Monday 30 June 2008 at 01:48 am
Ingredients for 8 people:
500 grams of white beans, 2 catalan sausages, 4 bacon slices, 3 grams of pepper, 125 milliliters of olive oil, salt to the pleasure.
Preparation:
In the first place we put the white beans in a kitchen recipient with water and we boil them until they are cooked. When the beans are already cooked, we put them in a pan with some salt and we go them heating. In a kitchen bowl we cut the bacon slices in ribbons and we put them in a pan with olive oil to the fire. We have left to add the white beans and to proceed to make to our grill catalan sausage, tossing him some pepper to our pleasure. To finish when this our catalan sausage serves it in a kitchen source together with the white beans to our table.
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Sunday 29 June 2008 at 12:45 am
Ingredients for 8 people:
6 carrots, 500 milliliters of sugary natural yogurt, 1 medium cabbage, 25 milliliters of vinegar of wine, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen recipient we clean our cabbage very well and we cut it in Julian until putting an end to everything. In another bowl we grate the carrots very well until leaving them lists to put them in our salad. Now we have left to mix the cabbage with the carrots, to add the sugary natural yogurt, the olive aciete, the vinegar of wine and the salt as it is our pleasure. We let that everything is macerated in our recipient during one day so that he takes flavor. To finish we put all our ingredients in a source for salads, we toss him the salt that it is necessary if we find it flat and we serve to the table.
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Saturday 28 June 2008 at 12:53 am
Ingredients for 4 people:
600 grams of rice, 1 kilo of rabbit, 500 grams of niscalos, 4 garlics, 6 tomatoes, 1 onion, 100 milliliters of olive oil, 20 grams of parsley, 3 grams of pepper, salt to the pleasure.
Preparation:
In a bowl of kitchen to made pieces the rabbit, we toss him the pepper and the salt that we like. When it is well decorated our rabbit, we put it in a pan with olive oil to the fire so that it is gilded and when it is the we take out to a plate and we reserve it. In the same olive oil that we have used to make our rabbit we go by the pan the well chopped onion, we add the peeled tomatoes and dives, the garlics cut in sheets and the parsley. We have left to wait until we see that some minutes have passed, moment in which we will add the niscalos well troceados and the rabbit that we have made previously. To finish the we cover with water, when it boils him we add the rice and we let him to cook during 20 minutes until the rice to the leather jacket is in its point to serve it to our table.
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Friday 27 June 2008 at 12:53 am
Ingredients for 4 people:
1 cooked carrot, 1 cooked egg, 1/2 endive, 4 avocados, 8 slices of smoky salmon, 100 milliliters of olive oil, 100 grams of mayonnaise, 20 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
In a kitchen bowl we wash the avocados very well and we cut them for the half. Next we empty the avocados inside with the help of a metal tablespoon and we itch in a kitchen bowl the meat that we have taken out of their interior. We have left to chop the cooked carrot, the cooked potato, the egg and to mix very well everything in a kitchen bowl. We add the mayonnaise until we are able to make a salad with their very bound ingredients. We stuff with this mass that we have obtained the avocados and we cover them with slices of smoky salmon. We catch a kitchen source and we put in their well distributed bottom the endive. To finish we season our endive with olive oil, vinegar of wine, salt and we place above the whole padded avocados of salmon to serve them to our table.
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Friday 27 June 2008 at 12:52 am
Ingredients for 4 people:
1 tomato, 1 green pepper, 2 marrows, 1/2 pumpkin, 1/2 eggplant, 1 carrot, 2 cloves of garlic, 15 grams of black pepper in grain, 8 eggs, 2 laurel leaves, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In the first place we have to clean and to cut in stockings moons all the vegetables. We put a recipient with water to the fire, we toss the laurel, the black pepper, salt to our pleasure and we cook to the vapor the pumpkin, the eggplant, the carrot and the marrows. In a kitchen pan we fry the cloves of garlic, the chopped peppers and when they are golden, we add them the tomato. We have left to already add the vegetables cooked and to make four omelettes of two eggs each one. To finish and when we have made our omelettes serve them to our table with the vegetables for above.
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Friday 27 June 2008 at 12:51 am
Ingredients for 4 people:
1 clove of garlic, 100 milliliters of fried tomato, 2 eggs, 1 kilo of beets, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a pan with water and salt cook the beets until they are tender. When we see that they are tender our beets, we drain them and we reserve. We put a pan to the fire with olive oil, we toss the clove of garlic and we fry it. When this gilding the garlic, we add the drained beets and we braise very well everything. We have left to add the fried tomato and to mix everything until it is very united. To finish, we add the eggs to our beets, we remove very well everything until our eggs are well clotted, we toss him the salt that he needs as it is our pleasure and we serve it to our table.
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Thursday 26 June 2008 at 01:08 am
Ingredients:
1 kilo of fat salt of table, 4 dry red chilis.
Preparation:
In a kitchen bowl we clean very well with water the chilis, we open them, we remove them the seeds, to made pieces and we go them depositing in the glass of our electric blender. Next we crush the chilis and we go adding them the fat salt of table until to unite everything completely and to form a fine, homogeneous mixture and of rosy color. To finish and once it is well crushed everything lets him to dry off our chili salt in a kitchen table until it is clever to toss it in a glass jar and to serve us as her to season any kitchen plate that he needs a good flavor to spicy.
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Wednesday 25 June 2008 at 01:18 am
Ingredients for 6 people:
3 kilos of mussels, 500 milliliters of water, 250 grams of tomato sauce, 25 milliliters of white wine, sauce mayonnaise to the pleasure, salt to the pleasure.
Preparation:
In a recipient of big kitchen with water, we put the very clean mussels, we toss them the salt that we like and the white wine for above so that they take flavor. We have left to put our recipient in the fire so that the mussels open up and be clever to season them with the tomato sauces and mayonnaise. When we see that our mollusks are open we remove them all the shells and we only keep the meat that you have. We place the whole meat of the mussels in a source of well distributed kitchen. To finish we toss the tomato sauce above our mussels and we adorn them with the sauce mayonnaise to our pleasure.
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Tuesday 24 June 2008 at 12:32 am
Ingredients for 4 people:
1 sea bream of 1 kilo and half, 1/2 dry bobby, 2 ajetes bundles, 100 milliliters of wine dry target, 200 milliliters of olive oil, 250 grams of small tomatoes, 500 grams of potatoes, 3 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen recipient we clean the sea bream very well, we remove him the flakes that he has and we dry it with paper of absorbent kitchen. In a bowl we peel the potatoes, we peel and to made pieces the ajetes and we cut the bobby in hoops. We have left to place the sea bream in a refractory source for oven, to surround it with the small tomatoes, the potatoes, to dew it with the white wine, to toss him 100 milliliters of olive oil, pepper and the salt that we like. We prepare the oven and we preheat it at 180ēC, we put the sea bream and we bake it during 35 minutes. In a pan we braise the ajetes in 100 milliliters of olive oil to soft fire during 5 minutes, we add the bobby and we toss him the pepper and the necessary salt. When the suitable time has passed we take out our sea bream of the oven and we cover it with the ajetes fritada with bobby that we have made previously. To finish we serve to our our table roasted sea bream very adorned with the potatoes and the tomatoes.
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Monday 23 June 2008 at 12:37 am
Ingredients for 8 people:
100 grams of sugar, 120 grams of orange marmalade, 4 natural yogurts, 400 milliliters of cream to mount, the skin of 1 orange.
Preparation:
In the first place we put the cream and the sugar in a kitchen bowl and we mount everything with the help of some kitchen bars. Next we add him the yogurts, the grated skin of the orange and we mix very well everything until forming a fine and homogeneous mass. We catch eight glasses or glasses of ice cream, we put in their bottom the marmalade of distributed orange and we proceed to fill them previously with the prepared mixture. To finish we put our glasses of yogurt in the refrigerator so that they cool down and be clever to serve them to our table.
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Monday 23 June 2008 at 12:35 am
Ingredients for 8 people:
300 grams of wheat flour, 500 milliliters of olive oil, 1 kilo of sanlucar chipirones, salt to the pleasure.
Preparation:
In the first place we clean the chipirones very well and we remove them any hard part that you have as their central sword. Next we toss them the salt that we like it, we go them by a plate where we will have the wheat flour, we shake them to remove them the excess of wheat flour and we proceed to fry them in a pan with abundant oil of very hot olive. We let that our chipirones is fried during one minute by each side giving them the turn with a wooden tablespoon until we see that they are made and crispy. To finish we put a source with absorbent paper of kitchen and we go already tossing in her the chipirones fried until they are all clever ones to serve them to our table.
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Sunday 22 June 2008 at 12:40 am
Ingredients for 4 people:
150 milliliters of water, 75 milliliters of white wine, 250 grams of endive leaves, 20 tails of shrimps, 60 milliliters of olive oil, 10 grams of chopped ginger, salt to the pleasure.
Preparation:
In a kitchen recipient we put the water, the tails of the very peeled shrimps, the white wine and we let it him to cook everything during 4 minutes. We catch four plates, we distribute the endive leaves in each one well distributed and we reserve it. When the time of cooking of the tails of the shrimps has passed, we drain them very well and we distribute them in the four previous plates where this the endive to reason of five tails for each one. In a kitchen bowl we put the chopped ginger, the olive oil, the salt to our pleasure and we mix it very well until forming a sauce with which we will season all the plates of our salad. To finish we serve our endive salad with tails of shrimps to our table.
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Sunday 22 June 2008 at 12:38 am
Ingredients for 4 people:
8 slices of toasted bread, 8 plums raisins, 100 grams of cheese roquefort, 8 wooden prickles to thread, 8 leaves of endives.
Preparation:
In a kitchen bowl we cut very well in eight big dice the cheese roquefort. Next and once we have cut our cheese, we puncture in our wooden prickles a slice of toasted bread, a die of cheese roquefort, a plum happens and we deposit it above an endive leaf. To finish we put two roquefort prickles in each plate of our diners and we serve it to the table.
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Saturday 21 June 2008 at 01:07 am
Ingredients for 8 people:
2 red peppers, 2 garlics, 1200 grams of cod fillets, 1 onion, 75 milliliters of white wine, 30 grams of wheat flour, 250 milliliters of fish broth, 3 grams of pepper, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen pan we toss the onion and the garlics very dives, we braise them together with the flour and we remove very well everything. Next we add the white wine, the fish broth and we let it him to cook everything to slow fire during 8 minutes. We have left to add the red peppers that we have roasted and peeled previously. We go everything by our electric blender until we have it well crushed and fact a fine and homogeneous sauce. To finish we put the cod fillets in a tray of our oven, we pour on it the sauce obtained previously, we put it in the oven at 180ēC during 12 minutes, we take out it and we serve to our table.
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Friday 20 June 2008 at 01:24 am
Ingredients for 6 people:
1 liter of mandarin juice, grated skin of 3 mandarins, 750 milliliters of water, 2 egg white, 400 grams of sugar.
To adorn:
100 milliliters of candy liquidate.
Preparation:
We put the water in a kitchen pan together with the sugar and the skin of the grated mandarins. When all very willing one is we leave it that it boils, we let him to cool down and we add him the liter of mandarin juice. In a kitchen bowl we toss the two white of the eggs and we beat them until leaving them about to snow. Once we have the mounted white we add them to the previous preparation where we have the mandarin juice. We catch a kitchen mold, we toss the previous mixture, we put it in the freezer of our refrigerator, we beat it a couple of times and we let him to freeze and harden. To finish this slight recipe we take out our sherbet of the freezer, we leave it to ambient temperature one minute and with the help of a round tablespoon of ice cream we go making the sherbet balls that we will use of dessert adorned with liquid candy for above.
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Friday 20 June 2008 at 01:23 am
Ingredients for 6 people:
3 apples, 2 onions, 20 grams of wheat flour, 8 grams of rosemary, 8 grams of basil, 8 grams of tarragon, 8 grams of parsley, 12 carrots, 1 liter of broth of vegetables, 1 big shaft of celery, 50 milliliters of olive oil, salt to the pleasure.
Preparation:
In a bowl of kitchen big to made pieces very well the apples removing them the seeds and the heart of inside. In the same way in the same bowl cut the carrots in pieces, the onions and the celery shaft. When it is all to made pieces we fry lightly it in a pan with 30 milliliters of olive oil during 6 minutes approximately. We incorporate the wheat flour to our pan, the aromatic grasses beginning with the rosemary, the basil, the tarragon and the parsley. We have left to add the broth of vegetables in the proportion of a liter and to cook it in our pan during 25 minutes. To finish this slight recipe and once our ingredients are cooked, we crush them very well with the help of our electric blender, we toss him the salt that it is necessary and we serve it to our table.
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Friday 20 June 2008 at 01:17 am
Ingredients for 4 people:
2 cloves of garlic, 1/2 onion, juice of 1 lemon, 400 grams of chickpeas cooked in jar, 90 milliliters of olive oil, 3 grams of cumin, 8 grams of sweet paprika, 8 slices of toasted bread.
Preparation:
With the help of a kitchen strainer we clarify very well in water the chickpeas in jar and we reserve them. We catch the glass of our electric blender we toss the chickpeas, the garlics, the stocking onion, the lemon juice, the olive oil, the cumin, 4 grams of sweet paprika and we crush very well everything until forming a fine and homogeneous mass. To finish this slight recipe we put the humus of chickpeas in a big bowl, we sprinkle it for above with the paprika that is us and we serve it to our table in slices of toasted bread.
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Thursday 19 June 2008 at 01:00 am
Ingredients for 12 people:
30 milliliters of olive oil, 6 chives, 24 eggs, 30 grams of flour of corn, 10 grams of parsley, 10 grams of chervil, 10 grams of basil, 10 grams of tarragon, 2 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen bowl we cut the chives in fine slices and we reserve them. On the other hand in another recipient we cut all the aromatic grasses very well beginning with the parsley, the chervil, the basil, the tarragon and we reserve them. We have left to beat the eggs in a big bowl, to add him the grasses aromatic made pieces, the flour of corn and to mix very well everything with the help of a wooden tablespoon. We season everything with the pepper and the necessary salt as it is our pleasure. We put a pan with oil of very hot olive to the fire and we gild previously in her the cut chives. We add the beaten eggs and we proceed to clot our green omelette very slowly until being able to make a delicious omelette that we will be good to our table to distribute it among our diners. To finish we allow to already cool our omelette in the table, we cut it in small pieces and we serve it cold to appreciate all their flavor.
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Wednesday 18 June 2008 at 01:13 am
Ingredients for 4 people:
4 slices of firewood bread, 1 mature tomato, 1 clove of garlic, 50 milliliters of olive oil, 2 grams of pepper, 10 grams of chopped parsley, 100 grams of Iberian ham, salt to the pleasure.
Preparation:
We catch a kitchen recipient, we clean the tomato in him, we cut it for the half and we grate. Next we toss him the salt and the pepper that we like, we water it with a good jet of olive oil and we sprinkle him parsley itched for above. We have left to mix everything very well and to reserve it. We place the slices of firewood bread on a refractory oven badge and we toast them some minutes. Once our toasted slices of bread are we put on them the grated tomato and above the slices of Iberian ham. To finish we are good our slices of bread with tomato and Iberian ham to the table to delight with their exquisite flavor.
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Tuesday 17 June 2008 at 01:41 am
Ingredients for 4 people:
250 grams of cheese philadelphia, 1 package of lemon jello, 250 grams of butter, 2 packages of cookies maria, 750 milliliters of cream, 200 grams of marmalade of blueberries.
Preparation:
With the help of a picadora we crush the two packages of cookies very well. We soften the butter and we mix it with the crushed cookies until we obtain with it a very homogeneous pasta that we will use like base for our tart. We catch a collapsible recipient for tarts circle and we extend on their base the mixture that we have prepared previously. We mount the cream without to leave it that ends up being mounted completely and we add him the cheese philadelphia. We have left to remove everything very well until it is not us any clot that to undo and be uniform our mixture. We add the temperate jello or fry but without it is clotted. We put the mixture obtained in the recipient above the cookie base with butter and we put it in the freezer of our refrigerator. When some hours have passed we take it out of the freezer and we let him to be defrosted a little before serving it so that it can intersect. To finish we extend the marmalade of blueberries to our pleasure on the tart, we remove him the mold and we serve it to our table.
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Monday 16 June 2008 at 01:25 am
Ingredients for 4 people:
4 fresh eggs, 500 milliliters of cow milk, 150 grams of sugar, 60 grams of milled raw almonds, 12 cookies maria.
Preparation:
In the first place we catch the glass of our blender and we introduce in him each one of the ingredients pointed out beginning with the fresh eggs, the cow milk, the sugar, the cookies maria and the milled raw almonds previously. When we have everything in our glass we beat it very well until forming a very united and homogeneous mixture. We have left to catch a mold, to put in their bottom caramelized sugar and to toss our mixture in him. To finish we introduce the mold with our custard of almonds in the oven to the bathroom maria during 45 minutes moment in which will be clever to take out it, to remove him the mold, to put it in a source and to serve it to our table so that they enjoy him our diners.
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Sunday 15 June 2008 at 01:23 am
Ingredients for 12 people:
1 kilo of white cabbage, 1 kilo and half of potatoes, 200 milliliters of olive oil, vinegar of wine, salt to the pleasure.
Preparation:
In a kitchen recipient with water and vinegar of wine wash the white cabbage very well and we cut it in very fine ribbons. On the other hand we peel the potatoes and we cut them in slices that we will go placing in a pan. When all the very willing potatoes are we cover them with three liters of water with salt and the olive oil. We have left to cook the potatoes during 15 minutes, we take out them and we squash very well with a fork. Once they are flat our potatoes toss them in the previous broth again and we add him the white cabbage in ribbons. Next we let them them to cook other 15 minutes more until it is clever our green broth with white cabbage to serve it to our table. To finish we accompany our broth with bacon, crumbled cooked chicken or boiled sausages cut in slices to give him more flavor and pleasure for our palate.
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Sunday 15 June 2008 at 01:20 am
Ingredients for 3 people:
250 grams of beets, 400 grams of potatoes, 50 milliliters of olive oil, vinegar of wine, salt to the pleasure.
Preparation:
In a kitchen recipient with water and vinegar of wine wash the beets very well and we cut them in very fine ribbons. On the other hand we peel the potatoes and we cut them in slices that we will go placing in a pan. When all the very willing potatoes are we cover them with 750 milliliters of water with salt and the olive oil. We have left to cook the potatoes during 15 minutes, we take out them and we squash very well with a fork. Once they are flat our potatoes toss them in the previous broth again and we add them the beets in ribbons. Next we let them them to cook other 15 minutes more until it is clever our green broth with beets to serve it to our table. To finish we accompany our broth with bacon, crumbled cooked chicken or boiled sausages cut in slices to give him more flavor and pleasure for our palate.
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Sunday 15 June 2008 at 01:18 am
Ingredients for 6 people:
500 grams of cabbages, 750 grams of potatoes, 100 milliliters of olive oil, vinegar of wine, salt to the pleasure.
Preparation:
In a kitchen recipient with water and vinegar of wine wash the cabbages very well and we cut them in very fine ribbons. On the other hand we peel the potatoes and we cut them in slices that we will go placing in a pan. When all the very willing potatoes are we cover them with a liter and half of water with salt and the olive oil. We have left to cook the potatoes during 15 minutes, we take out them and we squash very well with a fork. Once they are flat our potatoes toss them in the previous broth again and we add them the cabbages in ribbons. Next we let them them to cook other 15 minutes more until it is clever our green broth with cabbages to serve it to our table. To finish we accompany our broth with bacon, crumbled cooked chicken or boiled sausages cut in slices to give him more flavor and pleasure for our palate.
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Saturday 14 June 2008 at 12:57 am
Ingredients for 4 people:
500 grams of strawberries, 250 grams of mounted cream.
Preparation:
In a kitchen recipient with water toss the strawberries and we wash them very well until removing them any rest of sludges that you have. Next we distribute them in 4 plates of dessert singular and if it is necessary we remove them the green areas that have if we like better without remains non groceries or hard parts. To finish we catch the mounted cream, we distribute it in each plate removing very well everything keeping in mind the pleasure that you have the diners.
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Friday 13 June 2008 at 01:26 am
Ingredients for 8 people:
10 apples type golden, 10 eggs, 150 grams of sugar, 60 milliliters of water, 240 milliliters of cow milk, 240 milliliters of cream, caramelized 100 grams of sugar.
Preparation:
In a bowl of big kitchen we cut the apples in small pieces and we reserve them. Next and when we have them all cut ones, we put them to cook to the fire with the water and the very dissolved sugar in her. We have left to put the eggs in a kitchen bowl, we beat them very well and we add them the cow milk. We catch a refractory mold for custards, we toss him the sugar caramelized in the bottom, we pour the apples and the eggs beaten on him. To finish we put our mold with the apple custard in the oven and we cook it at 180ēC watching over him until we puncture it with a needle and this comes out totally clean, sign that will indicate us that our made custard is and I list to take it out of the oven, to allow it to cool, to remove him the mold and to serve it to our table decorated with the cream that we like.
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Thursday 12 June 2008 at 01:24 am
Ingredients for 8 people:
1200 grams of milled damasks, 900 grams of sugar, 500 milliliters of water, 10 milliliters of lemon juice.
Preparation:
In a kitchen pan with water put the milled damasks and we add them the lemon juice. We have left to mix very well everything with the help of a wooden tablespoon. Next we leave it in the fire that is cooked to slow fire during 18 minutes, we add him the sugar and we let it him to be made until we see that it is in their good point of cooking. To stop to finish when the suitable time has passed and be already clever we go him putting tempered in preserve flasks sterilized to serve us as it when we like.
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Thursday 12 June 2008 at 01:19 am
Ingredients for 4 people:
600 grams of puree of raspberries, 450 grams of sugar, 250 milliliters of water, 5 milliliters of lemon juice.
Preparation:
In a kitchen pan with water put the puree of raspberries and we add him the lemon juice. We have left to mix very well everything with the help of a wooden tablespoon. Next we leave it in the fire that is cooked to slow fire during 18 minutes, we add him the sugar and we let it him to be made until we see that it is in their good point of cooking. To stop to finish when the suitable time has passed and be already clever we go him putting tempered in preserve flasks sterilized to serve us as it when we like.
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Wednesday 11 June 2008 at 12:52 am
Ingredients for 4 people:
120 milliliters of olive oil, 2 cans of tomatoes, 30 grams of black olives without bone, 8 fillets of anchovies, 5 grams of garlic, 5 grams of capers, 5 grams of oregano, salt to the pleasure.
Preparation:
In a kitchen bowl we chop the fillets of anchovies very well and we reserve them. Next we put a pan with olive oil to the fire and we toss the anchovies so that they are cooked. We have left to incorporate to our pan the cans of tomatoes and the chopped garlic. We let that everything is cooked during some minutes and when it is clever we season it with the oregano and the necessary salt. To finish we add the black olives without bone and the capers until we have our clever sauce of anchovies to serve it to our table.
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Tuesday 10 June 2008 at 01:19 am
Ingredients for 6 people:
600 grams of chopped meat of pig, 6 cloves of garlic, 1 big onion, 3 medium sepias, 2 laurel leaves, 20 grams of parsley, 225 grams of crushed tomato, 30 milliliters of white wine, 50 grams of pinenuts, 3 grams of pepper, 125 milliliters of olive oil, some strands of saffron, salt to the pleasure.
Preparation:
In a kitchen bowl we clean the sepias very well and we cut them in pieces. We cut in another bowl the onion in slices and we peel the cloves of garlic. In a recipient we put the chopped meat, we toss him the pepper and the necessary salt. We have left to go forming the meatballs with the help of the clean hands or two kitchen tablespoons. In a pan with olive oil, we toss the onion, the garlics and we fry very well everything. Next we fry in her, the meat meatballs that we have prepared previously. We add the sepias in pieces, the white wine, the tomato, the saffron, the laurel and we cook everything during 18 minutes. To finish we add the pinenuts, the salt that we like and we let him to cook everything during five minutes more, until it is clever our sepia with meatballs to serve it to our table decorated with parsley itched for above.
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Monday 09 June 2008 at 12:40 am
Ingredients for 6 people:
150 grams of wheat flour, 125 grams of milk, 75 grams of nuts, 750 grams of dry figs, 150 grams of almonds, 1 glass of anisette, 60 grams of dates, 60 grams of currants, 6 ribbons of preserved orange, 60 grams of blueberries, 6 leaves of mint.
Preparation:
In a bowl of kitchen big we made pieces very well the dry figs, we chop the almonds and we mix everything with the wheat flour. In another bowl we made pieces the nuts and we incorporate them to the previous mixture. We have left to add the milk and the glass of anisette. We introduce everything in a mold that we have anointed previously with butter. We cover all our mixture with aluminum paper, we put it in the oven and we bake it. When it is clever our bread of figs, we take it out of the oven, we let him to be tempered and we remove him the mold. Next we clean the dates and we decorate our bread with them. To finish we add the currants, the blueberries, the ribbons of preserved orange and we decorate it with the leaves of mint.
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Sunday 08 June 2008 at 12:59 am
Ingredients for 4 people:
8 slices of toasted bread, 150 grams of smoky salmon, 100 milliliters of olive oil, salt to the pleasure.
Preparation:
In a lengthened source of kitchen we put well distributed the slices of toasted bread. Next we toss above each slice some olive oil. We have left to add the very willing smoky salmon on each slice. To finish and once we have the smoky salmon above each slice of toasted bread we toss him other little of olive oil, the salt that it is necessary as it is our pleasure and we are good our source to the table to appreciate their exquisite flavor.
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Saturday 07 June 2008 at 12:34 am
Ingredients for 4 people:
180 milliliters of olive oil, 60 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
In the first place we catch a kitchen bowl, we toss the olive oil, the vinegar of wine and the salt that we like. Next we beat very well everything with the help of some kitchen bars until we see that all the ingredients have mixed completely and they are clever to serve them to our table. To finish we toss the content of our bowl in a tureen and we put it in the table to serve us and to season with her our plates.
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Friday 06 June 2008 at 12:47 am
Ingredients for 6 people:
450 grams of greeds, 1 big bobby, 3 cloves of garlic, 100 milliliters of olive oil.
Preparation:
We wash and we clean the greeds very well reserving them in a kitchen bowl. Next we catch four individual pans of mud and we distribute equally in them the greeds. We put a pan with olive oil to the fire and when it is hot, we also toss very well the chopped cloves of garlic and the bobby chopped. We have left to gild everything in our pan and when it is very hot we pour it on the pans where the well distributed greeds are. Subsequently we remove the whole content of the pans very well so that he mixes completely. To finish we are good our greeds with garlic to the table to appreciate all their exquisite flavor.
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Thursday 05 June 2008 at 12:57 am
Ingredients for 6 people:
1200 grams of palometa, 3 potatoes, 1 big onion, 1 sweet pepper, 125 milliliters of olive oil, 20 grams of chopped parsley, salt to the pleasure.
Preparation:
In a kitchen bowl we cut the palometa in slices and in another bowl the onion cut in Julian. We peel the potatoes and we cut them in slices. Next we put the onion in a kitchen pan in which we have tossed some olive oil. We cover our onion with the cut potatoes and the sweet pepper cut in Julian that we will put on the potatoes. We have left to toss the necessary salt and to put everything in the oven so that it is made. In a pan with olive oil toss the palometa cut in slices, we toss him some salt and we let it him to be gilded. Once it is golden our palometa places it above the potatoes and the sweet pepper and we let him to finish making everything in our oven. To finish we sprinkle our palometa to the oven with chopped parsley and we serve it to our table.
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Wednesday 04 June 2008 at 01:26 am
Ingredients for 2 people:
2 fresh eggs, 250 grams of butter, 2 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen bowl we separate the yolks of the fresh eggs of their white that we will use to make any dessert. We cut the butter in small pieces and once we have them cut, we deposit them in a kitchen pan so that they melt completely. In a recipient we toss the yolks of the fresh eggs, we beat them very well and we go them adding the melted butter as if it was olive oil when we make a mayonnaise, removing it continually until our sauce is very bound. To end it has left to season our English sauce with some pepper and the necessary salt as it is our pleasure.
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Wednesday 04 June 2008 at 01:25 am
Ingredients for 8 people:
24 green asparaguses, 2 tomatoes, 400 grams of several classes of lettuces, 80 milliliters of olive oil, 400 grams of fresh mushrooms, 400 grams of fresh girgola, 100 grams of padded olives of anchovy, 20 milliliters of vinegar of wine, 3 grams of pepper, salt to the pleasure.
Preparation:
In a recipient with fresh water clean the varied lettuce leaves very well, we drain them and we reserve. In another bowl we clean the girgolas, the fresh mushrooms, the asparaguses and we reserve them. Once our very clean ingredients are, in our iron of electric kitchen we put the mushrooms, the girgolas, the asparaguses and we roast them until they are clever. We deposit all our vegetables roasted in a kitchen source. Next we peel the tomatoes, we cut them, we toss them the pepper and the necessary salt and we place them in a kitchen bowl. We add the mushrooms, the girgolas, a good jet of olive oil and the vinegar of necessary wine as it is our pleasure. We have left to mix all our ingredients very well with the help of a couple of wooden tablespoons. To finish in a kitchen source we place the lettuces in the center, around these the mushrooms, the girgolas, the tomatoes, the asparaguses and we sprinkle everything for above with padded olives of anchovy.
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Wednesday 04 June 2008 at 01:23 am
Ingredients for 8 people:
1 kilo of rhubarb, 400 grams of sugar, 150 milliliters of water.
Preparation:
In the first place we peel the rhubarb very well and we cut it in small pieces that we will deposit in a kitchen bowl. We catch a kitchen pan, we bring near it to the fire, we put the rhubarb cut in her, we add him the sugar and the suitable water. To finish we let him to leave making in our fire preserve until it is made us the marmalade in their point and prepared to use it like base for accompaniment of numerous discharge plates cooks.
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Tuesday 03 June 2008 at 01:23 am
Ingredients for 8 people:
24 bacon slices, 3 grams of black pepper, 2 chicken breasts, 50 milliliters of olive oil, 1 box of wooden toothpicks.
Preparation:
We not cut in fillets too fine the chicken breast and we reserve them in a kitchen bowl. Next we make small pieces the fillets of chicken breast. We leave the bacon slices in three same pieces and we reserve them. We toss some black pepper to the pieces of chicken breast. We have left to make rolls of chicken breast wrapping them with the bacon and holding them with a wooden toothpick. We go making all the rolls of chicken breast with bacon that allows us to make the ingredients. We put a pan of roasting with some olive oil to the fire and we go frying in her our rolls. To finish we take out the rolls that leave making and we deposit them in a kitchen source with absorbent paper so that the olive oil that you come off is in him and we are good them to our table under good conditions for its consumption.
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Monday 02 June 2008 at 01:43 am
Ingredients for 4 people:
6 kiwis, 1 liter of orange juice, juice of 2 lemons, 50 grams of honey.
To adorn each glass:
8 kiwi slices, 4 orange barks.
Preparation:
In a kitchen recipient we peel four kiwis very well, we cut them in small dice and we reserve them in a plate. In the glass of our electric blender we put the small dice of kiwis, the orange juice, the lemon juice and the bee honey. We have left to proceed to crush everything during a minute and half until our well made drink is. We catch the other two kiwis, we peel them, we cut them in small dice and we reserve them to use them to prepare our drink. Next we pour the previous juice in four glasses and we distribute the two reserved kiwis in dice in them to give the sensation of stumbles. To finish we serve our kiwi drink with stumbles with ice dive and a couple of kiwi slices like decoration together with an orange bark between.
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Sunday 01 June 2008 at 01:23 am
Ingredients for 6 people:
3 cuttlefish, 6 cloves of garlic, 500 grams of fresh pasta, 400 milliliters of tomato sauce, 4 chives, 125 milliliters of olive oil, 1 bobby, salt to the pleasure.
Preparation:
In a kitchen pan we put the pasta, we toss him some olive oil, the salt that we like and we let it him to cook during 10 minutes or the time that it indicates us the container. We cut the chives, we toss them in a kitchen pan with olive oil, we go by the pan and we fry with the pasta that we have cooked previously. In a kitchen recipient we cut to ribbons the cuttlefish, we fry them in a pan with olive oil with the garlics made fillets and the bobby. We have left to sprinkle parsley itched above our cuttlefish ribbons. To finish we serve to our table in a big source the pasta with the sauce of hot tomato and the ribbons of well distributed cuttlefish.
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