Tuesday 30 September 2008 at 02:31 am
Ingredients for 1 person:
1 bread for sandwich, 1 ham slice York, 1 slice of cheese to fuse, 15 milliliters of olive oil.
Kitchen utensils:
1 kitchen pan, 1 kitchen knife.
Preparation:
He puts on in the fire a kitchen pan with olive oil and when it is hot we toss the slice of ham york and we give him some turns so that it becomes very well. Next we put the slice of cheese above and he wraps up everything with much care making a roll with the ham and the cheese. We have left to give some turns to our roll in the pan so that it is made and she is founded the cheese. Subsequently we open up with a kitchen knife the bread for sandwich, we introduce the roll inside of and we toss him for above some olive oil of which we have had more than enough when making in the pan the roll of ham york and cheese. To finish we squeeze the bread so that the olive oil soaks it very well and we serve it to our hot table.
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Tuesday 30 September 2008 at 02:30 am
Ingredients for 1 person:
1 bread type baguette, 1 veal fillet, 1 leaf of fresh lettuce, 2 garlics, 15 milliliters of olive oil, 30 grams of mayonnaise.
Kitchen utensils:
1 kitchen pan, 1 kitchen knife.
Preparation:
In our kitchen pan we toss the garlics cut in sheets and when they are golden we fry the veal fillet for both sides until they are very fact. Next we open the bread type baguette with a kitchen knife and we introduce the veal fillet in him. To finish we toss above our veal fillet some mayonnaise, a leaf of fresh lettuce and we serve it to our table.
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Tuesday 30 September 2008 at 02:28 am
Ingredients for 1 person:
1 bread type baguette, 1 chicken fillet to crumble, 20 milliliters of olive oil, 1 garlic, 1 lettuce leaf, 25 grams of mayonnaise.
Kitchen utensils:
1 small bowl of kitchen, 1 kitchen pan, 1 kitchen knife.
Preparation:
In a small bowl of kitchen we crumble the chicken fillet and we reserve it. Next we put a pan in the fire with olive oil, we toss the garlic cut in sheets and when it is golden we put the fillet of crumbled chicken until we see that it is very fact. We have left to open the bread type baguette with a kitchen knife, to pour part of the oil so that he is soaked well and to proceed to stuff the sandwich with the crumbled chicken. To finish we put a lettuce leaf above, some mayonnaise and we serve it to our table.
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Tuesday 30 September 2008 at 02:25 am
Ingredients:
3 yolks, 250 milliliters of cold milk, 75 grams of sugar, 3 grams of essence of vanilla.
Kitchen utensils:
1 kitchen pan, 1 kitchen mixer, 1 kitchen bowl, 1 it schemes of freezing of kitchen.
Preparation:
In a kitchen pan we toss the yolks, the cold milk and the sugar. Next we mix everything with the help of our kitchen mixer and we put it in the fire removing it continually on the fire until we see that the cream becomes thick without leaving that it boils. We have left to move away it of the fire, to overturn her in a kitchen bowl and to continue beating it until she cools down moment in which we will add him the essence of vanilla. To finish our English cream we put it in a it schemes of freezing of kitchen so that she cools down until we will serve it to our table.
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Tuesday 30 September 2008 at 02:23 am
Ingredients:
2 egg yolks, 1 fresh egg, 500 milliliters of cow milk, 200 grams of sugar, 5 grams of essence of vanilla, 50 grams of wheat flour.
Kitchen utensils:
1 glass of electric blender, 1 kitchen bars, 1 kitchen pan.
Preparation:
In the glass of our electric blender we toss the yolks, the sugar, the fresh egg and the wheat flour. Next we beat everything with some kitchen bars and we add him little by little the milk removing very well everything to dissolve it completely. We have left to place the mixture obtained in a kitchen pan, to put it in the fire removing it continually with a wooden tablespoon until we see that she thickens. To finish when our cream pastrycook has thickened we move away it of the fire, we remove it until she cools down and we perfume it with the vanilla.
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Tuesday 30 September 2008 at 02:22 am
Ingredients:
250 grams of cream of milk, 125 grams of sugar, 5 grams of essence of vanilla.
Kitchen utensils:
1 kitchen bowl, 1 kitchen bars, 1 it schemes of freezing of kitchen.
Preparation:
In a kitchen bowl we toss the cream of milk, the sugar and the essence of vanilla. Next we beat everything with some kitchen bars until we see that the cream of milk thickens and she becomes opaque. To finish we let him to cool down everything in our it schemes of freezing of kitchen until we have it list to use it.
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Tuesday 30 September 2008 at 02:20 am
Ingredients:
4 bars of chocolate in small pieces, 150 milliliters of cow milk, 75 grams of sugar, 50 grams of shortening.
Kitchen utensils:
1 kitchen ladle, 1 kitchen pan, 1 wooden tablespoon.
Preparation:
In a kitchen ladle we toss the cow milk and we go her heating. Meanwhile in a kitchen pan we toss the shortening and the sugar. Next we put it in the fire and we remove with a wooden tablespoon until we see that she is dissolved everything. When this happens him we add the chocolate in small pieces and the hot milk that we have heated previously. We have left to remove everything continually with a wooden tablespoon until she thickens. To finish we move away of our fire sauce of chocolate and we follow it removing so that we are not formed cream until we have been tempered and we can use it in that that more we like it.
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Tuesday 30 September 2008 at 02:19 am
Ingredients:
4 egg white, 180 grams of sugar, 5 grams of essence of vanilla.
Kitchen utensils:
1 glass of electric blender, 1 kitchen bars.
Preparation:
In a blender glass we toss the white and we beat them very well with some kitchen bars until they are about to snow. Next we go adding the sugar little by little sprinkling it on our white and mixing it with her carrying out encircling movements. To finish and when our meringue fact is we perfume it with the essence of vanilla to appreciate all their flavor and to accompany our favorite dessert plates.
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Tuesday 30 September 2008 at 02:17 am
Ingredients:
6 yolks, 90 milliliters of wine of Port wine, 90 grams of sugar.
Kitchen utensils:
1 refractory kitchen bowl, 1 kitchen mixer.
Preparation:
In a refractory kitchen bowl that supports the heat we toss all the ingredients beginning with the yolks, the wine of Port wine and the sugar. Next we take it to the fire to leave it to the bathroom María during some minutes beating vigorously with a kitchen mixer until we see that the mixture increases its volume and she becomes spongy. To finish we serve our cold sabayon or heat to use it for example in the coverings and fillers of desserts.
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Monday 29 September 2008 at 01:51 am
Ingredients for 3 people:
9 fillets of marinated Iberian loin, 250 milliliters of olive oil, 2 potatoes, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen plate, 1 kitchen source, 1 kitchen pan.
Preparation:
In a kitchen recipient we wash the fillets of marinated Iberian loin very well and we reserve them in a kitchen plate. Next we put a kitchen pan with olive oil in the fire, we go tossing in her the fillets of marinated Iberian loin and frying them until they are very made by their two sides to put them in a kitchen source with absorbent paper so that it picks up the excess of olive oil that you/they have. Once we have the made fillets we proceed to peel the potatoes, to cut them in slices and to toss them the salt that we like. We have left to put a very clean pan with oil of abundant olive in the fire and when it is very hot we go tossing the slices of potatoes having much care of not sprinkling us with the olive oil. To finish we let that the potatoes are made during some minutes giving them the turn with a kitchen skimmer until they are made and you list to toss them in the same kitchen source where the fillets of marinated Iberian loin are and to be able to serve everything next to our table.
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Sunday 28 September 2008 at 02:15 am
Ingredients for 3 people:
1 hake of 1300 grams in slices, 150 grams of wheat flour, 100 milliliters of olive oil, salt to the pleasure.
To make the sauce:
15 milliliters of olive oil, 2 cloves of garlic, 15 grams of wheat flour, 500 milliliters of water, 1 pill of fish broth.
Kitchen utensils:
1 kitchen bowl, 1 kitchen strainer, 2 kitchen plates, 1 kitchen pan, 1 round source of kitchen, 1 wooden tablespoon.
Preparation:
In the first place we wash very well in a kitchen bowl the hake slices, we drain them the water that you have with a kitchen strainer and we reserve them. We go putting in a kitchen plate the hake slices, we toss them the salt that we like and we go them by a plate with wheat flour shaking the excess that you have. Next we put a kitchen pan in the fire with olive oil and when it is hot we go frying the slices for their two sides during some minutes until they are very golden. We have left to put the hake slices in a round source of kitchen and to proceed to make the sauce. To make the sauce we put a pan in the fire with a spoonful of olive oil, we toss in her the cloves of garlic itched in sheets and when they are golden, we add a spoonful of wheat flour, we remove it with a wooden tablespoon so that it is gilded, we toss the water and the pill of fish broth removing everything so that she goes being dissolved with the effect of the heat. To finish we leave that it boils during four minutes the sauce so that it is made, we toss it on the hake slices and we serve to our table.
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Saturday 27 September 2008 at 02:28 am
Ingredients for 4 people:
500 milliliters of cow milk, 1 fresh egg, 60 grams of sugar, 1 stick of cinnamon in branch, 5 milliliters of brandy.
Kitchen utensils:
1 kitchen ladle, 1 kitchen bars, 1 kitchen recipient.
Preparation:
In a kitchen ladle to the fire put the cow milk, the sugar and the stick of cinnamon in branch. We have left to wait to that boils moment in which we will add him the fresh egg very milk shake and the brandy. Next we remove very well everything so that the egg that we have tossed doesn't clot allowing it to boil everything during one minute and subsequently moving it away from the fire. To finish we put the mixture obtained previously in a kitchen recipient in the freezer of our refrigerator during an hour and a half beating it from time to time with some kitchen bars until she has solidified and formed our ice cream of milk completely and be clever to waste away.
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Saturday 27 September 2008 at 02:14 am
Ingredients for 6 people:
750 grams of meat of chopped veal, 150 grams of chopped onion, 2 fresh eggs, 45 grams of grated bread, 25 milliliters of olive oil, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 deep recipient of kitchen, 1 kitchen source, 1 wooden tablespoon, 1 kitchen iron.
Preparation:
In a deep recipient of kitchen we put the meat of chopped veal, we also add him the onion chopped, the eggs fresh milk shakes, the grated bread, the pepper and our salt pleasure. When we have everything in our bowl we go him mixing with the help of a wooden tablespoon until we have a very homogeneous mass. We have left to divide the mass obtained in six parts so that we can make six hamburgers and we can reserve them in a kitchen source. Subsequently we go anointing with olive oil the two sides of our hamburgers to have them prepared to make them to the iron. We have left to put the kitchen iron in the fire and when it is hot we go tossing on her the hamburgers to make them for their two sides. To finish and when they are very golden and made our veal hamburgers are good them to our table to eat them accompanied by the sauce that more we like it.
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Saturday 27 September 2008 at 02:12 am
Ingredients for 2 people:
250 grams of chopped octopus meat, 50 grams of chopped onion, 1 fresh egg, 20 grams of grated bread, 15 milliliters of olive oil, 1 gram of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 kitchen plate, 1 wooden tablespoon, 1 kitchen iron.
Preparation:
In a kitchen bowl we put the well chopped octopus meat, we toss the pepper and the salt to our pleasure and we reserve. Next we toss the onion itched on the meat, we incorporate the egg very milk shake and the grated bread. We have left to mix everything very well with a wooden tablespoon and when it is clever we distribute it in two parts and we proceed to form two hamburgers that we will reserve in a kitchen plate. To finish we put a kitchen iron in the fire and we make in her our hamburgers that we will impregnate for their two sides with some olive oil so that they don't stick and we can make them for their two sides until they are very golden and you list to serve them to our table.
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Saturday 27 September 2008 at 02:11 am
Ingredients for 4 people:
500 grams of chopped pig meat, 100 grams of chopped onion, 1 fresh egg, 30 grams of grated bread, 15 milliliters of olive oil, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 deep bowl of kitchen, 1 kitchen iron.
Preparation:
In a deep bowl of kitchen we toss the chopped pig meat, the onion, the pepper, the salt to our pleasure and we mix very well everything. When it is very blended everything incorporates him the egg very milk shake, the grated bread and we follow it mixing until a homogeneous mass is us. Subsequently we make four parts to our mass and we proceed to make the corresponding hamburgers. To finish we put a kitchen iron, we toss some olive oil on her, we toss him olive oil for the two sides to our hamburgers and we make them for their two sides until they are made and you list to serve them to our table.
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Saturday 27 September 2008 at 02:09 am
Ingredients for 8 people:
1 kilo of chopped chicken meat, 200 grams of chopped onion, 2 fresh eggs, 60 grams of grated bread, 30 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen iron.
Preparation:
In a kitchen recipient I clean we put the well chopped chicken meat, we toss him the pepper, the salt that we like and we add him the well chopped onion. When all the ingredients are we mix them very well, we add them the two fresh eggs very milk shakes and the grated bread. Next we continue it mixing until we see that they are all clever one to divide it in eight parts and to make eight chicken hamburgers. To end it has left to put a kitchen iron in the fire, to toss some olive oil on her and to put the hamburgers until they are clever to take out them very golden and to serve them to our table.
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Friday 26 September 2008 at 01:21 am
Ingredients for 3 people:
225 grams of macaroni, 100 grams of grated cheese of 4 cheeses, 1 liter of water, 15 grams of butter or margarine, 15 grams of chopped parsley, salt to the pleasure.
Kitchen utensils:
1 small pan of kitchen, 1 kitchen strainer, 1 capable source for oven.
Preparation:
We put to boil in the fire a small pan of kitchen with the water, the salt to our pleasure and the butter or margarine as we like. When it breaks the boil, we add the macaroni and we cook them following the instructions of the container until we see that the pasta is the one it jags. We move away of our fire pan and we strain the pasta of macaroni, well drained and gone by the faucet of cold water. We pour the macaroni in a capable source for oven. We dew very well with the grated cheese of four cheeses everything to our pleasure and we sprinkle it for above with the chopped parsley. To finish we put our macaroni to the cheese and parsley in our oven and we grate them until the cheese, moment in the one that we will have them is founded clever for sevirlos to our table.
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Friday 26 September 2008 at 01:13 am
Ingredients for 6 people:
3 avocados, 600 grams of prawns, 3 fresh eggs, 1 lettuce, 120 grams of mayonnaise, 75 grams of ketchup, 15 milliliters of brandy, 25 milliliters of lemon juice, 2 liters of water, salt to the pleasure.
To adorn:
12 cooked prawns.
Kitchen utensils:
1 kitchen recipient, 3 kitchen bowls, 1 kitchen strainer, 1 kitchen ladle, 1 kitchen barreño, 1 kitchen source, 1 small bowl of kitchen, 1 big salad bowl, 1 kitchen fork.
Preparation:
In a kitchen recipient with water wash the avocados very well, we leave them for the half, we remove them the bone, we empty them the pulp leaving them holes and we reserve them in a kitchen bowl. We dew with lemon juice the pulp of the avocados so that it doesn't become black and we are ruined. In a bowl with abundant water boiling and salt cooks the prawns during two minutes, we leave them that they cool down, we drain them with a kitchen strainer and we peel them depositing them in a kitchen bowl. In a kitchen ladle with water and salt cook the fresh eggs during 10 minutes until they are well cooked and hard. In a kitchen barreño we wash the lettuce very well, we drain it very well and we chop it in Julian in a kitchen source. We catch a small bowl of kitchen we toss the mayonnaise, the ketchup, the brandy and we mix very well everything until we form a homogeneous mass. We have left to pour in a big salad bowl all the previous ingredients, to toss the sauce of mayonnaise, ketchup and brandy for above and the pulp of the avocados very mashed with a kitchen fork. To finish we stuff with the mixture the six avocados hole, we adorn them with two cooked prawns and peeled each one, we put it in the refrigerator and we serve colds to our table.
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Friday 26 September 2008 at 01:11 am
Ingredients for 4 people:
250 grams of cheese philadephia, 500 milliliters of cream liquidate, 125 grams of sugar, 125 milliliters of cow milk, 1 package of cookies, 100 grams of liquid candy, 1 on of curd.
Kitchen utensils:
1 big mold of kitchen, 1 kitchen bowl, 1 kitchen bars, 1 wooden tablespoon, 1 source of round kitchen.
Preparation:
In the first place we prepare 1 big mold of kitchen daubed with liquid candy in their bottom and we reserve it. In a kitchen bowl we toss the cream it liquidates, the sugar, the cow milk, the curd envelope and the cheese philadelphia. Next with some kitchen bars we beat everything and we put the preparation in the fire. We have left to leave our preparation in the fire without stopping of removing it with a wooden tablespoon until it boils to move it away from the fire and to pour it in a big mold of kitchen. To finish we cover our tart of cheese with cookies, we put it in the refrigerator the whole night so that she clots, we remove him the mold and we serve it to our table deposited in a source of round kitchen.
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Friday 26 September 2008 at 01:08 am
Ingredients for 4 people:
4 fresh peaches or in preserve, 500 milliliters of water, 400 grams of condensed milk, 15 milliliters of lemon juice, 250 grams of milled ice.
Kitchen utensils:
1 electric licuadora, 1 wooden long tablespoon, 4 high glasses of glass.
Preparation:
In the glass of our electric licuadora we put all the ingredients beginning with the peaches, the condensed milk, the water and the lemon juice. We have left to beat everything during some minutes until everything is very well crushed. To finish him we add the milled ice, we remove it with a wooden long tablespoon and we serve it very cold in four high glasses of glass to our table.
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Friday 26 September 2008 at 01:06 am
Ingredients for 4 people:
4 endives, 150 grams of cheese philadelphia to anoint, 75 grams of cheese roquefort in pieces, 50 grams of nuts itched in pieces.
Kitchen utensils:
1 kitchen recipient, 1 kitchen source.
Preparation:
In a kitchen recipient we wash the endives very well and we remove them all the leaves. When they are clever we go anointing with cheese philadelphia each one of the leaves of the endives and we go them putting in a kitchen source. We have left to put above each endive leaf some cheese roquefort. To finish him we toss for above some pieces of chopped nuts and we serve it to our table.
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Thursday 25 September 2008 at 01:25 am
Ingredients for 3 people:
225 grams of rice, 1 potato of the vegetable garden in slices, 250 grams of chickpeas, 2 pig ribs in pieces, 2 slices of bacon in pieces, 1 Catalan sausage or pudding in pieces, 450 milliliters of broth, 1 liter of water, 75 grams of crushed fried tomato, 2 cloves of garlic, 50 milliliters of olive oil, 5 grams of sweet paprika, 5 grams of saffron or coloring alimentary, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 2 kitchen pans, 1 kitchen stew, 1 refractory oven source.
Preparation:
In a kitchen bowl we peel the potatoes very well and we cut them in fine slices. Next the slices of the potatoes are fried lightly with two cloves of garlic in a kitchen pan and when they are they move away from the fire and they reserve in a kitchen plate. In another pan with some olive oil fries lightly the ribs, the Catalan sausage or pudding and the bacon all cut one in pieces and when she goes being made we go him putting in a refractory oven source. In a kitchen stew she warms the liter of water with olive oil, salt to the pleasure, paprika and she throws the oil with the garlic. We let that it boils everything during thirty minutes, tossing the saffron and the sweet paprika so that a good broth is made and we can obtain with its cooking the 450 milliliters that are necessary us to make our rice to the oven. We have left to toss the rice well distribuído for the oven source and to pour the broth for above, the crushed fried tomato, the potatoes that we have fried lightly at the beginning and the chickpeas. To finish we put in our oven rice to the oven and we let him to be made at 220ºC during 30 minutes until it is clever to serve it to our table.
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Thursday 25 September 2008 at 01:17 am
Ingredients for 8 people:
2 liters of wine tint, 400 grams of sugar, 60 grams of dry figs, 60 grams of raisins, 250 grams of lemon juice, 500 grams of orange juice, barks of two lemons in small pieces, barks of two oranges in small pieces, 1 stick cinnamon in branch.
Kitchen utensils:
1 kitchen lebrillo, 1 wooden ladle, 8 glasses of mud.
Preparation:
In a lebrillo of mud we toss the wine tint, the sugar, the dry figs, the raisins, the lemon juice, the orange juice, the barks of the lemons, the barks of the oranges and the stick of cinnamon in branch. Next we remove very well everything with the help of a wooden ladle until everything is us very well blended. To finish we let him to macerate everything during two days and at the third we are good it in glasses of mud to the table to consume it.
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Thursday 25 September 2008 at 01:15 am
Ingredients for 6 people:
6 oranges, 750 grams of potatoes, 150 grams of mayonnaise, salt to the pleasure.
Kitchen utensils:
1 pot Express, 1 kitchen salad bowl.
Preparation:
In a pot Express puts the potatoes cut in squares with some salt to our pleasure. We close the pot and when the ball begins to rotate the we allow to cook during 20 minutes until they are tender and in its point. When the suitable time has passed, we open the pot, we let them them to cool down and we distribute in a kitchen salad bowl. Next we peel the oranges without breaking them, we remove them the clusters and we go them putting very distributed above our potatoes in the source. To finish we serve our orange salad very seasoned with the mayonnaise to each diner's pleasure.
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Thursday 25 September 2008 at 01:13 am
Ingredients for 6 people:
400 grams of lentils pardinas, 150 grams of smoky salmon, 4 fresh eggs, 200 milliliters of cream liquidate, 4 leaves of fresh tarragon, 6 glasses of fresh water, salt to the pleasure.
Kitchen utensils:
3 kitchen bowls, 1 pot Express, 1 kitchen sieve, 1 kitchen bars, 6 molds for mousses.
Preparation:
In a kitchen bowl we separate the yolks of the white of the fresh eggs and we reserve them. We put a pot Express with water and salt in the fire, we toss the lentils pardinas and we cook them when the ball begins to rotate during 15 minutes. When the suitable time has passed, we take out the lentils of the pot and we crush them with the help of a kitchen sieve until we make a very fine puree. On the other hand in another kitchen bowl we crush the smoky salmon, the four yolks of the eggs, the cream liquidates and the leaves of fresh tarragon. We mix the puree previous with the puree of the lentils, we remove it very well with a tablespoon and we reserve it. In a kitchen bowl we mount the white with some kitchen bars until we have them about to snow. To finish we mix the purees with the mounted white, we put the content in molds anointed with butter singular and we put them in the oven during 45 minutes to María's bathroom until they are clever to serve them to our table colds or hot, as it is our pleasure.
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Thursday 25 September 2008 at 01:11 am
Ingredients for 6 people:
1 liter and half of orange juice, 150 grams of sugar, juice of 3 lemons, 6 cut orange barks in ribbons, 1 liter of water mineral, cubes of ice to the pleasure.
Kitchen utensils:
1 big jar of kitchen, 1 long tablespoon, 1 kitchen strainer.
Preparation:
In a big jar we toss the orange juice, the lemon juice, the six cut orange barks in ribbons and the sugar. Next we remove everything with the help of a long tablespoon until it is very blended everything. We have left to let that everything rests during 30 minutes and when this time has passed we strain it with a fine strainer of kitchen to remove him any rest that has. To finish him we add the mineral water, the cubes of ice to our pleasure and we serve it in glass glasses.
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Wednesday 24 September 2008 at 02:17 am
Ingredients for 3 people:
6 apples type Gallic royal.
Kitchen utensils:
1 kitchen recipient, 1 kitchen knife, 1 capable refractory source for oven.
Preparation:
In a kitchen recipient with water wash the six apples type Gallic royal very well. Next we remove them the tail that you have making a fissure with a kitchen knife in their superior part. We have left to place our apples in a refractory source that is capable for oven. To finish we bake at 220ºC during 35 to 40 minutes until they are clever our roasted apples to the natural one to serve them to the table.
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Wednesday 24 September 2008 at 02:09 am
Ingredients for 8 people:
500 grams of chufas without soaking, 500 grams of sugar, 2 liters of water, 1 kilo of cubes of ice, 2 yellow pieces of the bark of a lemon, 2 pieces of cinnamon in branch.
Kitchen utensils:
1 thermomix or electric blender, 1 fine strainer of cloth or a sack, 8 glass glasses.
Preparation:
In the glass of our thermomix we toss the very clean chufas and without any rest of sludges. Next we add him the two pieces of lemon bark and the two pieces of cinnamon in branch. We pulverize all 30 seconds in speed 10, we add him the water and we pulverize it other 30 seconds in speed 10 again. When it has been made the we go everything by a fine strainer of cloth or a sack until extracting all the juice that has leaving it free of any solid rest that has. To finish we clean the glass of our thermomix, we put the I liquidate previous in him, we add him sugar if was necessary, the cubes of ice and we program it one minute in speed 5-10 until we have our clever orgeat to serve it in glasses to our table.
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Wednesday 24 September 2008 at 02:07 am
Ingredients for 4 people:
750 grams of soft nougat, 750 milliliters of cow milk, 50 grams of sugar, 20 grams of powdered cinnamon.
Kitchen utensils:
1 electric blender, 4 long glasses for milk shakes, 4 canes of plastic.
Preparation:
In the glass of our electric blender we toss the cow milk, the soft nougat, the sugar and we beat everything during five minutes. When we see that everything is very milk shake, we toss him the powdered cinnamon very sprinkled for above to give him flavor. To finish we pour the content that has been in four long glasses to serve them to our table and to consume them immediately accompanied by a cane of plastic to appreciate their exquisite flavor better.
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Wednesday 24 September 2008 at 02:06 am
Ingredients for 4 people:
1 kilo of strawberries of Huelva, white 1 kilo of sugar, 500 milliliters of water.
Kitchen utensils:
1 kitchen ladle, 1 kitchen strainer, 1 big bowl of kitchen, 1 kitchen sieve.
Preparation:
In a kitchen ladle we put the water, the sugar and we boil very well everything. Next we add him the strawberries cut in fine sheets and we let it him to cook to slow fire during 15 minutes until we see that she acquires a texture of syrup and that coje an entire red color. We have left to strain the broth obtained in the cooking and to reserve it in a big bowl of kitchen. We catch the strawberries that have been without the broth in our kitchen ladle, we crush them in our electric blender and we go them by a kitchen sieve to eliminate any rest of seeds that you have. To finish we deposit our strawberry sirope in a big glass of kitchen and we go him adding broth of the cooking until we have the wanted texture keeping in mind that when she cools down it will be thicker.
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Wednesday 24 September 2008 at 02:04 am
Ingredients for 6 people:
1 liter and half of cow milk, 1 big tarrina of ice cream of vanilla, 90 grams of sugar, 25 grams of milled cinnamon.
Kitchen utensils:
1 electric blender.
Preparation:
In the glass of our electric blender we toss the cow milk, the big tarrina of ice cream of vanilla, the sugar and 5 grams of powdered cinnamon. Next we beat everything until leaving it clever to sprinkle on it the remaining milled cinnamon. To finish we put our milk shake of vanilla in the refrigerator to serve it very cold to our table.
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Tuesday 23 September 2008 at 12:56 am
Ingredients for 6 people:
1 liter and half of liquor of residue, 400 grams of acorns, 225 grams of sugar, 40 grams of starry anisette to perfume.
Kitchen utensils:
1 glass recipient with hermetic closing, 1 kitchen tablespoon, 1 fine strainer or a paper filter, 1 bottle of glass of two liters, 1 small glass for liquor.
Preparation:
In a glass recipient with hermetic closing put the liquor of residue together with the very peeled acorns and without any rest in their external membrane. Once we have the liquor and the acorns we add them the starry anisette and the sugar. We have left to mix everything very well with a kitchen tablespoon during a couple of minutes, to close the glass recipient and to leave it that everything is macerated during four months in a dark and fresh place. When the suitable time has passed we filter the resulting liquid with a fine strainer or a paper filter and we put it in a bottle of glass of two liters. To finish we prove our liquor of acorns tossing a little in a small glass of liquor and if we like their flavor we consume it and but we let it that a couple of months is macerated more until it is clever to serve it to our table.
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Tuesday 23 September 2008 at 12:53 am
Ingredients for 1 person:
1/2 part of vodka, 1/4 part of liquor of cherries, 1/4 part of cream of milk, 1 cherry, ice.
Kitchen utensils:
1 big glass of kitchen, 1 long tablespoon.
Preparation:
In a big glass of kitchen we toss the vodka and the liquor of cherries, we mix very well everything with a long tablespoon and we add him the cream of milk. We have left to remove it well all my and to add him the ice to our pleasure. To finish our flying horse we decorate it with a cherry and we serve it to our table in a glass.
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Tuesday 23 September 2008 at 12:47 am
Ingredients for 1 person:
2 parts of vodka, juice of 1/2 lemon, 2 cubes of ice, ginger ale, 1 lemon slice, 1 cherry.
Kitchen utensils:
1 big glass of kitchen, 1 long tablespoon.
Preparation:
In a big glass of kitchen we toss the two parts of vodka, the juice of half lemon and the ginger ale. Next we remove everything with a long tablespoon and we add him the cubes of ice. We have left to mix everything and to fill a glass with the obtained mixture. To finish we adorn our Muscovite mule with a lemon slice and a cherry.
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Tuesday 23 September 2008 at 12:44 am
Ingredients for 1 person:
25 milliliters of grenadine, 75 milliliters of apricot liquor, juice of 1/2 lemon, mashed ice.
Kitchen utensils:
1 big glass of kitchen, 1 long tablespoon.
Preparation:
In a big glass of kitchen we proceed to mix the apricot liquor with the grenadine, we remove very well everything with a long tablespoon and when it is clever we add him mashed ice as it is our pleasure. To finish our apricot cooler we remove it very well and we are good it in a glass to appreciate all their flavor.
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Monday 22 September 2008 at 01:47 am
Ingredients for 4 people:
750 grams of fresh fresh anchovies, 150 grams of wheat flour, 250 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 deep kitchen plate, 1 plate of kitchen plain, 1 kitchen pan, 1 kitchen source, 1 roll of absorbent paper.
Preparation:
In a kitchen recipient with water wash the fresh anchovies very well, we remove them the tripes that you have and we clean them of any rest that you have. Next we deposit them in a deep kitchen plate and we toss the salt to our pleasure. Once salted, we go them by another plate of kitchen plain where we will have the wheat flour, shaking them the excess of flour that you have. We have left to put in the fire a pan with olive oil and when it is very hot to go depositing in her the fresh anchovies muffled in flour so that they leave making first on one hand and then for the other one. To finish when we go taking out our fried fresh anchovies we put them in a kitchen source with absorbent paper so that it eliminates the excess of fat that you have and be clever to serve them to our table.
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Monday 22 September 2008 at 01:34 am
Ingredients for 1 person:
3 parts of gin, 1 part of triple sec, 1 part of lemon juice, ice.
Kitchen utensils:
1 glass or cocktail shaker, 1 long tablespoon.
Preparation:
In a glass or cocktail shaker we toss the gin, the triple sec and we mix everything with a long tablespoon. Once we have all very blended one we add him the lemon juice and the ice that we like. To finish the we are good to our table to enjoy all their flavor.
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Monday 22 September 2008 at 01:31 am
Ingredients for 1 person:
1 spoonful of powdered sugar, juice of 1/2 lemon, 1 glass of vodka, 1 cherry, ice.
Kitchen utensils:
1 big glass, 1 long tablespoon to remove.
Preparation:
In a big glass we mix the vodka with the lemon juice. When we have it all blended one we add him the sugar and the ice that we like. We mix everything very well with a long tablespoon and we adorn it with a cherry. To finish the we are good to our table to enjoy all their flavor.
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Sunday 21 September 2008 at 02:21 am
Ingredients for 4 people:
16 marinated ribs of pig, 2 potatoes of the vegetable garden, 250 milliliters of water, 150 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen bowl, 1 kitchen pan, 1 kitchen pan, 1 kitchen source.
Preparation:
In a kitchen recipient with water peel the potatoes very well, we wash them, we make them fine slices and we reserve in a kitchen bowl. We toss the salt that we like to our potatoes and we fry them in a pan with abundant olive oil to half fire until they are very golden and you list to take out them and to deposit them in a kitchen source. Once we have the made potatoes, we put a kitchen pan in the fire with the marinated ribs of pig in their interior and a glass of water to allow them to cook during the necessary time until we see that it is not almost water to make them, moment in which you will be clever our marinated ribs of pig to toss them in the source where we already have the potatoes fried. To finish we take our fried ribs with potatoes to the table to serve each diner the part that corresponds them.
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Sunday 21 September 2008 at 02:16 am
Ingredients for 4 people:
2 big carrots, 4 fresh eggs, 60 grams of onion, 30 grams of grated cheese, 30 milliliters of olive oil, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen grater, 4 kitchen bowls, 1 kitchen pan.
Preparation:
With the help of a kitchen grater we proceed to grate the carrots, reserving them in a kitchen bowl. In the same way we proceed with the onion until it is completely grated and reserved in another kitchen bowl. Once we have the two well grated previous ingredients we put a pan with olive oil in the fire, we toss the onion in him, we braise her and we add him the carrot grated to make everything during some minutes. When the onion and the well braised carrot are the we take out of the pan, we reserve them in a kitchen bowl, we toss them the pepper and the salt that we like and we toss them for above the grated cheese. In a kitchen bowl we beat the four fresh eggs very well with all their white and we incorporate them to the previous mixture that we have reserved in a kitchen bowl. To finish the we mix everything, we put in the fire a pan with some olive oil, we toss the mixture and when it is on one hand we give him the turn with a kitchen lid and we make it for the other side until it is clever our carrot omelette to be good it to our very hot table to appreciate all their flavor.
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Sunday 21 September 2008 at 02:14 am
Ingredients for 4 people:
4 big squids, 1 lemon left in eight pieces, 150 grams of wheat flour, 250 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 wooden chart, 1 kitchen plate, 1 kitchen knife, 1 kitchen pan, 1 round source of kitchen.
Preparation:
In a kitchen recipient we clean the four squids very well removing them their tentacles and all that you have inside until only keeping their central sack. Once we have the four sacks of our squids we catch a wooden chart of kitchen and we cut them with the help of a kitchen knife in slices of the size that we like. We have left to toss to the slices of squids the salt us to like and to go them by a kitchen plate where we will have very willing the wheat flour and we go them frying in a pan with abundant oil of very hot olive. To finish we go depositing our squids to the Roman one in a round source of kitchen and we toss them lemon juice for above to our diners' pleasure.
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Sunday 21 September 2008 at 02:13 am
Ingredients for 4 people:
400 grams of figs whole chumbos, 300 milliliters of milk, 300 grams of sugar, 700 milliliters of cream of milk or cream, 25 milliliters of liquor of bitter cherries.
Kitchen utensils:
1 kitchen bowl, 1 electric blender, 1 kitchen ladle, 1 fine or Chinese strainer, 1 rectangular tetabrick.
Preparation:
In the first place we catch the figs chumbos, we remove them outwardly the prickles that have with the help of some kitchen gloves, we peel them, we open them and we remove them the abundant seeds that have. Next we put them in an electric blender of kitchen and we make them puree until we obtain 200 grams that we will reserve in a kitchen bowl. In a kitchen ladle to the fire put to boil the milk with the sugar and we allow it to cool. Now we have left to mix the puree of figs chumbos with the milk and to go everything by a fine strainer of kitchen or a Chinese. We deposit our mixture in a tetabrick of rectangular kitchen, we put it in the freezer of our refrigerator so that she freezes and when we see that it begins to freeze you are gone adding the cream of milk or the cream until we end up totally of tossing it everything on him. To finish we let him to freeze our ice cream of fig chumbo and we toss him for above the liquor of bitter cherries to adorn it and to serve it to our table.
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Sunday 21 September 2008 at 02:11 am
Ingredients for 4 people:
4 big and mature kiwis, 40 milliliters of bee honey, 150 grams of sugar, 1 green apple, 300 milliliters of water, 8 grams of jello, 40 milliliters of cold water.
Kitchen utensils:
1 kitchen recipient, 1 kitchen bowl, 1 kitchen pan, 2 glass jars.
Preparation:
In a kitchen recipient we peel the kiwis very well, we cut them in fine slices and when we have them all we divide them for the half and we reserve. In a kitchen bowl we grate the green apple very well and we reserve it. We put in the fire a kitchen pan, we toss in her the kiwis, the green apple, the water, the sugar and the bee honey. We have left to leave him to cook so that it boils everything to half fire and when it takes this way some minutes, we lower the fire and we let it him to continue cooking to slow fire. Next we add him the jello that we have dissolved previously in the cold water that we have described in the ingredients. To finish we let him to cook during some more minutes until we see that our candy of kiwis taking the appropriate thickness, moment in which we will leave it 5 minutes more cooking and we will have it clever to pack it in two glass jars.
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Saturday 20 September 2008 at 01:55 am
Ingredients for 3 people:
1 bag of 600 grams of hake fillets without skin, 150 milliliters of tomato fried in boat, 100 grams of wheat flour to muffle, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen strainer, 1 kitchen plate, 1 deep plate of kitchen, 1 kitchen pan, 1 kitchen source, 1 kitchen ladle.
Preparation:
In a kitchen recipient we wash very well with water the hake fillets, we drain them very well with the help of a kitchen strainer and we reserve them. In a kitchen plate we put the wheat flour, we salt the fillets, we go them by the flour, shaking the surplus that you have and we go them putting in a deep plate of kitchen. When we have all the fillets muffled in flour, we put a kitchen pan with olive oil in the fire and we go tossing the fillets to fry them for their two sides until they are very facts. We have left to go putting the fillets in a kitchen source and to put a kitchen ladle in the fire with the fried tomato to heat it. To finish we serve our hake fillets to our table tossing them for above the tomato that our diners like it.
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Saturday 20 September 2008 at 01:51 am
Ingredients for 4 people:
600 grams of beans, 300 grams of thick noodles, 1 tomato of the big vegetable garden, 1 medium onion, 75 grams of grated cheese, 25 milliliters of olive oil, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 kitchen bowl.
Preparation:
We put a kitchen pan in the fire with a liter of water, we toss the very clean beans in her and we let them them to cook to soft fire. Meanwhile, in a kitchen bowl we cut the onion very well in hoops, we chop the tomato and we add these two ingredients to our beans, we toss the salt to our pleasure and we let him to cook everything in the pan during 60 minutes until we see that it is tender our pottage of beans. When the suitable time has passed, we add the thick noodles and we let him to continue cooking more 12 minutes. To finish we toss the olive oil, the pepper very sprinkled for above, the grated cheese, we remove it very well and we serve it to our table.
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Saturday 20 September 2008 at 01:49 am
Ingredients for 4 people:
250 grams of cheese manchego, 250 grams of cheese philadelphia, 250 grams of chopped nuts, 20 breads for couches.
Kitchen utensils:
1 electric blender, 1 big source of kitchen.
Preparation:
In the glass of our electric blender we toss the cheese manchego also cut in pieces and the cheese philadelphia cut in pieces. Once we have the two cheeses in our glass we go beating adding them little by little the chopped nuts until we put an end to them and let us continue crushing them until we obtain with everything it a homogeneous mass of cheese with nut pieces in their interior. To finish we serve our paté of cheese in couches that we will anoint copiously and we will serve to our table in a big source of kitchen.
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Saturday 20 September 2008 at 01:47 am
Ingredients for 4 people:
300 grams of rice, 150 grams of noodles, 1 liter of chicken broth, 2 cloves of garlic, 1 onion, 50 milliliters of olive oil.
Kitchen utensils:
1 kitchen pan, 1 kitchen tablespoon.
Preparation:
In a kitchen pan we put 50 milliliters of olive oil and next we go tossing the noodles, the onion well troceada, the chicken broth, the cloves of garlic and we remove it with the help of a kitchen tablespoon. We have left to fry lightly everything very well during some minutes and when we see that the noodles take golden color, we add him next the rice and two glasses more than water. To finish we let him to cook our rice with noodles during 20 minutes to half fire until it is clever to serve it to our table.
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Saturday 20 September 2008 at 01:44 am
Ingredients for 4 people:
3 turnips, 2 potatoes, 1 liter and half of broth of vegetables, 1 medium onion, 4 celery leaves.
To accompany:
100 grams of small pieces of fried bread.
Kitchen utensils:
1 bowl of cocina,1 kitchen pan, 1 kitchen Chinese.
Preparation:
We peel the turnips, we cut them in pieces and we reserve in a kitchen bowl. Next we make the same one with the potatoes that we will peel, we will cut in pieces and we will deposit in the same previous bowl. We have left to put a kitchen pan in the fire, to toss the broth of vegetables in her, the turnips cut in pieces, the potatoes also also cut in pieces, the well chopped onion and the celery leaves cut in pieces. We let him to cook everything during 20 minutes keeping in mind that if the turnips are very hard we will have to allow them to cook more time. To finish and when it is clever our cream of turnips, we crush it going it by Chinese, we already put it again crushed in the pan and we let it him to boil once until we have it list to serve it to our table accompanied by pieces of fried bread if we like.
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Friday 19 September 2008 at 12:18 am
Ingredients for 8 people:
160 grams of flour, 6 fresh eggs, 250 grams of butter, 250 grams of chocolate fondant, 200 grams of sugar, 100 grams of nuts, 10 grams of powdered yeast.
Kitchen utensils:
1 capable recipient for microwaves, 1 kitchen bowl, 1 wooden tablespoon.
Preparation:
In our oven microwaves we put a capable recipient for microwaves with the chocolate fondant and the butter during 4 minutes to the maximum power so that she is founded and be a liquid mixture. In a kitchen bowl we toss the fresh eggs and we beat them very well. Next we add him the flour, the yeast and we follow it beating everything very well. We have left to go adding the chocolate fused with the butter little by little, the nuts and we remove it very well with a wooden tablespoon. To finish we put the previous mixture in the microwaves during 10 minutes to the maximum power until it is clever our cake of chocolate to serve it to our table.
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Friday 19 September 2008 at 12:14 am
Ingredients for 4 people:
6 garlics, 4 sprays of parsley, 125 milliliters of olive oil.
Kitchen utensils:
1 kitchen mortar, 1 pound of kitchen.
Preparation:
In a kitchen mortar we toss the very peeled garlics and we proceed very well to mash them with the help of our it pounds of kitchen. When we see that all well crushed one is we add him the well crumbled parsley and we continue it mashing until we achieve that all very united one is. Now we have left to add the olive oil and to continue removing it and mixing having much care of not sprinkling us of olive oil. To finish we reserve our mincemeat sauce for sepia in the refrigerator to use it as soon as possible in our sepia plates.
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Friday 19 September 2008 at 12:12 am
Ingredients for 4 people:
1 medium boat of evaporated milk, 1 medium boat of condensed milk, juice of a lemon.
Kitchen utensils:
1 kitchen recipient, a kitchen bars, four glass glasses.
Preparation:
In a kitchen recipient we toss the boat of evaporated milk and next the juice of a lemon. We proceed to mix very well everything during a couple of minutes and subsequently we add him the boat of condensed milk. We have left to remove everything very well with the help of some kitchen bars until it is clever. To finish we catch and we distribute the I liquidate previous resultant among four glasses and we serve it to our table.
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Friday 19 September 2008 at 12:10 am
Ingredients for 6 people:
1 liter and half of whole milk, 450 grams of round rice, 225 grams of sugar, 375 grams of wheat flour, 500 milliliters of olive oil, 2 fresh eggs, 1 stick of cinnamon, 1 ralladura of orange shell, 25 milliliters of brandy, 75 grams of sugar glass, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 wooden tablespoon, 1 kitchen pan, 1 absorbent paper of kitchen.
Preparation:
In a kitchen pan we put the whole milk, the round rice, the stick of cinnamon and some salt to our pleasure. Next we let it him to boil removing from time to time with the help of a wooden tablespoon during 20 minutes. When it has finished the suitable time we move away of our fire pan and we incorporate him the sugar, the orange shell, the two fresh eggs very milk shakes and the brandy. We mix everything very well during a couple of minutes and we make the doughnuts when he/she has cooled down. We have left to go going by flour of our wheat doughnuts and when all facts are, to fry them in a pan with abundant oil of very hot olive. To finish we go depositing our doughnuts very been slippery in absorbent paper of kitchen, we sprinkle them for above with sugar glass and we let them that they cool down to serve them to our table.
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Friday 19 September 2008 at 12:07 am
Ingredients for 4 people:
1 liter of whole milk, 2 apples, 120 grams of sugar, 80 milliliters of cream, 40 grams of almonds, 4 round cookies of chocolate.
Kitchen utensils:
1 kitchen recipient, 1 electric blender, 4 glass glasses.
Preparation:
In a kitchen recipient we cut in pieces the two apples removing them the seeds that have and leaving them totally clean of sludges. Next we deposit the apple pieces in the glass of our electric blender, we add him the whole milk, the sugar and we beat it very well during some minutes until we obtain a very homogeneous mixture. We have left to toss the resulting liquid in four glasses, to add him the cream for above and the almonds left in small pieces. To finish our apple milk shake we add to each glass a very willing cookie of chocolate above and we serve it to our table.
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Thursday 18 September 2008 at 01:22 am
Ingredients for 6 people:
450 grams of canons, 6 cloves of garlic, 6 fresh eggs, 50 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen pan, 1 kitchen bowl, 1 wooden tablespoon, 1 round source of kitchen.
Preparation:
In a kitchen recipient we clean the canons very well and when they are very laundries toss them in a kitchen pan to proceed to cook them to the vapor with some salt during 25 minutes. When the suitable time has passed we catch a kitchen pan, we toss him olive oil, we fry the cloves of garlic in her and we add the canons very been slippery with a kitchen strainer. We have left to continue frying lightly in the pan all the ingredients during about 6 minutes and to reserve them. In a kitchen bowl we toss the fresh eggs, we beat them very well and we toss on them the canons that we have fried lightly previously. To finish the we mix everything very well with the help of a wooden tablespoon, we put a pan in the fire with some olive oil, we toss the previous mixture in her and we proceed to make our omelette of canons to serve it to our table when it is clever very willing in a round source of kitchen.
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Thursday 18 September 2008 at 01:20 am
Ingredients for 4 people:
300 grams of milled fresh blueberries, 600 grams of sour cream, 60 milliliters of lemon juice, 120 grams of sugar.
Kitchen utensils:
2 kitchen bowls, 1 wooden tablespoon.
Preparation:
In a kitchen bowl we toss the fresh blueberries milled together with the lemon juice and we mix very well everything. Next we add the sugar and we continue mixing everything with the help of a wooden tablespoon until it is clever to incorporate it to the sour cream that we will have prepared separated in another kitchen bowl. To finish and once our very blended cream of blueberries is we put it in our refrigerator until we use it to season with her salads of fruits or of any product related with the vegetable garden.
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Thursday 18 September 2008 at 01:18 am
Ingredients for 2 people:
500 grams of carrots, 150 milliliters of chicken broth, 40 milliliters of mounted cream, 2 cheeses in portions, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 medium bowl of kitchen, 1 medium pan of kitchen, 1 electric blender.
Preparation:
In a big bowl of kitchen we clean the carrots very well rasping them their external part, we wash them very well and we cut in slices. We put a medium pan of kitchen in the fire, we toss olive oil in her and the very clean carrots. We have left to leave them to leave gilding our carrots removing from time to time with a wooden tablespoon. When we see that they are golden we toss the chicken broth on them and we let him to cook everything during 25 minutes. We toss the pepper and the salt to our pleasure, we add him the mounted cream and the cheeses in portions. To finish we crush everything in our electric blender until a cream of creamy carrot is us and we have it list to serve it to our very hot table.
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Thursday 18 September 2008 at 01:16 am
Ingredients for 4 people:
2 fields of beets, 4 cloves of garlic, 4 fresh eggs of farm, 50 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen pan, 1 kitchen bowl.
Preparation:
In a recipient with abundant water toss the very clean beets and we cook them to the vapor during 30 minutes with some salt to our pleasure. When the suitable time has passed we put a pan in the fire, we toss the cloves of garlic very dives in her, we add him the well drained and cooked beets, we fry lightly them during 8 minutes and we reserve. In a kitchen bowl we toss the four fresh eggs, we beat them very well, we toss the beets on them and we mix very well everything until it is very blended. To finish we put a pan with some olive oil in the fire, we toss in her the previous mixture and we proceed to make our omelette so that she clots for their two sides during some minutes to serve it when it is to our table.
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Thursday 18 September 2008 at 01:14 am
Ingredients for 6 people:
750 grams of mature and hard tomatoes, 6 lettuce leaves, 6 slices of toasted bread, 50 milliliters of olive oil, 1 lemon, salt of aromatic grasses.
Kitchen utensils:
1 kitchen recipient, 1 round source of kitchen.
Preparation:
In a kitchen recipient we peel the tomatoes very well and we cut them in fine slices. Next we toss them the salt of aromatic grasses for above to our pleasure, the olive oil and the lemon juice. Separated we season the lettuce leaves with olive oil and lemon juice to our pleasure. We have left to put a slice of bread like base, above a lettuce leaf left by the half, then four tomato slices between and it arrives of the whole other part of the lettuce leaf that we have left. To finish and when we have all our clever snacks in a round source of kitchen we are good them to our table to give bill of them.
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Wednesday 17 September 2008 at 01:36 am
Ingredients for 1 person:
500 milliliters of cow milk, 4 pieces of hard bread, 30 grams of sugar.
Kitchen utensils:
1 kitchen ladle, 1 save kitchen cloths, 1 kitchen tablespoon.
Preparation:
In a kitchen ladle we proceed to cook the cow milk until we see that it boils moment in which we move it away from the fire and we take to the table to deposit it in a save kitchen cloths that it supports the heat of the ladle. Next with the hands we go leaving in smaller pieces our hard bread and adding them to the ladle where the milk is. With the help of a kitchen tablespoon we go undoing the pieces of bread with the milk, we add him the sugar and we continue him removing until everything is very blended. To finish we let him to cool down a little until she acquires our soup of milk the temperature that we like and we take it with a metal tablespoon catching bread and milk at the same time to go appreciating all their exquisite flavor.
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Wednesday 17 September 2008 at 01:30 am
Ingredients for 6 people:
1 medium watermelon, 300 grams of sugar, 150 milliliters of water, juice of a lemon, 1 stick of cinnamon.
Kitchen utensils:
1 kitchen bowl, 1 electric blender, 1 kitchen ladle, 6 sherbet glasses.
Preparation:
In a kitchen bowl we cut the watermelon one for their half and we empty their pulp removing him the seeds that have but we have bought it without seeds that there are also them today in day. We have left to put in the glass of our electric blender the pulp of simple, to add him the juice of the lemon and to beat everything during some minutes until a preparation is us well I liquidate. In a kitchen ladle we put the water, the sugar, a piece of the shell of our lemon, the stick of cinnamon and we cook everything during 8 minutes until obtaining a syrup. When the suitable time has passed we leave that she cools down, we move away him the stick of cinnamon, the lemon shell and we mix everything with the puree of watermelon that have prepared previously. To finish we put our watermelon sherbet in the freezer of our refrigerator and we serve it in six sherbet glasses to our table.
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Wednesday 17 September 2008 at 01:28 am
Ingredients for 3 people:
750 milliliters of juice of black grape, 1 cluster of black grapes, 75 grams of sugar, juice of 1/2 lemon, a piece of lemon bark, 150 milliliters of water, 1 stick of cinnamon.
To adorn:
9 peeled grains of black grapes and without seeds.
Kitchen utensils:
3 glasses of sherbets, 1 kitchen recipient, 1 kitchen ladle, 1 glass big kitchen.
Preparation:
We peel the black grapes in a kitchen recipient, we remove them the seeds that have and we reserve them. In a kitchen ladle we put the water, a piece of lemon bark, the sugar and the stick of cinnamon. We have left to leave him to cook everything during 8 minutes so that she goes being formed our syrup. When it has happened this, we move away it of the fire, we remove him the stick of cinnamon and the piece of lemon bark and we let it him to cool down during some minutes. In a big glass of kitchen we mix the juice of black grape with the lemon juice, the peeled black grapes and cut in small pieces and the syrup that we have prepared previously. To finish we put the I liquidate resultant in the freezer of our refrigerator until it is in their point to serve it in three sherbet glasses to our table adorned with three grains of black grapes peeled for each one of them.
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Wednesday 17 September 2008 at 01:27 am
Ingredients for 8 people:
6 pears, 4 egg white, 300 milliliters of pear liquor, 250 grams of sugar, 500 milliliters of water, 60 milliliters of lemon juice, 2 envelopes of powdered jello without flavor.
Kitchen utensils:
2 kitchen bowls, 2 kitchen ladles, 1 kitchen strainer, 8 sherbet glasses.
Preparation:
In a kitchen bowl we peel the pears very well, we put them in a kitchen ladle with some water and we cook them in the fire until they are soft. When they are soft our pears drain them very well with the help of a kitchen strainer, we make them pieces and we place in the glass of our electric blender. We have left to add 150 milliliters of the water that we have used to cook our pears and to beat everything during some minutes until it is very blended. We separate 150 milliliters of the I liquidate that it has been when beating everything in a kitchen ladle, we mix it with the sugar and the two envelopes of powdered jello without flavor dissolved in some water previously, we put it in the fire so that she cooks during some minutes and we let it him to cool down. We add the lemon juice and we mix everything with the rest of the milk shake. In a kitchen bowl we mount the white about to snow and we add them carrying out encircling movements to our previous preparation without leaving that they descend in any moment. To finish we put the preparation in the freezer of our refrigerator, we remove it from time to time until we see that it clots and we serve it in sherbet glasses together with the pear liquor in very cold state.
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Wednesday 17 September 2008 at 01:25 am
Ingredients for 6 people:
2 clusters of white grapes of muscatel, 1 liter and half of juice of white grape, 150 grams of sugar, juice of a lemon, a piece of lemon bark, 300 milliliters of water, 1 stick of cinnamon.
To adorn:
18 peeled grains of white grapes and without seeds.
Kitchen utensils:
6 glasses for sherbets, 1 kitchen recipient, 1 big ladle of kitchen, 1 big glass of kitchen.
Preparation:
In a kitchen recipient we peel the grapes, we remove them the seeds that have and we reserve them. We put the water in a big ladle of kitchen, we toss him the sugar, a piece of the bark of the lemon and the stick of cinnamon. Now we have left to leave him to cook everything during 8 minutes until we obtain a syrup with everything it. When it is clever our syrup, we move away the lemon bark and the stick of cinnamon. Next in a big glass of kitchen we mix the juice of white grape with the syrup that we have prepared previously, we add the lemon juice and the very peeled white grapes of muscatel and cut in two pieces. To finish we put the I liquidate resultant in the freezer of our refrigerator, we serve it in six sherbet glasses and we adorn with three peeled grains of grapes for each diner.
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Tuesday 16 September 2008 at 01:28 am
Ingredients for 4 people:
500 grams of tripes of veal precocinados, 2 boats of chickpeas of 400 grams, 4 sausage pieces, 15 grams of saffron or coloring alimentary, 1 pill and half of meat broth, 3 glasses of fresh water, 10 milliliters of olive oil.
Kitchen utensils:
1 kitchen strainer, 1 pot Express.
Preparation:
We catch our kitchen strainer, we toss the chickpeas in him and we toss them fresh water of the faucet until they have been removed the preservatives that have. Subsequently we toss the chickpeas in our pot Express and we add him the tripes cut in pieces, the four sausage pieces, the pill and half of meat broth, the saffron or coloring alimentary, the olive oil and three glasses of water. We close our pot Express, we put it in fire and when the ball begins to rotate we let him to be made during 20 minutes. To finish when the suitable time has passed, we turn off the fire, we remove the ball, we let that the air comes out, we open it and we serve to our table.
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Tuesday 16 September 2008 at 01:26 am
Ingredients for 8 people:
8 quinces, 300 grams of sugar, 2 liters of fresh water, 1 stick of cinnamon.
Kitchen utensils:
1 kitchen recipient, 1 kitchen pan.
Preparation:
In a kitchen recipient we go peeling the quinces very well, we remove them the seeds and we cut them in four pieces each one. We have left to put a big pan of kitchen, to toss in her the quince pieces, the sugar, the fresh water and the stick of cinnamon. To finish we let him to cook everything to slow fire during 25 minutes until it is clever to put it in some glass flask to use our quince preserve in that that more we like it.
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Tuesday 16 September 2008 at 01:23 am
Ingredients for 4 people:
300 grams of puree of chestnuts, 450 grams of cream of milk, 6 egg white, 30 grams of jello without flavor.
Kitchen utensils:
1 electric blender, 1 kitchen bowl.
Preparation:
We dissolve the jello in the first place in some hot water. Next we put in the glass of our blender the cream of milk with the puree of chestnuts and we beat very well everything during five minutes. In a kitchen bowl we toss the white of the eggs, we add them the jello dissolved in hot water and we incorporate him the cream of chestnuts that we have beaten previously. We have left to put the previous resulting mixture in a last mold for water and to put it in the freezer of our refrigerator during 30 minutes. To finish when the time has passed, we take it out of the freezer and we leave put inside the refrigerator until we will consume it.
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Tuesday 16 September 2008 at 01:22 am
Ingredients for 2 people:
250 grams of onion, 2 peppers choriceros, 250 milliliters of fish broth, 25 grams of wheat flour, 1 clove of garlic.
Kitchen utensils:
1 kitchen pan, 1 kitchen bowl, 1 electric blender.
Preparation:
In a pan to the fire put the well chopped onion and we leave it that you poche during some minutes until we see that she has taken color. When it happens ésto, we add him the peppers choriceros that we have wet previously in a bowl with water so that they are moisturized. We have left to braise lightly everything in our kitchen pan and to toss him 25 grams of wheat flour so that it is us united everything. Next we add him the fish broth and we let it him to boil during 10 minutes. To finish we put in the glass of our electric blender all the previous ingredients, we crush them very well and if we see that there are many remains of sludges finally we sift our sauce vizcaina until it is clever to serve it to our table.
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Tuesday 16 September 2008 at 01:21 am
Ingredients for 3 people:
2 avocados, 10 grams of butter, 3 grams of tabasco, fine salt of table.
Kitchen utensils:
1 kitchen bowl, 1 electric blender.
Preparation:
In a kitchen bowl we peel the avocados very well, we cut them in pieces and we reserve. Next we catch the glass of our electric blender, we toss the avocado pieces in her, the ten grams of butter and we crush it very well until we obtain a fine and homogeneous mass. We have left to add the tabasco to our previous mixture and to toss him the fine salt of table that we like. To finish the we continue crushing during some more minutes until we have it clever to serve it to our table.
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Monday 15 September 2008 at 02:58 am
Ingredients for 4 people:
4 medium potatoes, 150 grams of raw gambones, 300 grams of peas, 8 spicy banderillas, 3 tuna cans in oil, 4 fresh eggs.
To season:
150 milliliters of mayonnaise, 50 milliliters of olive oil, 15 milliliters of vinegar of wine, salt to the pleasure.
Kitchen utensils:
2 kitchen ladles, 1 kitchen recipient, 1 pot Express, 1 round source of kitchen.
Preparation:
In a ladle we put to boil the raw gambones during 12 minutes and we reserve them without peeling. We catch the fresh eggs, we wash them outwardly, we put them in a ladle with some water and we let them to cook during 10 minutes. In a kitchen recipient we peel the potatoes, we wash them very well and we cut them in small square pieces. We have left to put in a pot Express the cut potatoes and the peas, we close the pot, we put the ball and when it begins to rotate we let them to be made to half fire during 20 minutes. When the suitable time has passed we have left to arm our salad with all the ingredients in the following way:
We catch a source of round kitchen, we toss in her the potatoes and the very blended cooked peas, the tuna in well drained oil and we decorate everything with the well distributed gambones and without peeling, the very willing spicy banderillas as we want and the hard eggs left by their half. To finish we take our Russian ensaladilla with peas to our table and we season it well with mayonnaise or with olive oil, vinegar of wine and salt to our pleasure.
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Monday 15 September 2008 at 02:53 am
Ingredients for 1 person:
250 grams of oranges, 190 grams of sugar.
Kitchen utensils:
1 big bowl of kitchen, 2 kitchen pans, 1 wooden tablespoon, 1 boat of sterilized glass.
Preparation:
In a big bowl we peel the oranges and we reserve them. We cut an orange shell, we wash it very well and we toss it in a pan to boil with some fresh water that covers it. Next we toss the oranges cut by their half in another pan, we let them them to boil during 12 minutes and when the suitable time has passed we drain them very well and we overturn on the pan where the orange bark is. Once we have put the oranges with the bark we add him the suitable sugar and when we see that it begins to boil we catch a kitchen tablespoon and we go undoing the orange until we obtain a homogeneous pasta. We have left to leave him to cook everything during 45 minutes without stopping to remove the preserve with our wooden tablespoon. To finish and when the suitable time has passed we pack the orange preserve that we have obtained in a boat of sterilized glass, we cover it with a lid and we put in the refrigerator until we will consume it in our table.
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Sunday 14 September 2008 at 01:54 am
Ingredients for 8 people:
6 fresh eggs, 500 grams of butter, 500 grams of wheat flour, 500 grams of sugar, 2 envelopes of powdered yeast, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 big bowl of kitchen, 1 medium bowl of kitchen, 16 paper molds.
Preparation:
We heat in a kitchen pan the butter until it is liquid, we move it away from the fire and when it is temperate we toss it in a big bowl of kitchen, we add him the fresh eggs very milk shakes, the sugar and the salt as it is our pleasure. We catch another medium bowl of kitchen and we toss in him, the wheat flour and the powdered yeast, we mix it very well and we add it to the previous bowl where the other ingredients is. We have left to mix everything with the help of the hands until a homogeneous mass is us and very made without clots. Next we catch some paper molds with rectangular form, we fill them until the half with the mass that we have made previously and we allow them to rest covered with a cloth during a couple of minutes. To finish we put the molds of the you knead you pasiegos in a tray of the oven and we let them to be made during 18 minutes at 180ºC watching over them from time to time so that we don't burn.
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Saturday 13 September 2008 at 02:10 am
Ingredients for 4 people:
2 boats of 400 grams of lentils, 3 sausage pieces, 1 small tomato in two pieces, 4 glasses of fresh water, 2 laurel leaves, 1 pill and half of chicken broth, 15 milliliters of olive oil, 5 grams of saffron or coloring alimentary.
Kitchen utensils:
1 kitchen recipient, 1 kitchen colander, 1 pot Express.
Preparation:
In a kitchen recipient we wash the small tomato very well and we leave it in two pieces. In a kitchen strainer we toss the boats of lentils and we remove them the preservatives that have allowing to run the water of the faucet on them. We put the pot Express in the fire, we toss the lentils, the four glasses of water, the saffron, the laurel leaves, the two tomato pieces, the pill and half of chicken broth and the olive oil for above. We have left to close the pot Express, to put the ball and when it begins to rotate we count 15 minutes to half fire until our lentils are made with sausage. To finish and once the time had finished, we turn off the fire, we remove the ball of the pot, we let that you comes out the air and we serve them to our table.
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Saturday 13 September 2008 at 01:25 am
Ingredients for 5 people:
1 whiting of 2 kilos, 1 onion, 4 cloves of garlic, 125 milliliters of olive oil, salt to the pleasure.
Kitchen utensils: 1 kitchen pan, 1 refractory oven tray.
Preparation:
In the first place we tell to the fishmonger that opens us the whiting for the half, she leaves it to us whole and it removes him the thorns that she has. We catch a pan, we toss olive oil in her, the chopped cloves of garlic and the well chopped onion until they take golden color, moment in which we will move it away from the fire and we will reserve in a kitchen bowl. Next in a refractory oven tray, we toss some olive oil, we place the whiting that we have prepared previously above and we toss him the salt that we like. We have left to add to our whiting the garlics and the onion that we have made tossing them previously for above. To finish we put in our oven tray with the whiting and we give him the necessary time until it is well made having much care that we burn.
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Friday 12 September 2008 at 12:40 am
Ingredients for 3 people:
3 medium potatoes, 500 grams of chopped meat of pig, 15 grams of saffron or coloring alimentary, 2 pills of meat broth, 4 glasses of fresh water, 50 milliliters of olive oil, 1 laurel leaf.
Kitchen utensils:
1 kitchen recipient, 1 pot Express, 1 wooden tablespoon.
Preparation:
In a kitchen recipient we wash the potatoes very well, we peel them and we cut in unequal small pieces. We catch the pot Express, we wash it very well, we clean it and we put in the fire with a jet of olive oil. When it is temperate our olive oil, we go tossing our chopped meat of pig having much care of not sprinkling us and without stopping of removing with a wooden tablespoon we go undoing our meat giving him dry blows until we see that it is well made pieces to leave it that is fried during five minutes until she takes color. Now we have left to toss the potatoes that we have made unequal small pieces and to join them with the meat, to add him the laurel leaf, the saffron or coloring alimentary and four glasses of fresh water. We remove everything with a wooden tablespoon so that she mixes very well and we add him the two pills of meat broth. We close the pot Express with their lid, we put him the ball and when it begins to rotate we let him to cook during 20 minutes. To finish and once the suitable time has passed to make our potatoes with chopped meat, we separate the pot Express of the fire, we remove him the ball, we open it when the whole air has come out and we serve its content in plates to our table.
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Friday 12 September 2008 at 12:36 am
Ingredients for 4 people:
1 liter of whole milk of cow, 2 fresh eggs, 300 grams of sugar, 300 grams of wheat flour, 1 Greek yogurt, 25 grams of butter, 15 milliliters of anisette.
Kitchen utensils:
1 electric blender, 1 refractory recipient.
Preparation:
In the glass of our electric blender we go tossing each one of the previous ingredients beginning with the wheat flour, the sugar, the whole milk of cow, the two fresh eggs, the Greek yogurt and the anisette. Next we beat very well everything until we have it very blended and let us obtain a fine and homogeneous mass. We have left to pour the previous content in a refractory recipient for oven with some butter in their bottom so that we are not hit and we can be ruined our quesada. To finish we preheat the oven at 180ºC and when it is clever we put our refractory recipient during 45 minutes until our quesada is made and it lists to serve it to our table.
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Thursday 11 September 2008 at 02:46 am
Ingredients for 3 people:
330 grams of rice, 1 liter of fish broth, 2 glasses of water, 1 small tomato, 1 small pepper, 150 grams of chirlas, 150 grams of rice shrimps, 150 grams of pota rings, 25 milliliters of olive oil, 15 grams of saffron or coloring alimentary, 1 pill of chicken broth.
To accompany:
8 leaves of lettuce of the vegetable garden, 25 milliliters of olive oil, 10 milliliters of vinegar of wine, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen ladle, 1 wooden tablespoon, 2 kitchen bowls, 1 kitchen pan, some kitchen scissors.
Preparation:
In a kitchen recipient we cut in pieces the tomato and the pepper. We toss the chirlas in water some minutes to remove him the sand that you have. In a ladle to the fire cook the rice shrimps during ten minutes, we peel them and we reserve in a kitchen bowl. With the help of some kitchen scissors we cut the pota rings in small pieces and we put them in a kitchen bowl.
To make the one fried lightly the we will make in the following way:
We put a pan in the fire, we toss the olive oil and we begin to put in her the other ingredients beginning with the tomato pieces and pepper, the peeled rice shrimps, the drained chirlas, the pota rings cut in pieces, some saffron or coloring alimentary and the pill of chicken broth. Next we go him removing everything so that it is fried lightly during some minutes, we toss him the two glasses of water and the liter of fish broth. To finish the we leave that it cooks until it boils moment in which will proceed to toss the rice distributing it for all our pan, we remove it with a wooden tablespoon and we let that it is made during 20 minutes to half fire, removing from time to time so that we are not hit our rice and when the suitable time has passed we have it clever to serve it to our table.
To accompany our rice we can make a lettuce salad with 8 lettuce leaves that we will season with salt to our pleasure, vinegar of wine and olive oil.
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Wednesday 10 September 2008 at 01:41 am
Ingredients for 3 people:
700 grams of snails fat precocinados, 100 grams of Iberian sausage in pieces, 100 grams of Iberian ham of acorn in pieces, 250 milliliters of water.
To make the sauce:
1 pill of chicken broth, 2 cloves of garlic, 250 milliliters of water, 1 soup spoonful of wheat flour, 2 grams of milled black pepper, 25 milliliters of olive oil.
To accompany:
750 grams of sepionet, salt to the pleasure.
For the dessert:
3 slices of watermelon or 3 clusters of muscatel grape.
To have dinner:
100 grams of fine noodles, 4 glasses of water, 1 pill of chicken broth.
Kitchen utensils:
1 kitchen recipient, 1 wooden tablespoon, 1 kitchen pan, 1 pot Express.
Preparation:
In a kitchen recipient we clean and we wash the snails very well removing them any rest of shells or other residuals that have. We put a pan in the fire with 25 milliliters of olive oil and when it is hot we toss him the cut cloves of garlic in sheets. We wait to that the garlics moment are gilded in the one that we will proceed to toss a soup spoonful of flour on them and to remove them with the help of a wooden tablespoon. When we have all very united one, we toss him the pill of chicken broth, the milled black pepper and the suitable water. We let him to boil one minute everything removing with the wooden tablespoon and meanwhile we put the pot Express in the fire. Next we toss the snails inside her well drained, we overturn on them the sauce that we have made in the pan, the pieces of Iberian sausage, the pieces of Iberian ham and the water. To finish we put the lid to our pot Express, and when the ball begins to rotate we let him to be made during 10 minutes.
To accompany our snails we put in a recipient of kitchen 750 grams of sepionet, we wash it and we clean very well, we toss him the salt that we like and we will have them clever to make them in a pan with olive oil covered in all moment with a kitchen lid so that they don't sprinkle.
As dessert we can leave some slices of watermelon.
Or if we want it some muscatel grapes.
To have dinner we can prepare a soup of noodles that we will make putting in a pan four glasses of water, a pill of chicken broth and 100 grams of fine noodles. We let him to boil everything to alive fire and subsequently we allow it to cook to slow fire during 10 minutes, moment in which we will have our list soup of noodles to serve it to our table in three individual plates.
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Wednesday 10 September 2008 at 01:27 am
Ingredients for 8 people:
120 grams of tea, 8 lemon slices, 6 glasses of water, 80 grams of sugar, ice to itch.
Kitchen utensils:
1 kitchen pan, 1 kitchen strainer, 1 kitchen tablespoon, 1 electric blender, 8 glasses for tea.
Preparation:
In a kitchen pan we toss the water and we put it to boil in the fire. When we see that it will begin to boil him we add the tea, we remove it very well with a wooden tablespoon and we let it him to rest during six minutes. Next we strain with the help of a kitchen strainer the resulting liquid and we put it inside the glass of our electric blender together with the sugar and the ice. We have left to chop everything and to beat it during six minutes more until we obtain a good icy tea. To finish we are good our icy tea accompanied by a very willing lemon slice on each glass to give him a special touch and to enhance their flavor if we want to squeeze it on him.
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Wednesday 10 September 2008 at 01:25 am
Ingredients for 4 people:
1 kilo and half of pig loin, 4 apples, 1 big onion, 500 milliliters of cow milk, 100 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 electric blender.
Preparation:
In the first place we tie the loin to give him good form and to toss him the salt that we like. We put the loin in a kitchen pan with some olive oil and we gild it very well for the two sides. Next we add the big onion very well chopped and the peeled apples and cut in pieces. We have left to add the cow milk, to cover the pan and to leave that it cooks everything during 30 minutes adding it dilutes him temperate if she wastes away a lot the liquid. When the suitable time has passed, we move away the loin of pig of the fire and we go the sauce by our electric blender. To finish we cut the pig loin in fine slices and we serve it to our table very covered with the sauce of apples that we have made previously.
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Tuesday 09 September 2008 at 01:14 am
Ingredients for 3 people:
4 medium potatoes, 600 grams of marinated ribs of Iberian pig, 15 milliliters of olive oil, 2 laurel leaves, 5 grams of saffron or coloring alimentary, 1 pill and half of meat broth, water fresh.
Kitchen utensils:
1 kitchen recipient, 1 pot Express, 1 wooden tablespoon.
Preparation:
In a kitchen recipient we peel the potatoes very well, we wash them to remove them the sludges that you have and we cut them in unequal pieces. When all our cut potatoes are, we deposit them in a pot Express together with the marinated ribs of Iberian pig, the saffron or coloring alimentary, the pill and half of meat broth, the olive oil and the two laurel leaves. We cover everything with fresh water, we remove it with a way tablespoon, we cover the pot Express, we put the ball and when it begins to rotate we let him to cook everything during 20 minutes to half fire. To finish when the suitable time has passed, we remove the ball so that you comes out the air, we open it carefully when there is not danger and we serve our potatoes with ribs marinated to our table.
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Tuesday 09 September 2008 at 01:11 am
Ingredients for 4 people:
4 canaries bananas, 1 liter of pineapple juice, 4 natural yogurts with sugar.
To adorn:
8 leaves of fresh mint.
Kitchen utensils:
1 electric blender, 4 cocktail glasses.
Preparation:
In the glass of our electric blender we put the very peeled bananas and cut in pieces, the natural yogurts with sugar and we crush them very well during some minutes until we obtain a very fine and homogeneous mixture. Once we have very milk shake we have left to add the pineapple juice next to the ingredients crushed previously and to continue beating everything until they are totally blended all the ingredients and we have them clever and preparations to serve them to our table. To finish we serve our banana cocktail in cocktail glasses adorned with a couple of very willing leaves of fresh mint in each one of them.
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Tuesday 09 September 2008 at 01:09 am
Ingredients for 3 people:
500 grams of bread of the previous day, 75 milliliters of olive oil, 400 grams of mature tomatoes, 1 clove of garlic, 30 milliliters of vinegar of wine, salt to the pleasure.
To accompany:
1 fresh egg, 50 grams of mountain ham in pieces.
Kitchen utensils:
1 kitchen recipient, 1 kitchen plate, 1 electric blender, 1 Chinese or pasapurés.
Preparation:
In a kitchen recipient we take out the crumb to our bread of the previous day and we wet it in fresh water during thirty minutes approximately. When we have well soaked the bread takes it out of the kitchen recipient and we squeeze it well in a kitchen plate. Next and once prepared our bread crumb catches the glass of our electric blender and we toss in him, the olive oil, the soaked bread crumb, the mature tomatoes, the clove of garlic, the vinegar of wine and the salt to our pleasure. We have left to beat everything during ten minutes until we obtain a very homogeneous mixture. We catch Chinese or the passespurees, we toss the previous mixture in him and we crush it very well removing the seeds of the tomatoes and their skins to leave our salmorejo free of not wanted sludges. We should keep in mind that if it leaves us very dry our salmorejo can add him some cold water but the salmorejo doesn't usually take water for what the desirable thing is that we don't put him, but if we can toss him the salt that we like if it is necessary him and we find it a little flat of flavor. To finish we cook in the fire the fresh eggs so that they become hard during 10 minutes, we leave them that they cool down, we peel them and we cut them in small pieces, we also join them with the cut ham in small pieces and we use these two ingredients to decorate our salmorejo when we will serve it to our table.
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Tuesday 09 September 2008 at 01:08 am
Ingredients for 2 people:
4 fresh eggs, 250 grams of cheese in fine slices, 40 milliliters of olive oil.
Kitchen utensils:
1 kitchen bowl, 1 kitchen pan, 1 pan lid.
Preparation:
In a kitchen bowl we crack the fresh eggs with their white and we beat them during a minute and half. Next we add to the eggs the cheese cut in fine slices and we follow it beating everything very well until we have it very united and I list to make our omelette of cheese. In the fire of our kitchen we put a pan with some olive oil, we toss the eggs beaten with the cheese and to half fire we let him to go clotting having much care of not burning it. When we have it curd on one hand, we give him the turn putting a lid up of the pan and giving the turn to our doll until we have it in the other position. To finish we are good our omelette of cheese in a round source to our table to give bill of her.
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Monday 08 September 2008 at 12:51 am
Ingredients for 4 people:
4 medium potatoes, 100 grams of olives without bone, 100 grams of sweet peppers, 3 tuna cans in oil, 4 fresh eggs, 150 milliliters of mayonnaise, water fresh, vinegar of wine, olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen knife, 1 pot Express, 1 kitchen ladle, 1 round source of kitchen.
Preparation:
In a kitchen recipient we peel the potatoes very well and we cut them with a kitchen knife in small squares once they are very clean. We deposit our potatoes cut in a pot Express, we toss them some salt and we cover them with fresh water. We close the pot Express and when the ball begins to rotate the we let them to cook to the fire during 20 minutes. When the suitable time has passed we remove the ball, we let that the air leaves, we open the pot and we let them to cool down our potatoes and while we go preparing the other ingredients. We put a kitchen ladle in the fire with the four fresh eggs in some water and we let them them to cook during 10 minutes until they are hard and clever to peel them and to cut them lengthwise for the half. We catch a round source of kitchen, we toss the potatoes in her well distributed and next the sweet peppers, the well drained tuna of oil, the olives without bone and the hard fresh eggs cut by the half prepared in several areas of the kitchen source where the potatoes are. To finish we are good our Russian salad to the table accompanied by mayonnaise to serve us to our pleasure or if we like more we can season it with vinegar of wine, olive oil and the salt to our pleasure.
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Sunday 07 September 2008 at 12:35 am
Ingredients for 2 people:
125 milliliters of water, 250 grams of sugar, 500 milliliters of residue, 250 grams of moorish, 1 branch of cinnamon.
Kitchen utensils:
1 kitchen recipient, 1 kitchen colander, 1 kitchen bowl, 2 hermetic sterile glass jars, 1 kitchen tablespoon, 2 glass bottles, 1 very fine filter.
Preparation:
In a kitchen recipient we put the moors, we wash them very well with fresh water, we strain them with the help of a kitchen colander and we reserve in a kitchen bowl. On the other hand we put in the fire a ladle with the water, the sugar and we let him to boil during six minutes until we obtain a syrup very fact. We move away from our fire syrup, we leave it that she cools down, we put it in two sterilized glass jars, we incorporate him the residue and we remove it very well with a kitchen tablespoon. We have left to add the Moors very distributed in each jar and half branch of cinnamon for each one. Next we cover the two jars tightly and we let him to macerate the content during four hours. To finish and when this time has passed, we filter the content of the two jars, we pass it to a couple of glass bottles and we consume it when more we like it in individual glasses.
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Sunday 07 September 2008 at 12:34 am
Ingredients for 6 people:
375 milliliters of water, 750 grams of sugar, 1 liter and half of residue, 750 grams of moorish, 3 branches of cinnamon.
Kitchen utensils:
1 kitchen recipient, 1 kitchen bowl, 6 sterile hermetic glass jars, 1 very fine sieve, 6 glass bottles.
Preparation:
We wash and we clean the moors very well with cold water removing them the remains that have in a kitchen recipient. Next we go the moors by a kitchen colander to remove them the water that you have and we reserve them in a kitchen bowl. When we have cleaned the moors we have left to put a kitchen ladle in the fire with the water, the suitable sugar and we let it him to cook during six minutes. Once the suitable time has passed we move away from our fire syrup and we let it him to cool down during some minutes. We catch six sterilized glass jars, we fill them with the syrup that we have made well distributed, the residue and we remove it very well so that she mixes their content. We have left to add the very willing moors in each jar and half branch of cinnamon in each one. We cover the jars tightly and we let him to macerate the whole content of our jars during five hours. When this time has passed, we filter it with the help of a very fine sieve and we pass the content to six individual glass bottles. To finish we serve our liquor of moorish in small glasses of glass having much care of drinking it with moderation.
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Saturday 06 September 2008 at 02:28 am
Ingredients for 4 people:
2 boats of lentils of 400 grams each one, 600 grams of pig meat in pieces to cook, 2 laurel leaves, 125 milliliters of olive oil, 15 grams of saffron or coloring alimentary, 1 small tomato, 1 pill and half of meat broth, 600 milliliters of water, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 wooden tablespoon, 1 pot Express, 1 kitchen strainer.
Preparation:
In a kitchen pan we put the pieces of pig meat to cook and we braise them very well to the fire in olive oil during 5 minutes removing them with a wooden tablespoon. When the suitable time has passed we put the pot Express in the fire, we toss the meat pieces, the saffron or coloring alimentary, the lentils been slippery with fresh water in a kitchen strainer, the two laurel leaves, the small tomato cut in four pieces, 30 milliliters of olive oil and the necessary water to cover all our stew. Next we remove everything with a wooden tablespoon, we close the pot Express and when the ball begins to rotate the we let him to cook to half fire during 15 minutes. To finish we serve our lentils with meat to the table accompanied by a salad of lettuce of the vegetable garden if we feel like.
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Saturday 06 September 2008 at 02:25 am
Ingredients for 8 people:
1 kilo of acorns, 2 liters of liquor.
To make the syrup:
1 liter of water, 500 grams of sugar.
Kitchen utensils:
1 recipìente of big kitchen, 4 glass boats, 1 kitchen ladle, 1 kitchen strainer.
Preparation:
We catch a recipient of big kitchen and we peel in him all the acorns removing them the external shell and all the residual elements that have until leaving them clean and totally peeled. When they are clever our acorns, we go them putting in four glass boats for subsequently to stuff them and to cover them with the liquor that we have indicated previously. We cover the four glass boats and we keep them in a fresh place during 50 days. When the suitable time has passed, we add him the syrup that we will make boiling in a ladle the water with the sugar and we let him to macerate during 30 days more until it is our clever liquor of acorns to consume it. To finish we strain with the help of a strainer the resulting liquid of our acorns to remove him the sludges that she has and we serve it in glasses liquor to our table.
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Saturday 06 September 2008 at 02:23 am
Ingredients for 3 people:
375 grams of hazelnuts, 750 milliliters of liquor.
To make the syrup:
375 milliliters of water, 185 grams of sugar.
Kitchen utensils:
1 kitchen recipìente, 1 boat of big glass, 1 kitchen ladle, 1 kitchen strainer.
Preparation:
To make our liquor of hazelnuts the first thing that we have to make it is to peel the hazelnuts very well in a kitchen recipient removing them any residual rest that you have and leaving them totally clean and peeled outwardly. Once we have made this, we put them in a boat of big glass and we cover them with the liquor. Next we proceed to cover the glass boat and she is necessary approximately to keep it in a fresh place during 50 days. When the suitable time has passed, we add him the syrup that we will make boiling in a ladle the water with the sugar and we let him to macerate during 30 days more until it is our liquor of hazelnuts to consume it. To finish we strain with the help of a strainer the resulting liquid of our liquor of hazelnuts to remove him the sludges that she has and we serve it in glasses of liquor to our table.
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Saturday 06 September 2008 at 02:21 am
Ingredients for 6 people:
750 grams of nuts, 1 liter and half of liquor.
To make the syrup:
750 milliliters of water, 375 grams of sugar.
Kitchen utensils:
1 kitchen recipìente, 3 glass boats, 1 kitchen ladle, 1 kitchen strainer, 1 kitchen tray.
Preparation:
In the first place we catch a kitchen recipient and we peel very well in him, the nuts removing him the external shells and leaving their meat free of all type of sludges. Subsequently we catch the nuts, we put them in three glass boats that we will cover with the suitable liquor. We have left to cover the three glass boats and to keep them in a fresh place during 50 days. When the suitable time has passed, we add him the syrup that we will make boiling in a ladle the water with the sugar and we let him to macerate during 30 days more until it is our clever liquor of nuts to consume it. To finish we strain with the help of a strainer the resulting liquid of our liquor of nuts to remove him the sludges that she has and we serve it in very willing small glasses of liquor in a kitchen tray to our table.
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Saturday 06 September 2008 at 02:20 am
Ingredients for 4 people:
500 grams of almonds, 1 liter of liquor.
To make the syrup:
500 milliliters of water, 250 grams of sugar.
Kitchen utensils:
1 kitchen recipìente, 2 glass boats, 1 kitchen ladle, 1 kitchen strainer.
Preparation:
We catch a kitchen recipient we peel the almonds very well removing them the shells that have and the small cloth of it was and leaving them totally white and without any external residual. Next we put them in two glass boats and we cover them with the liquor that we have indicated up. We have left to cover the glass boats and to keep them in a fresh place during 50 days. When the suitable time has passed, we add him the syrup that we will make boiling in a ladle the water with the sugar and we let him to macerate during 30 days more until it is our clever liquor of almonds to consume it. To finish we strain with the help of a strainer the resulting liquid to remove him the sludges that she has and we serve it in small glasses of liquor to our table.
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Saturday 06 September 2008 at 02:18 am
Ingredients for 2 people:
250 grams of chestnuts, 500 milliliters of liquor.
To make the syrup:
250 milliliters of water, 125 grams of sugar.
Kitchen utensils:
1 kitchen recipìente, 1 glass boat, 1 kitchen ladle, 1 kitchen strainer.
Preparation:
In a kitchen recipient we peel the chestnuts very well, removing them the chestnuts shell and leaving them white. Next we put them in a glass boat and we cover them with the liquor. We have left to cover the glass boat and to keep it in a fresh place during 50 days. When the suitable time has passed, we add him the syrup that we will make boiling in a ladle the water with the sugar and we let him to macerate during 30 days more until our liquor of chestnuts is I list to consume it. To finish we strain with the help of a strainer the resulting liquid to remove him the sludges that she has and we serve it in small glasses of liquor.
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Friday 05 September 2008 at 01:53 am
Ingredients for 3 people:
225 grams of fideua, 150 grams of rice shrimps, 150 grams of chirlas or clams, 150 grams of chopitos, 1 liter of fish broth, 2 tomato pieces, 2 pieces of green pepper, 1 pill of fish broth, 500 milliliters of water, 15 grams of saffron or coloring alimentary, 50 milliliters of olive oil.
To accompany our fideua:
Lettuce salad:
8 lettuce leaves, 1 big tomato, 5 milliliters of vinegar of wine, 20 milliliters of olive oil, salt to the pleasure.
Cooked mussels:
1 kilo of mussels, 200 milliliters of water, salt to the pleasure.
Cooked river crabs:
500 grams of river crabs, 200 milliliters of water, salt to the pleasure.
Preparation:
In a kitchen ladle we put to cook the shrimps with their shell during some minutes. We put the chirlas or clams in a recipient with water so that they remove the sand that you have during some minutes. Next we put a big pan to half fire, we toss the olive oil in their bottom, the tomato pieces and pepper, the cooked shrimps and peeled, the chirlas or clams without the sand, the chopitos, a pill of fish broth, the saffron or coloring alimentary and we move everything with the help of a wooden tablespoon covering it until the chirlas or clams has opened up. Once all well braised one is we add him the means liter of water and the fish broth. We let him to cook everything during 10 minutes to strong fire removing from time to time with a wooden tablespoon so that they are not hit the ingredients in the bottom of the pan. To finish when the suitable time has passed we see if she has a lot of broth and if it is we reduce this way it during a couple of minutes if was necessary until we have the wanted consistency.
We prepare a lettuce salad and tomato to accompany our fideua of shrimps and clams with a big tomato and eight lettuce leaves. We season our salad with salt, vinegar of wine and olive oil, we remove it very well and we put it in a kitchen salad bowl to take it to our table.
In a kitchen pan we put the kilo of mussels with some water in their bottom and the salt that we like it, we let them that they cook to the fire covered with a kitchen lid, removing from time to time with a wooden tablespoon until past five minutes open up for the action of the heat of the fire, we follow them removing from time to time and we leave them five minutes more until we have them facts to put them in a kitchen source and to serve them to our table.
To finish accompanying our fideua we cook in water with salt 500 grams of river crabs during 15 minutes removing them from time to time with a wooden tablespoon until they are made and we can serve them to our table in a kitchen source.
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Thursday 04 September 2008 at 01:12 am
Ingredients for 3 people:
1 kilo and half of chopitos, 1 small green pepper, 1 tomato, 30 milliliters of olive oil, 15 grams of saffron or coloring alimentary, 1 pill and half of fish broth, 1 laurel leaf, water the necessary.
Kitchen utensils:
2 kitchen bowls, 1 express pot.
Preparation:
In a kitchen bowl we wash very well and we clean the chopitos until they are free of any residual that you have. Next we cut the green pepper and the tomato in pieces and we reserve them in a kitchen bowl. We have left to catch the express pot and to put in her the very clean chopitos, the green pepper and the tomato itched in pieces, the olive oil, the saffron or coloring alimentary, the laurel leaf, the pill and half of fish broth and when all position is we cover it with the necessary water. To finish our chopitos stew we cover the pot, we put him the ball and when it begins to rotate we let him to cook during 20 minutes until it is clever to serve it to our table.
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Wednesday 03 September 2008 at 01:04 am
Ingredients for 6 people:
450 grams of rice, 12 sausages of Frankfurt, 100 grams of tuna in oil, 100 grams of green olives without bone, 1 red big pepper, 1 green big pepper, 20 milliliters of brandy, 1 liter 125 milliliters of water, 1 pill and half of chicken broth, 15 grams of chopped parsley, 100 milliliters of olive oil, 2 grams of pepper.
Kitchen utensils:
2 kitchen bowls, 1 kitchen pan, 1 kitchen tablespoon.
Preparation:
In a kitchen bowl we cut very well in ribbons the two classes of peppers, we toss them in a kitchen pan with some oil of very hot olive and we braise them during some minutes. On the other hand we catch the 12 sausages, we cut them in slices and we deposit them in a kitchen bowl together with the green olives without bone also cut in slices and the well crumbled tuna. When they are all these very blended ingredients with a kitchen tablespoon we toss them where the braised peppers are and we proceed more to braise everything during some few minutes. We have left subsequently to add the rice and to mix it very well with the other ingredients of the pan. We toss the brandy lowering the fire, having much care that flambee and without stopping to remove. To finish we pour the water on our pan, we add the tuna, the pill and half of chicken broth, the pepper, the chopped parsley and we let him to cook our rice with sausages during 18 minutes removing from time to time with a wooden tablespoon until it is clever for sevirlo to our table.
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Tuesday 02 September 2008 at 12:48 am
Ingredients for 6 people:
750 grams of clean Moors and without residuals, 6 fresh eggs, 300 grams of sugar glas, 300 milliliters of whole milk of cow, 150 grams of sifted flour of corn, 200 grams of wheat flour, 50 grams of butter, 5 grams of powdered yeast.
To decorate:
100 milliliters of liquid candy.
Kitchen utensils:
1 kitchen bowl, 1 glass mold for microwaves, 1 round source of kitchen.
Preparation:
In a kitchen bowl we toss the fresh eggs, the sugar and we beat very well everything until it is clever to add him the flour of corn, the wheat flour, the powdered yeast and the whole milk of cow. Meanwhile, we catch a mold of capable glass for microwaves, we anoint it of butter and we toss the clean Moors in him. When they are all the Moors inside our mold, we pour for above the mixture that we have beaten previously of eggs and flour distributing it very well for everything. We have left to put the mold in our microwaves and to leave it that cooks to the maximum power during 12 minutes. Once the suitable time has passed we let that our cake rests of Moorish during 6 minutes and we give him other 6 minutes of cooking again until it is already clever to take out it, to remove him the mold and to put it in a round source of kitchen. To finish we serve to our table the cake of Moors decoration with very willing liquid candy for above to take it to our table and to eat it divided in six individual portions.
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Tuesday 02 September 2008 at 12:46 am
It is necessary to say that in the world kitchen the algae have occupied for many years an important part inside the gastronomy of numbers Asian countries as Japan and Korea where it is a very complete food and ideal for their diet. This whole culture of the algae in these countries and the knowledge of their kitchen in other countries of the world like it is the case of Spain where numerous and noted restaurants include it in their menus in multiple and different cooked ways they have made that the algae today in day they are very well-known for the cooks' of our country great part. As properly this origin of the algae the experts and people that have studied them say that they can go back to more than 4000 years in China, 1200 years in Japan and 1000 years in Mexico. That that if they say the consulted experts clearly that its consumption in Europe is very recent and concretely of around the years 80 since it was in these years when it was detected that its consumption went growing until making of the algae a very capable and valid food in many kitchens of restaurants very imporantes of Spain. To conclude to say that the algae can generally get ready to make salads and stews of vegetables using them to accompany as garnish other plates of the discharge he cooks Spanish.
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Tuesday 02 September 2008 at 12:45 am
On the they freight the first thing that we should say it is that it is a white fish that he also calls himself halibut and that he has a body of oval aspect and he inhabits cold waters of the ocean Atlantic. Also the they freight it is fleshy, longer that other fish of their same species, thicker and heavier than any other fish that can consider plane as the acidity, the sole or the turbot. As for the color that presents the one freights it can vary from presenting a green olive until a brown color throwing to black. To finish to say that the fishing fleet of the North Atlantic is the one in charge of fishing this fish whose body is covered with small flakes that are very stuck and hit to the meat of its body and that they hinder in more or smaller measure its cleaning when cooking it in our tables.
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Tuesday 02 September 2008 at 12:43 am
On the vanilla numerous consulted people and experts in the matter coincide in giving for for sure the vanilla comes from America and concretely of the country of Mexico, since it was the first producer of this product until half-filled of the XIX century. We should also keep in mind that many experts consider that the vanilla of better quality from all over the world is the call Totonac vanilla that there is you especially in the area of Papantla. For it and for all that pointed out previously in the specialized stores of feeding of numerous countries and places of the world usually market this vanilla with the denomination and the label of "Mexican Vanilla" so that it is recognized their excellent quality in the entire world.
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Tuesday 02 September 2008 at 12:42 am
It is necessary to say that the spans are the buds of the obtained tender terminals of different species and types of palms. In areas like Europe the span is only obtained of the called species" dwarf palm" or" span" whose cultivation is not made for the obtaining of this vegetable, but rather it grows in a totally spontaneous way in numerous areas and areas of the mediterranean in whose place has its origén. The external aspect of a span is thin and of color ivory, with a soft texture and of sweet and delicate flavor to our palate. To finish to say that the span is very cultivated in countries of America like in Brazil that is the main world producer of this product.
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Tuesday 02 September 2008 at 12:40 am
We should know that along the time and of the History, the plant of the Aloe Vera has been used in a great variety and multitude of uses. These uses of the Aloe Vera goes from treating the affections of the skin until making cures with him to prevent the constipation and numerous sufferings of the human body. Although we should say that the fame that she has acquired in the world the Aloe Vera owes herself and she goes together to the cure of numerous illnesses related with the skin. Consulted Sources and internationally grateful experts of prestige relate us to the plant of the Aloe Vera like effective in the treatment of the skin cancer in the traditional and popular medicine. Also the Aloe Vera in the XVIII and XIX centuries was one of the plants more prescribed in the treatment of the illnesses of the skin like for example the psoriasis and other illnesses for her healing power. Today in day we can say that the plant of the Aloe Vera is very popular in the entire world and you can take in infusions, syrups or to the natural one packed in bottles that have a purity of 99% in many cases and that they will help us to feel every better day and to obtain the biggest benefits for our organism.
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Tuesday 02 September 2008 at 12:38 am
Of the nectarinas it is necessary to say that the first ones were cultivated in numerous regions of China. Also, the experts that have studied it have informed that their name derives of the word Greek nectar that was described as the drink of the gods in the antiquity. Other people say that the nectarina was a mixture of the fruits of two trees like they are the peachtree and the plum tree; although at the end you undone this and the true reason arose and it is that the nectarina is a variety of the peachtree that comes from a mutation of the peachtrees that derived to the current tree of the common nectarina that we buy in the fruit stands of our cities and towns. To finish we will say that the difference between a nectarina and a peach is that the first one has a fine and brilliant skin, while the skin of the peach is rougher and rougher in the one than the brillanted that has the nectarina, doesn't prevail at all also that the bone of the peach is stuck to the pulp and in the nectarina this fact doesn't take place.
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Monday 01 September 2008 at 01:14 am
Ingredients for 4 people:
1 zapallo of 800 grams, 400 grams of potatoes, 150 grams of cheese mozarella, 2 fresh eggs, 6 black olives without bone, 250 milliliters of water, 2 avocados, 4 spans, 2 cloves of garlic, condiments to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 kitchen pan, 1 electric blender, 1 kitchen pan, 1 kitchen ladle, 1 deep plate of kitchen.
Preparation:
To cut the cheese mozarella in small square pieces and to reserve it in a kitchen bowl. Next we catch the zapallo, we empty it and we boil in a kitchen pan during the necessary time until it is tender. When it is tender our zapallo makes it puree with the help of our electric blender and we put him above the cheese mozarella cut in small cubes. In a kitchen pan with oil of very hot olive fry the potatoes cut in small pieces, the cloves of garlic very dives and the black olives without bone. When they are clever the ingredients of our pan reserve them in a deep plate of kitchen. We have left to boil in a kitchen ladle with water the four eggs during ten minutes and when they are well cooked, to chop them very well in a kitchen bowl. We catch the zapallo and inside him we put the avocados cut in cubes, the cut spans also in cubes and the one fried lightly of the potatoes and black olives without bone that we have made previously. To finish we season our zapallo like more we like and we put the zapallo puree that we have prepared at the beginning with the cheese mozarella for above, we put it in our oven and we let him to be grated during 18 minutes until we are melted the cheese mozarella and let us have clever our zapallo with potatoes to serve it to our table.
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