Saturday 31 May 2008 at 12:48 am
Ingredients for 4 people:
4 potatoes, 3 cloves of garlic, 4 leeks, 2 carrots, 120 milliliters of olive oil, 15 grams of salt.
Preparation:
In a kitchen bowl we chop the onion, we cut in pieces the carrots and we reserve them. We catch a kitchen recipient, we peel the potatoes and we cut them in pieces. Once we have all dive, in a pan with olive oil toss the cloves of garlic and when they are golden, we braise very well the potatoes made pieces, the carrots made pieces and the chopped onion. Next we cover everything with water, we toss him the necessary salt and when we see that it begins to boil, we add him the leeks made pieces. We let him to cook everything to slow fire during 20 minutes until it is very fact, adding more water if was necessary. To finish him we add a jet of raw olive oil before proceeding to serve our potatoes with leeks to the table.
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Friday 30 May 2008 at 12:37 am
Ingredients for 8 people:
2 eggplants, 2 marrows, 4 pieces of cod loin, 8 garlics, 125 milliliters of olive oil, 1 big onion, 3 grams of milled pepper, salt to the pleasure.
Preparation:
In the first place we put in soaking with water the cod the previous night to remove him the salt that he has. The following day we drain it very well and we crumble it. We fry lightly in a pan with olive oil, half of the garlics and half of the onion, we add the very small chopped eggplant and the marrow. In a pan with olive oil fry lightly the other half of the onion, the garlics that are and we add him the crumbled cod. In the mixture of the previous vegetables where we have the marrow and the eggplants, we add him pepper, some salt as it is our pleasure and we move it very well. To finish we add the cod to the vegetables, we leave it braising some more minutes and we will have it clever to serve it to our table.
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Thursday 29 May 2008 at 01:03 am
Ingredients for 6 people:
3 garlics, 1 onion, 25 grams of parsley, 3 eggs, 75 grams of grated bread, 1200 grams of hake, 250 grams of wheat flour, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen recipient we crumble the hake completely, discarding the hard parts, the fins, the thorns and we reserve it. In a bowl we chop the onion, the garlics and we toss it in a pan with olive oil so that it is braised some minutes. We drain the garlics and the onion, we go them by a very dense sieve and once they are very last and braised, we unite them to the hake. Next we add the chopped perejl, the grated bread, the eggs and the salt to our pleasure. We have left to mix very well everything with the help of a wooden tablespoon until it is well made our mass. Once made our mass, we make the hake meatballs, we go them by wheat flour and we fry them in a pan with abundane oil of very hot olive. To finish we go depositing our hake meatballs in a source with absorbent paper in their bottom so that the oil of spare olive is absorbed by him and we serve them to our table.
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Thursday 29 May 2008 at 01:01 am
Ingredients for 6 people:
25 grams of powdered cinnamon, 100 milliliters of wine tint, 1 big chicken, 1 liter and half of water, 6 cloves of garlic, 20 grams of parsley, 25 grams of flour, 125 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Preparation:
To made pieces the chicken, we toss him the salt and the necessary pepper, we put it in a pan with olive oil and we fry lightly it. Next we add the whole cloves of garlic, the parsley very dive, the wheat flour and we braise him. We have left to cover everything with water and to leave it that cooks some minutes. To finish him we add the powdered cinnamon, the wine tints and we let it him to continue cooking until he finishes making.
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Wednesday 28 May 2008 at 12:27 am
Ingredients for 8 people:
1 kilo and half of cherries, 2 boats of evaporated milk, 6 eggs, 250 grams of sugar, 200 grams of milled raw almonds, 100 milliliters of kirsch, 2 sticks of cinnamon.
To accompany:
1 big tarrina of ice cream of vanilla.
Preparation:
In a kitchen ladle we put the two boats of evaporated milk and we heat it together with the two sticks of cinnamon to very soft fire during 10 minutes until he cooks very well everything. We remove them the bones to the cherries, we put them in an oven badge and we sprinkle them with 75 grams of sugar. We have left to cook them in the oven that we have preheated previously at 200ºC of temperature, during 15 minutes. In a kitchen bowl we toss the eggs with 175 grams of sugar, we beat them very well and we add them the kirsch and the raw almonds. In an oven tray we put the cherries, we cover them with the previous preparation and we cook it at 200ºc of temperature, until the surface is lightly golden. To finish we serve ours grated of cherries accompanied by ice cream of vanilla to our pleasure.
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Tuesday 27 May 2008 at 12:59 am
Ingredients for 8 people:
40 fresh sardines, 100 milliliters of olive oil, 50 milliliters of water, 50 milliliters of vinegar of wine, 6 cloves of garlic, 4 laurel leaves, 4 grams of black pimenta.
Preparation:
In a bowl of kitchen to made pieces the cloves of garlic and we reserve them. We remove the flakes and the central thorns to the sardines leaving them very clean. We put the sardines in a pan and above them we go putting all the ingredients above beginning with the olive oil, the water, the vinegar of wine, the chopped garlics, the black pepper and the laurel leaves. We cook to slow fire everything during 12 minutes removing from time to time until it is clever. To finish we move away from our fire sardines in pickle, we let them them to cool down and we serve to the table.
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Monday 26 May 2008 at 01:02 am
Ingredients for 4 people:
200 milliliters of pineapple juice, 120 milliliters of white rum, 80 milliliters of coconut milk, ice in flakes.
To decorate our strained pineapple:
4 pineapple pieces, 8 cherries.
Preparation:
In the glass of our electric blender we put all the ingredients beginning with the pineapple juice, the white rum and the coconut milk. When all the ingredients are, we add them ice in flakes and we beat it to maximum speed some seconds until they mix very well the flavors. We pour the mixture without filtering in four old fashioned. Next we decorate the glasses with a pineapple piece and two cherries each one. To finish we serve our pineapple strained at once with a short cane to our table prepared in each glass.
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Monday 26 May 2008 at 01:01 am
Ingredients for 4 people:
240 milliliters of white rum, 120 milliliters of lemon juice, 40 milliliters of syrup of sugar or of cane, some cubes of ice.
Preparation:
In a cocktail shaker we put all the ingredients beginning with the white rum, the lemon juice and the syrup of sugar or of cane. Next we add him some cubes of ice, we shake it vigorously during some seconds until achieving that they mix all the flavors. To finish we serve our daiquiri in four cocktail glasses that we have cooled previously in our refrigerator.
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Sunday 25 May 2008 at 12:59 am
Ingredients for 4 people:
1 pineapple, 6 cloves of garlic, 80 milliliters of brandy, 60 milliliters of wine, 1 lamb shoulder blade, 1 apple, 50 grams of shortening, 1 onion, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In the first place we remove him the bones that he has our shoulder blade, we tie it and we place in a badge for oven with the onion, the cloves of garlic, the wine and the olive oil. We have left to put it in the oven and to leave it that is made. On the other hand we cut the pineapple and we take out him the meat without breaking it. We peel the apple, we remove him the heart and we leave it in pieces. We melt the shortening and we fry the fruit in her. We toss him the necessary salt and we place it inside the pineapple. We heat the brandy, we put it on the pineapple and the flambeamos or we fasten fire. When the shoulder blade is made, we move away it of the oven and we crush the onion and the garlic with the juice that has removed when baking it. To finish we cut the meat in slices, we toss him the salt for above and we serve it to our table with the pineapple.
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Saturday 24 May 2008 at 11:22 am
Ingredients for 4 people:
300 grams of pumpkin, 400 grams of fresh whiting, 4 fresh eggs, 350 grams of spinaches, 300 milliliters of cream, 30 grams of butter, 25 grams of grated bread.
To make the sauce to water the cake:
125 milliliters of tomato sauce, 3 grams of milled pepper, 15 milliliters of vinegar of wine, 60 milliliters of olive oil.
Preparation:
In a kitchen recipient we peel and we cut the spinaches and the pumpkin very well. On the other hand with the help of a kitchen bowl we remove them the thorns to the whiting and we cut it in lockets. We put a pan to the fire and we cook each ingredient for separate. We anoint a mold for cake with butter and we sprinkle bread grated for above. We put the whiting lockets, the well distributed pumpkin and lastly the spinaches in our mold. In a bowl we toss the fresh eggs with the cream and we beat everything until making a fine and homogeneous mixture. We water the mold with this mixture until finishing with her and we make our cake to the bathroom maria. To finish we make a sauce to accompany our cake, we toss the sauce on the cake and we serve it to the table.
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Thursday 22 May 2008 at 12:57 am
Ingredients 4 people:
4 eggs, 1 can of evaporated milk, 1 can of condensed milk, 100 milliliters of lemon juice, 50 grams of sugar, grated of 1 lemon.
Preparation:
In a ladle to the fire put the sugar and we melt it to slow fire until making a soft liquid candy. Once we have made the candy, we take a bath with him the flanera or mold that we have and we let it him to solidify. On the other hand in our electric licuadora we put the eggs, the evaporated milk and the condensed milk. When we have all position we liquefy it very well during some minutes, adding the lemon juice and the lemon grated. We remove everything very well some minutes, we empty it in the mold or flanera with candy and we cook it to the bathroom maría during 60 minutes approximately. To finish when this time has passed we move it away from the fire, we remove him the mold and we allow it to cool until it is clever to be served to the table.
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Thursday 22 May 2008 at 12:55 am
Ingredients for 6 people:
6 endives, 3 tomatoes, 3 oranges, 250 grams of peas, 400 grams of green asparaguses, 100 grams of black olives, 100 milliliters of olive oil, 25 milliliters of lemon juice, 3 grams of pepper, salt to the pleasure.
Preparation:
In a recipient with water wash the endives very well, we cut them for the half to the long thing and we remove them the central part of their heart to make an interior hole in them. In a kitchen bowl we peel the oranges very well, we cut them in normal pieces and we reserve them in a source. We cut the tomatoes in normal pieces and we add them to the oranges. We have left to go adding the hearts of our chopped endives, the peas, the asparaguses cut in pieces, the chopped olives, the lemon juice, the pepper, the olive oil and the salt to our pleasure. When it is everything in our source we mix it and we remove very well during one minute and we reserve it. To finish we stuff our endives previously with the prepared mixture and we are good them to the table to distribute two padded endives for each individual plate of our diners.
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Wednesday 21 May 2008 at 12:31 am
Ingredients for 4 people:
3 eggs, 375 grams of wheat flour, 1 lemon yogurt, 125 milliliters of olive oil, 1 yeast envelope, 40 grams of butter, 250 grams of sugar.
Preparation:
In the first place in a big bowl of kitchen we put the lemon yogurt, the sugar, the eggs, the wheat flour and the olive oil. Next we mix very well everything until we see that we obtain a fine and homogeneous mixture without clots. When it is clever our mixture adds him the yeast, we remove it and we reserve. We catch a refractory mold for oven, we anoint it of butter and we pour the mixture made previously on him. We preheat the oven at 180ºC, we put our bake in him and we let it him to be made during 45 minutes. To finish when this time has passed we puncture our bake with a point needle or a similar utensil and if it leaves clean it will be our bake of clever yogurt to be served to the table.
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Wednesday 21 May 2008 at 12:30 am
Ingredients for 4 people:
1 watermelon, 15 milliliters of liquor of cherries, 2 barks of a lemon, 25 milliliters of juice of a lemon, sugar to the pleasure.
Preparation:
In a kitchen recipient we cut the simple one in pieces small squares and we remove them the seeds and the shell that have leaving them very clean. We catch a kitchen source, we put the resulting pieces in her and we toss them for above the liquor of cherries, the lemon juice and the lemon bark. We have left to add the sugar that we like as it is our pleasure and to remove very well everything. We put in our refrigerator four big glasses so that they become cold. To finish we put the source with our watermelon decorated in the frigoríco during three hours until it is very cold and we can serve them to our table in the glasses that we have put to cool previously.
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Tuesday 20 May 2008 at 01:03 am
Ingredients for 4 people:
250 milliliters of tequila, 75 milliliters of triple sec, 250 milliliters of grenadine, 75 milliliters of lemon juice, 250 milliliters of orange juice.
Preparation:
In a kitchen recipient we go tossing all the ingredients beginning with the tequila, the triple sec, the grenadine juice, the lemon juice and the orange juice. When we have all the ingredients in our recipient we mix very well everything with the help of a wooden tablespoon. We put four long glasses in the refrigerator so that they cool down. When they are very cold our glasses, we take out them and we toss them previously the prepared mixture. To finish the we are good to our table to appreciate all their delicate flavor.
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Tuesday 20 May 2008 at 01:01 am
Ingredients for 4 people: 400 grams of cauliflower, 120 grams of very thick puree of potatoes, 150 milliliters of liquid cream, 100 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen pan with water and salt cook the cauliflower until it is very soft. Once we have cooked our cauliflower removes him the water that we have used to cook it and we add him the very thick puree of potatoes. Next we add him the liquid cream, the olive oil, the pepper and the salt to our pleasure. We have left to go everything by our electric blender and if we see that they are thick pieces we go him by Chinese so that it is us very fine. To finish we are good to our our table cauliflower cream to eat it distributed in four individual plates.
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Monday 19 May 2008 at 01:19 am
Ingredients for 4 people:
3 cloves of garlic, 1 onion, 3 oranges, 1 tomato, 1 chicken, 1 green pepper, 25 milliliters of wine tint, 500 milliliters of chicken broth, 2 carrots, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In the first place we prepare the chicken to roast it, cleaning it very well and leaving it clever to put it in our oven. Next we catch an orange, we cut it in pieces and we introduce it inside our well distributed chicken. We have left to place in badge of our our oven chicken with oranges. In a kitchen bowl we cut the pepper, the onion, the carrots, the tomato and the garlics very well. When we have all very cut one we toss it on our chicken that we have in the badge. Subsequently we water everything with the wine I tint, the chicken broth and the juice of 2 oranges. We put our chicken to the orange in the oven, watering it with more orange juice if it was necessary. When it is clever our chicken, we move away it of the tray and we put in a kitchen source. To finish we make a sauce with the vegetables going them by a sieve or a fine strainer watered with orange juice and we are good it to the table to accompany our chicken to the orange.
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Monday 19 May 2008 at 01:18 am
Ingredients for 8 people:
1 yellow pepper, 4 garlics, 600 grams of mussels, 800 grams of pasta, 200 milliliters of olive oil, 2 green peppers, it dilutes, salt to the pleasure.
To make the sauce:
6 chives, 2 whole garlics, 250 milliliters of tomato sauce, 1 glass of cream of milk, 400 grams of cooked ham, 50 milliliters of olive oil.
Preparation:
In a kitchen pan we put the mussels and we cook them until they open up. In another pan we put to cook in water with salt and olive oil the pasta until it is clever to drain it in a strainer and to reserve it. We have left to prepare the sauce, frying the chives very itched in a pan with olive oil. We add the garlic, the tomato sauce and the cooked ham cut in pieces. Next we add the cream of milk and we let it that everything is cooked during some minutes. In a bowl we chop the peppers in Julian, we peel the garlics and we cut them. To finish we fry everything and we incorporate the chopped mussels and the pasta until it is clever everything to be served to our table.
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Sunday 18 May 2008 at 02:39 am
Ingredients for 4 people:
8 thick slices of cooked ham, 100 grams of grated cheese, 8 endivies, 100 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Preparation:
In a pan with water and salt to the fire, we toss the endivies and we cook them during some minutes until they are tender and you list to drain them very well with the help of a kitchen strainer. Next we go catching one for a the endivies and we go them wrapping in a thick slice of cooked ham and according to we go them making the we deposit in the tray of our kitchen oven. We have left to water them for above with olive oil and some pepper. To finish we sprinkle our endivies with grated cheese and we bake them at 180ºC during 18 minutes.
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Sunday 18 May 2008 at 02:37 am
Ingredients for 4 people:
2 eggs, 100 grams of wheat flour, 2 marrows, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen bowl we wash the marrows very well and we cut them in fine slices without removing them the skin that you have. Next we toss the salt that we like it to the marrow slices, we muffle them in a plate with the wheat flour and in another plate that has the beaten eggs. We put a pan with olive oil to the fire and when it is very hot, we go tossing the marrow slices until they are made and be golden. To finish when they are golden our marrow slices, we go them taking out and depositing in a kitchen source in which we will have on paper of absorbent kitchen so that it eliminates the excess of olive oil that you have our marrow slices and be clever to serve them to our table you heat.
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Saturday 17 May 2008 at 02:34 am
Ingredients for 4 people:
2 red peppers, 2 tomatoes, 1 kilo of tuna, 2 onions, 2 green peppers, 25 milliliters of white wine, 150 milliliters of tomato sauce, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a bowl of kitchen we made pieces very well the vegetables and we reserve them. Next we put a pan to the fire with olive oil, we toss our vegetables and we braise them during some minutes. We have left to toss them the salt as it is our pleasure and to water them with the white wine for above. We add the tomato sauce to our vegetables and we let him to decrease everything to the fire. We catch the tuna, we toss him the salt that we like and we fry it lightly in a pan with oil of very hot olive. To finish we cover our tuna with the vegetables that we have made previously and we let it him to cook until he finishes making.
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Saturday 17 May 2008 at 02:32 am
Ingredients for 4 people:
250 grams of clams, 1 leek, 500 grams of fabes, 5 carrots, 1 garlic, 100 milliliters of olive oil, it dilutes, salt to the pleasure.
Preparation:
In a pan with abundant water, we toss the fabes together with the clams and we leave everything that boils to strong fire. When we see that everything begins to boil him we go down the strong fire to slow fire. Next we add to our fabes well the carrots made pieces, the leek also made pieces, the well chopped onions and the garlic. We have left to leave him to cook everything until we see that the fabes is tender and soft. To finish we add to our fabes with clams the salt that it is of our pleasure, we remove them and we serve them to our table.
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Friday 16 May 2008 at 02:37 am
Ingredients for 4 people:
250 grams of pineapple in syrup, 250 grams of mounted cream, 3 eggs, 50 grams of sugar.
Preparation:
In two kitchen bowls we separate the yolks of the white of the eggs and we reserve them each one in their corresponding bowl. In our electric blender we put the well drained pineapple, the three yolks of the eggs and 50 grams of sugar. We beat very well everything during some minutes and when we see that it is very blended everything adds him the mounted cream and the three white of the eggs mounted about to snow. We have left to put liquid candy in a mold for tarts and to add the mixture previous to him. To finish when all clever one is we put it in the freezer of our refrigerator as minimum 12 hours and when this time has passed we remove him the mold and we serve to the table.
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Friday 16 May 2008 at 02:35 am
Ingredients for 4 people:
1 spray of cinnamon, 90 grams of sugar, 2 kilos of apples reinetas, 150 milliliters of water, juice of 1 lemon.
Preparation:
In a kitchen bowl we peel the apples very well and we cut them in pieces moving away them the heart and the hard parts that have. When our very clean apples are, we put them in a kitchen ladle to the fire, we add them the lemon juice, 150 milliliters of water, the spray of cinnamon and the sugar. We let him to boil everything in our fire and we allow to cook until we see that puncturing the apples with a kitchen fork is tender. To finish the we leave that they are tempered, we move away to our apples the spray of cinnamon and we are good them to our table to consume them like dessert.
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Thursday 15 May 2008 at 12:57 am
Ingredients for 4 people:
12 lamb chops, 60 milliliters of bee honey, 15 grams of paprika or coloring alimentary, 1 pill of meat broth, 2 cloves of garlic, 5 grams of oregano, 10 grams of parsley, 75 milliliters of olive oil, 2 grams of pepper, salt to the pleasure.
To accompany the chops:
3 big potatoes, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen recipient we prepare a pounded with the garlics, the parsley, the oregano, the olive oil, the pepper and the salt to our pleasure. We put the chops so that they are macerated in this mixture during 30 minutes. Next we fry the chops in a pan with olive oil. We put a pan to the fire with a little olive oil of frying the chops. When it is hot our olive oil goes already putting the chops fried well distributed. We toss some bee honey above each one of our lamb chops, we add some water, the pill of meat broth, some paprika or coloring alimentary and we let them them to boil during some minutes. To finish we put our lamb chops in a source accompanied by some fried potatoes.
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Thursday 15 May 2008 at 12:55 am
Ingredients for 4 people:
250 milliliters of cow milk, 250 grams of sugar, 15 grams of flour of corn, 3 fresh eggs, 30 grams of raisins, 500 grams of curd, 2 bananas, 2 kiwis, 40 grams of butter, 100 grams of flour.
Preparation:
In a kitchen recipient we put the curd, the flour of corn, the cow milk, the sugar and the fresh eggs. Next we beat everything with energy and we reserve it. We put in a mold for oven the butter very distributed by everything and we toss the mixture that we have made previously together with the raisins in him. We put our cake in the oven until it is made, we remove him the mold and we decorate with slices of bananas and kiwis. To finish we are good our cake of curd with bananas and kiwis to our table to serve it in four individual plates.
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Wednesday 14 May 2008 at 12:55 am
Ingredients for 4 people:
150 milliliters of whisky, 600 milliliters of soft coffee, 30 grams of brown sugar, 60 milliliters of mounted cream.
Preparation:
In a kitchen ladle for microwaves toss the soft coffee and we put him the sugar that we like, we remove very well everything and we reserve. Next we put our coffee in the oven microwaves and we let it a minute and half to the maximum power, until we see that it has been hot. We have left to take out our coffee of the oven microwaves and to add the whisky little by little without stopping to remove our coffee. To finish we adorn our Irish coffee with mounted cream and we serve it to the table.
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Wednesday 14 May 2008 at 12:53 am
Ingredients for 6 people:
1 big Lombard cabbage, 1 cube and half of concentrated broth, 400 milliliters of water, 3 ham slices, 45 grams of pinenuts, 50 milliliters of olive oil.
Preparation:
In a kitchen recipient we clean the Lombard cabbage very well and we cut it in fine ribbons. In a bowl we cut the ham slices in small squares and we reserve them. Next we put to the fire a pan with 50 milliliters of olive oil, we toss the ham and we braise him a couple of minutes. We have left to add the Lombard cabbage in ribbons, the cube and half of concentrated broth and 400 milliliters of water. We let it him to cook everything to slow fire during 90 minutes and if we are dried him we add more water. While one makes our red cabbage, we put a pan to the fire without oil, we toss the pinenuts and we let them them to be gilded. To finish when they lack 12 minutes to finish the cooking, we add to our Lombard cabbage the pinenuts and we let him to finish making.
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Tuesday 13 May 2008 at 01:11 am
Ingredients for 8 people:
1 melon of 1 kilo and half, 500 milliliters of liquid cream, 100 grams of white chocolate, 150 grams of sugar.
To adorn:
50 grams of chips of black chocolate, 16 leaves of mint.
Preparation:
In a kitchen recipient we peel the melon very well, we cut it in pieces, we remove him the seeds that have, we put it in the glass of our electric blender and we crush it very well. Next we go our melon by Chinese to make it finer. In a bowl we toss the liquid cream, the sugar and we mount everything until it is very blended. We have left to fuse the white chocolate to the bathroom maría, to mix everything with the cream, the sugar and the previous melon. We adorn our melon milk shake with chips of black chocolate and two leaves of mint for each milk shake. To finish the we serve to the table in eight glasses singular.
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Tuesday 13 May 2008 at 01:10 am
Ingredients for 6 people:
18 wafers, 4 tuna cans, 200 grams of fried tomato, 100 grams of padded olives, 100 milliliters of olive oil.
Preparation:
We crumble the tuna of the cans in a kitchen bowl. We chop the padded olives and we add them to the tuna. We add the fried tomato and we mix very well everything. We catch an empanadilla wafer, we put him some mixture in their center and we bend it for the half. We have left to seal the borders of our empanadillas with the help of a kitchen fork. We make the same thing with all the other empanadillas until putting an end to all them. To finish we put a pan with olive oil to the fire and we fry in her our empanadillas. When they are clever, we deposit them in a source with absorbent paper so that it picks up the excess of fat that you have and we take them to our table to consume them.
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Monday 12 May 2008 at 01:13 am
Ingredients for 4 people:
500 milliliters of cow milk, 40 grams of wheat flour, 30 grams of butter, 2 grams of nut moscada, salt to the pleasure.
Preparation:
In a kitchen bowl we toss the butter, the wheat flour, the nut moscada, half of the temperate milk and some salt as it is our pleasure. We have left to mix everything during some minutes and to put it in our oven microwaves 2 minutes to the maximum power. To finish when this time has passed, we take it out of the oven, we beat it very well, we add the rest of the cow milk, we put it in the oven microwaves and we let it him to cook more during 3 minutes to the maximum power until it is clever our sauce bechamel to serve it to our table.
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Monday 12 May 2008 at 01:11 am
Ingredients for 8 people:
2 tarrinas of 250 grams of fresh cheese, 200 grams of cheese grated gruyere, 400 grams of crab sticks, 400 milliliters of liquid cream, 2 packages of lasaña badges, 100 grams of butter.
Preparation:
In a kitchen recipient we toss the lasaña badges and we soak them as it puts us in the instructions of the container. When we have our soaked badges, we dry them with a kitchen cloth I clean and I dry off or a paper of absorbent kitchen. Next in a kitchen bowl we chop the crab sticks and the fresh cheese very well until they are clever. In another kitchen bowl we toss 60 milliliters of liquid cream and 100 grams of grated cheese, we mix very well everything and we add it to the crab mixture and cheese. We catch a refractory source of oven, we distribute in her the lasaña badges, we put them above some the previous mixture, we cover it with another lasaña badge, other little of mixture and another lasaña badge, as it is our pleasure. When all fact is and prepared in our oven badge, we pour the liquid cream that we have left on them and we sprinkle them with the rest of grated cheese. To finish we put some butter above each lasaña, we put it in the oven and we grate some minutes.
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Monday 12 May 2008 at 01:10 am
Ingredients for 8 people:
1 kilo and half of red tomatoes, 250 grams of mushrooms, 2 packages of lasaña badges, 2 eggplants, 3 marrows, 3 green peppers, 2 pills of broth of vegetables, 400 grams of ham york, 250 milliliters of bechamel sauce, 200 grams of grated cheese, 125 milliliters of olive oil.
Preparation:
In a kitchen recipient with water soak the lasaña badges following the instructions that are detailed in the container. When they are clever our lasaña badges, we dry them with a paper of absorbent kitchen or a clean cloth and I dry off of kitchen and we reserve them in a kitchen source. In a big bowl of kitchen, we cut very well in small pieces, the eggplants, the red tomatoes, the mushrooms, the marrows and the green peppers. We put a pan with olive oil to the fire, we toss the vegetables in her, we braise them very well all, we season them with the pills of broth of vegetables and when they are tender we reserve them. We have left to prepare the lasañas putting a badge layer, another of mixture of vegetables, another badge layer, another of ham york and another badge layer until we put an end to all the ingredients. To finish we toss sauce bechamel for above, we sprinkle the lasañas with grated cheese, we put them in the oven in a refractory badge and we grate in the oven until they are made.
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Sunday 11 May 2008 at 12:43 am
Ingredients for 8 people:
16 medium potatoes, 120 grams of mayonnaise, 2 skimmed yogurts, 10 grams of mustard, 5 grams of paprika, 3 grams of pepper, salt to the pleasure.
Preparation:
In the first place we wrap the potatoes in paper of kitchen alumino and we distribute them in a refractory source for oven. When all the clever potatoes are, we put them in the oven and we roast them at 200ºC during 45 minutes. We have left to prepare the sauce of yogurt mixing in a kitchen bowl the mayonnaise and the skimmed yogurt. When we have these two very blended ingredients, we add him the mustard, the paprika, the pepper and the salt to our pleasure. We remove very well everything during one minute and we reserve it. To finish when our roasted potatoes are made, we leave them in a kitchen source, we toss them the salt that we like and we serve them to our table accompanied by the sauce of yogurt.
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Sunday 11 May 2008 at 12:42 am
Ingredients for 4 people:
500 grams of apples, 1 cauliflower, 1 pill of broth of vegetables.
To make the sauce of aromatic grasses:
5 grams of thyme, 10 grams of chopped parsley, 5 grams of rosemary, 30 milliliters of lemon juice, 60 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen recipient we wash the cauliflower very well and we leave it in fields. Next we put to cook to the fire with water boiling our cauliflower with the cut broth of vegetables in small pieces. When it is clever our cauliflower drains it and we reserve hot. On the other hand in a bowl we peel the apples, we cut them in four pieces, we allow them to cook covered to soft fire with some water so that they are whole. We have left to mix the apples with the cauliflower fields and to serve them accompanied by the sauce of aromatic grasses. To make the sauce of aromatic grasses: In a kitchen bowl we toss the lemon juice, we add the aromatic grasses beginning with the rosemary, the thyme and the parsley. When we have all jumbled one, we toss him the salt that we like it, we add him the olive oil and we remove it very well until it is clever our sauce of aromatic grasses to accompany our cauliflower with apples.
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Sunday 11 May 2008 at 12:40 am
Ingredients for 2 people:
2 omelettes of corn, 20 grams of cheese cheddar, 450 grams of cream cheese, 1 dry pepper or sauce of pepper, 20 grams of Italian sauce, 1 white small onion, 2 grams of oregano, 2 grams of pepper, salt to the pleasure.
To accompany our enchiladas:
It cremates it sours or guacamole.
Preparation:
In a kitchen bowl we put the very cut white onion, we toss him the cheese cheddar, the cheese in cream and we remove very well everything. Next we season it with the pepper, the oregano and the salt to our pleasure. We put a pan with olive oil to the fire, we toss the sauce of pepper or the dry pepper and we heat in our preparation omelettes of corn. We have left to cover each one of the omelettes with the Italian sauce and some the mixture of cheese that we have prepared previously. We wind the omelettes of corn, we deposit them in a refractory source of kitchen and we cover them with the rest of the mixture of cheeses and onion that we have prepared before. We put the omelettes of corn in our oven until we see that the cheese has been grated. When the cheese has been grated, we take them out of the oven and we serve them to our table tossing them Mexican sauce above them. To finish we accompany our enchiladas of cheese with cream it sours or guacamole if we feel like.
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Sunday 11 May 2008 at 12:39 am
Ingredients for 4 people:
60 grams of mayonnaise, 1 skimmed yogurt, 5 grams of mustard, 3 grams of paprika, 2 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen bowl we toss the mayonnaise and the skimmed yogurt, we mix very well everything with the help of a kitchen utensil and we reserve it. Next we add the mustard, the paprika, the pepper and the salt that we like. To finish the we remove everything very well during one minute and we use it to season any plate of tubers and vegetables of the vegetable garden.
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Saturday 10 May 2008 at 12:46 am
Ingredients for 8 people:
1 kilo and half of loin of fresh pig, 150 milliliters of meat broth, 1 pineapple can, 30 grams of wheat flour, 2 laurel leaves, 10 grams of oregano, 3 grams of pepper, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a badge of roasting preheated we put the loin of fresh pig and we put it in the oven during three minutes. Once we have our gilded loin, we place it in a refractory source for microwaves. We have left to add him the juice of the pineapple can, the flour dissolved in the meat broth, the laurel leaves, 20 milliliters of olive oil, the oregano, the pepper and the salt to our pleasure. Next we put our refractory source in the oven microwaves during 12 minutes to maximum power. When this time has passed, we take out it, we give the turn to the meat, we remove the sauce and we put it in the microwaves during 6 minutes again more. We take out the loin of our microwaves and we cut it in lonchas that we will go them depositing in a kitchen source. We toss the sauce that has been obtained in their cooking above our loin. To finish we decorate the source where we have the roasted loin with cut pineapple slices for the half and we serve it to the table.
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Saturday 10 May 2008 at 12:43 am
Ingredients for 6 people:
15 grams of chopped parsley, 8 grams of rosemary, 8 grams of thyme, 90 milliliters of olive oil, 45 milliliters of lemon juice, salt to the pleasure.
Preparation:
We clean all the ingredients very well and we go them depositing in individual bowls. When all very willing ones are, in a bowl of big kitchen we mix the lemon juice with each one of the aromatic grasses beginning with the parsley, the rosemary and the thyme. We remove everything to mix all the flavors of the ingredients well and we toss him the salt that we like. To finish we add the olive oil, we remove it very well and we are good to the table to season plates of vegetables and other products of the vegetable garden.
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Friday 09 May 2008 at 6:41 pm
Ingredients for 8 people:
2 pineapples, 600 milliliters of bottle water, 10 grams of vanilla, 300 grams of sugar.
Preparation:
In the first place we peel the pineapples very well, we cut them in slices and we remove them the heart that you have having much care of not breaking them. Next we put a pan to the fire, we toss inside her the water, the sugar and the vanilla. We have left to leave him to cook everything to normal fire until he leaves making a slight syrup. To finish when we have clever our syrup, we toss on him, the pineapple slices and we let them them to be cooked during 25 minutes to slow fire until it is clever our pineapple candy to consume it and to take it to our table.
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Friday 09 May 2008 at 6:38 pm
Ingredients for 8 people:
4 fresh eggs, 1 natural yogurt, 300 grams of sugar, 400 grams of wheat flour, 1 envelope of powdered yeast, 1 can with 8 pineapple slices in syrup, 100 milliliters of candy liquidate, 16 cherries in syrup, 75 milliliters of olive oil, grated of a lemon.
To anoint the mold:
50 grams of butter.
Preparation:
In the first place we mix the wheat flour with the yeast and we sift it very well until it is us very blended everything and I die. We reserve our flour with yeast in a kitchen bowl and we proceed to make the following thing. In a kitchen bowl we toss the fresh eggs and we beat them very well with energy. Next when they are very milk shakes add them the lemon grated, the yogurt and we follow it beating. Now it is the time of adding the sugar without stopping to remove in any moment and later we toss the flour with the yeast that we have sifted previously. We add the olive oil, we mix very well everything and we will have our list mass to make the bake. We catch a round mold, we anoint him with butter all their sides and borders. We have left to toss in their bottom the liquid candy and the well distributed pineapple slices. In the interior hole of each pineapple slice we put him two cherries and once fact this, we pour it mainly, the bake mass made previously. We put in our oven mold at 180ºC during 40 minutes. Past this time, to know if our bake is made, we puncture him with a needle and if it leaves clean, it will be clever and if it leaves dirty we give him other 5 minutes more so that he/she finishes making. To finish we pour the syrup of the can of pineapple slices on our bake, we wait a couple of minutes, we remove him the mold and we serve in a round source to our table.
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Friday 09 May 2008 at 6:35 pm
Ingredients:
1 avocado, 1 liter of milk, 4 ounces of sugar.
Preparation:
They peel the avocados, it is introduced in the licuadora with the milk and the sugar, then it is deposited in molds and it is taken to the freezer by two hours.
This recipe has been donated for: auroritajaraba
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Friday 09 May 2008 at 12:25 am
Ingredients for 8 people:
2 peppers, 12 grams of paprika, 1 liter and half of fish broth, 1 kilo of cooked octopus, 600 grams of rice, 5 small tomatoes, 2 pills of fish broth, 1 onion, 8 grams of saffron or alimentary condiment, 150 milliliters of olive oil, 2 cloves of garlic, salt to the pleasure.
Preparation:
In a kitchen bowl we cut very dives the onion and we deposit it in a bowl. On the other hand we also chop the peppers, we remove them the seeds or seeds that have and we reserve them in another bowl. We have left made pieces the tomatoes and to deposit them in a bowl. Once we have all the very willing ingredients we catch a paella, we toss him 150 milliliters of olive oil and we put it in the fire. Next we fry lightly the peppers and the onion very dives. When we see that the onion becomes transparent, we add the octopus cut in normal pieces. We remove it with a wooden tablespoon and we allow it to fry lightly everything during some minutes. When these minutes have passed, we add the very fine chopped cloves of garlic and the paprika, we remove very well everything and we let it him to be fried lightly during some minutes. Subsequently we incorporate the rice and we braise everything removing it from time to time during three minutes. We add the fish broth, the two pills of fish broth and the saffron or alimentary condiment. To finish the we allow to cook everything during 20 minutes and if we see that he is left without broth we add him water, we prove it of salt to rectify if it was necessary and we let it him to be made until he has just made our octopus paella and we can serve it to our table.
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Friday 09 May 2008 at 12:23 am
Ingredients for 4 people:
40 grams of sirope of chocolate, 60 grams of sugar, 8 balls of ice cream of mint, 400 milliliters of cow milk, 8 leaves of fresh mint.
Preparation:
In the glass of our electric blender we put the balls of ice cream of mint and the cow milk. Next we beat everything during some minutes and we add him the sugar to our pleasure. When we have obtained a mixture very combing, we toss it in four glasses for milk shakes singular, we water their surface with the sirope of chocolate very distributed in each one of them and we serve it to our table adorned with two leaves of fresh mint for each glass of milk shake of mint.
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Friday 09 May 2008 at 12:21 am
Ingredients for 8 people:
200 grams of maracuya juice, 800 grams of white chocolate in pills, 500 grams of covering of chocolate, 25 milliliters of liquor, 30 milliliters of maracuya liquor.
Preparation:
In the first place we toss our white chocolate and the maracuya juice in a kitchen recipient and we melt it at 40º centigrade. We beat it very well with a wooden tablespoon and we reserve it covered with an adherent plastic. We add the liquor, the maracuya liquor and we remove it very well so that he mixes completely. Next we go catching mass of chocolate little by little and making with her the pellets of chocolate. To end he has left to take a bath the truffle pellets with the covering of chocolate and to go them by grated coconut if we feel like.
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Thursday 08 May 2008 at 12:33 am
Ingredients for 12 people:
50 grams of sugar, 4 yolks, 200 milliliters of mandarin juice, 2 mandarins, 1 liter 800 milliliters of cow milk, 8 fresh eggs.
To prepare the candy:
200 grams of sugar, 200 milliliters of water.
To adorn our custard:
2 mandarins in clusters, 200 milliliters of water, 100 grams of sugar.
Preparation:
In a kitchen bowl we wash the mandarins very well, we grate them the skin and we deposit it in a bowl. In the first place we prepare a liquid candy with the water and the sugar until we see that he takes color. When it is clever our candy, we use it to caramelize a round mold or big flanera. If we want to make it in an individual way we will have to have twelve flaneras small singular to distribute in them our custard mixture. In a ladle to the fire put to heat the milk together with the skin of the grated mandarins. On the other hand we beat in a big bowl of kitchen with some bars, the yolks and the whole fresh eggs with 50 grams of sugar until we see that they whiten. We have left to go adding the milk little by little, the mandarin juice and to remove very well everything during some minutes. When it is all we go it by a strainer to remove him the clots that have and we stuff with that mixture the molds of the custards that we have. We preheat our oven at 180ºC and next we put in our oven the molds to the bathroom maría so that they are made approximately during 35 minutes. When this time has passed we let it him to cool down and we put it in our refrigerator during three and a half hours like minimum. Meanwhile we make a syrup of candy with the sugar and the water, to caramelize with it the clusters of the two mandarins that we have reserved. To finish we serve our mandarin custard adorned with the caramelized clusters from the mandarins to our table.
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Thursday 08 May 2008 at 12:31 am
Ingredients for 8 people:
2 peppers green, 8 cloves of garlic, 2 rabbits, 6 chives, 2 laurel leaves, 400 grams of lentils, 250 milliliters of olive oil, it dilutes, 3 grams of pepper, salt to the pleasure.
Preparation:
One day before making our lentils we put them in soaking in water until we make them the following day. In a kitchen bowl we clean the peppers very well and we cut them in big pieces. On the other hand we clean the chives very well, we cut them for the half and we reserve them in a bowl. We peel the cloves of garlic and we reserve them in another bowl. Once we have all the ingredients we toss them in a pan with 60 milliliters of olive oil and we braise them very well during some minutes. We have left to make pieces the rabbits, to toss them the pepper, the necessary salt and to fry them in a pan to the fire with oil of very hot olive, having much care of not sprinkling us. When we see that the greenness is golden, we incorporate the well drained lentils, the laurel leaf and the rabbit pieces. To finish we cover with water everything, we allow it to cook during 40 minutes and we serve it to our table.
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Thursday 08 May 2008 at 12:30 am
Ingredients for 4 people:
25 grams of pinenuts, 25 grams of cilantro, 250 grams of couscus, 25 grams of raisins, 75 milliliters of olive oil, 250 milliliters of water, salt to the pleasure.
Preparation:
In a ladle with hot water toss the raisins so that they soften during some minutes and take a white color. When they are very white our raisins, we pass them to a pan with olive oil and we put to heat to the fire. Once they are hot our raisins, we add them the pinenuts, the cilantro and we leave it that you poche during some minutes. We have left to add the water, to leave that it boils everything, to move away it of the fire and to toss on it the couscus. Next we remove everything very well until the couscus absorbs the water and we put it to slow fire again. To finish the we leave in the fire until he wastes away the water and be clever our couscus to serve it to the table.
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Wednesday 07 May 2008 at 12:56 am
Ingredients for 4 people:
500 grams of cow paw or veal, 500 grams of cow muzzle or veal, 1 ham tip, 50 grams of ham bacon, 1 ham bone, 1 kilo of tripes, 1 sausage, 1/2 head of garlic, 1 small onion, 1 pudding, 1 bobby, 6 grams of spicy paprika, 4 grams of wheat flour, 3 grams of milled white pepper, 15 grams of parsley, 10 milliliters of vinegar of wine, 40 milliliters of olive oil, 1 laurel leaf.
Preparation:
In a recipient with fresh water and some vinegar of wine tosses the tripes and we clean them having much care of not ruining them. In the same way we also clean the cow muzzle or veal and the cow paw or veal. We should keep in mind that it is necessary to clarify very well everything so that it is not scent to vinegar of wine once all very clean one is. We put in the fire a pan with water and when it is boiling, we toss in her the tripes, the cow paw or veal, the cow muzzle or veal, the sausage, the pudding, the ham tip, the ham bacon, the ham bone, the stocking head of garlic, the bobby, the laurel, the parsley, the pepper and the salt to our pleasure. We let him to cook everything to slow fire during one hour and thirty minutes. While all our ingredients are made we prepare a fried lightly in a pan with olive oil in which we will toss the well crushed onion, 4 grams of wheat flour and 6 grams of spicy paprika. When it is all the one fried lightly very fact and the time of cooking of the ingredients has ended, we toss on our tripes the one fried lightly and we let it him to boil more during 15 minutes. To finish we serve our tripes to the from Madrid one in a pan of mud so that they pick up all their heat and be more delicious.
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Wednesday 07 May 2008 at 12:54 am
Ingredients for 4 people:
1 sausage, 125 grams of onion, 250 grams of chickpeas, 500 grams of tripes, 1 hand of medium veal, 10 grams of wheat flour, 10 grams of sweet paprika, 3 grams of spicy paprika, 4 grams of cumins, 1 liter of water, 30 grams of pig shortening, 3 cloves of garlic, salt to the pleasure.
Preparation:
In a kitchen recipient or lebrillo we put to soak in water the previous night the chickpeas but we have already bought them soaked. The morning following we catch a bowl and made pieces the veal hand and the tripes to our pleasure. We put the veal hand in a pan with water to cook during 35 minutes. When this time has passed we add the tripes, the chickpeas and we follow it cooking more during 35 minutes. Once these ingredients are already cooked we put a pan to the fire and we melt in her the pig shortening. Next we add the cloves of garlic very dives and when we see that they are gilded, we toss the chopped onion, the cumins, the sweet paprika, the spicy paprika and the wheat flour. We let that everything is fried during some minutes, we add him some water of cooking the tripes and we let him to boil more during some minutes. In a kitchen bowl we cut the sausage in slices and when they lack five minutes to finish the cooking we add it to the other ingredients. We have left to add all that we have fried to the pan where the tripes, the chickpeas and the veal hand are. We let him to decrease the liquid that there is if there is a lot and we go serving our tripes to the Galician in three individual pans of mud.
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Wednesday 07 May 2008 at 12:50 am
Ingredients for 4 people:
1 laurel leaf, 1 nail of scent, 3 grains of pepper, 4 grams of nut moscada, 500 grams of tripes, 250 grams of cow paw or veal hand, 25 milliliters of olive oil, 1 medium sausage, 1 medium pudding, 1 spicy pepper, 1 bobby, 2 cloves of garlic, 1 small onion cut in 3 pieces, 250 grams of chopped onion, 8 grams of wheat flour, 1 fresh medium tomato, 8 grams of paprika, 25 milliliters of vinegar of wine, 1 liter of water, salt to the pleasure.
Preparation:
In a kitchen bowl we cut very well in big pieces the tripes. We put them in a recipient with water, we soak them twice and we clean them very well to remove them any rest of sludges that you have. Next we put our tripes in the water tossing them vinegar of wine and enough salt again. We remove very well everything giving them bathrooms of water with vinegar of wine and salt. When we have very clean our tripes, we clarify them very well in water to remove them the scent to vinegar of wine that has been them. Now we have left to remove them the fat that you have our tripes with the help of some kitchen utensil. Once free of our fat tripe we cut them in small pieces, we put them in a kitchen pan with water to the strong fire and we let them to cook during some minutes. When we see that they boil we remove them the water and we cover them with new water again. Now it is the hour of adding to our tripes the ingredients beginning with the cow paw or the veal hand, the laurel, the whole pudding, the spicy pepper, the bobby, the onion cut in three pieces, the cloves of garlic, the peeled tomato, the pepper, the nails and the nut moscada. We cook everything during an hour and a half to slow fire until all very tender one is. We put a pan to the fire with olive oil, we add him the chopped onion, the paprika and the sausage in slices. We remove everything during one minute and means giving him some slight turns with our wooden tablespoon and we add it to the pan. Next we let him to cook 20 minutes more, we move away it of the fire and we let him to cool down. To finish we take out of the pot the cow paw or veal hand, we cut it in pieces and we cut in slices the pudding that we will put separated in a plate to serve us if we feel like.
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Wednesday 07 May 2008 at 12:48 am
Ingredients for 8 people:
200 grams of plums, 60 milliliters of brandy, 1 kilo and half of pig loin, 10 grams of cornstarch, 6 apples, 200 grams of orejones, 300 grams of mushrooms, 4 bananas, 40 milliliters of lemon juice, 10 grams of thyme, 3 grams of pepper, salt to the pleasure.
Preparation:
In the first place we tie the pig loin very well, we anoint it with butter, we toss him the salt and the pepper that we like. In a kitchen pan we toss the orejones, the plums, the mushrooms, we toss him some butter and we dew it with the lemon juice. We have left to braise everything and to add him the thyme. In a source we put the meat of pig loin together with the apples, we put it in the oven and we let him to be made during some minutes. In a pan with butter fry the bananas. Next with the fat that he goes loosing the pig loin we make a sauce with the brandy and the cornstarch. To finish him we add the other ingredients to our pig loin, we toss him the sauce for above and we put another time in the oven until it is clever to serve it to our table.
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Wednesday 07 May 2008 at 12:46 am
Ingredients for 8 people:
600 grams of broken mass, 4 onions, 150 milliliters of olive oil, 200 milliliters of sauce bechamel, 4 bundles of beets, 200 grams of grated cheese, 10 grams of nut moscada, 200 grams of wheat flour, 30 grams of chopped parsley, 3 grams of milled pepper, salt to the pleasure.
Preparation:
We catch a mold for tarts and we cover it with the broken mass. Once we have it lined we put it in the oven with weight so that it doesn't go up the mass. On the other hand in a kitchen bowl we wash the leaves of the beets very well and we cut them. In a pan with water and salt toss the beets cut in pieces and we cook them during some minutes. When we have clever our beets refresh them with the water of the faucet and we are slippery in a strainer. We put a pan in the fire, we toss the well chopped onions, we braise them some minutes and next we incorporate him the beets and we fry everything. We have left to toss the pepper, the nut moscada and the salt to our pleasure, to add the bechamel and half of the grated cheese. Next we fill the tartaleta with the beets, we sprinkle them with the rest of the grated cheese and we put it in the oven during some minutes until they are clever. To finish we take out our tartaleta of beets of the oven and we adorn it with the chopped parsley.
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Tuesday 06 May 2008 at 01:51 am
Ingredients for 8 people:
20 grams of mayonnaise, 1 kilo of cabbages of fresh brussels, 1 liter of water, 10 grams of mustard, salt to the pleasure.
Preparation:
We put a capable pan for microwaves with the water and we leave it during 3 minutes to maximum power, without leaving that it boils. We take out the water of the microwaves and we add him the cabbages of very clean Brussels, we cover them and we put it in the microndas during 7 minutes to the maximum power again. When we see that that time has passed and our cabbages are cooked, we take them out of the oven, we drain them and we put them in a kitchen source. We prepare a slight sauce of mustard with the mustard and the mayonnaise. To finish we serve to our table the cabbages of Brussels accompanied by the slight sauce of mustard.
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Tuesday 06 May 2008 at 01:48 am
Ingredients for 8 people:
2 yogurts, 2 pills of concentrated broth of vegetables, 2 liters of water, 500 grams of marrows, 500 grams of cucumbers, 1 big onion, 30 grams of butter, 25 grams of chopped parsley.
Preparation:
In a kitchen bowl we peel the marrows very well, the cucumbers and we cut them. In a pan with butter toss the onion cut in pieces. We add the vegetables, we braise him during some minutes and next we add him a prepared broth in a kitchen pan in which we have tossed him two liters of water and the pills of broth of vegetables. We have left to cook everything during 6 minutes and to crush it with our blender until we form a fine and homogeneous puree. We add the yogurts, we put it in the refrigerator so that it rests a little and to finish the we serve to the table very sprinkled with parsley itched for above.
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Monday 05 May 2008 at 6:39 pm
Ingredients for 8 people:
1600 grams of frozen peas, 400 grams of ham, 50 milliliters of olive oil.
Preparation:
In a source for microwaves put to defrost the peas and we let them them to cook during 6 minutes to the maximum power. When we see that our peas are cooked, we drain them and we reserve in a bowl of big kitchen. In a tray of microwaves we place the ham cut in small pieces, we toss them olive oil for above and we put it in the microwaves about 3 minutes to maximum power. We have left to add the peas to it, to mix very well everything and to return him to put more in the microwaves during six minutes. To finish when we take three minutes of cooking we take it out of the oven we remove it and we put it again until the three minutes pass that they are and be clever our peas with ham to serve them to the table.
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Monday 05 May 2008 at 6:38 pm
Ingredients for 8 people:
3 kilos of asparaguses, 6 eggs, 2 yolks, 300 milliliters of bird broth, 30 milliliters of powdered milk, 20 grams of parsley, 5 grams of nut moscada, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen bowl we peel the asparaguses very well and we put them to boil with abundant water and salt. When they are clever we drain them and we reserve a third part and some tips of them to adorn. We go the rest of our asparaguses by the electric blender and if we see that they are hard parts, we go it by the pasapures so that a very flat and homogeneous mixture is us. We have left to add the eggs very milk shakes and the yolks also combings. We toss them the pepper, the nut moscada and the salt that we like it, we mix it very bein and we pour it in two big flaneras or in eight individual flaneras anointed with butter. Next we cook it in the oven to the bathroom maría until we see that it has clotted and if we see that it is gilded too much their surface covers it for paper of domestic aluminum. We take out the cake of asparaguses of the mold when we see that it has finished their cooking and we adorn it with the tips of the asparaguses that we have reserved. To finish the we serve to our table accompanied by a hot sauce of asparaguses that we have made going by the electric blender the asparaguses that we have reserved previously, the broth of very hot bird, the powdered milk and the salt that we like.
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Monday 05 May 2008 at 6:37 pm
Ingredients for 8 people:
2 golden of about 750 grams each a, 2 kilos of thick salt.
Preparation:
In a source of capable long kitchen for microwaves put half of the thick salt, we toss him some water so that he is dissolved and we put both above golden very willing. Next we toss the rest of the salt humidified in water so that they cover with her our golden ones. We have left to put our source inside the microwaves to the maximum power during 15 minutes. When it has finished the time, we take out our golden of the microwaves and we remove them the scab of salt that they have. To finish we accompany our golden ones with a salad decorated with mayonnaise or vinaigrette and we serve it to the table.
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Saturday 03 May 2008 at 01:10 am
Ingredients for 4 people:
75 milliliters of it digs, 1 lemon, 4 canarias bananas, 200 grams of sugar, 100 milliliters of water.
To adorn:
60 grams of powdered cocoa.
Preparation:
In a kitchen bowl we clean the lemon very well and we dry it with a kitchen paper. We cut the lemon in two parts, we grate an and we deposit it in a bowl. Next we squeeze the juice of the whole lemon and we deposit it in a glass recipient. We have left to clean the bananas very well on the outside, to peel them, to cut them in slices and to deposit them in a big bowl of kitchen. Once we have deposited our slices of bananas, we add them the lemon grated, the lemon juice, the one digs and we let it him to macerate everything during a half hour. In a kitchen ladle we put the water, the sugar, we mix very well everything and we let him to boil during ten minutes. When it is clever we let it him to cool down and we add where the canarias bananas are. We have left to put everything in the glass of our electric blender to crush it during some minutes. To finish we let him to cool down in the refrigerator during an hour and a half and we serve it to the table adorned with the cocoa sprinkled for above.
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Saturday 03 May 2008 at 01:07 am
Ingredients for 4 people:
100 grams of fresh cheese, 125 grams of onion pearl, 30 grams of pepper in pasta, 65 grams of achiote, 150 grams of rice, 1 kilo of shrimps, 125 grams of potatoes, 20 grams of peas, 650 milliliters of water, 30 grams of oregano, 1 tooth of milled garlic, 75 milliliters of oil, 3 grams of pepper, salt to the pleasure.
To accompany:
4 temperate eggs, 100 grams of grated cheese mozzarella, 4 slices of bread of garlic.
Preparation:
We peel in a bowl the shrimps and we reserve them. We cut the onion very fine pearl and we reserve it in a kitchen bowl. In a bowl we cut the potatoes in square pieces and in other the fresh cheese also cut in squares. In a pan with oil toss the garlic, the achiote, the oregano, the onion, the pepper, the pepper and the necessary salt and we refry it during some minutes. Next we add the water, the potatoes cut in square pieces and the peas. When we see that the peas are cooked, it is the hour of adding him the shrimps, the milk, the rice and the fresh cheese. To finish when it is clever our it sucks of shrimp we add him the grated cheese mozzarella and we serve it to our table in a deep plate with 1 egg in each plate accompanied by slices of bread of garlic.
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Saturday 03 May 2008 at 01:03 am
Ingredients for 4 people:
75 grams of sugar, 300 grams of chopped morocho, 1 liter 250 milliliters of milk, 75 grams of raisins, 1 branch of cinnamon in branch, 2 grams of cinnamon, 1 nail of scent.
To sprinkle:
5 grams of sweet cinnamon.
Preparation:
The day before preparing the morocho, we put it in soaking in a pan with water so that it is their very clean grain. When it is clean our morocho drains it very well and we put it in a pan with water and we give him a first boil so that the grain is softened and it is us softer. Next we put a pot to the fire with two liters of water, we toss the morocho, we constantly remove it so that he goes being made softer. We have left to add when we see that our morocho is softer, the sugar, the milk and the milled cinnamon. We follow it removing all continually and when we see that it is boiling the milk we add him the cinnamon in branch and the nail of scent to give him color and flavor. We have left to allow it to boil during 35 minutes and when this time has passed we add him the raisins and we move it away from the fire. To finish we serve our morocho sprinkled with cinnamon in big glasses of kitchen to our table.
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Friday 02 May 2008 at 12:41 am
Ingredients for 6 people:
1 kilo of fresh fish, 1 medium tomato, 1 onion, 1 pepper, 500 milliliters of lemon juice, 150 milliliters of liquefied tomato sauce, 150 milliliters of olive oil, 250 milliliters of water, 20 grams of chopped culantro, 3 grams of pepper, salt to the pleasure.
Preparation:
In the first place we cut the onion in julian, that is to say in long ribbons and we reserve it in a kitchen bowl. We cut the tomato in small square pieces and we deposit it in a kitchen bowl. In a round source we put the fish cut in small pieces, we add him the lemon juice and we let him to macerate during an hour and a half. We heat in a pot to the fire the water and when it is very hot we add it to the fish, we toss him the pepper that we like and we remove very well everything. Now we have left to leave that he cools down, to add the culantro and the pepper. We have left to add the onion cut in julian, the chopped tomato and the well liquefied tomato sauce. To finish we serve our fish ceviche to the table accompanied with chifles or canguil of the earth.
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Friday 02 May 2008 at 12:38 am
Ingredients for 6 people:
1250 grams of potatoes in big pieces, 1250 grams of potatoes in small pieces, 1500 milliliters of white bottom, 1/2 table cheese, 1 small pepper, 1500 milliliters of milk, 1/2 bundle of white onion, 1/2 cilantro bundle, 250 milliliters of achiote, 1 paico leaf, 2 garlics, pepper to the pleasure, cumin to the pleasure, salt to the pleasure.
To prepare the white bottom:
2 liters of water, 6 chicken bones, 2 carrots, 1 medium onion, 2 celery shafts, pepper to the pleasure, salt to the pleasure.
Preparation:
In the first place to prepare the white bottom we put in a pot two liters of water, the carrots cut in pieces, the onion also cut, the chicken bones, the celery shafts, the pepper and the salt to our pleasure. We let him to boil some entire 20 minutes removing the foam that he goes having until it is clever our white bottom and let us have a liter and half approximately. In a big pan we toss the achiote, the garlic, the onion, the potatoes itched in small pieces and we refry very well everything during some minutes. Next we add some white bottom that we have prepared previously until we see that the potatoes are soft. Once it has happened this, we add him the rest of the white bottom, the paico, the whole pepper, the milk and the rest of the potatoes itched in big pieces. We let him to decrease everything during some minutes and we toss him the necessary pepper. To finish we serve our locro of potatoes with cheese and sprinkled with cilantro.
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Thursday 01 May 2008 at 12:31 am
Ingredients for 4 people:
2 eggs, 20 milliliters of brandy, 1 kilo of cod, 500 grams of flour, 500 milliliters of milk, 10 grams of powdered yeast, 250 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen bowl we toss the eggs and we beat them very well. In a pan to the fire with water put the cod and we let it him to cook during 12 minutes. When this time has passed, we move it away from the fire, we drain it, we remove him the skin and the thorns. Now we have left to cut in our pieces cod and to reserve it in a big bowl of kitchen. We catch a glass recipient, we toss in the the flour, the yeast, the salt to our pleasure and we mix very well everything with the help of a wooden tablespoon. Next we add the milk, the beaten eggs, the brandy and we continue it removing everything during a couple of minutes or three until we see that we obtain a fine and homogeneous mixture. When we have our list mass, we allow it to rest in dry and fresh place during 45 minutes. We have left to go wetting the cod pieces in the mixture, to drain the excess of mass and to fry them in a pan with oil of very hot abundant olive. To finish we prepare a kitchen source in which we will put absorbent paper and when they are golden our cod doughnuts go them taking out and putting above our source so that it absorbs the excess of fat that you have and we have them preparations to serve them to our table.
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Thursday 01 May 2008 at 12:28 am
Ingredients for 8 people:
300 grams of grated parmesan cheese, 4 eggs, 1 liter of cream, 300 grams of bacon, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen bowl we cut in pieces the bacon and we reserve it. We put a pan in the fire without olive oil, we toss the bacon and we fry it. When we see that it is fried our bacon adds him the cream and we let it him to boil during five minutes so that they mix the flavors. Next we add the grated parmesan cheese, the pepper and the salt as it is our pleasure and we mix very well everything. We add the eggs very milk shakes to the pasta that we have and we overturn on her the sauce carbonara that we have prepared. To finish we boil everything together during five minutes and we serve it to the table.
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