Friday 31 October 2008 at 03:32 am
Ingredients for 6 people:
1200 grams of beautiful, 1 kilo and half of potatoes, 4 green peppers, 3 peppers choriceros, 3 small tomatoes, 3 chopped onions, 1 liter and half of water, 150 milliliters of olive oil, 400 milliliters of wine dry target, 4 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen bowl, 1 kitchen strainer, 1 kitchen pan.
Preparation:
In a kitchen recipient we wash the beautiful one very well and we leave it in normal cubes. In a kitchen bowl we clean the tomatoes, we peel them, we drain them with a kitchen strainer and we remove them the seeds that have. We cut the green peppers in Julian and we reserve them. We soak in fresh water the peppers choriceros, we scald them in water boiling and we move away them the pulp and we reserve. Next, we braise the onions in olive oil until they begin to be gilded. To add the green peppers in Julian and we braise very well everything. We have left to incorporate the potatoes in pieces, the white wine and some temperate water until covering the potatoes completely. We toss the salt and the pepper that we like and when they are already almost cooked the potatoes, we add the tomato made puree and the pulp of the pepper choricero. To finish we leave that it cooks some entire minutes, we add the beautiful one in cubes and we let him to cook 6 minutes more until our marmitaco is made of beautiful and preparation to serve it to our table.
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Thursday 30 October 2008 at 03:25 am
Ingredients for 4 people:
300 grams of butter, 200 grams of sugar, 30 grams of milled coffee, 50 milliliters of water.
Kitchen utensils:
1 kitchen ladle, 1 kitchen recipient, 1 wooden tablespoon.
Preparation:
In a kitchen ladle we toss 20 grams of sugar and we put it in the fire until we see that she takes golden color. Next we toss him the water, we let it him to boil and when this happens him we add the milled coffee. We have left to remove everything very well and to leave it that cooks in the fire during one minute and half more. In a deep kitchen recipient we toss the butter, the sugar and we remove it very well with a wooden tablespoon until beating obtains it a fine and homogeneous cream. To finish we add without stopping of removing the mixture of coffee that we have made previously and we put everything in our refrigerator so that she cooled down and we can serve it to our table.
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Thursday 30 October 2008 at 02:57 am
Ingredients for 8 people:
1 bundle and half of cress, 6 tomatoes, 2 carrots, 1 onion, 50 milliliters of olive oil, juice of 1 lemon, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 deep plate of kitchen, 1 salad bowl of big kitchen.
Preparation:
In the first place we prepare the cress, removing them the shafts and depositing them in a kitchen bowl very dives in small pieces. In another kitchen bowl we itch very fine the onion and we reserve it until we will compose our salad. On the other hand we cut the tomatoes in slices left by the half and the carrots we grate them very well in Julian to put everything in a deep plate of kitchen. We catch a salad bowl of big kitchen and we go tossing all the blended ingredients to proceed to their dressing. To finish we season our salad of cress with lemon juice, olive oil and salt to our pleasure and we will have it list to serve it to our table.
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Thursday 30 October 2008 at 02:54 am
Ingredients for 3 people:
9 egg yolks, 150 milliliters of sweet wine, 65 grams of sugar, 15 grams of powdered cinnamon.
Kitchen utensils:
1 kitchen ladle, 1 kitchen bars, 1 wooden tablespoon.
Preparation:
In a kitchen ladle we proceed to toss the egg yolks, the sweet wine, the sugar and the powdered cinnamon. When we have all the ingredients in our ladle we beat them vigorously with some kitchen bars until she is formed a foamy homogeneous mixture. To finish we put the kitchen ladle to strong fire without stopping to remove it with a kitchen tablespoon until their content thickens and we have it clever to serve it to our table.
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Wednesday 29 October 2008 at 02:34 am
Ingredients for 6 people:
1 kilo and half of squids, 4 tomatoes, 1 onion, 2 green peppers, 3 teeth of garlics, 1 pill and half of fish broth, 150 milliliters of olive oil, 25 milliliters of white wine, the water necessary, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 big pan of kitchen, 1 wooden tablespoon, 1 electric blender, 1 pan of big kitchen.
Preparation:
In the first place in a kitchen bowl we wash the tomatoes and the green peppers very well until they are very clean. Next we put in the fire a big pan of kitchen with olive oil and we go tossing in her the tomatoes very dives, the peppers also dives, the onion itched in small pieces and the cloves of garlic. We go removing ours fried lightly with a wooden tablespoon and we let it him to be made during 15 minutes until it is clever to allow it to cool and to go everything by our electric blender. We have left to add ours fried lightly the white wine and the pill and half of fish broth. To finish the we toss everything in a pan of big kitchen, we add him the very clean squids, made pieces and without their central thorn of plastic and we leave that it cooks during 30 minutes adding the water him if it was necessary during their cooking.
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Wednesday 29 October 2008 at 02:33 am
Ingredients for 6 people:
12 eggs, 900 milliliters of cow milk, 225 grams of sugar, 50 grams of cornstarch.
Kitchen utensils:
1 kitchen ladle, 1 kitchen bowl, 1 kitchen bars, 4 plates of mud, 1 kitchen torch.
Preparation:
In a kitchen ladle to the fire toss the milk and we heat it to soft fire some minutes. In a kitchen bowl we toss the yolks of the eggs, 135 grams of sugar and the cornstarch. We have left to beat everything with some kitchen bars so that she mixes until we obtain a homogeneous cream and without clots. Next we add the cream of the milk without leaving in any moment to remove so that she doesn't clot and we let it that it boils to soft fire during 6 minutes, without stopping to remove it. We catch four plates of mud, we toss the mixture on them well distributed, we put it in the refrigerator and we let him to cool down during some hours. To finish when we have our very cold Catalan cream, we add him sprinkled 15 grams of sugar for each plate and we burn it with a kitchen torch until it is clever to serve it to our table.
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Wednesday 29 October 2008 at 02:32 am
Ingredients for 6 people:
9 fresh eggs, 750 milliliters of cow milk, 150 grams of grated Parmesan cheese, 150 grams of cheese gruyere, 150 milliliters of olive oil, 150 milliliters of tomato sauce, 20 grams of chopped parsley, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 kitchen bars, 1 kitchen pan, 1 kitchen source.
Preparation:
In a kitchen bowl we toss the fresh eggs and we beat them vigorously with some kitchen bars. Next we add them the cow milk, the cheese gruyere, the chopped parsley, the pepper and the salt to our pleasure. We knead everything very well until it is all very blended one and be clever to make with it five round, big omelettes and you die that will fry in a kitchen pan with oil of very hot olive. When they are clever our omelettes cut them in long ribbons to make the tapes. To finish the we deposit in a kitchen source, we add him the tomato sauce for above and we sprinkle them with the grated Parmesan cheese.
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Tuesday 28 October 2008 at 03:55 am
Ingredients for 6 people:
1 kilo and half of fresh peas, 300 grams of rice, 300 grams of varied mushrooms, 6 fresh eggs, 1 liter and half of chicken broth, 3 cloves of garlic, 1 big chive, 150 milliliters of olive oil, 6 grams of saffron, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 kitchen strainer, 1 kitchen bowl, 1 kitchen pan.
Preparation:
In a kitchen pan we toss the fresh peas and we cook them in some water with salt to our pleasure. When they are clever our peas, we strain them with the help of a kitchen strainer and we reserve them. In a kitchen bowl we chop the big chive, the cloves of garlic and we toss them in a kitchen pan with olive oil to leave them that are gilded during some minutes. Next when we see that they are golden the two previous ingredients, we add them the very clean varied mushrooms and we braise him more during some minutes. We have left to add to the greenness that there is pochado previously the rice, the saffron, the boiled peas, the chicken broth and to leave it that cooks everything during 20 minutes to half fire until it is clever. To finish in a kitchen pan with some olive oil goes frying the fresh eggs that we will use to accompany our risotto with peas and mushrooms when we will serve it to our table.
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Tuesday 28 October 2008 at 03:45 am
Ingredients for 8 people:
1 liter of mounted cream, the squeezed juice of 10 lemons, 1 big boat of condensed milk.
Kitchen utensils:
1 big bowl of kitchen, 1 wooden tablespoon.
Preparation:
In a big bowl of kitchen we empty the big boat of condensed milk and next we add him the juice of the ten lemons. Subsequently we mix it a little with a wooden tablespoon and we add him the mounted cream having much care when tossing it so that we are not lowered and we are ruined our lemon mousse. To finish we put our lemon mousse in the refrigerator and we let him to cool down during four hours so that he finishes making before serving it to our table.
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Monday 27 October 2008 at 03:09 am
Ingredients for 6 people:
3 turbots, 5 potatoes, 75 milliliters of it digs, 100 grams of wheat flour, 500 milliliters of water, 15 grams of chopped parsley, 100 milliliters of olive oil, 5 grams of saffron or coloring alimentary, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 2 kitchen sources, 1 refractory tray, 1 kitchen pan, 1 kitchen strainer, 1 glass of water, 1 kitchen bowl, 1 big plate of kitchen.
Preparation:
In a kitchen recipient we put the turbots, we wash them and we clean very well and we make them fillets. We have left to put the turbot fillets in a kitchen source, to toss the pepper and the salt to our pleasure and we place them in a refractory tray for oven. We put the tray in our oven and we let him to be made at 180ºC during 15 minutes constantly watching over their cooking. Meanwhile in a kitchen pan with water put the heads and the thorns of the turbots and we make a broth with leaving it to it to cook to half fire during twenty minutes so that it is more flavorful. When we see that it is clever our broth, we strain it with the help of a kitchen strainer, we add him the saffron, the one digs and we let it him to decrease some minutes in the fire. In a glass of water we dilute the wheat flour and we toss it on our sauce to give him more consistency. Next in a kitchen bowl we peel the potatoes and we cut them in slices that we will toss in a kitchen pan to fry them and to gild them some minutes depositing them in big plate of kitchen. To finish we catch a kitchen source, we put him in their bottom the fried potatoes and above the turbot fillets watered with some sauce to serve them next to our table.
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Monday 27 October 2008 at 02:47 am
Ingredients for 4 people:
4 mackerels, 2 cloves of garlic, 15 grams of sweet paprika, 10 grams of chopped parsley, 100 grams of wheat flour, 100 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen plate, 1 kitchen pan, 1 wooden tablespoon, 1 kitchen source.
Preparation:
In a kitchen recipient with water wash and we clean the mackerels very well and we remove them the thorns that have. Next we go them by a kitchen plate in which will have put the wheat flour, we toss them in a kitchen pan with oil of very hot olive and we fry them until we have left gilded by their two sides. In the same olive oil in the one that we have fried the mackerels toss the grated cloves of garlic, the sweet paprika and we give him some slight turns with a wooden tablespoon and we move it away from the fire so that we don't burn. To finish we put the mackerels in a kitchen source, we dew them with the sauce that we have made previously, we sprinkle them with chopped parsley and we serve them to our table.
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Sunday 26 October 2008 at 02:20 am
Ingredients 2 people:
500 grams of cherimoyas, 200 grams of sugar, 200 milliliters of water, 1 lemon and their grated, 1 branch of cinnamon.
Kitchen utensils:
1 kitchen ladle, 1 wooden tablespoon, 2 kitchen bowls, 1 electric blender, 1 kitchen Chinese, 2 cocktail glasses.
Preparation:
In a kitchen ladle to the fire put the water, we let him to warm and next we add the sugar and the branch of cinnamon. We have left to wait to that thickens during some minutes removing it with a wooden tablespoon until she has the wanted consistency of a thick syrup and we can move it away from the fire to leave it that cools down. In a kitchen bowl we peel the cherimoyas very well, we cut them in pieces and we reserve. We catch a kitchen bowl, we toss in him the pulp of the cherimoyas, the juice of the lemon and their grated. We mix everything very well with the help of a wooden tablespoon, we deposit it in the glass of our electric blender and we crush until forming a thick and homogeneous mass. We wait to that our syrup that we have prepared previously is cold and we add it to the cherimoyas that we have beaten previously, mixing very well everything with a wooden tablespoon. To finish we go everything by kitchen Chinese and we distribute it in two cocktail glasses that we will deposit in our refrigerator during 40 minutes until we have them very cold and you list to serve them to our table.
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Saturday 25 October 2008 at 01:39 am
Ingredients for 6 people:
750 grams of honey, 750 grams of toasted almonds and chopped, 750 milliliters of water, 250 grams of gofio canary, 12 egg yolks, 2 branches of cinnamon, the skin of a lemon.
Kitchen utensils:
1 kitchen pan, 1 wooden tablespoon, 1 kitchen source.
Preparation:
We put the water in a kitchen pan, we add him the honey, the two branches of cinnamon and the skin of a lemon. We let him to cook everything so that he decreases and it is formed us a syrup about to very strong strand. When we see that our syrup is made we move away the two branches of cinnamon and the lemon skin. Once we have moved away the two previous ingredients we add the toasted almonds and chopped, leaving that it cooks everything to half fire during 25 minutes approximately. When the suitable time has passed we separate our pan of the fire and we let him to cool down everything. Next and once our cold sweet canary, we toss the egg yolks of one in a constantly removing with a wooden tablespoon until we have them all flings in our kitchen pan. To finish we add the gofio canary removing it with a wooden tablespoon until it is very dissolved, we put our sweet canary another time in the fire so that she cooks during 6 minutes, we separate it and we serve in a kitchen source to our table when it is cold to appreciate all their exquisite flavor.
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Saturday 25 October 2008 at 01:23 am
Ingredients for 4 people:
400 grams of noodles of beets, 8 beet pencas, 8 beet leaves, 100 grams of panceta, 50 grams of grated cheese.
For the bechamel:
3 spoonfuls of oil, 2 spoonfuls of flour, 1/2 liter of milk, salt.
Preparation:
It boils the pencas to the vapor with the beets under. It lets that they cool down, and it cuts the pencas in long and fine bastoncitos. Short the panceta in cubes and fry her in oil. He adds the noodles of beets later and he adds the necessary salt. Then, it drains the pasta and place it in a source. It pours the bechamel for above, sprinkle it with grated cheese and it grates.
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Friday 24 October 2008 at 02:26 am
Ingredients for 1 person:
1 fresh egg, 15 milliliters of olive oil, 25 grams of town bread, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 absorbent paper of kitchen, 1 kitchen pan, 1 kitchen skimmer, 1 kitchen plate.
Preparation:
In a kitchen bowl we toss fresh water of the faucet, we put the fresh egg in him and if it doesn't float it will be in good state to make our fried egg. Once we have made sure that the egg is fresh, we dry it with an absorbent paper of kitchen and we reserve. We put a pan with olive oil in the fire and when it is very hot, we toss on her the cracked egg having much care of not breaking the yolk, we toss him some salt and we go giving him with the skimmer small touches full with olive oil so that he goes clotting for above around their yolk. When we see that the egg has it very fried, we take out it with the kitchen skimmer with much care respecting its yolk and we deposit it in a kitchen plate. To finish we serve our jumbled egg to the table and we eat it wetting the piece of town bread in their yolk and leaving the white for the end.
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Friday 24 October 2008 at 02:12 am
Ingredients for 1 person:
1 fresh egg, 15 milliliters of olive oil, 25 grams of town bread, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 absorbent paper of kitchen, 1 small bowl of kitchen, 1 kitchen fork, 1 kitchen pan, 1 kitchen skimmer, 1 kitchen plate.
Preparation:
In a kitchen bowl we toss fresh water of the faucet, we put the fresh egg in him and if it doesn't float it will be in good state to make our French omelette. Once we have made sure that the egg is fresh, we dry it with an absorbent paper of kitchen and we reserve. Next we toss the egg in a small bowl of kitchen, we beat it with a fork until it is very blended and we toss him some salt to our pleasure. We put a kitchen pan in the fire, we toss the olive oil and when it is very hot we toss the egg beaten in her, we let him to be fried a little on one hand and we give him the turn with the kitchen skimmer to give him the form of French omelette. To finish we serve our French omelette in a kitchen plate to our table and we eat it with a piece of town bread.
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Friday 24 October 2008 at 02:08 am
Ingredients for 1 person:
1 fresh egg, 15 milliliters of olive oil, 25 grams of town bread, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 absorbent paper of kitchen, 1 kitchen pan, 1 kitchen skimmer, 1 kitchen plate.
Preparation:
In a kitchen bowl we toss fresh water of the faucet, we put the fresh egg in him and if it doesn't float it will be in good state to make our jumbled egg. Once we have made sure that the egg is fresh, we dry it with an absorbent paper of kitchen and we reserve. We put a pan with olive oil in the fire, we toss the egg in her, we toss him the salt that we like and with the help of our kitchen skimmer we go giving to the egg in an unequal way without stopping so that he/she leaves making small pieces and it is us well mashed. To finish we serve our jumbled egg to the table in a plate and we eat it with a piece of town bread if we feel like.
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Thursday 23 October 2008 at 01:59 am
Ingredients for 8 people:
1 kilo of chopped meat of chicken, 8 fresh eggs, 300 grams of wheat flour, 30 grams of chopped parsley, 3 grams of milled pepper, 300 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 deep kitchen recipient, 1 kitchen bars, 1 wooden tablespoon, 1 kitchen plate, 1 kitchen source, 1 kitchen pan, 1 big source of kitchen, 1 absorbent paper of kitchen.
Preparation:
In a deep kitchen recipient we toss the chopped chicken meat, we add the fresh eggs very milk shakes with some kitchen bars, the chopped parsley, the pepper and the salt to our pleasure. We have left to knead everything during some minutes with a wooden tablespoon or with the help of our very clean hands. Next we toss the wheat flour in a kitchen plate, we go making balls of meat that we will muffle lightly with the wheat flour and we will deposit in a kitchen source until we have them all. To finish we put a pan with olive oil in the fire and when it is very hot we go depositing our chicken meatballs in her so that they are made during some minutes and we have them lists to deposit them once fried on a big source of kitchen in whose bottom will put absorbent paper of kitchen so that it picks up the excess of fat that has and be clever to serve them to our table.
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Wednesday 22 October 2008 at 01:36 am
Ingredients for 4 people:
500 grams of chopped meat of veal, 4 fresh eggs, 150 grams of wheat flour, 15 grams of chopped parsley, 2 grams of milled pepper, 200 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 kitchen tablespoon, 1 kitchen plate, 1 kitchen pan, 1 kitchen source, 1 absorbent paper of kitchen.
Preparation:
In the first place we catch a kitchen bowl, we toss the chopped meat of veal in him and we season it with the pepper and the salt that we like. In a kitchen bowl we toss the fresh eggs and we beat them until they are clever to toss them on the veal meat. Next we knead everything with a wooden tablespoon until it is clever to toss him the chopped parsley that we will mix with everything. In a kitchen plate we put the wheat flour and we go making our meatballs that we will muffle in wheat flour to be able to manipulate them better and to make them round. We put a kitchen pan in the fire and when we see that it is hot, we go tossing in her the meatballs to fry them and to toss them when they are made in a kitchen source with absorbent paper of kitchen so that they pick up the excess of fat that you have. To finish we are good our veal meatballs to our table to eat them and to appreciate all their exquisite flavor.
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Wednesday 22 October 2008 at 01:12 am
Ingredients for 2 people:
250 grams of chopped meat of lamb, 2 fresh eggs, 75 grams of wheat flour, 10 grams of chopped parsley, 2 grams of milled pepper, 100 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 kitchen bars, 1 kitchen pan, 1 kitchen source.
Preparation:
In a bowl of big kitchen we put the chopped meat of lamb and we season it with pepper and salt to our pleasure. Next we beat the fresh eggs with some kitchen bars in a kitchen bowl until they are very spongy. We toss the eggs beaten on our lamb meat and we mix very well everything until forming a very homogeneous mass. We have left to add the chopped parsley and to continue removing so that he/she mixes very well for everything. To finish we put a pan with oil of very hot olive in the fire and when it is very hot we go making our lamb meatballs catching some mass, tossing it in a plate with wheat flour and forming with our hands the very round meatballs that we will fry until they are clever to serve them to our table in a kitchen source.
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Tuesday 21 October 2008 at 02:12 am
Ingredients for 6 people:
3 eggplants, 300 grams of cheese in slices, 250 milliliters of fried tomato, 5 fresh eggs, 100 milliliters of olive oil.
Kitchen utensils:
1 kitchen pan, 1 kitchen strainer, 1 kitchen plate, 1 absorbent paper of kitchen, 2 kitchen bowls, 1 source of refractory kitchen.
Preparation:
In a kitchen pan we toss the eggplants and we cook them until they are very tender. Next we drain them with the help of a kitchen strainer, we cut them in fine slices, we deposit them in a plate with absorbent paper of kitchen in their bottom and we reserve in a kitchen bowl. We toss in a source of refractory kitchen for oven some olive oil in their bottom and we cover it with a layer of eggplants cut in fine slices. We have left to put above the slices of eggplants some slices of cheese until covering them completely. We toss the fried tomato on the well distributed cheese and when we have put it we put another layer of eggplants in slices again, another of cheese and lastly other little of fried tomato. In a kitchen bowl we toss the eggs and we beat them very well until leaving them spongy. To finish we overturn the eggs beaten on our cake of eggplants and we put it in the oven at 180ºC during 20 minutes until it is made and I list to serve it to our table.
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Tuesday 21 October 2008 at 01:47 am
Ingredients for 8 people:
3 apples, 2 pears, 8 figs, 16 cherries without bone, 300 grams of strawberries, 300 grams of white grapes without seeds, 100 grams of sugar, 10 grams of vanilla liquidate, 100 milliliters of water.
Kitchen utensils:
1 kitchen recipient, 1 kitchen bowl, 1 round source of kitchen, 1 kitchen bowl, 1 kitchen tablespoon.
Preparation:
In a kitchen recipient with water wash all the fruits very well and we clean them outwardly to have them prepared to make our Macedonian. To begin we peel the apples and the pears, cutting them in small pieces or cubes and we reserve them in a kitchen bowl. We catch a round source of kitchen we deposit in their bottom the apples, the pears, the figs cut in pieces, the strawberries also cut in pieces, the cherries removing them the bone and the grapes without seeds. Next we proceed to prepare a slight syrup in a kitchen bowl with the water, the sugar and the vanilla liquidates, mixing these ingredients very well with a kitchen tablespoon until we obtain a very resolved and homogeneous mixture. To finish we pour on the fruits the syrup that we have prepared, we put them in our refrigerator and when they are very cold we put them in cocktail glasses to serve them to our table.
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Tuesday 21 October 2008 at 01:45 am
Ingredients for 8 people:
1 liter of kiwi ice cream, 12 kiwis, 30 grams of sugar glas.
Kitchen utensils:
1 kitchen bowl, 1 wooden chart, 1 electric blender, 8 glasses of ice cream.
Preparation:
In the first place we wash the kiwis, we peel them all and we cut ten of them in pieces reserving them in a kitchen bowl. Next we catch a wooden chart and we cut the two kiwis that we have left in 16 fine slices in total to leave them to adorn our ice cream when it is clever. Once all fact is, we catch our electric blender, we toss the ten kiwis cut in pieces in their glass together with the sugar glas and we beat very well everything until it is us totally crushed. We go distributing the I liquidate resultant in eight glasses of ice cream until finishing it completely. To finish we put two balls of ice cream on each glass of ice cream that we will adorn with two kiwi slices for each a being good them immediately to our table to enjoy all their exquisite flavor.
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Monday 20 October 2008 at 01:59 am
Ingredients for 6 people:
3 grapefruits, 1 Roman lettuce, 1 mature avocado, 1/2 lemon, 1/2 red onion, 120 grams of black olives without bone, 25 grams of chopped tarragon, 125 milliliters of olive oil, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen strainer, 2 kitchen bowls, 1 electric blender, 1 round source of kitchen.
Preparation:
In a recipient with fresh water wash the leaves of the lettuce very well, we drain them with a kitchen strainer and we cut them in ribbons. On the other hand in a bowl we peel the grapefruits and we cut them in slices. We have left to catch another bowl to chop the red onion very well and to reserve it. In the glass of our electric blender we put the mature avocado, the lemon and we crush everything until forming a fine and homogeneous pasta. We toss to our avocados with lemon, the pepper, the salt to our pleasure and the suitable olive oil beating it until it is very united everything. In a round source of kitchen we put in their bottom the cut lettuce leaves in ribbons, above the grapefruits, the chopped red onion and the black olives without bone very distributed for above. To finish we season our grapefruit salad with the avocado sauce that we have prepared previously, we sprinkle it with the tarragon itched for above and we are good it to our table to give bill of her.
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Sunday 19 October 2008 at 02:07 am
Ingredients for 6 people:
800 grams of potatoes, 400 grams of brecol, 1 celery shaft, 40 milliliters of vinegar of wine, 120 milliliters of olive oil, 40 grams of chopped parsley, 3 grams of sweet paprika or paprika, 2 grams of milled pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 2 kitchen pans, 1 kitchen source, 1 kitchen bowl, 1 wooden tablespoon.
Preparation:
In a kitchen recipient we peel the potatoes and when they are clean we put them in a kitchen pan with water and we cook them during 20 minutes. On the other hand we make the same thing with the brecol and when it is very clean, we put it in another pan and we let him to cook 15 minutes until it is well cooked and tender. We separate the brecol in small fields when it is cooked and we go him putting in a kitchen source. Next we add him well distributed the potatoes cut in small pieces and the celery very dive. In a kitchen bowl we toss the olive oil, the vinegar of wine, the sweet paprika or paprika, the pepper, the salt and we mix everything with the help of a wooden tablespoon. To finish with the obtained sauce we season our salad of potatoes and brecol serving it to our table sprinkled for above with abundant chopped parsley.
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Saturday 18 October 2008 at 03:35 am
Ingredients for 4 people:
2 big eels, 3 potatoes, 1 pebrera or bobby, 30 grams of sweet paprika, 20 grams of milled cinnamon, 200 milliliters of olive oil, 4 garlics, salt to the pleasure.
Kitchen utensils:
1 wooden chart, 1 bowl of big kitchen, 1 kitchen bowl, 1 pan of big iron, 1 kitchen source.
Preparation:
In a wooden chart we make pieces the eels without ending up cutting them completely. We catch a bowl of big kitchen with a lot of water and we toss the eels in him to leave them in soaking and so that they are removed the blood that you have when having them cut leaving them very clean and washed. Next we cut the potatoes in medium pieces and we reserve them in a kitchen bowl. We toss 200 milliliters of olive oil in a pan of big iron and when it is hot we incorporate four garlics mashed without skin, we leave them until they begin to be gilded, moment in which we will take them out of our pan and we will toss the pebrera or bobby in her. We sprinkle everything with sweet paprika and we let him to cook during three minutes. We put the pieces of potatoes in the pan and we cover everything completely with water, we toss him the salt that it is necessary and we let him to cook more during a couple of minutes. When the suitable time has passed we distribute for above the eels that we have washed very well previously. We have left to leave him to cook everything to strong fire during 30 minutes until we see that the broth is thick. To finish we move away of our fire all i pebre, we sprinkle with cinnamon, we cover it and we let him to rest 15 minutes before serving it in a kitchen source to our table.
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Friday 17 October 2008 at 02:11 am
Ingredients 4 people:
5 fresh eggs, 3 white asparaguses, 6 lines of prawns, 75 grams of mountain ham, 75 grams of peas, 1 sweet pepper, 50 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen bowl, 1 kitchen bars, 1 kitchen pan, 1 kitchen lid.
Preparation:
In a kitchen recipient we cut all the ingredients very dives beginning with the white asparaguses, the lines of the prawns, the mountain ham, the peas and the sweet pepper. Next we toss the fresh eggs in a kitchen bowl and we beat them with some kitchen bars until they are very spongy. We have left to add the ingredients itched previously to the beaten eggs, to toss him the necessary salt as it is our pleasure and to leave them that mix soaked some minutes. To finish we put a pan with olive oil in the fire and when it is very hot we toss our omelette riojana until it is very clotted by the two sides, giving him the turn with a kitchen lid until it is well made and it lists to serve it to our table.
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Thursday 16 October 2008 at 01:41 am
Ingredients for 12 people:
1 kid small made pieces, 3 tomatoes, 4 carrots, 3 onions, 3 green peppers, 250 milliliters of olive oil, 250 milliliters of white wine, 40 grams of chopped parsley, 6 cloves of garlic, 4 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 refractory oven tray, 2 kitchen bowls, 1 big source of kitchen.
Preparation:
In a recipient of kitchen to made pieces all the vegetables beginning with the carrots, the onions, the green peppers and the tomatoes. Next we catch an oven tray and we go putting in her the vegetables made pieces very distributed in their bottom. In a kitchen bowl we toss 125 milliliters of olive oil, 125 milliliters of white wine, half of the chopped parsley and we mix it very well. We have left to water the vegetables with the previous sauce, to toss pepper to the kid cane and the salt as it is our pleasure. Once we have well seasoned the meat, we put it above the vegetables, we chop him four cloves of garlic and we put the tray in the oven. We prepare another kitchen bowl with 125 milliliters of olive oil, 125 milliliters of white wine, the other half of the chopped parsley, we mix it very well and we reserve it until it is necessary us. We let that our kid is made to the oven to 200º C during the necessary time until the meat is golden, giving him once the turn to water it with the sauce that we have reserved previously and leaving that it is continued baking until it is clever to take out it. To finish and when our kid to the oven is very golden, we are good it in a big source of kitchen to our table to eat it in individual plates.
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Wednesday 15 October 2008 at 02:21 am
Ingredients for 4 people:
2 bundles of fresh spinaches, 4 fresh eggs, 50 milliliters of olive oil, 100 milliliters of water, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen pan, 1 kitchen strainer, 2 kitchen bowls, 1 round source of kitchen, 1 wooden tablespoon, 1 kitchen pan.
Preparation:
In a kitchen recipient we wash with water the spinaches and we clean them very well until they are well cleaned up. We put a pan in the fire with some water with salt, we toss the spinaches and we let them them to cook until they are tender. When our spinaches are cooked, we drain them in a kitchen strainer taking out them all the water that you can have, we chop them very fine and we deposit in a kitchen bowl. We have left to toss the fresh eggs in a kitchen bowl and to beat them very well. We deposit the spinaches in a round source of kitchen and we toss on them the beaten eggs, the salt to our pleasure and we mix very well everything with the help of a wooden tablespoon. To finish we put a kitchen pan with olive oil in the fire, we toss our spinaches with egg in her and we make a omelette leaving it that it is made by their two sides some minutes to slow fire so that we don't burn and giving him from time to time the turn with an aluminum lid until it is clever our omelette of spinaches to serve it to our table.
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Wednesday 15 October 2008 at 01:55 am
Ingredients for 4 people:
2 big sweet potatoes, 4 fresh eggs, 250 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 deep pan of kitchen, 1 kitchen bowl, 1 kitchen bars, 1 round source of kitchen, 1 wooden tablespoon, 1 kitchen pan.
Preparation:
In the first place we clean the sweet potatoes very well in a kitchen recipient with water and when they are very laundries peel them and to made pieces in fine slices. Next we put a deep pan of kitchen in the fire, we toss in their bottom 200 milliliters of olive oil and when it is very hot we go depositing the sweet potato slices so that they are cooked very well to slow fire during 15 minutes or until we see that they are tender. In a kitchen bowl we toss the fresh eggs, we beat them very well with some kitchen bars and we reserve them until the sweet potatoes are cooked. We have left to catch a round source of kitchen, to toss in her the sweet potatoes, to add the eggs fresh milk shakes and to mix everything with a wooden tablespoon. To finish we put a kitchen pan with olive oil in the fire and when it is hot we clot the sweet potato omelette in her until it is clever to serve it to our table.
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Tuesday 14 October 2008 at 01:14 am
Ingredients for 8 people:
1500 milliliters of cow milk, 500 milliliters of mounted cream, 120 grams of milled powdered cocoa, 450 grams of ice cream of chocolate, 25 grams of powdered cinnamon.
To adorn:
16 leaves of mint.
Kitchen utensils:
1 bowl of big kitchen, 1 kitchen bars or 1 electric blender, 8 glass glasses.
Preparation:
In a bowl of big kitchen we toss the cow milk, a hundred grams of powdered cocoa and the ice cream of chocolate. Next we beat everything with the help of some kitchen bars or an electric blender until it is very blended. We have left to distribute the milk shake in eight glasses of glass singular leaving a finger in each one of them to cover it with the mounted cream. To finish our milk shake of chocolate we sprinkle him powdered cinnamon for above together with what is of milled powdered cocoa and we adorn it with two leaves of mint very distributed for each glass.
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Tuesday 14 October 2008 at 12:45 am
Ingredients for 6 people:
6 avocados, 45 grams of sugar, 150 grams of liquid cream, juice of 1 lemon, 25 grams of powdered cinnamon.
To decorate:
18 strawberries of Huelva, 150 grams of mounted cream.
Kitchen utensils:
1 kitchen bowl, 1 kitchen bars, 1 electric blender, 6 glass glasses.
Preparation:
In a kitchen bowl we peel the avocados very well and we cut them in pieces. Next we add the sugar, the liquid cream, the juice of a lemon and the cinnamon, mixing very well everything with some kitchen bars. We have left to catch our electric blender and to proceed to beat everything during some minutes until we obtain a fine and homogeneous cream. To finish we deposit the avocado cream in six glasses of glass singular, we decorate them with three strawberries of Huelva for each a, the mounted cream that we like and we sprinkle with powdered cinnamon to give him a more exquisite flavor.
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Monday 13 October 2008 at 01:50 am
Ingredients for 3 people:
500 grams of galleys, 75 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 kitchen iron, 1 kitchen source.
Preparation:
In a kitchen bowl with water wash the galleys very well until they are clean. Next we put our kitchen iron in the fire, we toss on her some olive oil, we salt our galleys lightly and we go them depositing in the iron so that they leave making to half first fire on one hand and then for the other one. To finish when they are clever our galleys to the iron are good them to our table in a kitchen source to appreciate all their exquisite flavor to shellfish.
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Monday 13 October 2008 at 01:31 am
Ingredients for 4 people:
2 big potatoes, 250 grams of fine peas, 3 fresh eggs, 4 tuna cans in oil, 150 grams of peeled shrimps, 150 grams of olives without bone, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 pot Express, 2 kitchen ladles, 1 kitchen strainer, 1 round source of kitchen.
Preparation:
In a kitchen recipient we peel the potatoes, we cut them in slices and when all made are the we leave in small squares. We deposit the potatoes in the pot Express, we rinse them with water to remove them the starch that you have, we add them the fine peas and we salt everything to our pleasure. We put our pot in the fire and when the ball begins to rotate we let him to cook everything during 20 minutes so that it is tender. Meanwhile we put a kitchen ladle with some water in the fire, we toss in him, the three fresh eggs and we let them them to cook during 10 minutes so that they become hard. We catch another kitchen ladle, we toss the shrimps peeled in him and we cook them other ten minutes until they are clever to drain them and to reserve them in a kitchen bowl. Next when they are cold the potatoes and the fine peas, we drain them in a strainer and we put them in a well distributed round source of kitchen. We have left to add the four well drained tuna cans, the cooked peeled shrimps, the olives without bone and the hard eggs. To finish we serve our salad of potatoes with peas seasoned with olive oil, vinegar and salt to our pleasure or seasoned with sauce mayonnaise if we like this way.
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Sunday 12 October 2008 at 12:54 am
Ingredients for 6 people:
12 thin pig fillets, 12 thin pineapple slices, 3 fresh eggs, 150 grams of wheat flour, 100 grams of grated bread, 150 milliliters of olive oil, salt to the pleasure.
To accompany:
3 apples golden, 40 grams of butter.
Kitchen utensils:
1 kitchen bowl, 1 kitchen bars, 2 kitchen sources, 1 kitchen pan.
Preparation:
In a kitchen bowl we toss the three fresh eggs, we beat them with some bars and we reserve them. In a kitchen source we distribute the pig fillets very well and we salt them to our pleasure for the two parts. Next we proceed to prepare the San Jacobos putting a base of six fine pig fillets, adding above each one of them two thin pineapple slices and closing them each one with other six pig fillets above. When we have all the San Jacobos prepared we go them steaming up in wheat flour, beaten egg and grated bread. We put a pan with olive oil in the fire, we go them tossing and frying during a minute and half for each side until they are very facts. To finish we put our San Jacobos in a kitchen source and we accompany them with pieces of apple golden fried in a pan to the fire with butter.
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Sunday 12 October 2008 at 12:48 am
Ingredients for 8 people:
6 mature pears, 500 milliliters of cow milk, 10 balls of ice cream of vanilla or of cream, 50 grams of raisins, 100 grams of sugar, 25 grams of powdered cinnamon, 2 sprays of cinnamon.
Kitchen utensils:
1 kitchen recipient, 2 kitchen bowls, 1 kitchen ladle, 1 kitchen bars or electric blender, 8 glass glasses.
Preparation:
In a kitchen recipient we peel the pears very well removing them the seeds that have and the tails. When all the made pears are and you clean we leave them in small pieces and we reserve them in a kitchen bowl. In a kitchen ladle to the fire heat the milk with the raisins inside of, the sugar and the sprays of cinnamon. When it has boiled the milk we move away it of the fire, we remove him the sprays of cinnamon and we allow it to cool. Next we toss the cow milk in a kitchen bowl, we add him the pears cut in small pieces and the balls of ice cream of vanilla or of cream. We have left to beat everything with some bars or with our electric blender during some minutes until all very blended one is. To finish we place our milk shake of pears in glass glasses, we decorate them with the powdered cinnamon and we serve to our table.
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Saturday 11 October 2008 at 12:58 am
Ingredients for 4 people:
4 big starlings, 4 saddles of bacon, 5 juniper berries, 75 grams of pig shortening, 50 milliliters of white wine, 2 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen recipient with water wash the starlings carefully, we dry them with absorbent paper of kitchen and we go them wrapping in the saddles of bacon. Next we catch brahamante thread and the we tie until they are very together to the saddles and they cannot escape. We put a pan of mud in the fire, we toss the pig shortening in her and when it is very hot we go frying the starlings bundles to strong fire. We have left to add them the juniper berries, the pepper and the salt to our pleasure. Having much care dews everything with the white wine, we cover the pan and we let him to cook everything during 25 minutes to moderate fire. To finish and when our starlings are made we take out them to a source and we dew them with their sauce to serve them to our table with all their flavor.
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Saturday 11 October 2008 at 12:53 am
Ingredients for 6 people:
6 mackerels of 150 grams each a, 6 tomatoes, 6 small onions, 3 green peppers, 200 milliliters of olive oil, 30 milliliters of vinegar of wine, salt to the pleasure.
Preparation:
In a recipient with fresh water wash and we clean the mackerels very well, we drain them with absorbent paper of kitchen and we toss them the salt that we like. We heat a kitchen iron or a grill and we proceed to roast in her the mackerels anointed previously with olive oil. In a kitchen bowl we chop three tomatoes, the onions and the green peppers. We catch the other three tomatoes and we cut them in slices. We have left to catch six kitchen plates, to put in each one of them a mackerel and we adorn them with the previous mincemeat and the well distributed tomato slices. To finish we season each plate with olive oil, vinegar of wine, salt to each person's pleasure and we serve it to our table.
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Friday 10 October 2008 at 12:45 am
Ingredients for 4 people:
8 frog haunches, 2 fresh eggs, 250 milliliters of milk, 150 grams of flour, 200 milliliters of olive oil, salt to the pleasure.
Preparation:
In a kitchen recipient we remove him the skin to the frog haunches, we wash them very well and we clean to dry them later on with absorbent paper of kitchen. Next in a big bowl we toss the milk and we soak in her the frog haunches leaving them in this I liquidate during an hour and a half. When the suitable time has passed we dry them with an absorbent paper of kitchen again, we toss them the salt that we like and we muffle them in the flour and the fresh eggs very milk shakes. In a pan with oil of very hot olive fry them having much care that they don't sprinkle until they are made and you list to put them in a kitchen source with absorbent paper in their bottom. To finish we are good our fried frog haunches to our very hot table to appreciate their exquisite flavor.
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Friday 10 October 2008 at 12:44 am
Ingredients for 8 people:
800 grams of lamb meat or of pig, 4 spoonfuls of sweet paprika, 100 milliliters of olive oil, 16 metal prickles with wooden mango, 1 bar of town bread in slices, salt to the pleasure.
Preparation:
In a kitchen recipient we go cutting the meat in square pieces and we toss them the salt that we like. In a kitchen bowl we toss the olive oil, the sweet paprika and we beat very well everything with some kitchen bars until they are dissolved the clots that he can have. We have left to wet the meat copiously in the sauce that we have prepared and to go depositing it in a kitchen source. We allow to rest the meat in the source during an hour and a half. When the suitable time has passed we catch metal prickles with wooden mango and we go inserting the meat in them distributing it proportionally. We heat the iron or the grill and we go putting our prickles so that they leave roasting changing them from time to time position so that they don't burn and they are made evenly. To finish we serve our Moorish prickles recently facts and very hot to the table accompanied by a piece of town bread to appreciate all their flavor.
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Thursday 09 October 2008 at 01:57 am
Ingredients for 6 people:
6 trouts, 750 milliliters of vinegar of wine, 750 milliliters of olive oil, 20 grams of spicy paprika, 3 laurel leaves, salt to the pleasure.
Preparation:
In a kitchen recipient with water wash and we clean the trouts very well. Next we toss the salt to our pleasure and we fry them in a kitchen pan with abundant oil of very hot olive, until they are very made to take out them and to reserve them in a kitchen source. We have left to leave him to cool down some minutes the olive oil that we have used to fry the trouts and to add him the rest of the olive oil, the spicy paprika, the vinegar of wine and the three laurel leaves. We remove everything and we let it him to rest during 15 minutes. To finish we add the trouts that we reserve in the kitchen source to our pickle so that they are totally covered and prepared to consume them when they take flavor.
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Thursday 09 October 2008 at 01:54 am
Ingredients for 6 people:
600 milliliters of concentrated must, 90 grams of flour, 40 grams of raw almonds with skin, 40 grams of nuts, 15 grams of pinenuts, 6 grains of anisette, 1 skin of dry orange, 12 slices of town bread.
Preparation:
In a kitchen bowl we toss the concentrated must and we add him the flour until she is dissolved completely. Next we put our must with flour in a pan, we take it to the fire and we go them adding the pieces of the dry fruits little by little beginning with the nuts, the pinenuts and the almonds with their skin. When everything is very blended it is the moment to add him the grains of anisette and the skin of a dry orange cut in very small pieces. To finish we leave that it boils everything in the fire during 18 minutes moving without stopping with a wooden tablespoon until our made mostillo is, we allow it to cool and we serve it to our table anointed in slices of town bread.
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Thursday 09 October 2008 at 01:52 am
Ingredients for 6 people:
1 kilo and half of trouts, 225 grams of shrimps, 2 sweet peppers in ribbons, 60 grams of butter, 40 grams of grated bread, 40 milliliters of wine dry target of grape, salt to the pleasure.
Preparation:
We put the shrimps in a kitchen ladle, we boil them in water with some salt until they are well cooked and we peel them reserving them in a kitchen bowl. In a kitchen recipient with water wash themselves and they clean the trouts very well, tossing them the salt that we like on them. Next we catch a refractory source for oven, we place very well on her our well distributed trouts and we reserve everything. In a kitchen ladle we toss the butter to heat it until she melts, moment in which we will proceed to toss it on our trouts. We have left to sprinkle everything with the bread grated for above and to dew it with the dry white wine of grape. We put the refractory source in the oven and we let them them to be made at 190ºC during 20 minutes having much care that we don't burn for that which we will watch over them from time to time. To finish and when our trouts are made, we take them out of the oven, we put them in a kitchen source and we decorate them with the shrimps, the sweet pepper ribbons very distributed by them and we serve them to our table.
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Wednesday 08 October 2008 at 01:07 am
Ingredients for 4 people:
250 grams of sea sticks, 3 tuna cans, 2 hard eggs, 150 grams of tender onion, 100 grams of pink sauce.
Preparation:
In a big bowl we go them removing the covers of plastic to the sea sticks and reserving them. We open the tuna cans and we empty their content in a small bowl of kitchen. In a kitchen source we cut in small pieces all the sea sticks and we distribute them very bein for all their surface. Next we toss them for above the content of the tuna cans, the well chopped tender onion, the eggs hard parties in four parts each one and we remove very well everything so that they mix their flavors. To finish we add the pink sauce to our salad of sea sticks and we serve it to our table.
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Wednesday 08 October 2008 at 12:49 am
Ingredients for 6 people:
2 kilos of tender beans, 1 fine chopped onion, 1 liter of cow milk, 300 milliliters of boiled water, 100 grams of grated cheese, 50 milliliters of olive oil, 1 pill and half of broth of vegetables, 15 grams of paprika, 3 grams of pepper, salt to the pleasure.
Preparation:
In a pan we toss the peeled beans and we cook them during some minutes. We put a pan in the fire, we toss the fine chopped onion, the paprika, the pepper, the salt to our pleasure, we give him some turns in the pan and we add everything to the beans. When some minutes it has passed cooking everything, we move it away from the fire and we go by a pasapurés. We already put it in a pan again crushed and we add him the boiled water, the milk and the pill and half of broth of vegetables, removing it continually with a wooden tablespoon so that they are not formed clots. To finish the we leave that it cooks to slow fire during 15 minutes, we sprinkle him cheese grated for above and we are good it to our hot table to appreciate all their flavor.
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Tuesday 07 October 2008 at 01:34 am
Ingredients for 6 people:
6 fresh eggs, 400 grams of flour, 750 grams of sweet of milk, 300 grams of grated coconut, 150 grams of melted shortening, 250 grams of sugar.
Preparation:
In a kitchen bowl we toss the flour, the melted shortening and three fresh eggs very milk shakes. Next we mix very well everything with the help of a wooden tablespoon until forming a homogeneous mass. We have left to catch a griddle, to cover their bottom and their walls with the mass that we have made leaving it very extended for everything. Subsequently we prepare the filler of our tart placing on her the candy of milk and above the grated coconut, the sugar and the three fresh eggs that we have left very milk shakes. To finish we put our coconut tart in the oven at 180ºC during 45 minutes until it is made and it lists to serve it to our table.
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Tuesday 07 October 2008 at 01:33 am
Ingredients for 4 people:
4 bananas of Canaries, 300 milliliters of cow milk, 2 natural yogurts, 100 grams of sugar, 15 grams of powdered cinnamon, 8 rolled wafers of chocolate.
Preparation:
In the glass of our electric blender we go tossing the very peeled bananas and cut in slices, the cow milk, the natural yogurts, the sugar and the powdered cinnamon. Next we beat everything during two minutes until it is well crushed. To finish we put the content obtained in the refrigerator until it is the sufficiently cold thing to serve it to our table in four individual plates accompanied by two rolled wafers of chocolate each one.
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Tuesday 07 October 2008 at 01:31 am
Ingredients for 4 people:
4 mangos, 500 milliliters of liquid candy, juice of 2 lemons.
Preparation:
In a glass of our electric blender we toss the mangos cut in pieces. Next we beat them very well and we add them the juice of the lemons and the liquid candy. We continue beating everything during a couple of minutes until it is very blended. To finish we pour our mango sherbet in four glasses for sherbets, we put them in the refrigerator and when they are very cold we serve them to our table.
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Tuesday 07 October 2008 at 01:30 am
Ingredients for 4 people:
1 liter of whole milk of cow, 2 fresh eggs, 500 grams of flour, 500 grams of sugar, 1 Greek yogurt, 20 milliliters of sweet anisette, 100 grams of butter.
Preparation:
In the glass of our electric blender we put the whole milk of cow, the sugar, the flour, the fresh eggs, the Greek yogurt and the sweet anisette. Next we beat everything until a homogeneous mixture is us. We have left to pour the content in a refractory source for oven with a base of butter in their bottom so that we are not hit our quesada and we are ruined when we will bake it. To finish we preheat our oven at 180ºC and when it is hot, we put our source during 45 minutes until our Cantabrian quesada is made and it lists to serve it to our table.
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Tuesday 07 October 2008 at 01:28 am
Ingredients for 6 people:
250 grams of soft nougat of jijona, 500 milliliters of evaporated milk, 150 grams of sugar, 2 lemon grated, 150 grams of ice dive, 12 small canes of chocolate.
Preparation:
In a kitchen ladle we toss the evaporated milk and we heat it to the bathroom María, together with the soft nougat of jijona made pieces and the sugar, removing continúamente until we see that he has been dissolved everything. We have left to add the 2 lemon grated and to go everything by our electric blender adding a hundred grams of ice dive so that it is very cold everything. To finish the we distribute in six long glasses for sherbets adorned with two small canes of chocolate each one.
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Tuesday 07 October 2008 at 01:27 am
Ingredients for 4 people:
4 bananas of Canaries, 250 milliliters of bee honey.
Preparation:
In a kitchen recipient we peel the canarias bananas very well and we cut them in thick slices. Next we catch a kitchen source and we put in her the slices of the well distributed bananas. To finish we pour on them the bee honey for above as it is our pleasure and we serve it to our table.
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Tuesday 07 October 2008 at 01:24 am
Ingredients for 8 people:
1 bottle of it digs dry, 2 small glasses of dry triple, 20 balls of lemon ice cream.
Preparation:
In the glass of our electric blender we toss the dry triple, the one digs dry and the balls of lemon ice cream. Next we beat very well everything some minutes until it is well made our mixture. To finish we catch eight long glasses for sherbet, we empty the I liquidate previous in them well distributed and we serve them to our table.
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Tuesday 07 October 2008 at 01:22 am
Ingredients for 4 people:
4 jurel cans, 4 fresh eggs, 500 grams of grated bread, 100 grams of chopped onion, 100 grams of grated carrot, 1 grated carrot, 1 sweet pepper, 50 grams of butter, 10 milliliters of lemon juice, 20 grams of chopped parsley.
Preparation:
In the first place we drain the jurel cans in a bowl and we crumble them until they are well undone. We have left to add the grated carrot, the chopped onion, the sweet pepper in small pieces and the chopped parsley. In a kitchen bowl we beat the four fresh eggs, we add them the grated bread and we add everything to the previous bowl. Next we knead very well everything with our hands until it is us prepared a homogeneous mass with which we will make our croquettes with the help of two metal tablespoons. To finish we daub a refractory source of oven with butter, we deposit in her the croquettes, we put them in the oven and we let them to be made during 20 minutes until they are well made and you list to take out them and to serve them to our table.
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Tuesday 07 October 2008 at 01:20 am
Ingredients for 4 people:
4 tender ears of corn, 4 fresh eggs, 1 small can of condensed milk, 250 grams of cream of cow milk, 75 grams of butter.
Preparation:
In the glass of our electric blender we go tossing all the ingredients beginning with the very tender ears of corn and made pieces, the fresh eggs, the condensed milk and the cream of cow milk. We have left to beat everything until it is clever to empty it on a refractory mold that we have daubed before with butter. To finish we put the refractory mold with our ear of corn cake in the oven at 180ºC during 35 minutes until it is made and I list to serve it to our table.
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Tuesday 07 October 2008 at 01:19 am
Ingredients for 4 people:
1 liter of must, 250 grams of pumpkin in pieces.
Preparation:
In a kitchen pan we toss the must and we let it him to boil during some minutes until we see that he goes thickening. In a kitchen bowl we peel the pumpkin pieces and we reserve them. We have left to wait to that goes thickening our must and when they lack five minutes to finish it of cooking him we add the pumpkin cut in pieces. To finish we serve our he wraps up to eat it with bread or that that more we like it.
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Monday 06 October 2008 at 02:51 am
Ingredients for 4 people:
600 grams of beans, 1 onion, 2 cloves of garlic, 300 grams of Iberian ham in pieces, 75 milliliters of olive oil, water, marine salt.
Preparation:
In a pan with olive oil put to gild the well chopped onion and the cloves of garlic in sheets until it is clever to add the beans that we have cooked previously in a pan with abundant water and marine salt. Next we let it that everything is made removing it with a wooden tablespoon so that she doesn't stick their bottom and we are ruined our food. To finish him we incorporate the Iberian ham in pieces, we give him some quick turns with the wooden tablespoon, we let him to be made some minutes and we serve it to our table.
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Monday 06 October 2008 at 02:50 am
Ingredients for 4 people:
500 grams of cod desalado in pieces, 150 grams of wheat flour, 50 grams of olive oil.
To make the chanfaina:
150 grams of chopped onions, 150 grams of green peppers, 150 grams of red peppers, 150 grams of eggplants, 150 grams of marrows, 100 milliliters of olive oil, 2 grams of pepper, salt to the pleasure.
Preparation:
In the first place we wash very well in a kitchen recipient the vegetables beginning with the green and red peppers, the eggplants and the marrows. Next we go him cutting everything in pieces and we toss them in a pan with oil of very hot olive so that they are made to the fire together with the well chopped onion seasoned with some pepper and salt to our pleasure. We let him to cook everything during 15 minutes until it is very fact. We have left to put in another pan with olive oil the cod pieces so that they are fried and they are made during some minutes by each side. To finish in a kitchen source we toss the chanfaina of vegetables and the fried cod pieces and we serve everything to our table.
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Monday 06 October 2008 at 02:48 am
Ingredients for 4 people:
1 rabbit cut in pieces, 500 grams of rovellones, 400 grams of snails, 150 milliliters of olive oil, 25 milliliters of white wine, 1 spray of thyme, 2 grams of pepper, salt to the pleasure.
Preparation:
In a kitchen pan we toss some olive oil and we fry in her the rabbit pieces. Meanwhile we put in a ladle to slow fire with cold water the snails to deceive them and that they don't hide the horns. When we see that the water of the snails boils them we toss salt to our pleasure and a spray of thyme leaving them that are made during some minutes. We have left to put a pan in the fire and to make in her with olive oil the rovellones until they are well made moment in which will toss them on the rabbit pieces, we remove it and lastly we toss the snails. To finish we let him to cook everything tossing him the white wine for above, a liter of water, the pepper and the salt to our pleasure.
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Sunday 05 October 2008 at 01:15 am
Ingredients for 1 person:
2 cloves of garlic, 1 French onion, 1 jet of olive oil, 1/2 liter of water, salt to the pleasure, a pinch of sweet paprika, 1 laurel leaf, 1/2 cup of lentils of quick cooking.
Preparation:
We put in the pan the water, the garlics, the onion, the olive oil, the salt and the laurel to high fire until it boils. Next we toss the paprika, we leave some minutes and we rectify of salt. That 10 minutes pass and we toss the lentils together with a small potato cut in pieces. That they cook to half fire about 30 minutes until they are clever.
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Saturday 04 October 2008 at 01:24 am
Ingredients for 4 people:
800 grams of beans spots in jar, 600 grams of marinated ribs of Iberian pig, 30 milliliters of olive oil, 1 pill and half of meat broth, 5 grams of saffron or coloring alimentary, 750 milliliters of water.
Kitchen utensils:
1 kitchen strainer, 1 pot Express.
Preparation:
In the first place we are slippery in a strainer of big kitchen our beans spots until we have left clean of any residual and preservatives that have. When they are very clean and drained the we deposit in our pot Express. Next we cut the marinated ribs of Iberian pig and we add them where the beans spots are. We have left to add the water, the olive oil, the pill and half of meat broth, the saffron or coloring alimentary, to remove it a little to mix the ingredients and to close the pot Express. To finish we put the ball and when it begins to rotate the we leave cooking to half fire during 20 minutes until they are clever our beans spots with ribs marinated to serve them to our table.
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Saturday 04 October 2008 at 01:20 am
Ingredients for 3 people:
3 sollas, 30 milliliters of olive oil, 3 lemon slices, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 plane plate, 1 kitchen iron, 1 skimmer.
Preparation:
In a kitchen recipient with water wash the three sollas very well and we reserve them. Next we put the sollas in a plane plate and we season them with salt to our pleasure. We have left to put the kitchen iron in the fire, to toss him some olive oil and when it is very hot we deposit on her the three sollas so that they are made during one minute by each side until they are well made. To finish and when the sollas is made, we take out them with the help of a skimmer in a source and we adorn them with a lemon slice for each one.
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Saturday 04 October 2008 at 01:18 am
Ingredients for 4 people:
1 liter of cow milk, 4 bananas.
Kitchen utensils:
1 kitchen recipient, 1 electric blender, 4 long glasses.
Preparation:
In the first place in a kitchen recipient we wash the bananas very well, we peel them and we reserve them in a kitchen bowl. Next in the glass of our electric blender we put the bananas cut in pieces and the cow milk. To finish we beat everything during thirty seconds until it is well crushed and I list to put it in the refrigerator until it is very cold and preparation to be good it to our table in four long glasses for milk shakes.
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Saturday 04 October 2008 at 01:16 am
Ingredients for 1 person:
1 bread type sandwich, sobrasada mallorquina to the pleasure to anoint, 2 slices of cheese type emental.
Preparation:
We open the bread and we anoint to the pleasure the two faces of the same one with the sobrasada mallorquina. We introduce the slices of cheese. We close the bread and we heat in the microwaves about 20 seconds according to the power, so that she warms and don't melt too much. He also eats up cold.
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Saturday 04 October 2008 at 01:14 am
Ingredients for 1 person:
1 bread type Valencian pataqueta, 1 tuna can in olive oil, 100 milliliters of fried tomato, 1 egg.
Preparation:
In a pan we pour the tuna with olive oil, we add the tomato and we give him some turns. Next we beat the egg and we mix it with the above-mentioned. We give some turns until the egg clots, and that mixture tosses it carefully inside a bread type Valencian pataqueta.
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Friday 03 October 2008 at 01:31 am
Ingredients for 3 people:
500 grams of fresh mullets, 150 grams of wheat flour, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 3 kitchen plates, 1 kitchen skimmer.
Preparation:
In the first place in a kitchen recipient we clean the mullets very well with abundant fresh water, we remove them the flakes that have and their tripes. When they are very clean we deposit them in a kitchen plate, we toss the salt to our pleasure and we go them by a plate in which we will have the wheat flour. We have left to heat a pan in the fire with olive oil and when it is very hot to go tossing the mullets until they are very made by the two sides. To finish we take out our mullets with a skimmer of the pan and we deposit them in a plate to serve them to our table.
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Thursday 02 October 2008 at 01:24 am
Ingredients for 4 people:
4 eggplants, 2 cloves of garlic, 50 milliliters of olive oil, 15 milliliters of vinegar of sherry, salt to the pleasure.
Preparation:
In a kitchen recipient with water wash the eggplants very well, we cut them in slices and we put them in a pan with water. Next we put the eggplants in the fire and we let them them to cook until they are very tender and you list to season them. To finish we deposit our eggplants in a kitchen source and we season them with the well chopped cloves of garlic, olive oil, vinegar of wine of sherry, the salt to our pleasure and we serve them to the table.
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Wednesday 01 October 2008 at 01:11 am
Ingredients for 3 people:
1 kilo of squids, 1 tomato cut in pieces, 25 milliliters of olive oil, 2 laurel leaves, 500 milliliters of water, 1 pill and half of fish broth, 2 potatoes of the vegetable garden, 5 grams of saffron or coloring alimentary.
Kitchen utensils:
1 kitchen recipient, 1 kitchen pan, 1 pot Express.
Preparation:
In a kitchen recipient with water peel the potatoes, we wash them very well and we cut them in small pieces. On the other hand in a kitchen pan we wash the squids very well removing them any rest of sludges that you have and their thorn of central plastic. When we have very clean our squids put them in a pot Express and we go adding the rest of the ingredients, beginning with the potatoes cut in small pieces, the saffron or coloring alimentary, the olive oil, the laurel leaves, the tomato pieces and the pill and half of fish broth. We have left to add him the water, to close the pot Express and when the ball begins to rotate him we give 25 minutes so that some very tender squids are made. To finish and when the suitable time has passed we remove the ball so that the compressed air comes out and when there is not danger we open the lid and we serve our stew of squids to the table.
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Wednesday 01 October 2008 at 12:59 am
Ingredients for 6 people:
750 grams of condensed milk, 375 grams of grated coconut, 150 grams of sugar.
Kitchen utensils:
1 kitchen bowl, 1 kitchen source, 1 kitchen plate.
Preparation:
In a kitchen bowl we pour the condensed milk and next we go adding the grated coconut little by little, kneading very well everything until we make a homogeneous mass with which we will make the coconut balls. When we see that we have the well gotten mixture we go making the coconut balls with the only help of our hands and depositing them in a kitchen source. We put a kitchen plate with sugar and we go going by him, the balls that we have made previously and we deposit them in the refrigerator so that they go taking solidity. To finish our coconut balls we leave them during thirty minutes in our refrigerator until they acquire the aspect wanted to serve them to our table and to appreciate all their exquisite flavor.
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Wednesday 01 October 2008 at 12:56 am
Ingredients for 4 people:
250 grams of raspberries, 150 grams of cream of milk, 6 egg white, 25 grams of jello without flavor.
Kitchen utensils:
2 kitchen bowls, 1 electric blender, 1 mold for mousses.
Preparation:
We dissolve the jello without flavor in some water boiling. In our electric blender we crush the clean raspberries of residuals and we reserve them. Next in a kitchen bowl we beat the cream of milk very well and we add him the raspberries that we have crushed previously. We have left to beat in another kitchen bowl the egg white about to snow and to add them the jello without flavor that we have dissolved previously in some water boiling. We catch a mold for mousses, we wash it lightly with fresh water and we toss on him, the whole mixture that we have prepared previously. To finish we put our mousse of raspberries 35 minutes in the freezer of our refrigerating one and later in a tray until we will serve it to our table.
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