Sunday 31 August 2008 at 01:24 am
Ingredients for 8 people:
1 kilo and half of clean Moors and without residuals, 500 grams of apples, 1 kilo of sugar, 2 grams of pectin.
Kitchen utensils:
2 kitchen bowls, 1 big pan of kitchen, 1 wooden tablespoon, 1 kitchen skimmer, some hygienic refractory glass flasks.
Preparation:
We peel the apples in a kitchen bowl, we remove them the seeds and we cut in small square pieces. We wash the Moors very well and we deposit them in a big pan of kitchen together with the apples. Now we have left to mix in a kitchen bowl the sugar with the pectin, to remove it very well and to add it to the fruits deposited previously. We put our pan to strong fire and without stopping to remove with a wooden tablespoon, we let that it boils everything during 6 minutes, having much care that they are not hit our fruits in the pan for that which we will have to continue removing our preparation from time to time. When the suitable time has passed we move away it of the fire, we remove the foam that you have made our fruits with a skimmer and we pour the mixture obtained in hygienic refractory glass flasks. Once we have all our mixture in our flasks, we give the turn to the boat and we leave 8 minutes with the cover supporting the whole content. To finish we let him to cool down our preserve of Moorish and we use it to anoint with their exquisite flavor the toasts of our breakfast or the snack of the children.
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Saturday 30 August 2008 at 12:38 am
Ingredients for 6 people:
1 big pineapple, 300 grams of sugar, 5 grams of vanilla, 600 milliliters of water.
Kitchen utensils:
1 big bowl of kitchen, 1 pan of big kitchen.
Preparation:
We peel the pineapple until removing him any impurity type that has and when we have it list we cut it in wheels discarding their hard parts as their heart central and other residuals and we deposit in a big bowl of kitchen. In a pan of big kitchen we put the sugar, the water, the vanilla and we make with it a slight syrup. To finish we toss the pineapple slices on our syrup and we let them them to cook during 25 minutes to slow fire until we see that our pineapple candy is clever to serve it to our table.
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Saturday 30 August 2008 at 12:37 am
Ingredients for 4 people:
1 kilo of oranges, 1 kilo of sugar, 1 liter 250 milliliters of water.
Kitchen utensils:
1 kitchen recipient, 1 porcelain pan, 1 kitchen ladle.
Preparation:
In a kitchen recipient with fresh water wash the oranges very well, we remove them the bark that you cover them and we cut them in two halves. Subsequently we put a porcelain pan in the fire and we introduce in her the oranges during 30 minutes until they soften and be clever to add them the syrup. We have left to put a kitchen ladle in the fire and to make the syrup with the sugar and the water. To finish when it is clever our syrup tosses it on the oranges and we cook them to slow fire until we see that they are in the good point of cooking and our orange candy has been us.
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Saturday 30 August 2008 at 12:35 am
Ingredients for 8 people:
2 coconuts, 500 milliliters of milk, 6 egg white, 6 egg yolks, 40 grams of butter, 10 grams of lemon grated, 10 grams of vanilla, 5 grams of powder of baking, sugar to the pleasure.
Kitchen utensils:
1 big bowl of kitchen, 1 big recipient of kitchen, 1 oven mold, 1 kitchen bowl, 1 refractory source of oven.
Preparation:
We catch the coconuts, we clean them very well outwardly, we leave them, we remove them the hard bark and we grate all their pulp very well reserving it in a big bowl of kitchen. When all the made coconuts are we put their pulp grated in a big recipient of kitchen, we add them the yolks of the eggs, the milk, 5 grams of lemon grated and the sugar to our pleasure. We catch an oven mold anointed with butter, we pour the previous mixture in him and we put it in the oven that we have preheated at 200ºC during 40 minutes. In a kitchen bowl, we toss the white of the eggs, we beat them about to snow, we incorporate the vanilla, 5 grams of lemon grated, other little of sugar and the powder of baking. Once the time of oven of our coconut candy has passed, we take out it, we remove him the mold and we put it in a refractory source for oven until she cools down. To finish we cover the whole surface of our coconut candy with the meringue that we have made previously and we put it in the oven so that it is grated during five minutes for above, we take out it and we serve to our table.
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Saturday 30 August 2008 at 12:34 am
Ingredients for 6 people:
1 kilo and half of mandarin, 1 kilo and half of sugar, 1 liter 800 milliliters of water.
Kitchen utensils:
1 kitchen recipient, 1 porcelain pan, 1 big ladle of kitchen, 1 round source of kitchen.
Preparation:
In the first place we wash the mandarins very well in a kitchen recipient, we remove them the barks and we leave them whole without making them pieces. Subsequently we put a porcelain pan in the fire, we put in her our mandarins and we leave them cooking during 30 minutes until they are soft and you list to add them the syrup. To make the syrup we will put a big ladle of kitchen in the fire with the sugar, the water and we let him to cook until it is clever to toss it on our mandarins. We have left to leave them to cook to slow fire our mandarins with the syrup during the necessary time until they are made and we have left in their point. To finish and when it is clever our mandarin candy, we are good it to our table in a round source of kitchen to give bill of him.
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Saturday 30 August 2008 at 12:32 am
Ingredients for 3 people:
750 grams of lemons, 900 grams of sugar, 1 liter of water.
Kitchen utensils:
1 kitchen recipient, 1 kitchen bowl, 1 porcelain pan.
Preparation:
We catch the lemons, we clean them outwardly very well in a kitchen recipient, we remove them their yellow shell, we cut them in four pieces each one and we reserve them in a kitchen bowl. Next our we deposit lemons in a porcelain pan and we let them to cook during 30 minutes until they soften. Once we have soft our lemons, we make a syrup with the sugar and the water in the fire and we incorporate it to the pan where the lemons are. We have left to leave them to continue cooking to slow fire during the time that we consider until the lemons have absorbed all the syrup and be in their point. To finish we are good our lemon candy in a kitchen source to delight with their exquisite flavor.
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Saturday 30 August 2008 at 12:30 am
Ingredients for 4 people:
1 kilo of strawberries, 1 kilo of sugar, 1 liter 250 milliliters of water.
Kitchen utensils:
1 kitchen recipient, 1 porcelain pan, 1 kitchen ladle.
Preparation:
We remove the green parts that have the strawberries and we wash them very well in a kitchen recipient. We put a porcelain pan in the fire, we put the strawberries in her and we let them to cook during 25 minutes until they soften. On the other hand we catch a kitchen ladle, we toss in him, the sugar, the water and we make a syrup. When it is clever our syrup tosses it in the pan where the strawberries are and we let him to cook until we see that they are clever and in its cooking point. To finish we are good our candy of strawberries to our table to appreciate all their flavor.
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Saturday 30 August 2008 at 12:29 am
Ingredients for 2 people:
500 grams of Moorish, 500 grams of sugar, 600 milliliters of water.
Kitchen utensils:
1 bowl of big kitchen, 1 porcelain pan, 1 big ladle of kitchen.
Preparation:
We wash the Moors very well, we remove them the heathery residuals that have and we reserve them in a bowl of big kitchen. Next we put a porcelain pan in the fire, we toss our Moors in her and we boil them during 25 minutes until we see that they are soft. While our Moors are made we catch a big ladle of kitchen, we put the sugar and the water to make a syrup. To finish we incorporate the syrup that we have made to our Moors and we cook them to slow fire until it is in their good point.
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Friday 29 August 2008 at 01:04 am
Ingredients for 4 people:
1 kilo of melon, 250 milliliters of pineapple juice, brown 100 grams of sugar of cane, 2 egg white, 1/2 squeezed lemon, 4 leaves of mint.
Kitchen utensils:
1 kitchen recipient, 1 round source of kitchen, 1 kitchen bowl, 1 trituradora or electric blender.
Preparation:
In a kitchen recipient we cut the pulp of the melon in pieces removing him the seeds that she has in their interior and reserving them in a round source of kitchen in the refrigerator. On the other hand in a kitchen bowl we mix the pineapple juice, the juice of squeezed lemon, the egg white beaten about to snow and the brown sugar of cane. We have left to put in the freezer of our refrigerator the previous liquid mixture during 4 and a half hours. To finish when the suitable time has passed we crush in our electric blender the frozen mixture with the melon pulp and we serve it to our table in four long glasses of sherbets adorned with a leaf of mint troceada each one.
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Friday 29 August 2008 at 12:55 am
Ingredients for 4 people:
300 grams of rice, 8 meat sausages, 60 milliliters of white wine, 1 pill and half of meat broth, 4 teeth garlic, 1 laurel leaf.
Kitchen utensils:
1 kitchen pan, 1 kitchen pan, 1 wooden tablespoon.
Preparation:
In a kitchen pan we put water, we toss the rice, the pill and half of meat broth and we boil it during 18 minutes until it is tender. Next we catch a kitchen pan with some olive oil and we fry lightly in her the cloves of garlic very dives. We have left to add the boiled rice, the laurel leaf, the white wine tossed for above and the sausages cut in pieces. To finish we let that it is made during five minutes, moving it with a wooden tablespoon so that we are not hit and we are good it to the table to appreciate all their flavor.
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Friday 29 August 2008 at 12:48 am
Ingredients for 6 people:
18 artichokes, 50 milliliters of olive oil, 1 squeezed lemon, 3 grams of pepper, 3 cloves of garlic, 20 grams of parsley, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 refractory oven tray.
Preparation:
In a kitchen bowl we clean the artichokes very well with some squeezed lemon and we remove them the external leaves that have deteriorated. Next we cut each artichoke in two pieces and we put them in a refractory oven tray with some olive oil in their bottom. We have left to toss above our artichokes the olive oil that we like, some lemon squeezed for above, the well sprinkled pepper, the chopped parsley and the well milled garlic. To finish we put our artichokes in the oven during 15 minutes at 200ºC and we serve them to our table.
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Thursday 28 August 2008 at 01:18 am
Ingredients for 6 people:
1 kilo and half of crumbled cod, 1 tomato, 1 pill and half of fish broth, 100 milliliters of olive oil.
To make the sauce of vegetables:
4 green peppers, 2 onions, 25 milliliters of olive oil.
To make the shrimps with garlic:
400 grams of shrimps, 6 cloves of garlic, 50 milliliters of olive oil.
Kitchen utensils:
2 kitchen pans, 1 passespurees or sieve, 2 kitchen pans, 1 kitchen bowl.
Preparation:
In a kitchen pan we toss the olive oil and when it is hot we put the crumbled cod and we make it to slow and soft fire during 18 minutes. While one makes our cod we proceed to make the sauce of vegetables putting in a kitchen pan with some olive oil, the green peppers very dives and the onions also chopped, making them to slow fire the necessary time until we see that all very fried one is. Now we have left to go by our passespurees or sieve sauce of vegetables, to put it in a kitchen pan, to add him the tomato very dive, the pill and half of fish broth and to leave that it cooks everything during 12 minutes. When this time has passed we add the cod to our sauce of vegetables and we reserve everything. Next we peel the shrimps and we reserve them in a kitchen bowl. We put some olive oil in a kitchen pan and we toss in her the peeled shrimps and the cloves of garlic very dives to make some shrimps with garlic. To finish we toss above the shrimps the cod with the sauce of vegetables, we heat it 5 minutes and we serve to our table.
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Wednesday 27 August 2008 at 01:51 am
Ingredients for 4 people:
1 kilo and half of small potatoes of the same size, 3 liters of water, 250 grams of fat salt.
Kitchen utensils:
1 kitchen recipient, 1 kitchen big pan.
Preparation:
In a kitchen recipient we wash the potatoes very well and when they are very clean we put them whole with their skin in a kitchen big pan. Next we fill the big pan of water until they are completely covered our potatoes, we toss him for above abundant fat salt and we let them to leave making to half fire during 25 minutes like minimum. When the time has passed and let us see that our canarias potatoes are tender we remove them the water that you have and we put them another time to the fire again so that they dry off with the heat and go wrinkling by themselves with the help of the fat salt that you have hit in the surface of its skin. To finish we serve the wrinkled potatoes of canarias to the table accompanied by the sauce of wet typical picon of the islands canaries to enjoy their exquisite flavor.
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Wednesday 27 August 2008 at 01:49 am
Ingredients for 4 people:
100 milliliters of olive oil, 60 milliliters of vinegar of white wine, 30 milliliters of hot water, 10 grams of cumin, 10 grams of sweet paprika, 4 cloves of garlic.
Kitchen utensils:
1 kitchen robot.
Preparation:
In our kitchen robot we put the garlics, the sweet paprika, the cumin and we crush everything during a minute and half. Next without stopping to remove we go adding him little by little the olive oil so that she goes thickening our sauce until having just tossed all the olive oil. To finish when it is thick our sauce, we add him the vinegar of white wine, the hot water and we follow it mixing during one minute and half more until it is clever our wet picon to use it in the famous wrinkled potatoes of canarias and other plates of the kitchen canaria that you need to enhance their flavor.
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Wednesday 27 August 2008 at 01:48 am
Ingredients for 4 people:
20 small potatoes with their skin, 50 milliliters of olive oil, 250 grams of fat salt.
Kitchen utensils:
1 kitchen oven, 1 refractory source of oven, 1 big source of kitchen, 1 kitchen bowl.
Preparation:
In the first place we preheat our kitchen oven at 220ºC and when it is hot we place the potatoes in a refractory source for oven. We have left to toss the olive oil for above and to move our source with the potatoes so that it is distributed well by her. Next we catch the fat salt and we sprinkle with her our potatoes for above until they are well daubed of her. We put our refractory tray in the oven and we let that our wrinkled potatoes are made during 25 minutes until we see that they are gilded and they wrinkle lightly for the effect of the salt on their surface. Every ten minutes we move the source of the potatoes so that they leave making standardizes you and wrinkling. To finish we take out our wrinkled potatoes of the oven, we serve them in a big source of kitchen and we accompany them of sauce of wet picon prepared in a kitchen bowl to enrich their flavor.
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Tuesday 26 August 2008 at 12:25 am
Ingredients for 4 people:
1 kilo of Moorish, 150 grams of sugar, ice itched in abundance.
Kitchen utensils:
1 electric licuadora, 1 kitchen jar, 1 wooden tablespoon, 1 picadora or electric blender.
To decorate:
8 leaves of fresh mint or mint.
Preparation:
In our electric licuadora we go putting the moors without green tails and we go them making juice and depositing in a big jar of kitchen. Next with the help of a kitchen tablespoon we prove it of sweet flavor and we toss the sugar that we like removing it until achieving that he is dissolved completely. Once compound we only have left to add him I freeze dive in abundance for that which we will put the ice in a picadora or electric blender to leave it of the consistency that more we like it to mix it with the juice, the sugar and to make our iced drink of moorish to our pleasure. To finish and once blended and milk shake everything very well with a wooden tablespoon in our kitchen jar serve it in glasses long decorations with leaves of fresh mint or mint.
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Tuesday 26 August 2008 at 12:23 am
Ingredients for 4 people:
12 lemons, 180 grams of sugar, ice itched in abundance.
Kitchen utensils:
1 electric licuadora, 1 kitchen jar, 1 wooden tablespoon, 1 picadora or electric blender.
To decorate:
8 leaves of fresh mint or mint.
Preparation:
In our electric licuadora we go putting the lemons cut in pieces and we go them making juice and depositing in a big jar of kitchen. Next with the help of a wooden tablespoon we prove it of sweet flavor and we toss the sugar that we like removing it until achieving that he is dissolved completely. Once compound we only have left to add him I freeze dive in abundance for that which we will put the ice in a picadora or electric blender to leave it of the consistency that more we like it to mix it with the juice, the sugar and to make our lemon iced drink to our pleasure. To finish and once blended and milk shake everything very well with a wooden tablespoon in our kitchen jar serve it in glasses long decorations with leaves of fresh mint or mint.
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Tuesday 26 August 2008 at 12:22 am
Ingredients for 4 people:
8 oranges, 120 grams of sugar, ice itched in abundance.
Kitchen utensils:
1 electric licuadora, 1 kitchen jar, 1 wooden tablespoon, 1 picadora or electric blender.
To decorate:
8 leaves of fresh mint or mint.
Preparation:
In our electric licuadora we go putting the oranges cut in pieces and we go them making juice and depositing in a big jar of kitchen. Next with the help of a wooden tablespoon we prove it of sweet flavor and we toss the sugar that we like removing it until achieving that he is dissolved completely. Once compound we only have left to add him I freeze dive in abundance for that which we will put the ice in a picadora or electric blender to leave it of the consistency that more we like it to mix it with the juice, the sugar and to make our orange iced drink to our pleasure. To finish and once blended and milk shake everything very well with a wooden tablespoon in our kitchen jar serve it in glasses long decorations with leaves of fresh mint or mint.
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Monday 25 August 2008 at 01:04 am
Ingredients for 4 people:
600 grams of raspberries, 300 grams of sugar.
Kitchen utensils:
1 kitchen pan, 1 Chinese or fine strainer.
Preparation:
In a kitchen pan we put the very clean raspberries and without green remains. Next we add to our raspberries previously the signal sugar and we put everything to slow fire during 25 minutes. When the suitable time has passed, we move away of our fire raspberries and we let them them to cool down. To finish we already pass our raspberries made by Chinese or a fine strainer so that they don't have left remains of the seeds that have and we can use our puree of raspberries in that that more we like it.
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Monday 25 August 2008 at 01:00 am
Ingredients for 4 people:
240 grams of pistachios, 120 milliliters of water mineral.
Kitchen utensils:
1 kitchen bowl, 1 electric blender.
Preparation:
In a kitchen bowl we peel the pistachios until we have clever the 240 grams that we will use. Next we catch our electric blender, we put the pistachios previously in their glass and the signal water. To end it has left to crush everything until we obtain a well made pasta of puree and it lists to use it in what we like.
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Sunday 24 August 2008 at 02:08 am
Ingredients for 8 people:
500 grams of cheese mozarella in slices, 8 eggplants, 4 eggs, 100 grams of wheat flour, 400 grams of tomato sauce, 30 grams of oregano, 150 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 kitchen pan, 1 roll of absorbent paper of kitchen, 1 refractory tray of oven.
Preparation:
In a kitchen bowl we peel the eggplants very well and we cut them in slices. Next we go our slices of eggplants by flour and egg. We put a pan in the fire with olive oil and when it is very hot we toss the eggplant slices in her and we fry them. When they are clever we take out them, we drain them in absorbent paper of kitchen and we toss them the pepper and the salt that we like. We catch a refractory tray of oven, we put on her half of the eggplant slices, we place a slice of cheese mozarella above and we cover it with another eggplant slice. This way we go making all the eggplants until they are clever to water them with olive oil for above and to sprinkle them of oregano. To finish we put our eggplants to the Sicilian to the oven and we let them them to be made during 8 minutes at 180ºC until they are clever and we can serve them to our table accompanied by the willing tomato sauce in a kitchen bowl.
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Saturday 23 August 2008 at 02:25 am
Ingredients for 4 people:
1 liter of broth of vegetables, 4 egg yolks, 100 grams of onion, 100 grams of mature tomatoes, 30 grams of wheat flour, 75 milliliters of olive oil, 150 milliliters of water, sugar to the pleasure, salt to the pleasure.
Kitchen utensils:
1 kitchen ladle, 1 kitchen bowl, 1 kitchen pan, 1 kitchen Chinese, 1 kitchen pan.
Preparation:
We cook the egg yolks in a kitchen ladle until they are very hard. Next we chop them in very small pieces and we reserve them in a kitchen bowl. In a kitchen pan we toss the well chopped onion and we fry it in olive oil. We have left to go adding the tomato itched in pieces, the wheat flour, the sugar that we like to remove the acidity of the tomato, the salt to our pleasure and the water. We allow to cook all our ingredients to slow and soft fire during 10 minutes. When this time has passed we go everything by Chinese and we put it in a kitchen pan. To finish we add to our tomato soup the chopped egg yolks and cooked, we toss the very hot broth of vegetables for above and we serve it to our table.
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Friday 22 August 2008 at 12:42 am
Ingredients for 4 people:
2 veal jaws, 1 veal paw, 3 leeks, 1 onion, 2 chives, 1 head of garlics, 3 parts of oil, 1 part of vinegar of wine, 2 grams of black pepper, 5 grains of pepper, 5 grams of paprika.
Kitchen utensils:
1 big recipient of kitchen, 1 big source of kitchen, 1 kitchen saucepan.
Preparation:
In a big recipient of kitchen we put the paw of cut veal in pieces and the two whole jaws and we cook them the necessary time until they are tender. When we see that they are tender our meats, we let them that they cool down, to made pieces and we reserve in a big source of kitchen.
Now we have left to pickle our veal paw and the jaws in the following way:
We put the veal paw and the jaws very well made pieces in a saucepan, with the onion cut in halves, the whole chives and the head of garlics. Next we fill all our saucepan until covering it completely in the proportion of three parts of oil for each part of vinegar of wine. We add the pepper and the salt to our pleasure and we let him to cook everything to soft fire until our jaw is made in pickle. To finish and when it is made we sprinkle everything with paprika and we serve it to our table.
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Thursday 21 August 2008 at 12:44 am
Ingredients for 4 people:
250 grams of noodles, 200 grams of mussels, 1 liter of liquid cream, 1 leek, 1 onion, 2 cloves of garlic, 15 grams of grains of green pepper, 1 branch of parsley, 150 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 2 kitchen bowls, 1 kitchen pot, 1 kitchen strainer, 1 kitchen ladle, 1 kitchen pan, 1 kitchen tureen.
Preparation:
In a kitchen pan with water, salt and oil cook the noodles according to the time that indicates in the container and when they are the we reserve. On the other hand in a kitchen bowl we clean the mussels very well, we open them to the vapor in a pot and we remove them the meat of their shell. Next we strain the broth of the cooking with the help of a kitchen strainer and we reserve it. We have left to itch in a kitchen bowl the leek, the onion and to fry it. We add some grains of green pepper, the liquid cream and two ladles of mussel broth and we reduce the obtained sauce. In a pan with olive oil, we gild the garlic very dive, we add him the noodles and we fry very well everything. To finish we serve the noodles with the mussels very distributed for above and with the sauce of willing pepper in a tureen to serve us to our pleasure.
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Wednesday 20 August 2008 at 01:46 am
Ingredients:
3 eggs (if they are big) or four eggs (if they are small), 200 milliliters of olive oil, 200 grams of flour, 200 grams of sugar glace, 1 yeast envelope.
Preparation:
They separate the yolks of the white. They mix with the sugar, the flour and the oil, one behind other and mixing all well. The yeast envelope is added. The white are beaten about to snow and it is added to the previous preparation beating everything very well. The oven is preheated at 200ºC during 10 minutes. While, she goes throwing the mixture in the individual molds of magdalenas (they are filled as three rooms). They will leave between 18 and 24 according to the size of the molds. Once the 10 minutes of warm-up have passed, she enters the tray of the magdalenas in the oven and they are cooked during 20 minutes at 200ºC. Past the time is taken out and they allow to cool down before eating. Once cold they can be conserved as the magdalenas of the store, in a bag of plastic. Not more than three days that then are not so rich (she remembers that they don't have conservantes). If you want to add some chocolate melted before putting them to the oven, you also can, but I like they less.
This recipe has been donated by the friend of minx-mari.
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Tuesday 19 August 2008 at 01:45 am
Ingredients for 4 people:
1 liter of cow milk, 75 grams of grated coconut, 80 grams of sugar, 75 grams of cornstarch, 125 milliliters of water, 1 lemon bark.
Kitchen utensils:
1 big ladle of kitchen, 1 wooden tablespoon, 1 deep source of kitchen.
Preparation:
In a big ladle of kitchen we toss the cow milk, the sugar, the lemon bark and we cook everything without it ends up boiling. Next we add him the grated coconut and the cornstarch that we have dissolved previously in water. To finish we let that it boils our coconut cream during some minutes, removing with a wooden tablespoon so that we are not hit and we serve it to our table in a deep source of kitchen.
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Monday 18 August 2008 at 01:29 am
Ingredients for 6 people:
400 grams wheat flour, 2 fresh eggs, 200 grams of flour of soya, 200 grams of butter, 200 grams of sugar, 30 grams of orange grated, 100 grams of toasted almonds, 20 grams of powdered yeast.
Kitchen utensils:
1 big bowl of kitchen, some kitchen bars, 1 kitchen bowl, 1 kitchen roller, varied molds of metal cookies, 1 refractory oven tray, paper sulfurizado.
Preparation:
In a big bowl of kitchen we toss the fresh eggs, the sugar, the butter and we beat very well everything with the help of some kitchen bars until it is made us a very thick cream. Next we put in a kitchen bowl the wheat flour, the flour of soya, the powdered yeast and we mix them very well with the hands until we have left very blended. We have left to go adding the flours little by little to our big bowl where they are the fresh eggs beating first with the bars with energy and then with our own hands until she goes taking our force mass. We add the well chopped toasted almonds, the orange grated and we follow it kneading with our hands until we see that the mass comes off easily of the walls of our kitchen bowl. Once we have the well made mass the we stretch with the help of a kitchen roller on a flat surface so that it is us of an approximate grosor of 5 milliliters and we go her cutting with the help of molds of metal cookies varied as more we like it. To finish we place our cookies in a refractory oven tray with paper sulfurizado, we put them in the oven at 180ºC during 15 minutes, we take out them and we serve to our table.
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Monday 18 August 2008 at 01:26 am
Ingredients for 4 people:
4 medium sepias, 2 potatoes, 3 cloves of garlic, 60 grams of grated bread, 15 grams of parsley, 150 milliliters of cow milk, 100 milliliters of olive oil, 250 milliliters of water, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 refractory pan of kitchen.
Preparation:
In a kitchen bowl we peel and we cut in slices the potatoes and we put them in a refractory pan of kitchen very distributed in her. Next we itch on them the garlics in sheets, we toss 40 grams of bread grated for above and the well sprinkled parsley. Once made this, we put the four sepias above and we add him the milk, the water, the olive oil and 20 grams of grated bread. To end he has left to leave him to cook everything in the oven during the necessary time so that our sepias is tender and you list to serve them to our table.
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Monday 18 August 2008 at 01:25 am
Ingredients for 4 people:
1 big cauliflower, 4 egg yolks, 4 egg white, 300 grams of thick white sauce, 100 grams of grated cheese, 100 grams of shortening, 150 grams of grated bread, salt to the pleasure.
Kitchen utensils:
1 refractory deep pan, 1 kitchen pot, 1 big bowl of kitchen, 1 kitchen bowl, some kitchen bars.
Preparation:
To preheat the oven and to prepare a refractory deep pan to put in her our cauliflower and all their ingredients. To catch the pan for oven and to toss him the shortening for their bottom and their sides. Next we toss the bread grated by the same places that we have put our anointed shortening. We have left to put our cauliflower to the fire in a pot with water and to cook it until it is clever to undo it in a big bowl of kitchen. Once we have undone our cauliflower, we add him the white sauce, the salt that we like it, the egg yolks beaten in a kitchen bowl and the white combings and prepared about to snow with the help of some kitchen bars. We put the whole previous preparation in our refractory deep pan and we put it in the oven at 180ºC during 45 minutes. To finish we serve our cauliflower souffle immediately to our table so that we are not lowered and our diners of all their splendor enjoy.
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Sunday 17 August 2008 at 12:57 am
Ingredients for 4 people:
1 kilo of lamb meat, 1 onion, 10 grams of cumin, 10 grams of sweet paprika, 10 grams of cilantro, 5 grams of spicy paprika, 20 grams of saffron or coloring alimentary, 15 grams of parsley, 150 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 kitchen tablespoon, 8 metal prickles and wood, 1 kitchen iron or barbecue.
Preparation:
In a kitchen bowl we cut the lamb meat in normal square pieces that are not small neither big. When we have all cut ones we toss them the salt that we like. We catch another bowl and we itch in him, the onion, the cilantro and the parsley. Once we have all dive we add it to our lamb meat together with the sweet paprika, the spicy paprika, the cumin and the saffron or coloring alimentary. We incorporate the olive oil to our ingredients and we remove everything very well during one minute with the help of a wooden tablespoon. Next we let them to macerate our moorish prickles during four or six hours. To finish we catch metal prickles and wooden mango and we go threading the lamb meat in them until putting an end to everything her and we have it list to roast it in our kitchen iron or barbecue.
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Saturday 16 August 2008 at 01:31 am
Ingredients for 1 person:
Squid rings to muffle, wheat flour, egg, 1 bar of bread type baguette, olive oil, garlic oils.
To make the garlic it oils:
3 garlics, 1 egg, olive oil.
Kitchen utensils:
1 kitchen pan, 2 kitchen plates, 1 kitchen knife, 1 kitchen mortar.
Preparation:
We put in a pan to heat a generous quantity of olive oil. While we have in a plate flour and in another beaten egg. We go muffling the rings of first squid in the flour and then in the egg and we toss them in the oil of very hot olive. Once they are very golden the squids, we open the bar of bread with a kitchen knife, we introduce them in her and we add the garlic it oils that it can be bought or carried out by hand.
To make the garlic it oils:
We chop three garlics in the mortar, next and without stopping to always move for the same side, we go adding an egg, and little by little, we go adding oil, always without stopping to remove so that he doesn't intersect. When it is very our bundle garlic oils we see that the uniform mass leaves behind the arm of the mortar, what will indicate us that we already have fact the garlic it oils.
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Saturday 16 August 2008 at 01:29 am
Ingredients for 1 person:
1 bar of bread type baguette, 3 fillets of tape loin, 2 chopped lettuce leaves, mayonnaise to the pleasure.
Kitchen utensils:
1 kitchen iron, 1 kitchen knife.
Preparation:
With the very hot iron, we cook the tape loin. We open the bar of bread with a kitchen knife, we introduce the very warm loin, and we add mayonnaise. One can add a lettuce little bit, so that it is healthier.
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Saturday 16 August 2008 at 01:27 am
Ingredients for 1 person:
2 fresh eggs, 1 bar of bread type baguette, 1 slice of cheese emental, 5 grams of parsley, olive oil, salt.
Kitchen utensils:
1 kitchen pan, 1 kitchen bowl.
Preparation:
With the very hot oil in the pan, we toss the egg previously milk shake in a kitchen bowl and we add a tiny piece of salt. We add the cheese preferably made pieces so that it covers the whole surface of the omelette, and we go wrapping type French omelette carefully until it is fused the cheese and the egg gilding. We introduce the omelette in the previously open bread and we can add if we want it a little bit of parsley.
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Saturday 16 August 2008 at 01:26 am
Ingredients for 1 person:
1 bar of bread type baguette, 2 slices of mountain ham, 1/2 fresh tomato of those of salad, parsley itched to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 kitchen knife.
Preparation:
In a kitchen bowl we wash the fresh tomato very well and we reserve it. Next the bread opens up with a kitchen knife and you affray the means tomato in both sides of the same one inside. To end they introduce the two lonchas of mountain ham inside of and it is sprinkled with the parsley itched to our pleasure.
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Friday 15 August 2008 at 12:52 am
Ingredients for 4 people:
250 grams of wheat flour, 500 milliliters of milk, 75 milliliters of olive oil, 15 grams of milled cinnamon, 5 grams of vanilla, sugar to the pleasure, salt to the pleasure.
To dew for above:
30 grams of milled cinnamon, sugar to our pleasure.
To decorate:
75 grams of cherries.
Kitchen utensils:
1 kitchen pan, 1 wooden tablespoon, 1 source round sling.
Preparation:
In a kitchen pan we toss the olive oil in their bottom and when it is hot we go adding the wheat flour little by little without stopping to remove with a wooden tablespoon so that he/she doesn't burn. When we see that the flour is gilded and tuesta a little goes him adding the milk without stopping of removing so that they are not made clots and they are ruined our porridges. We have left to wait to that the flour and the milk have been dissolved and formed a homogeneous mixture, moment in which we will toss him the salt and the sugar that we like, the cinnamon and the vanilla. Once we have it all desleido we let him to boil during 20 minutes so that they are made our porridges. When the suitable time has passed, we move them away from the fire and we empty in a round source and kitchen sling. We dew for above our porridges with cinnamon milled in abundance, sugar to our pleasure and we decorate them with cherries for above. To finish we put our source of porridges in the refrigerator and we consume them the following day when we have them very cold and you list to eat them although we can also eat them hot in the breakfast.
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Friday 15 August 2008 at 12:50 am
Ingredients for 8 people:
1 kilo of potatoes, 2 fresh eggs, 400 grams of grated Parmesan cheese, 250 milliliters of olive oil, water the necessary, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 kitchen pot, 1 kitchen strainer, 1 electric crusher, 1 kitchen pan, 1 kitchen source.
Preparation:
In a kitchen bowl we beat the fresh eggs very well and we reserve them. We put a pot to the fire with water, salt to our pleasure and we cook the very peeled potatoes during 20 minutes until they are tender. When the suitable time has passed, we drain them with the help of a kitchen strainer, we put them in our electric crusher and we make a fine puree with them. We have left to add the grated Parmesan cheese and the eggs beaten until forming a fine mass and homogeneous with everything it. To finish we go catching some mass, we make potato sticks and we fry them in a kitchen pan with oil of hot olive until we see that they are gilded, we take out them and we put in a kitchen source in which we will have paper of absorbent kitchen so that it picks up the excess of fat that you have and to be able to them to serve to our table.
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Friday 15 August 2008 at 12:49 am
Ingredients for 4 people:
8 very mature bananas, weight of bananas in sugar.
Kitchen utensils:
1 electric crusher, 1 kitchen pan, 1 wooden tablespoon.
Preparation:
In the first place we peel the mature bananas, we remove them the heart or the central part and we put them in the glass of our electric crusher to mash them until making with them a very fine puree with them. Next we add them the sugar keeping in mind their weight and we put them in a kitchen pan to the fire removing them with a wooden tablespoon so that they don't stick and burn. To end he has left to wait some minutes until he becomes hard everything and it is us a hard mass that we will toss in a kitchen mold, we will allow it to cool and we will cut in square pieces.
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Thursday 14 August 2008 at 01:20 am
Ingredients for 8 people:
1 kilo and half of small potatoes, 30 grams of butter, 30 milliliters of olive oil, 30 grams of cumin, pepper milled to the pleasure, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen pan, 1 kitchen strainer, 1 kitchen bowl, 1 kitchen source, 1 absorbent paper of kitchen.
Preparation:
In a kitchen recipient we wash the small potatoes very well and we cook them in a pan with water and some salt during 6 minutes. When the suitable time has passed we drain them with the help of a kitchen strainer and when we can manipulate them, we peel them and we deposit in a kitchen bowl. We put a pan with olive oil and butter to the fire and when it is hot we proceed to fry during 12 minutes the potatoes moving them from time to time with a wooden tablespoon. We have left to add the cumin, the milled pepper, the salt to our pleasure and to leave that they are continued frying our potatoes until they are very golden and you list to already take out them made to a kitchen source with absorbent paper of kitchen on her. To finish we are good to our table the golden potatoes to use them alone with some sauce or as companion of plates of fish or meats of the Spanish cuisine.
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Wednesday 13 August 2008 at 12:26 am
Ingredients for 4 people:
6 eggs, 2 cloves of garlic, 20 milliliters of vinegar of wine, salt to the pleasure.
To season the eggs:
60 milliliters of olive oil, 15 grams of chopped parsley.
Kitchen utensils:
1 deep recipient of kitchen, 1 electric blender of kitchen.
Preparation:
In a deep recipient of kitchen we put water and we toss two cloves of garlic, the vinegar of wine and our salt pleasure. We let him to cook the water until we see that he makes some pomps of air for the whole recipient moment in which we will go tossing each one of the six eggs little by little breaking their shell carefully and leaving that they are made in our recipient. When all the on eggs are we let them them to boil during some minutes until they go being round and their white goes uniting to the yolk so that a well made ball is us. Once we have the poached eggs and well drained the we go putting in a kitchen source and we season them with chopped parsley and olive oil very distributed for above. To finish we put the eggs in the glass of our electric blender and we beat them very well until it is made us a very consistent and clever cream of eggs to season with her any plate of our vegetable garden.
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Wednesday 13 August 2008 at 12:24 am
Ingredients for 4 people:
16 Norway lobsters, 1 onion, 1 bottle of it digs small brut, 75 milliliters of olive oil, 3 grams of pepper, 15 grams of chopped parsley, salt to the pleasure.
Kitchen utensils:
1 pan of mud, 1 wooden tablespoon, 1 kitchen pan, 1 kitchen bowl.
Preparation:
In a pan of mud, we put the olive oil and when it is hot we toss the Norway lobsters very seasoned with salt to our pleasure and pepper. We let them to be made during 12 minutes removing them from time to time with a wooden tablespoon until they take a golden color. When you begins to gild the we dew with the small bottle of it digs brut for above and we let them them to cook to slow fire without stopping to remove from time to time so that they are not sinned in our pan. In a bowl of kitchen we made pieces the onion and we add it to our pan where they are the Norway lobsters being made. To finish we leave that he decreases until he acquires the consistency that we want, we toss him the parsley itched for above, we remove everything with the help of our wooden tablespoon, we move away it of the fire and we serve to our table.
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Wednesday 13 August 2008 at 12:23 am
Ingredients for 4 people:
500 milliliters of milk, 500 milliliters of alcohol, 2 lemon slices, 1 branch of cinnamon.
To make the syrup:
500 grams of sugar, 250 milliliters of water.
Kitchen utensils:
1 big recipient of kitchen, 1 sieve or very fine sieve, 1 glass recipient.
Preparation:
In a big recipient of kitchen to the fire put the water, the sugar and we let him to cook until we are made a syrup. When it is clever our syrup lets it him to rest and when it is cold we add him the milk, the alcohol, the two lemon slices and the cinnamon in branch. We have left to leave them to macerate all these ingredients during 15 days in a fresh place and I dry off. To finish and when the suitable time has passed we filter the resulting liquid with the help of a sieve or very fine sieve and we keep it in a glass recipient so that it is conserved until we consummated it in our table.
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Tuesday 12 August 2008 at 12:43 am
Ingredients for 4 people:
1 omelette of potatoes of 4 eggs, 3 lettuce leaves, 1 tomato in slices, 100 milliliters of mayonnaise, 8 slices of bread.
Kitchen utensils:
1 kitchen pan, 1 kitchen bowl, 1 kitchen source.
Preparation:
In the first place we prepare in a pan with olive oil the omelette of potatoes with a couple of big potatoes cut in square pieces and four fresh eggs very milk shakes in a bowl. Meanwhile in a kitchen bowl we chop the lettuce leaves and the tomato very well until making a good mincemeat. Once we have well made our omelette of potatoes the following step is to put it in a round source of kitchen and to stuff it with our mincemeat for that which we open it for our half omelette and we toss him inside the lettuce and the tomato very dives. To finish him we add the mayonnaise that we like, we cut the omelette in eight parts, we put a piece in each slice of bread and we serve it to our table.
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Monday 11 August 2008 at 12:47 am
Ingredients for 4 people:
500 grams of anchovies, 6 eggs, 4 fresh tender garlics, 100 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 kitchen recipient, 1 wooden tablespoon.
Preparation:
In a kitchen bowl we clean the anchovies very well and we cut them in pieces. On the other hand in a kitchen recipient we chop the fresh tender garlics very well in Julian and we braise them in a pan with abundant olive oil to soft fire so that we don't burn. When we see that the tender garlics are golden, we add them the pieces of anchovies, we toss him the salt that we like being careful not to spend and we braise everything with the help of a wooden tablespoon. To finish we move away in a bowl most of olive oil that there is using leaving a little to add the fresh eggs very milk shakes and to make our omelette of anchovies that we will serve to the table when it is clever.
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Sunday 10 August 2008 at 01:40 am
Ingredients for 4 people:
300 grams of cod without salt, 4 fresh eggs, 50 grams of onion, 1 green small pepper, 50 milliliters of olive oil.
Kitchen utensils:
1 kitchen bowl, 1 kitchen pan, 1 wooden tablespoon, kitchen bars.
Preparation:
In a kitchen bowl we make crumbs the cod without salt until it is clever to cook it. Next we put a pan with some olive oil to the fire, we braise in her the pepper green dive and the chopped onion. We have left to add the crumbs of cod without salt to our pan and to give him some turns with a wooden tablespoon. To finish we add the four eggs very milk shakes with some kitchen bars and we make the cod omelette that we will serve to our table.
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Saturday 09 August 2008 at 01:40 am
Ingredients for 4 people:
4 cans of beautiful, 4 fresh eggs, 400 grams of potatoes, 100 grams of ham, 150 grams of mayonnaise.
Kitchen utensils:
1 kitchen ladle, 1 kitchen pan, 1 source of round kitchen.
Preparation:
In a kitchen ladle with water put the fresh eggs to cook during ten minutes until they are very hard and we can peel them leaving them without their shell and to chop them in small pieces. We peel the potatoes, we cut them in square pieces and we deposit them in a pan with water and we let them them to cook during 20 minutes until they are soft and you list to make with them our Russian small salad. Next we deposit in a round source of kitchen the potatoes and the chopped eggs. We have left to add the cans of beautiful well distributed and the mountain ham cut in small squares. To finish we toss the mayonnaise above everything and we mix it until we obtain a rich Russian small salad it lists to serve it to our very cold table.
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Saturday 09 August 2008 at 01:38 am
Ingredients for 4 people:
400 grams of puff-pastry mass, 12 shrimps, 1 leek, 1/2 small onion, 2 mature tomatoes, 25 milliliters of brandy, 75 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 kitchen pan, 1 wooden tablespoon.
Preparation:
In a kitchen bowl we chop the leek eliminating their green part, the onion and the mature tomatoes. Next we put a pan with olive oil to the fire and when it is hot we toss the leek, the onion, the tomatoes, the chopped shrimps, the brandy and the necessary salt as it is our pleasure. We have left to braise everything during some minutes and to make a sauce with everything removing with a wooden tablespoon. When our made sauce is the we go by Chinese and we reserve. To finish we prepare the puff-pastry mass on the marble and we stuff it with the sauce that we have made previously.
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Saturday 09 August 2008 at 01:36 am
Ingredients for 4 people:
1 kilo of fresh squids, 250 grams of wheat flour, 4 lemon pieces, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen bowl, 1 kitchen plate, 1 electric freidora, 1 kitchen source.
Preparation:
In a kitchen recipient with water clean the fresh squids very well and we reserve them in a kitchen bowl. Next we cut the squids in rings and when all are we toss them some salt to our pleasure. We have left to go the squids by a plate with wheat flour, to shake the excess of this and to fry them in our electric freidora during a minute and half until they are very crispy and golden. To finish we go depositing our squids fried in a kitchen source and we serve them to our table accompanied by some lemon pieces.
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Friday 08 August 2008 at 5:28 pm
Ingredients for 6 people:
600 grams of rice, 1 liter and half of fish broth, 12 shrimps, 12 Norway lobsters, 12 prawns, 12 clochinas, 12 mussels, 100 grams of clams, 100 grams of angler in pieces, 100 grams of mere in pieces, 100 grams of cazon in pieces, 100 grams of sepia, 100 grams of squids, 50 grams of chopped onion, 6 chopped cloves of garlic, 2 tomatoes mature troceados, 15 grams of milled sweet paprika, 250 milliliters of olive oil, 10 grams of saffron or coloring alimentary, some sprays of parsley, salt to the pleasure.
Kitchen utensils:
1 wooden chart, 1 kitchen pan, 1 kitchen paella pan, 1 kitchen bowl, 1 wooden tablespoon, 1 kitchen pan.
Preparation:
In a chart wooden made pieces the squids and the sepia in small pieces. In a kitchen pan with oil of hot olive fry the prawns, the Norway lobsters and the shrimps during a minute and half, we take out them and we reserve in a kitchen bowl. We catch a kitchen paella pan we toss olive oil in her, the cloves of garlic in fine sheets and the chopped onion. When they are golden the garlics and the onion fry lightly the squids and the sepia in pieces until they are made. We add the tomatoes made pieces and we fry lightly very well everything until they take a golden color. Next we add the pieces of angler, mere, cazon and we remove them very well so that they mix all their flavors. We have left to add the clams and the milled sweet paprika, we remove everything with the help of a wooden tablespoon and lastly we add the rice, the salt to our pleasure and the saffron or coloring alimentary for above. In a pan we boil the fish broth and we go him adding to our paella pan removing everything very well with a wooden tablespoon so that they go mixing all the foods. We let him to cook everything during 10 minutes to strong fire and when this time has passed we add the prawns, the clochinas, the mussels, the shrimps and the Norway lobsters very distributed for above. To finish we lower the fire and we let him to cook other 8 minutes more until he evaporates the fish broth completely and be clever our paella of shellfish to serve it to our table adorned with some sprays of parsley.
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Friday 08 August 2008 at 12:32 am
Ingredients for 4 people:
400 grams of mushrooms, 150 grams of smoky salmon, 150 grams of mayonnaise, 8 lettuce leaves, 1 small endive, 50 grams of substitute of caviar, 75 milliliters of olive oil, 1 bar of town bread, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 kitchen salad bowl, 1 kitchen source, 1 wooden tablespoon.
Preparation:
In a kitchen pan with some olive oil, we toss the mushrooms and we fry them until they are very facts. Next and once we have fried the mushrooms, we allow them to cool, we cut them in small pieces and we deposit in a kitchen salad bowl. We have left to add the smoky salmon cut in pieces, the endive and the lettuce cut in Julian and to toss them the mayonnaise for above to proceed to mix very well everything with the help of a wooden tablespoon. We cut the bar of town bread in long slices, we toast them in an electric toaster and when they are the we deposit in a kitchen source. To finish we toss the previous mixture very distributed on each slice of town bread, some mayonnaise as it is our pleasure, the substitute of caviar tossed above each slice and we serve it to our table.
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Friday 08 August 2008 at 12:31 am
Ingredients for 4 people:
400 grams of chatka, 150 grams of mayonnaise, 12 big shrimps, 4 slices of mold bread, 50 milliliters of water.
Kitchen utensils:
1 kitchen ladle, 1 kitchen bowl, 1 kitchen source.
Preparation:
In a kitchen ladle we put the twelve shrimps with some water, we cook them some minutes and we peel leaving you inform them. We catch a kitchen bowl, we chop the chatka very well and we mix it with the mayonnaise. To finish in a kitchen source we put four slices of mold bread and above these the mixture that we have prepared previously. To finish and before serving our chatka with shrimps to the table, we adorn each slice with three shrimps cooked to give them a more special touch.
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Friday 08 August 2008 at 12:29 am
Ingredients for 4 people: 400 grams of chatka, 150 grams of mayonnaise, 1 box of mini croissants.
Kitchen utensils:
1 kitchen bowl, 1 wooden tablespoon, 1 kitchen source.
Preparation:
In a kitchen bowl we crumble the chatka very well and we reserve it. Next we add to our chatka the mayonnaise and we mix everything with the help of a wooden tablespoon. To finish we catch a kitchen source, we put the mini croissants distributed in her and we go them stuffing with the chatka mixture and mayonnaise that we have prepared previously and we serve it to the table.
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Thursday 07 August 2008 at 12:48 am
Ingredients for 4 people:
2 lettuce hearts, 1 txangurro of 400 grams, 125 grams of shrimps, 125 grams of Norway lobsters, 1/2 onion, 150 grams of mayonnaise, 2 tabasco drops.
Kitchen utensils:
2 kitchen bowls, 1 kitchen salad bowl.
Preparation:
In a kitchen bowl we chop the onion and the lettuce hearts. We crumble the txangurro in another kitchen bowl and we reserve it. Now we have left to catch a kitchen salad bowl and to go putting in her all the ingredients beginning with the lettuce hearts, the chopped onion, the txangurro, the Norway lobsters and the peeled, cooked and chopped shrimps, the mayonnaise mixed by all the ingredients and the tabasco drops to our pleasure. To finish we are good to our table txangurro salad in puff-pastry tartaletas to appreciate all their flavor.
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Wednesday 06 August 2008 at 01:06 am
Ingredients for 1 person:
1 sole, 10 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 refractory plate for microwaves.
Preparation:
In the first place we clean the sole very well in a kitchen recipient with water. Once we have very clean the sole, we remove him the skin leaving him the head to adorn the plate better and we wash it to remove him the remains of sludges that he has again. We deposit the sole in a refractory plate for microwaves or that it supports the heat. We have left to toss him the salt us to like for the two sides and once salted to toss him the necessary olive oil. To finish we put in our oven microwaves the sole, we cover it with the lid of plastic and we leave it 3 minutes to the maximum power, we take out it and we serve to our table.
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Wednesday 06 August 2008 at 12:57 am
Ingredients for 4 people:
4 cans of mussels in pickle, 2 cheeses in portions, 2 tuna cans, 2 cans of sweet peppers.
Kitchen utensils:
2 kitchen bowls, 1 kitchen plate, 1 electric blender.
Preparation:
In the first place we put the mussels in a kitchen bowl with their broth a little drained. We put the tuna cans in a plate with absorbent paper of kitchen and we drain it very well. We open the cans of sweet peppers and we reserve them in a kitchen bowl. We catch the glass of our electric blender and we go filling it with the previous ingredients beginning with the mussels, the sweet peppers, the tuna and the cheeses in portions. To finish the we crush very well everything during some minutes until we obtain a mass homogeneous list to serve it to our table and to anoint slices of toasted bread or other products of the Spanish cuisine.
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Wednesday 06 August 2008 at 12:55 am
Ingredients for 4 people:
4 fresh eggs, 200 grams of butter, 6 lemon drops.
Kitchen utensils:
1 bowl of big glass, metallic bars of kitchen, 1 kitchen pan.
Preparation:
In a kitchen pan we toss the butter and we let him to melt until it is clever. Once we have our melted butter the we reserve to minimum fire removing him the foam that he goes having for above and we leave the serum of the butter that we will discard to make our dutch sauce below. We catch a glass bowl, we toss the yolks of the eggs in him and we reserve the white to make meringue or what we want. Now we have left to toss the lemon drops on the yolks and to go removing them with the kitchen bars making circular movements in the same address. When they are blended the yolks of the eggs with the lemon, it is the moment to go tossing the butter melted without stopping of giving him with the kitchen bars little by little. To finish and once we have spent all the butter melted in making our dutch sauce we rectify it of salt as it is our pleasure and we use to season plates of fish and products of the sea.
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Tuesday 05 August 2008 at 12:48 am
Ingredients for 4 people:
900 milliliters of water, 300 grams of flour of corn, 300 grams of white cheese, 30 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen grater, 1 kitchen bowl, 1 kitchen pan, 1 wooden tablespoon.
Preparation:
With the help of a kitchen grater we grate very well in a bowl the white cheese and we reserve it. Next we put a pan to the fire with the water and when it boils him we add the flour of corn and the salt that we like. We have left to remove everything with a wooden tablespoon until we see that the flour of corn has formed a mass that takes off the sides of our pan. To finish we add the grated white cheese, we let them to cool down our mass of round maize loaves and we form small cakes that we will fry in a pan with oil of very hot olive.
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Monday 04 August 2008 at 01:21 am
Ingredients for 4 people:
12 crabs, 4 cloves of garlic, 1/2 liter of water, 50 grams of chopped onion, 15 grams of parsley, 5 grams of paprika, 25 milliliters of olive oil, 3 grains of pepper, 1 laurel branch, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 wooden tablespoon.
Preparation:
In a kitchen pan we put two glasses of water, the olive oil, the cloves of garlic, the laurel, the parsley, the paprika, the chopped onion, the grains of pepper and the salt to our pleasure. Next we remove everything with the help of a wooden tablespoon and we let it him to cook during five minutes. When the suitable time has passed we add the crabs, we remove them from time to time with the wooden tablespoon and we let them them to cook during 10 minutes until we are reduced the water with the ingredients and a well made sauce is us. To finish we separate our crabs in sauce of the fire and we serve them to our table distributing three crabs for each diner with their sauce.
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Sunday 03 August 2008 at 01:33 am
Ingredients for 4 people:
600 grams of canons, 150 grams of Burgos cheese, 75 milliliters of olive oil, 15 milliliters of módena vinegar, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 2 kitchen bowls, 1 wooden tablespoon.
Preparation:
In a kitchen recipient with water wash the canons very well until they are very clean. In a kitchen bowl we cut in small square pieces the Burgos cheese and we reserve it. Next we catch four individual plates and we distribute in them the canons and the pieces of Burgos cheese. Once we have everything distributed, we put in a kitchen bowl the olive oil, the módena vinegar, the salt to our pleasure and we mix very well everything with the help of a wooden tablespoon. To finish we distribute on our salad of canons the previous mixture of ingredients and we serve it to our table.
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Saturday 02 August 2008 at 12:15 am
Ingredients for 4 people:
1 kilo of apples, 250 grams of dry plums, 150 grams of sugar, 500 milliliters of water, 1 branch of cinnamon, 2 nails.
Kitchen utensils:
1 kitchen pan, 1 kitchen source, 1 kitchen fork.
Preparation:
In a kitchen pan with water put all the ingredients beginning with the apples, the dry plums, the sugar, the nails and the cinnamon in branch. Once they are all the ingredients in our pan we let them them to cook to half fire until we see that the apples and the plums puncturing with a kitchen fork notices them soft. To finish the we move away of the fire, we take out them and we put in a kitchen source for to serve them to our table.
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Friday 01 August 2008 at 12:17 am
Ingredients for 4 people:
600 grams of dry beans, 300 grams of packed choclos, 50 grams of shortening, 50 grams of chopped onion, 3 grams of dry thyme, 125 milliliters of water, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen pan, 1 pan of big kitchen, 1 kitchen strainer.
Preparation:
In a kitchen recipient we wash the dry beans and we put them to soak in water during 12 hours. Next and when the suitable time has passed we put them to boil covered in a kitchen pan with water and salt until we see that they are tender. If we have to add water we put it to boil before so that it doesn't break the boil of the cooking. In a pan of big kitchen, we toss the shortening, we let it him to melt and we fry in her the chopped onion until it is well cooked. We have left to add the choclos, the fresh thyme, the water boiling and the pepper. To finish we add the beans very been slippery with the help of a kitchen strainer, we heat them some minutes and we serve to our table.
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