. In a kitchen pan with some olive oil tosses the chopped onion, the chopped garlics and we braise everything during a minute and half. When we see that they will take golden color, we add the shellfish and the fish that we have prepared previously. We overturn everything in the pot where the broth that we have made before, is we toss him the necessary salt, the alimentary condiment or suitable saffron and we cook it during 9 minutes until it is well cooked and it lists to serve to our table shellfish soup. To finish we pour everything in our tureen and we accompany him of chopped parsley and some small pieces of bread that we have fried in a kitchen pan as stumbles so that they float in our soup.
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Tuesday 08 April 2008 at 12:50 am
Ingredients for 6 people:
3 bread crumb slices, 400 milliliters of milk, 250 grams of lacon, 6 eggs, 75 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen bowl we chop the lacon very well until it is made small pieces. In a big bowl we put the milk and we soak in her the well crumbled bread crumb slices. When it is well soaked the crumbs, we drain them very well and we reserve in a kitchen plate. We beat the eggs in a big bowl, we toss them the necessary salt and we mix everything with the bread crumb and the lacon pieces. We put in the fire a pan with olive oil and when it is very hot we deposit in her the mixture that we have prepared previously to make our omelette for the two sides and to leave it very golden to serve it to the table. To finish we serve our hot omelette to the table prepared in a source so that they are served as her our diners.
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Tuesday 08 April 2008 at 12:49 am
Ingredients for 6 people:
50 milliliters of tomato sauce, 6 eggs, 1 medium onion, 300 grams of mushrooms, juice of 1 lemon, 2 cloves of garlic, 2 bread crumb slices, 5 can peppers, 75 grams of butter, 3 grams of pepper, 75 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen bowl we clean the mushrooms very well, we cut them in sheets, we dew them with lemon juice and we reserve. In a pan with butter, we toss the well chopped onion and we braise her some minutes. Next we add the mushrooms, we cook everything to strong fire and we toss him the salt and the necessary pepper. In a bowl we beat the eggs, we add them the crumbled bread crumb, the cloves of garlic, the mushrooms and the tomato sauce. When we have all very blended one, we prepare a kitchen pan with some olive oil, we toss the obtained mixture and we let that our omelette of mushrooms is made so that it is gilded by the two sides and be clever to serve it to the table in a big source. To finish it is convenient to let that omelette of mushrooms rests during our minutes so that it is richer when eating it.
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Tuesday 08 April 2008 at 12:47 am
Ingredients for 2 people:
50 grams of superfine peas, 5 white asparaguses, 4 eggs, 50 grams of town sausage, 50 grams of mountain ham, 50 milliliters of olive oil.
Preparation:
We prepare the asparaguses in a bowl only leaving the white part that you have and discarding the parts that don't complete this condition. Subsequently we cut in pieces of two centimeters and half the white parts that we have left and we reserve them. In a bowl we cut in pieces the homemade sausage and the mountain ham. We put a pan with oil of very hot olive, we fry in her the white asparaguses, the mountain ham, the town sausage and the well threshed peas. We beat the eight eggs in a big bowl, we add all the previously mentioned ingredients and we prepare our omelette in a pan with to some oil of very hot olive, making it for the two sides until it is very curd and it lists to serve it to the table in a round source.
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Tuesday 08 April 2008 at 12:46 am
Ingredients for 6 people:
9 fresh eggs, 3 grams of pepper, 3 bundles of tender garlics, 75 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen recipient we cut the roots to the tender garlics and we peel them the first skin that you have so that they are very white. We remove them the tips to the garlics, we cut them in small pieces and we reserve in a kitchen bowl. We put a pan with oil of very hot olive to the fire, we toss the tender garlics and we braise them during some minutes, tossing them the hot water that is necessary so that they don't burn. When the necessary time has passed and be white our garlics, we drain them and we reserve. To end it has left to beat in a big bowl of kitchen the fresh eggs, to incorporate the tender garlics, to toss the salt and the necessary pepper to it and to make the omelette of tender garlics in a pan with oil of very hot olive until it is very clotted by the two sides and we can serve it hot to our table to eat it in six individual plates.
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Monday 07 April 2008 at 01:09 am
Ingredients for 6 people:
6 cloves of garlic, 450 grams of cod, 6 green peppers, 150 milliliters of olive oil, 12 eggs, 20 grams of parsley, 3 grams of pepper, salt to the pleasure.
Preparation:
In the first place we remove him the salt to the cod if we have not already bought it without salt. We remove him the skin and the thorns to our cod so that it is us very clean and we crumble it. We cut the green peppers in long ribbons and we put them in a ladle with little olive oil to the fire so that they are braised and cook to slow fire during some minutes until they are white. In a kitchen bowl we chop the cloves of garlic together with the parsley and we reserve it. We add the cod to our peppers and we follow it braising. Next we add the garlic and the parsley, the necessary salt according to our pleasure, we follow it braising some more minutes and we move away it of the fire. We distribute the mass obtained in six individual bowls of kitchen. Subsequently we go beating the eggs of two in two and mixing them with each one of the parts that have separated in individual bowls. We put a pan with some olive oil to the fire and when it is very hot we toss each one of the six omelettes to prepare them in an individual way, to leave them very golden for the two sides and to serve them to the table each one in their corresponding plate.
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Monday 07 April 2008 at 01:08 am
Ingredients for 6 people:
250 grams of tender onion, 250 grams of flour of corn, 200 grams of shrimps, 200 grams of small shrimps, 250 grams of wheat flour, 20 grams of parsley, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen bowl we chop the onion together with the parsley and we reserve it. We peel in another bowl the shrimps, the small shrimps and we cut everything in small pieces. We put a ladle with little water to the fire, we toss the shrimps, the small shrimps and we give them a boil to cook them during a couple of minutes. We mix the shrimps and the small shrimps with the onion and the parsley. Subsequently we add the flour, we mix everything and we toss the salt that we like. In a recipient to the fire heat some water and when it is temperate we toss it on the previous mixture until we make a homogeneous mass. We let that the mass that we have made during two and a half hours like minimum rests. When this time has passed, we proceed to make the omelettes tossing with the help of a tablespoon or of a seemed utensil some mass in a pan with oil of very hot olive. That this way proceeds to make all the omelettes that we want until putting an end to the mass. To finish we leave that they are gilded by the two sides the omelettes, we go them putting in a source with absorbent paper of kitchen so that it picks up the excess of olive oil and be this way crispier and you dry off to serve them to our recently made table. We take the omelettes of shrimps and small shrimps to our table so that they are served as them our diners.
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Sunday 06 April 2008 at 01:31 am
Ingredients for 4 people:
1 onion, 3 cloves of garlic, 1 lemon, 4 golden of portion, 300 grams of potatoes, 60 milliliters of olive oil, 8 grams of chopped parsley.
Preparation:
We cut the lemon in slices and we reserve them in a kitchen bowl to introduce them later on in the cuts that we will make in the golden ones. We clean the golden ones in the first place inside of tripes and we leave them very clean, but you inform without cutting them. In a pan with water cook the potatoes that we have cut in thick slices during 25 minutes until we see that they are soft and you list. In a kitchen bowl we deposit the peeled garlics and cut in fine sheets. Next we put a pan with olive oil to the fire, we toss the garlics and we fry lightly them to slow fire until they are very golden. We preheat the oven at 180ºC. We catch a refractory source of oven and we put in their bottom the onion cut in slices and the slices of cooked potatoes. Once we have made the base we put the golden ones above very distributed on the source. We make some cuts in the loin of the golden ones and we put them the lemon slices put in them. We toss to the golden ones the chopped parsley and the necessary salt. We pour the temperate olive oil on them together with the cloves of garlic. We introduce in the oven the source with the golden ones and we roast them during 20 minutes. To finish when they are clever our golden ones toss them in a normal source of kitchen adorned with the slices of potatoes and very hot onions.
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Sunday 06 April 2008 at 01:30 am
Ingredients for 6 people:
5 cloves of garlic, 6 black puddings of rice, 36 peppers of the piquillo, 3 grams of sugar, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen recipient we peel the cloves of garlic very well and we chop them in small pieces. With the help of our wooden chart we cut in slices the black puddings and we reserve them in a kitchen bowl. We put a pan in the fire with olive oil and we toss the chopped cloves of garlic so that they are fried. Next we separate the peppers of the piquillo in two halves, leaving 18 private rooms in a bowl. We add to the pan half of the peppers of the piquillo and we cook them to slow fire until we see that they have been made, tossing them the salt and the necessary sugar. With the other half of the peppers of the piquillo we prepare a sauce crushing them in the glass of our electric blender. We pass this sauce crushed by a fine strainer and we reserve it hot in a kitchen bowl until we use it. In a pan with olive oil fry the slices of the black puddings and we go them putting in a kitchen source, where we will have very distributed as bottom the peppers of the piquillo that we have cooked in the pan. To finish we dew everything with the sauce of the peppers of the piquillo as it is our pleasure and we serve it to the table.
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Sunday 06 April 2008 at 01:28 am
Ingredients 4 people:
400 grams of frozen brecol, 150 grams of dry onions, 150 grams of mushrooms.
Preparation:
We clean the onions and the mushrooms very well in a kitchen bowl, removing them the remains that have. We divide the onions next in two halves and we reserve them in two small kitchen bowls. In a big bowl we put the very cut brecol, the very clean mushrooms and half of the dry onions. In a kitchen mold we pour our well distributed mixture and we water it for above with the other half of the dry onions. We have left to introduce our mold in the oven and to leave it so that it is baked during 30 minutes at 180ºC or until we see that he has taken a golden color.
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Saturday 05 April 2008 at 12:53 am
Ingredients for 6 people:
60 milliliters of wine of Sherry, 150 milliliters of olive oil, 100 milliliters of water, 250 milliliters of crushed natural tomato, 1 kilo and half of pig loin in pieces, 5 cloves of garlic, 1 onion, 3 laurel leaves, 3 grams of pepper, 3 grams of nut moscada, salt to the pleasure.
Preparation:
In a kitchen pan with oil of very hot olive, we toss the meat of pig loin and we braise her during 15 minutes, having much care that he doesn't stick neither we burn removing it from time to time with the help of a wooden tablespoon. In a kitchen bowl we grate the onion, we chop the cloves of garlic and we toss it our envelope pig loin. We mix everything and we let it him to be braised other twelve minutes with the lid of the on pan. Next we toss on our loin meat the crushed natural tomato, the wine of Sherry, the laurel, the water and the nut moscada. We have left to leave him to boil everything to slow fire during 35 minutes with the pan covered without leaving him to be dry and adding dilutes him if was necessary so that we don't burn our meat with tomato. When we see that the meat is tender, we toss him the salt and the pepper that it is necessary according to our pleasure, we let him to boil during 8 minutes and we serve to the accompanied table a source of fried or roasted potatoes.
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Saturday 05 April 2008 at 12:52 am
Ingredients for 6 people:
1 big can of crushed natural tomato, 150 grams of wheat flour, 750 grams of cazón, 1 big onion, 3 peppers, 125 milliliters of olive oil, 5 grams of sugar, salt to the pleasure.
To accompany:
3 potatoes in slices.
Preparation:
In a big bowl we cut the cazon in normal pieces. In a kitchen plate we put the wheat flour, we go muffling in her the cazon pieces, we fry them in a pan with abundant oil of very hot olive and we reserve them in a big source of kitchen, removing the excess of fat that you have with the help of an absorbent paper of kitchen. We put a pan in the fire with some olive oil and we toss in her the peppers and the onion to refry them during some minutes. When this time has passed, we toss the crushed natural tomato, the necessary salt and the sugar. We let him to cook everything to slow fire during 15 minutes and when this time has passed, we add the cazon pieces and we let him to continue cooking more other 15 minutes. To finish the we move away from the fire and we serve to the table accompanied by some potatoes fried in olive oil.
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Saturday 05 April 2008 at 12:51 am
Ingredients for 4 people:
125 grams of flour, 125 grams of sugar, 75 milliliters of olive oil, 3 eggs, 1 natural yogurt, 1 yeast envelope, grated of a lemon, 60 grams of powdered cocoa, 50 grams of butter, 40 grams of sugar glass.
Preparation:
In the glass of our electric blender we put all the ingredients and we beat them until getting a homogeneous mixture and without clots. In a mold for cakes anointed previously of butter pour the mixture that we have prepared. We put in our oven mold with the mass of our cake and we bake it during 30 minutes at 180ºC. When the suitable time has passed we take out our cake of yogurt and chocolate and we let it him to cool down. To finish we remove the mold to our cake, we sprinkle it with sugar glass and we serve to our table.
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Saturday 05 April 2008 at 12:48 am
Ingredients for 6 people:
1 big onion, 2 hard eggs, 3 eggplants, 300 grams of chopped meat of pig, 75 grams of grated cheese, 200 milliliters of sauce bechamel.
Preparation:
In the first place we cut all the eggplants for the half to the long thing, we put them in the oven to bake them during 12 minutes. When they are clever our eggplants, we take out them, we separate their meat of the bark, we chop it very well and we reserve in a kitchen bowl. In a kitchen pan with some olive oil, we toss the garlics and the onion very dives and we braise very well everything during some minutes. Next we add the pig meat, the meat of the eggplants, the hard eggs and we let it him to be braised and take flavor everything during some minutes. Past this time takes out all that we have in pan and we put it in a big bowl of kitchen. We prepare our barks of eggplants in a refractory source of kitchen, we go stuffing them with the previously reserved mixture, we cover them with the sauce bechamel and the grated cheese. To finish we put our padded eggplants in the oven at 200ºC during 18 minutes until they are clever to take out them and to serve them to our table.
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Saturday 05 April 2008 at 12:47 am
Ingredients for 8 people:
2 marrows, 2 eggplants, 4 potatoes, 1 big lemon, 1 big onion, 2 kilos of pig sirloin, 10 cloves of garlic, 4 chalotas, 50 milliliters of curry, 2 peppers, 200 milliliters of olive oil, 20 milliliters of vingre of wine, salt to the pleasure.
Preparation:
In a bowl big to made pieces the pig sirloin, we toss him the salt and the necessary pepper and we let it that it macerates during one hour with the chopped pepper, the onion also chopped, the mashed garlics, the curry and the vinegar of wine. Past this time in a pan with olive oil tosses the loin meat and we fry it until gilding it, moment in which we add the resulting juice of having macerated our meat and the rest of the vegetables that we have left well chopped. We have left to cover everything with abundant water, to cover it with a lid and to cook it in the fire during 30 minutes having much care that we don't burn. To finish when this time has passed, we put our pig with vegetables in a round source of kitchen and we add him for above as it is our pleasure some lemon juice, unless somebody doesn't want it for that which we will serve our juice in a kitchen bowl so that the one is served that wants.
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Saturday 05 April 2008 at 12:46 am
Ingredients for 6 people:
3 cloves of garlic, 200 grams of fried tomato, 3 eggs, 1 kilo and half of beets, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a recipient we toss abundant water and salt. We put the beets inside the recipient and we cook them. When they are clever our beets drain them very well with the help of a strainer and we reserve them in a big source. In a pan with olive oil to the fire put the cloves of garlic and we fry them until they are golden. When the garlics are golden, we toss them the beets and we braise very well everything. Next we add the fried tomato and we mix very well everything. To finish we add the eggs and we continue removing everything until they clot, tossing them the salt that we estimate necessary to serve everything to our table very willing in a big source of kitchen.
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Friday 04 April 2008 at 12:41 am
Ingredients for 6 people:
1 kilo and half of tomatoes, 1 green pepper, 1 cucumber, 100 grams of mountain ham in pieces, 1 onion piece, 3 avocados, 20 milliliters of vinegar of wine of Sherry, 100 milliliters of oil of virgin olive, salt to the pleasure.
Preparation:
In a kitchen bowl we peel the tomatoes and we remove them the sludges and the seeds that have, leaving them very clean. Next in the glass of our electric trituradora we put troceados all the ingredients beginning with the tomatoes, the avocados, the green pepper, the cucumber and the onion. When all is very crushed until getting a homogeneous and very fine cream, we empty it in a deep recipient of kitchen and we season it to the pleasure with oil of virgin olive, vinegar of wine of Sherry and the salt that we like. To finish we toss for above inside our gazpacho of avocados some pieces of mountain ham and we serve it to the table.
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Friday 04 April 2008 at 12:37 am
Ingredients for 6 people:
75 grams of mountain ham, 4 cloves of garlic, 3 cooked eggs, 150 grams of chipirones, 40 milliliters of white wine, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen bowl we chop the chipirones and we reserve. Subsequently we put a pan with olive oil in the fire, we toss the chipirones and we braise them. We add the mountain ham and the cooked eggs very dives. We have left to begin to stuff with the obtained mixture the squids and we close them with the help of some wooden toothpicks. In the kitchen mortar we toss the cloves of garlic, the white wine, the olive oil and we mash very well everything. Next in an oven tray we put the squids, we water them for above with the mixture that we have prepared and we put it in the oven at 180ºC during 20 minutes. Past this time takes out our padded squids of the oven, we put them in a kitchen source and we serve them to the table.
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Thursday 03 April 2008 at 01:01 am
Ingredients for 6 people:
6 tomatoes, 1 big onion, 6 golden, 3 clove of garlic, 1 lemon, 125 milliliters of olive oil, 15 grams of parsley, salt to the pleasure.
Preparation:
In a kitchen bowl we cut in slices the tomatoes and the onion. When they are clever these two ingredients put them very distributed in the bottom of a refractory oven tray. Next we place the golden ones above very clean on the other hand interior and external. We have left to make some cuts in the loins of the golden ones, to introduce some lemon slices in the furrows and to toss them the parsley and the salt that we like. We dew our already gilded prepared with the olive oil and we introduce them in the oven at 180ºC during 18 minutes. When they are clever our golden ones take them out of the oven, we put them in a source of big kitchen and we adorn them with the tomato slices and onion that we have roasted next to them.
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Thursday 03 April 2008 at 01:00 am
Ingredients for 6 people:
25 grams of paprika, 6 grams of oregano, 150 grams of wheat flour, 125 miliitros of olive oil, 1 kilo and half of cazón, 6 cloves of garlic, 250 milliliters of white vinegar, salt to the pleasure.
Preparation:
In a kitchen mortar we put the cloves of garlic very dives, the paprika, the oregano and some salt. Next we crush everything with our it pounds until it is well mashed. On the other hand we cut the cazón in slices of a centimeter of grosor and we go them depositing in a recipient of big kitchen. We have left to toss for above ours pounded and the white vinegar until covering it completely. We let him to macerate our cazón slices during 12 hours. When the time has passed we put in a kitchen plate the wheat flour. We drain the cazón slices, we go them by flour and we fry them in a pan with oil of very hot olive. When they are clever our cazón slices for the two sides, we take them out of our pan, we let them them to be slippery well in a source with kitchen paper him to absorb the excess of oil and we serve them to our table recently made to appreciate all their rich flavor.
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Wednesday 02 April 2008 at 12:55 am
Ingredients for 4 people:
300 grams of strong coffee, 500 milliliters of hot milk, 6 egg yolks, 250 grams of sugar.
Preparation:
In the glass of our electric blender we put all the ingredients beginning with the hot milk, the egg yolks, the strong coffee and the sugar. Next we put the mixture beaten in a ladle to the fire and we go her removing continually until it boils, moment in which we will move away it of the fire. We toss the mixture boiled in a mold for ice creams and we go her removing from time to time until he cools down totally. When he cools down our ice cream of coffee we put it in the freezer of the refrigerator until it is clever to serve it to the table in four individual glasses of ice cream adorned with cherries, fruits of the time and rolled wafers.
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Wednesday 02 April 2008 at 12:54 am
Ingredients for 4 people:
1 spray of fresh thyme, 2 slices of mountain ham, 2 bacon slices, 50 grams of pig panceta, 60 grams of pig shortening, 1 chicken of 1 kilo 400 grams, 25 milliliters of wine of dry sherry, 4 cloves of garlic, 1 laurel leaf, 3 grams of black pepper, salt to the pleasure.
Preparation:
We clean the chicken in a recipient with water, we open it inside and next we toss him the salt and the pepper that he needs inside and on the outside. We put 40 grams of pig shortening inside the chicken, the cloves of garlic very distributed without peeling, the laurel leaf and the fresh thyme. When it is everything inside the chicken, we close it with the help of some wooden toothpicks. In a refractory source for kitchen oven put the chicken, the rest of shortening, the cut pig panceta in small pieces and we cover the chicken with the slices of mountain ham and the bacon slices. To finish we put in our oven chicken, we pour the wine of sherry for above and we let it him to be made at 180ºC during 35 minutes.
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Tuesday 01 April 2008 at 7:30 pm
Ingredients for 6 people:
600 grams of mature tomatoes, 150 milliliters of olive oil, 1 kilo and half of squids without the central thorn, 1 big onion, 6 chopped cloves of garlic, 1 big bouquet of aromatic grasses, 250 milliliters of fish broth, 30 milliliters of white wine, 3 grams of pepper, salt to the pleasure.
To accompany:
300 grams of white rice.
Preparation:
In a kitchen bowl we chop the onion very well and we reserve it. In another kitchen bowl we peel the tomatoes and we reserve them. We put a pan to the fire with olive oil, we toss in her the chopped onion and the cloves of garlic until they are gilded very well. Next we add to our pan the tomatoes very dives and peeled and the aromatic grasses. We have left to close the pan and to make to slow fire until we make a sauce with everything it. When our made sauce is we toss him the salt and the pepper that we like, the fish broth, the white wine and the squids cut in rings as if they went to the Roman one. Now we have left to cook our squids in their sauce during 10 minutes watching over them from time to time so that we are not consummated the broth. If we are consumed the broth it is necessary to add him hotter until they are completely facts and we can serve them to the table accompanied with the white rice. To finish we empty our squids in a big source, we remove them the bouquet of aromatic grasses and we take them to the table to consume them in six individual plates.
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Tuesday 01 April 2008 at 5:53 pm
Ingredients:
3 eggs, 1 glass of milk, 1 glass of flour, sugar.
Used utensils:
Mold of metal in way pink flower with long mango.
Preparation:
All the eggs, milk and flour are beaten with the blender. He puts on to the fire olive oil in a recipient, it can be soup or freidora. The oil has to cover the mold, when this the oil with the very hot mold, the mold is taken out and it is anointed in what we have beaten, he enters to the oil, when he is formed a rose he takes off of the mold and it is taken out. This way until it is not anything of what we have beaten. When the roses of the recipient or freidora are taken out he puts on in a tray that we have put him some paper napkins so that the roses drain all the oil. Once you toss and drained made sugar for above. And they are served cold.
Suggestion:
The roses are had to make to half fire, so that they don't burn. They have to leave white color throwing had toasted.
This recipe has been donated by: anajmb. Thank you for your cooperation.
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Tuesday 01 April 2008 at 5:52 pm
Ingredients for 4 people:
400 grams of rigatones pasta, 250 grams of mushrooms, 100 grams of mushrooms, 1 leek, 1 chive, 30 milliliters of white wine, 50 milliliters of liquid cream, 50 grams of cheese Emmental, 15 milliliters of balsamic vinegar, 50 milliliters of olive oil, 40 grams of chopped almonds, 5 grams of chopped tarragon, 3 grams of pepper, salt to the pleasure.
Preparation:
In a pan to the fire put to pochar the chive very itched during some minutes. We remove of the leek the white part and we add it very itched to the pan where we have the chive. We leave that you poche very well everything, we add the white wine and we allow it to reduce until it is us dry. We have left to also incorporate 200 grams of very cut mushrooms and 75 grams of mushrooms cut very fine and to braise everything until they are evaporated the water that you have. We add the liquid cream and we mix very well everything. We have left to put the cheese Emmental, the pepper and the salt to our pleasure. We wait to that very well everything is braised and the cheese is founded completely. We let him to cool down and meanwhile we cook the rigatones pasta in a bowl with abundant water and some salt. We notice the time that has the cooking container and when they are clever our rigatones puts them in a bowl with ice so that they cool down quickly. Next we take them out of the cold water, we drain them very well and we deposit very distributed in a round source of kitchen. We stuff the rigatones with the whole filler that we have made previously and we reserve them. We make a vinaigrette in a pan with two spoonfuls of olive oil, the mushrooms and the mushrooms that we have left well braised some minutes. We add the balsamic vinegar, we separate our pan of the fire, we add a spoonful more than olive oil, 5 grams of chopped tarragon and the chopped almonds. To finish our emplatamos rigatones with all the very willing ingredients and we serve them to the table watered with the vinaigrette that we have made previously.
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Tuesday 01 April 2008 at 12:38 am
Ingredients for 2 people:
250 milliliters of water, 400 milliliters of juice of fruit of the passion, 100 grams of sugar.
Preparation:
In a kitchen ladle we put the water together with the sugar and we take it to boil until it is very dissolved the sugar and prepared our base to incorporate the juice of fruit of the passion. When it is cold our mixture of water with sugar adds him the juice of fruit of the passion and we remove very well so that he mixes. Next we put our juice in a prepared mold for such an effect and we put it in a tray of our freezer until it is very hard. To finish and when our iced drink of fruit of the passion is very fact, we take out it, we leave one minute or two outside of our refrigerator and we go him rasping with the help of a kitchen utensil to go obtaining the iced drink chips and to serve them in two glasses singular.
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Tuesday 01 April 2008 at 12:37 am
Ingredients for 8 people:
100 grams of sugar, 4 leaves of jello, 750 milliliters of liquid cream.
Preparation:
In a bowl of big kitchen with cold water put the leaves of jello in soaking. Past some minutes we move away them of the water and we are slippery very well. Next we heat in a ladle of kitchen 150 milliliters of liquid cream together with the sugar until we see that he has mixed very well everything and dissolved completely. Subsequently we add to it, the jello and the rest of liquid cream until completing the two liters. We pour the mixture obtained in three individual glasses and we put it in the refrigerator so that he cools down and we have it clever to serve it to the table.
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