Wednesday 31 December 2008 at 01:11 am
Ingredients for 4 people:
400 grams of sepia, 250 grams of rice, 250 grams of fresh beans, 1 liter of fish broth, 2 glasses of drinkable water, 2 tomatoes, 1 green pepper, 1 chive, 3 cloves of garlic, 1 laurel leaf, 40 milliliters of white wine, 100 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 kitchen pan, 1 wooden tablespoon, 1 kitchen pan.
Preparation:
In a kitchen bowl we cut the chive, the green pepper and the cloves of garlic very dives. Once we have made this, we put a kitchen pan with olive oil in the fire, we toss the three previous ingredients and we leave them that some minutes they are braised removing them from time to time with a wooden tablespoon and tossing them the salt that we like. When we see that everything is braised we add him the very peeled tomatoes and cut in pieces, the fresh beans and the sepia cut in small pieces. We continue braising everything and moving it with the help of a kitchen tablespoon and we add him the white wine having much care when we toss it it won't sprinkle a lot. We have left to put everything in a kitchen pan, to add him the liter of fish broth, the two glasses of drinkable water and to leave it that cooks everything during some minutes until it boils. To finish and once he begins to boil everything, we add him the rice, the laurel leaf and we let it him to be made to half fire during 20 minutes until we have our list sepia with rice to serve it to the table once it has rested some minutes.
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Tuesday 30 December 2008 at 01:41 am
Ingredients for 10 people:
2 melons, 500 milliliters of ice cream, 250 grams of strawberries, 60 milliliters of liquor, 6 egg white, 150 grams of sugar.
Kitchen utensils:
1 kitchen recipient, 2 kitchen bowls, 1 kitchen bars, 1 refractory oven source.
Preparation:
In a kitchen recipient we leave the melons for the half and without breaking their bark we empty them inside until we have all their very willing pulp in a kitchen bowl and the four halves of the melons with their reserved hole. Next we add to the pulp of the melons, the strawberries cut in pieces, the ice cream, the liquor and we mix very well everything until making a fruit mass. In another kitchen bowl we toss the white with some sugar and we mount them with some kitchen bars until we have them about to snow. We have left to stuff with the previous mixture the holes of the halves of the melons and to cover everything with the mounted white about to snow. To finish we distribute the four melon halves in a refractory oven source and we put them in the oven so that some minutes they are grated until we have them lists to serve them to our table.
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Monday 29 December 2008 at 02:15 am
Ingredients for 2 people:
1/2 cauliflower, 125 grams of mountain ham in small pieces, 150 grams of cheese in slices to grate, 50 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 kitchen strainer, 1 kitchen pan, 1 refractory oven source.
Preparation:
In a pan with abundant water put the cauliflower and we cook it until it is tender. Once it is cooked, we drain it very well with a kitchen strainer. We have left to put a kitchen pan with olive oil in the fire, to toss the cauliflower cut in bouquets, to toss the salt to our pleasure keeping in mind that the mountain ham also has salt and to braise her some minutes. Next we add the small pieces of mountain ham and we let him to be continued braising more some entire minutes. To finish we put all the ingredients braised in a refractory oven source, we distribute the slices of cheese for above and we grate it some minutes until it is undone our cheese and our cauliflower with ham it is clever to serve it to our table.
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Sunday 28 December 2008 at 01:39 am
Ingredients for 6 people:
1 kilo and half of fillets of veal entrecot, 750 milliliters of cream, 400 grams of cabrales cheese, 600 grams of potatoes of the earth, 150 milliliters of olive oil.
Kitchen utensils:
1 kitchen knife, 2 kitchen pans, 1 kitchen iron, 1 kitchen source.
Preparation:
In the first place we peel the potatoes with a kitchen knife and we cut them in fine slices. Next we put a kitchen pan with olive oil in the fire, we toss the potatoes and we fry them some minutes until we have them lists to move them away from the fire and to reserve them. Once we have fried the potatoes, we put another pan in the fire, we toss the cabrales cheese, the cream and we reduce everything in the fire some minutes until we obtain a homogeneous and consistent sauce. In a kitchen iron we put the fillets of veal entrecot and we go them by her the time that we like so that we have them clever and prepared in their point. To finish we catch a kitchen source we distribute the veal entrecot in her, the potatoes that we have fried previously, cover everything with the sauce of cream and cabrales cheese and we serve it to our table.
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Saturday 27 December 2008 at 01:49 am
Ingredients for 4 people:
6 kiwis, 1 apple, 2 bananas, 200 grams of grapes.
To adorn:
1 kiwi cut in slices, 4 red cherries, 4 wooden toothpicks.
Kitchen utensils:
1 kitchen recipient, 1 kitchen bowl, 1 electric blender, 4 glasses for cocktail.
Preparation:
In a kitchen recipient we peel the kiwis very well, we remove them the hard part that you have and we reserve them in a kitchen bowl. With the apple we make the same thing removing him the interior seeds that have and their central hard part. We peel the bananas and we cut them in pieces that we will toss in our electric blender. Next we add them the kiwis also cut in pieces, the grapes and the apple cut. To finish the we beat everything very well with our blender during some minutes so that it is us very blended, crushed and we have it clever and preparation to pour it subsequently on four glasses for cocktail that we will adorn with a couple of kiwi slices each one and a cherry nailed with a wooden toothpick.
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Friday 26 December 2008 at 12:52 am
Ingredients for 10 people:
1 small lamb, 350 grams of pig shortening, 3 onions, 4 cloves of garlic, 30 grams of sweet paprika, lemon juice, 20 grams of chopped parsley, pepper milled to the pleasure, salt to the pleasure.
Kitchen utensils:
1 kitchen pan lowers big, 1 wooden tablespoon.
Preparation:
We cut in small pieces the lamb, we toss him the salt that we like and we fry him in a kitchen pan it lowers big with the pig shortening. We let that the lamb pieces are gilded and when he are, we also add them the well chopped onions and the cloves of garlic dives. We continue making ours fried lightly with the help of a wooden tablespoon and when we see that it is the onion taking color we add him the sweet paprika and the pepper to our pleasure. We have left to add the enough water so that it is wet our lamb meat and we can continue with our stew. Next we let him to leave making our lamb until he decreases the water that we have put and let us see that the lamb begins to be fried again. We dew the stew with the lemon juice and the chopped parsley. To finish we cover the pan and we let that our cochifrito is made during 12 minutes more until we have it tender and I list to serve it to our table.
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Thursday 25 December 2008 at 01:36 am
Ingredients for 3 people:
3 fresh eggs, 75 grams of flour, 75 grams of sugar, 1 egg white more, 1/2 lemon, 10 grams of powdered yeast.
To stuff:
50 grams of cream, 50 grams of cream.
To decorate:
5 grams of sugar glass, 5 grams of crushed chocolate.
Kitchen utensils:
2 kitchen bowls, 1 kitchen bars, 2 estraza papers.
Preparation:
In a kitchen bowl we put the yolks of the fresh eggs, the grated of half lemon, the sugar and we reserve it. In another bowl we toss the white of the fresh eggs and we beat them with some kitchen bars until they are mounted about to snow. Next we toss the white about to snow on the kitchen bowl where the yolks of the eggs are. We have left to go beating everything tossing little by little in rain form the yeast and the flour until putting an end to these two ingredients, but without stopping to beat in any moment, since this is very important so that they are not formed clots and mix very well everything. We catch an estraza paper, we take a bath it slightly with olive oil and we place it above our oven badge. We preheat our oven at 160ēC and once fact this, we toss the mass that we have made previously on our oven badge, we put it in the oven and we let him to cook at 160ēC during 15 minutes. When the suitable time has passed we take out our badge of the oven and we let him to cool down our mass some minutes until we can take it out of the badge with easiness. On our marble table we put an estraza paper sprinkled with sugar and subsequently we toss the previous mass on him having much care of not breaking it. Once we have the extended mass we stuff it tossing in a cream half and in the other born half. To finish we wind the mass in form to circulate and we adorn it with chocolate crushed in small pieces and sugar glass.
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Thursday 25 December 2008 at 01:26 am
Ingredients for 3 people:
500 grams of raw almonds without toasting, 400 grams of sugar, 5 egg white, the bark of half lemon.
Kitchen utensils:
1 kitchen bowl, 1 kitchen bars, 1 refractory oven tray, 1 tablespoon of big metal.
Preparation:
In a kitchen bowl we toss the egg white and we beat them with some kitchen bars until we have left very mounted about to snow. Next we add him the peeled, chopped and raw almonds without toasting, the bark of half lemon that we have grated before and the sugar. Once we have all position in our kitchen bowl, we mix it very well with a wooden tablespoon until we have prepared our mass. We catch a refractory oven tray, we anoint it with butter in their bottom and we go catching with a tablespoon of metal big portions of mass and distributing them evenly for our tray without some are played with others. To finish and when we have finished with our mass, we put the tray in the oven to a temperature of 150ēC so that they are made and go taking a golden color, moment in which we will have them lists to take them out of the oven and to serve them to our table.
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Wednesday 24 December 2008 at 01:17 am
Ingredients for 6 people:
750 grams of almonds, 450 grams of sugar, 300 milliliters of drinkable water.
Kitchen utensils:
1 ladle of big kitchen, 1 kitchen pan, 1 wooden tablespoon.
Preparation:
In a ladle of big kitchen with water toss the almonds, we allow them to boil some minutes, we move away them of the fire, we drain the water and we peel them leaving them very clean and prepared to make our candied almonds. Once we have very peeled our almonds, we toss them in a kitchen pan and we add him the drinkable water and the sugar. We have left to put the pan in the fire, we go him removing little by little with a wooden tablespoon until the water evaporates and go taking an entire color like that of a candy. To finish we overturn the mixture that we have obtained on a marble table, we let it him to cool down and we go separating the almonds some of other until we have them lists to serve them to our table.
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Wednesday 24 December 2008 at 01:00 am
Ingredients for 4 people:
450 grams of almonds, 6 egg white, 150 milliliters of honey, 150 grams of sugar, 150 milliliters of drinkable water, wafers or host rectangular.
Kitchen utensils:
2 kitchen pans, 1 wooden tablespoon, 1 kitchen ladle, 1 kitchen pan, 1 electric blender, 1 kitchen bowl, 1 kitchen bars, 1 kitchen mold.
Preparation:
In a kitchen pan we toss the sugar, we add him the water and we let it him to boil to normal fire until we have fact a thick syrup. Next we move away of our fire syrup, we add him the honey and we mix very well everything with the help of a wooden tablespoon. We put a kitchen ladle in the fire with water, we let him to boil and we toss in him, the almonds some minutes until we have them lists to move away them of the fire, to allow them to cool, to peel them, to toast them in a kitchen pan with some olive oil and to crush them to leave them very milled with our electric blender. In a kitchen bowl we toss the white and we beat them with some kitchen bars until leaving them about to snow. We toss the white in a kitchen pan, we add them the milled almonds, the syrup and we remove very well everything with a wooden tablespoon. We have left to leave our on pan in the fire to soft temperature, removing it without stopping until it is us clever to put it in a kitchen mold that we will have covered before with the wafers or host to the appropriate measure. To finish we put our mixture in the mold and we let him to dry off and put hard our almond nougat the necessary time until we have it clever to serve it to our table.
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Wednesday 24 December 2008 at 12:57 am
Ingredients for 6 people:
750 grams of milled almonds, 750 grams of sugar, 225 grams of peeled nuts, 300 milliliters of cream liquidate.
Kitchen utensils:
1 kitchen ladle, 1 wooden tablespoon, 1 kitchen mold, 1 paper of transparent kitchen.
Preparation:
In a kitchen ladle we toss the sugar and the cream liquidates. Next we bring near to our fire ladle and we let it him to cook until we obtain a very thick syrup. Once we have our made syrup we add him the milled almonds and the peeled nuts cut in big pieces. We have left to remove everything with a wooden tablespoon until we have made a homogeneous pasta that takes off our ladle with easiness, moment in which we will have our list mass to toss it in a kitchen mold to make our nougat. We catch the kitchen mold that we have prepared, we cover it in their bottom with paper of transparent kitchen, we toss the previous mixture in him and we cover it with the other piece of kitchen paper. To finish we let him to be made our nougat of cream and nuts several hours putting him above a weight until it is clever to serve it to our table.
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Wednesday 24 December 2008 at 12:53 am
Ingredients for 4 people:
400 grams of chocolate fondant, 400 grams of sugar, 300 grams of milled raw almonds, 250 milliliters of drinkable water, 250 grams of preserved orange, 75 milliliters of orange liquor, 20 grams of butter.
Kitchen utensils:
2 kitchen ladles, 1 wooden tablespoon, 1 kitchen mold.
Preparation:
In a kitchen ladle we toss the drinkable water, the sugar and we make a clear syrup with it. In another ladle of big kitchen we toss the chocolate fondant in pieces, we add him the syrup that we have made previously and we remove it without stopping with a wooden tablespoon so that we are mixed very well and undo. Once we have the very blended mixture, we add him the milled raw almonds, the orange candied in small pieces and the orange liquor. We have left to continue cooking everything to slow fire without stopping of removing until everything is us very well blended and let us obtain a homogeneous and clever mixture to put it in the kitchen mold that we have preparation to make our pill of nougat of chocolate. We pour the mass that we have prepared previously in a mold of rectangular kitchen that we have anointed before with butter for their sides and their bottom so that we are not sinned our mass. To finish we let him to become hard our nougat of chocolate in their mold, when this happens him we remove the mold and we serve it to our table.
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Wednesday 24 December 2008 at 12:49 am
Ingredients for 4 people:
500 grams of almonds peeled toasts, 500 grams of sugar, 500 milliliters of drinkable water, 5 grams of cinnamon, grated of half lemon.
Kitchen utensils:
1 electric blender, 1 kitchen pan, 1 wooden tablespoon, 1 kitchen mold for nougats.
Preparation:
We catch the almonds peeled toasts and we mill them in an electric blender until they are very fine and crushed. In a kitchen pan we toss the drinkable water and the sugar. Next we put in the fire the pan and we let him to leave making the syrup. When we have our fact syrup we add him the grated of half lemon and the cinnamon. We have left to leave in the fire to soft temperature and we go him removing from time to time with a wooden tablespoon. When he goes thickening our syrup, we go him adding the almonds that we have peeled and milled very finely previously and we follow it mixing with the help of a wooden tablespoon until it is made us a fine and homogeneous mass. To finish we pour our soft nougat in a kitchen mold and we let it him to be made during several hours until it is clever to serve it to our table.
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Tuesday 23 December 2008 at 01:42 am
Ingredients for 8 people:
1 kilo and half of flour, 1 liter of olive oil, 1 kilo two hundred grams of sugar, 1 kilo of pig shortening, 150 grams of milled hazelnut, 150 grams of milled almond, 6 fresh eggs, 1 glass of anisette.
Kitchen utensils:
1 big and deep kitchen recipient, 1 wooden tablespoon, 1 kitchen bars, 1 kitchen roller, 1 kitchen mold or a glass, refractory 1 oven badge.
Preparation:
In a big and deep kitchen recipient, we toss the olive oil, the pig shortening and the sugar. Next we knead everything with the help of a wooden tablespoon until it is very blended. We have left to add the milled hazelnut, the milled almond and the flour little by little sprinkling it above everything until putting an end to her. We mix everything without stopping and we add him the six fresh eggs very milk shakes with some kitchen bars adding him lastly the glass of anisette. We continue kneading everything until we have the clever mass to make our mantecados. We catch the mass that we have obtained, we extend it on a marble table or kitchen table with the help of a kitchen roller until leaving it with a thick of a centimeter and half approximately. We cut the mass with a kitchen mold or with the border of a glass if we don't have it leaving them with round form. We go putting our mantecados in a refractory oven badge daubed by their sides and bottom with butter. When we have all the on mantecados we go them anointing for above with egg beaten with the help of a kitchen brush and we sprinkle them with sugar for above. To finish we put our mantecados tray in the oven at 180ēC during 30 minutes until we have them clever to serve them to our table.
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Monday 22 December 2008 at 01:39 am
Ingredients for 12 people:
600 grams of turbot, 600 grams of mere, 600 grams of angler, 600 grams of hake, 3 kilos of potatoes, 10 cloves of garlic, 1 glass of vinegar of wine, 30 grams of sweet paprika, 150 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 kitchen recipient, 1 kitchen pot, 1 kitchen pan, 1 wooden tablespoon.
Preparation:
In the first place we clean the hake, the grouper, the angler and the turbot very well. Next we cut in pieces the fish, we toss them the salt that we like and we reserve them in a kitchen bowl. In a kitchen recipient we wash the potatoes, we make them pieces, we put them in a kitchen pot with water and salt. We have left to leave them to cook our potatoes during 25 minutes and when ten minutes of the time have passed that have indicated, we toss on them the fish pieces that we have reserved previously. When we see that she has cooked everything we remove him some broth so that there is not so much and we reserve it in a kitchen ladle until we will use it later. We put a kitchen pan in the fire with olive oil, we toss the cloves of garlic in her peeled and we let them them to be gilded a little. Once they will put on golden the garlics toss the sweet paprika, we remove it with a wooden tablespoon and subsequently we add the vinegar of wine and the broth that we have reserved previously. To finish our Galician caldeirada we add him the sauce that we have prepared in the pan and we serve it to our table.
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Sunday 21 December 2008 at 01:36 am
Ingredients for 8 people:
To make the Cake:
500 grams of black chocolate, 8 fresh eggs, 50 grams of wheat flour.
To make the filler:
250 grams of sugar, 800 grams of cream, sugar glace.
Kitchen utensils:
1 kitchen bowl, 1 kitchen bars, 1 kitchen pan, 1 refractory oven tray, 1 silicona paper, 1 refractory kitchen mold.
Preparation:
In the first place we separate the white of the yolks of the eggs and we mount them in a kitchen bowl beating them with some kitchen bars until leaving them about to snow. In a kitchen pan we put to fuse the black chocolate. When it is clever we allow it to temper until we have it preparation to add him the yolks of the eggs, the wheat flour and the mounted white. We have left vigorously to remove everything with some kitchen bars so that everything is us very well blended. Once we have our list mixture, we catch a refractory oven tray, we cover it with silicona paper and we extend the previous mixture on our refractory kitchen mold that we have prepared for such an end. Next we put the tray in the oven and we let that our cake is made during 12 minutes at 180ēC. To finish when it is cold our cake mounts the cream with the sugar in a kitchen bowl and we stuff with it our navidad trunk sprinkling him sugar glace for above to leave it clever to serve it to our table.
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Saturday 20 December 2008 at 02:42 am
Ingredients for 12 people:
1 kilo of veal meat, 250 grams of hen meat, 250 grams of chicken meat, 200 grams of ear, 200 grams of muzzle, 1 foot of pig, 500 grams of chickpeas, 500 grams of potatoes, 200 grams of bacon, 300 grams of white Catalan sausage, 100 grams of black Catalan sausage, 2 bones of dry ham, 2 spine bones, 2 veal bones, 2 cabbages of Brussels, 2 turnips, 2 carrots, 2 leeks, 2 celeries.
Kitchen utensils:
1 kitchen pan, 1 kitchen plate, 1 pot of big kitchen.
Preparation:
In a kitchen pan with olive oil toss the pig meat, the hen meat and the chicken meat. Once they are the three meats inside the pan we fry them some minutes until they are well made and we reserve them in a kitchen plate. Next we put a pot of big kitchen in the fire with 8 liters of water in their interior. When we have the hot water we go tossing the meats inside her and the bones of dry ham, spine and veal. We let him to cook everything during some minutes and when the time has passed we add him the chickpeas and all the vegetables. To finish we leave that it cooks everything during three hours, adding dilutes him if was necessary in their cooking until all very tender one is and I list to serve it to our table.
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Friday 19 December 2008 at 01:39 am
Ingredients for 8 people:
2 sirloins of pig of a kilo each one, 150 milliliters of wine of Sherry, 2 branches of rosemary, 200 grams of grated bread, 400 grams of padded tortellinis of meat, 1 nut of butter, 150 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
To adorn:
4 bananas of Canaries.
Kitchen utensils:
1 kitchen pan, 1 kitchen knife, 1 bowl or kitchen bowl, 1 kitchen lid, 1 kitchen pan, 1 kitchen source.
Preparation:
In a kitchen pan with abundant water put the meat tortellinis and we cook them during 10 or 15 minutes until they are well cooked and tender. Next we catch the two pig sirloins and we cut them in eight pieces each one that we will squash a little with the help of a kitchen knife. Once they are very flat our pig sirloins place them in a bowl or kitchen bowl and we decorate them with the wine of Sherry and the branches of rosemary. We have left to cover everything with a kitchen lid and to leave it that macerates during two and a half hours. When this time has passed, we take out of our seasoning the pig sirloins, we toss the pepper and the salt to our pleasure, we go them by grated bread and we fry them with very little oil with the branches of rosemary. In a kitchen pan we toss the padded tortellinis of meat and we fry them with some butter some minutes. To finish we place in a kitchen source the very willing sirloin and to their surroundings the tortellinis fried to adorn everything with the bananas that we will leave for the half and we will fry in a pan with some olive oil some minutes so that they are clever to adorn our source and to serve everything to our table.
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Thursday 18 December 2008 at 01:59 am
Ingredients for 8 people:
60 peeled almonds, 8 slices of bread, 1 sweet pepper, 1 green pepper, 1 onion, 6 cloves of garlic, 2 liters of water, 15 grams of chopped parsley, 10 grams of saffron or coloring alimentary, 2 grams of pepper, 100 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 kitchen bowl, 1 kitchen mortar, 1 pound of kitchen, 1 kitchen pan, 1 wooden tablespoon.
Preparation:
In a kitchen pan we toss the olive oil and when it is hot we fry the peeled almonds leaving them that are gilded a little until they are clever to reserve them in a kitchen bowl some minutes. Once we have fried the almonds, in the same olive oil we toss the cloves of garlic, the cut slices of bread in small pieces, the sweet pepper itched in pieces, the pepper green dive in pieces, the chopped onion, the saffron or coloring alimentary, the pepper and we braise everything during ten minutes giving him blows with a wooden tablespoon so that she leaves mashing everything. We have left to toss the salt to our pleasure and when it is clever and very golden we drain everything with the help of a kitchen strainer to remove him the liquid and the fat that she has. Next we deposit all our ingredients been slippery together with the almonds that we have reserved in a kitchen mortar and we mash it with it pounds it of kitchen until it is well crushed. To finish we put a kitchen pan in the fire, we toss the water in her and when it is boiling we put the mass that we have crushed and mashed previously, we remove it from time to time with a wooden tablespoon and we let that our soup of almonds is made leaving it that she cooks during 12 minutes until it is clever to serve it to our table.
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Wednesday 17 December 2008 at 02:42 am
Ingredients for 45 cookies:
250 grams of confectionery flour, 150 grams of butter, 100 grams of sugar glass, 1 fresh egg, 1 egg white, 25 grams of flour to sprinkle, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 kitchen bars, 1 film of transparent plastic, molds cut cookies with figures and Christmas reasons, 1 refractory oven tray, 1 kitchen brush.
Preparation:
In a kitchen bowl we toss the butter and the sugar glass until obtaining a fine, soft and homogeneous mass. Next we incorporate him the egg fresh milk shake with some kitchen bars and we follow it kneading. We have left to go adding the confectionery flour little by little and to toss him the salt him to be of our pleasure. We continue kneading everything until getting the soft consistency that is of our pleasure and pleasure. Once we have the prepared mass, we wrap it in a film of transparent plastic and we put it in our refrigerator during one hour so that she finishes making and we can manipulate it then to cut our cookies with Christmas reasons of butter. When the hour has passed that have said, we take out the mass of our refrigerator, we remove him the film of transparent plastic and we extend it on a marble surface in which we will have sprinkled some flour on her to be able to work our mass better. We have left to go clipping with the molds it cuts cookies the mass and making the figures and the Christmas reasons that we like. Already depositing our cookies cut in a refractory oven tray go and we take advantage of the occasion to go preheating the oven at 180ēC during 5 minutes. We deposit the egg white in a bowl and with the help of a kitchen brush we go lacquering our figures and Christmas reasons. To finish we put the oven tray with our cookies of butter in the oven having much care of not burning and we let them them to be baked during 15 minutes until we have them lists to serve them to our table.
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Tuesday 16 December 2008 at 01:11 am
Ingredients for 4 people:
300 grams of jurel in oil, 6 fresh eggs, 1 onion of the vegetable garden, 1 clove of garlic, 15 grams of wheat flour, 50 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 kitchen pan, 1 kitchen strainer, 1 bowl of big kitchen, 1 kitchen bars, 1 kitchen lid.
Preparation:
In a kitchen bowl we separate the yolks of the eggs of the white, we toss salt to our pleasure and we beat them until leaving them about to snow. In another kitchen bowl we chop the onion very well together with the clove of garlic and we toss him some salt. Next we put a kitchen pan in the fire with olive oil and when it is hot, we toss the onion and the garlic itched inside her until they are very fried, moment in which we will take it out of the pan and we will reserve in a kitchen plate some minutes. We drain the jurel in oil with the help of a kitchen strainer until we have it very dry and we crumble it in a bowl of big kitchen until leaving it well undone. We have left to add the onion and the tooth of fried garlic, the eggs very milk shakes and half of the white that we have prepared previously about to snow. We catch some kitchen bars and we beat all the ingredients until leaving them very blended. Once we have them blended we add the other half of the egg white lastly and we finish it of removing giving him encircling movements with the kitchen bars until finishing making our omelette mixture. If we see that our mixture is too slight, we add him the suitable wheat flour until it is us thicker. To finish we put a kitchen pan with some olive oil in the fire, we toss the mixture so that she clots first on one hand, then we give him the turn with a kitchen lid and we finish making the other side to have our list jurel omelette to serve it to our table.
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Monday 15 December 2008 at 11:29 am
Ingredients for 4 people:
250 grams of elbow of smoky pig, 500 grams of peas, 4 carrots, 1 chopped onion, 1 liter of drinkable water, 2 crushed cloves of garlic, 1 laurel leaf, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 kitchen strainer, 1 kitchen pot, 1 electric blender, 1 pass kitchen purees, 1 kitchen tureen.
Preparation:
In a kitchen pan with water toss the peas so that they are soaked the whole night before making them. The following morning we wash them very well and we strain them with the help of a kitchen strainer. In a kitchen pot, we toss the liter of drinkable water, we put the peas in her with the elbow of smoky pig, the chopped onion, the carrots also chopped, the crushed cloves of garlic, the laurel leaf and the salt to our pleasure. We remove very well everything and we let it him to cook during 25 minutes until all very tender one is. Once we have all tender one, we remove him the bone of elbow of smoky pig and the laurel leaf. We have left to go everything by our electric blender, to strain it with a kitchen strainer and later for the raisin purees so that a fine and rich soup is us. We catch the elbow of smoky pig that we have moved away, we remove him the meat that has leaving it without their fat and we add it to our soup of peas to give him more consistency. To finish we serve our very hot soup of peas in a kitchen tureen to our table.
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Sunday 14 December 2008 at 03:27 am
Ingredients for 4 people:
2 fresh eggs, 2 anchovies of the Cantabrian, 200 milliliters of olive oil, 60 milliliters of vinegar of wine, 30 milliliters of lemon juice, 10 drops of sauce worcester or Englishwoman, 2 cloves of garlic, pepper to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 wooden tablespoon, 1 kitchen bars.
Preparation:
In a kitchen bowl we toss the vinegar of wine, the lemon juice, the olive oil, we mix it and we leave it reserved some minutes. In another kitchen bowl we toss the anchovies of the Cantabrian, the well crushed and mashed cloves of garlic, the pepper to our pleasure and the sauce worcester or Englishwoman. We have left to mix everything with the help of a kitchen tablespoon, to toss the fresh eggs very milk shakes and to continue beating it some entire seconds. To finish we toss the mixture that we had reserved at the beginning, we beat it very well with some kitchen bars and we are good it to our table to season our salad caesar if we feel like or any other type of salad of the vegetable garden that she needs a consistent dressing.
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Saturday 13 December 2008 at 01:30 am
Ingredients for 6 people:
700 grams of chopped turkey meat, 100 grams of grated bread, 100 milliliters of cow milk, 50 milliliters of olive oil, 20 grams of chopped parsley, 10 grams of fresh sage, 4 chopped cloves of garlic, pepper to the pleasure, salt to the pleasure.
To accompany:
Ketchup, mustard, lettuce, tomato, onion.
Kitchen utensils:
1 kitchen bowl, 1 kitchen tablespoon, 1 kitchen plate, 1 kitchen pan.
Preparation:
In a kitchen bowl we toss the chopped turkey meat, the grated bread, the cow milk, the chopped cloves of garlic, the parsley, the sage, the pepper and the salt. Next we remove very well everything with the help of a kitchen tablespoon until we have very well everything blended. We have left to go catching with a tablespoon some meat mass, to give him the form of a hamburger and to squash it with a fork until we have it list to deposit it in a kitchen plate. In the same way we make the remaining hamburgers until completing 12 distributed in two for each person. If we want it better we divide the meat mass in twelve parts and we make the hamburgers subsequently with her so that they are more or less of the same size. To finish we put a pan of big kitchen to the fire with olive oil and when it is hot we go frying in her the turkey hamburgers four minutes for each side to half fire so that they are well made and you list to serve them to our table accompanied by ketchup, mustard, lettuce, tomato, onion and the ingredients that we feel like.
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Friday 12 December 2008 at 01:51 am
Ingredients for 2 people:
500 grams of pig meat, 250 grams of white Jews, 250 grams of carrots, 250 grams of potatoes, 50 grams of bacon, 2 leeks, 1 liter of meat broth, 50 milliliters of olive oil, 15 grams of chopped parsley, 2 grams of black pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 pot Express, 1 wooden tablespoon.
Preparation:
In the first place we catch a kitchen recipient with water, we toss in him the white Jews and we leave them the whole previous night in soaking so that they become soft. The following morning we catch our pot Express, we put some olive oil inside her and we toss the pig meat and the bacon in pieces so that they are fried during some minutes removing from time to time with a wooden tablespoon so that we are not hit in the bottom. Next we add to the pot Express the white Jews, we toss the meat broth and we rectify it of salt if was necessary. We have left to add the leeks cut in small pieces, the carrot cut in fine slices, the chopped parsley and the black pepper. To finish we close our pot Express and when the ball begins to rotate we let him to cook everything during 25 minutes so that it is us tender our meat stew and we can serve it to the table.
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Thursday 11 December 2008 at 01:49 am
Ingredients for 2 people:
750 grams of pumpkin, 1 potato, 1 leek, 125 milliliters of liquid cream, salt to the pleasure.
To accompany:
150 grams of pieces of toasted bread, 50 grams of cheese in pieces.
Preparation:
In a kitchen recipient with water wash the pumpkin very well and we chop it in small pieces. Next in a kitchen bowl we chop the potato and the leek. Once we have the three ingredients previous dives, we put them in a kitchen pan and we cover them of water. We have left to add him the salt us to like and to leave it that cooks to slow fire during 35 minutes. To finish when the suitable time has passed, we separate our pan of kitchen of the fire, we incorporate the liquid cream and we crush everything with our electric blender until we obtain a cream of fine and homogeneous pumpkin that we will serve to our hot table accompanied by small pieces of toasted bread and tacos of cheese to our pleasure.
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Wednesday 10 December 2008 at 01:05 am
Ingredients for 4 people:
300 grams of rice, 150 grams of spinaches, 2 fresh eggs, 4 cloves of garlic, 50 milliliters of olive oil, pepper to the pleasure, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 wooden tablespoon, 1 kitchen ladle, 1 kitchen pan.
Preparation:
In a kitchen pan with water put the rice and we cook it during 20 minutes until it is well boiled and tender. Once we have the cooked rice, we make the same thing with the spinaches chopping them and cooking them in a kitchen ladle until they are tender. When we have the two clever ingredients, we put a kitchen pan with olive oil in the fire and when it is hot, we toss the chopped cloves of garlic and we let them that they are gilded, moment in which we will add the cooked spinaches and we will braise some entire minutes. Next we add the cooked rice and boiled, the salt and the pepper to our pleasure and we remove everything with the help of a wooden tablespoon so that it is us well braised and blended. To finish our rice with spinaches, we toss the fresh eggs on it so that they clot, we remove it quickly with a wooden tablespoon so that she mixes and we serve it to our table.
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Wednesday 10 December 2008 at 01:01 am
Ingredients for 6 people:
450 grams of rice, 12 fresh mullets, 3 cloves of garlic, 150 milliliters of olive oil, 1 liter of fish broth, 1 liter of water, pepper to the pleasure, salt to the pleasure.
Kitchen utensils:
1 kitchen plate, 2 kitchen pans, 1 kitchen pan, 1 kitchen source.
Preparation:
In the first place we clean the fresh mullets very well, we remove them the thorns and the heads already reserving them in a kitchen plate very clean. Next we put a kitchen pan in the fire, we toss the water in her, we put the thorns and heads of the mullets, we salt it to our pleasure and we make a good broth with leaving it that he cooks during 20 minutes to it. When the suitable time has passed, we reserve the broth and we proceed to make our rice. For we catch it another kitchen pan, we put some olive oil in their bottom, we fry the cloves of garlic in her and when we have them golden, we toss the fish broth in her, the broth of cooking of the mullets and the rice leaving it that he cooks when it breaks to boil during 20 minutes. While we make the rice, we toss salt and pepper to our pleasure to the mullets, we put a kitchen pan with olive oil to the fire and when we have it hot we fry in her the mullets. To finish we catch a kitchen source, we toss the rice boiled in their bottom and the mullets very distributed for above to serve them to our table.
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Wednesday 10 December 2008 at 12:59 am
Ingredients for 4 people:
1 kilo of clams, 3 cloves of garlic, 1 chive, 20 grams of wheat flour, 50 milliliters of white wine, 50 milliliters of olive oil, 20 grams of chopped parsley.
Kitchen utensils:
1 kitchen bowl, 1 kitchen pan, 1 kitchen tablespoon, 1 kitchen source.
Preparation:
In a kitchen bowl we cut the chive very well chopped and the cloves of garlic. Next we put a kitchen pan with olive oil to the fire and when it is hot, we toss the chive and the cloves of garlic in her until we see that they will gild, moment in which we will toss the wheat flour removing it with a wooden tablespoon until all very dissolved one is. We have left to add the white wine and lastly the clams that we will leave that they are made during some minutes. To finish we leave that he cooks everything until the clams open up, we sprinkle them parsley itched for above and we are good them to our table in a kitchen source to appreciate all their flavor.
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Tuesday 09 December 2008 at 02:01 am
Ingredients for 6 people:
500 grams of macaroni, 600 grams of chopped meat of pig, 450 grams of fried tomato, 150 grams of grated cheese, salt to the pleasure.
Kitchen utensils:
1 kitchen pot, 1 kitchen pan, 1 kitchen strainer, 1 kitchen pan, 1 wooden tablespoon, 1 oven microwaves.
Preparation:
In the first place we toss in a kitchen pot with abundant water the macaroni and we let them them to cook to the fire during 10 minutes until they are tender and to the you jag. Once we have the made macaroni we proceed to fry the chopped meat of pig in a kitchen pan with olive oil until it is well made. When they have cooked the macaroni, we move them away from the fire and we drain them with the help of a kitchen strainer. Next we put the macaroni in a kitchen pan, we toss the meat above them and we remove very well everything. We have left to add the fried tomato and to mix very well everything with the help of a wooden tablespoon. To finish we heat our macaroni with tomato in the fire having much care of not burning them, we serve them in 6 kitchen plates and we sprinkle them cheese grated for above to grate them to the oven microwaves during 8 minutes and to have them clever to serve them to our table.
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Monday 08 December 2008 at 01:45 am
Ingredients for 4 people:
1 kilo of tamarillo pulp, 600 grams of sugar, the juice of a lemon.
Kitchen utensils:
1 kitchen pan, 1 kitchen skimmer, flasks of refractory glass.
Preparation:
In a kitchen pan we toss the tamarillo pulp, the sugar and the juice of a lemon. Next we bring near our pan to the fire and we let it him to cook until it boils leaving this way it 12 minutes until he goes acquiring consistency. If we see that he doesn't thicken we can add up to 150 grams more than sugar. When he is taking our consistency marmalade, we remove the foam that he goes having with the help of a kitchen skimmer. To finish we let that our tamarillo marmalade rests during 15 minutes until we can pack it in flasks of refractory glass very sterilized with hot water.
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Sunday 07 December 2008 at 01:38 am
Ingredients for 5 people:
20 fresh sardines, 250 grams of cheese roquefort, 60 milliliters of cow milk, 125 grams of grated bread, 75 milliliters of olive oil, 20 grams of chopped parsley, 4 cloves of garlic, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 kitchen recipient, 1 thread of fine brahamante, 1 pan of refractory kitchen.
Preparation:
In the first place we open the sardines on the other hand central and we remove them the big thorn that you have without breaking their line. Next in a kitchen bowl we toss the grated bread, the chopped parsley, the olive oil, the cloves of garlic very dives and we remove very well everything until all these ingredients are very well blended. We have left to toss the cheese roquefort and the cow milk in a kitchen recipient and to mix very well everything until making a homogeneous mass with it. We put inside the sardines the mass of cheese and we close them with a thread of fine brahamante. To finish we place all our padded sardines in a pan of refractory kitchen, we cover them with the mixture of grated bread, parsley, olive oil and garlic that we have prepared previously, dew them lightly of olive oil for above, we put them in the oven during 15 minutes at 180ēC of temperature and we let them them to be made until they are clever to serve them to our table.
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Saturday 06 December 2008 at 12:46 am
Ingredients for 8 people:
To make the broken mass:
600 grams of flour, 250 grams of butter, 10 grams of sugar, 10 grams of powdered yeast, 10 grams of salt.
To make the filler:
1 kilo of moorish, 250 grams of sugar, 60 grams of cornstarch, 60 milliliters of lemon juice, 120 milliliters of drinkable water.
Kitchen utensils:
1 thermomix, 1 kitchen bowl, 1 kitchen bars, 1 kitchen mold for refractory tarts, 1 kitchen needle.
Preparation:
In the first place we have to make the mass broken with our thermomix for that which we toss in our glass all the ingredients beginning with the flour, the butter, the sugar, the powdered yeast and the salt. When all position is, we program our thermomix to second 15 speed 6 and we let that is loved well. Once finished the process takes out the mass of the glass, we cover it, we put it in our refrigerator and we let it him to rest 20 minutes so that later on one can work with her better. While it is our mass resting in the refrigerator we prepare the filler in the following way:
We catch a kitchen bowl and we put in him, the drinkable water, the lemon juice, the cornstarch and we mix very well everything with some kitchen bars during a couple of minutes. Next we add him the very clean moors and free of residuals and hard parts to conclude adding him the sugar and beating it other time with the kitchen bars until it is us very blended everything. On a flat and clean surface we stretch the broken mass and we extend it on the bottom of a kitchen mold for refractory tarts that we will have anointed of butter for all their sides. We have left to toss the preparation that we have made previously with the moors and to preheat the oven at 200ēC. To finish and when we have hot the oven, we put our mold with the tart of moorish inside, we let it him to be made 12 minutes and when this time has passed we go down the temperature to 170ēC and we let it him to finish making during 38 minutes more, puncturing it with a kitchen needle to know that it is really clever to take out it and to serve it to our table.
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Friday 05 December 2008 at 02:07 am
Ingredients for 6 people:
1 kilo and half of chipirones, 12 green peppers, 5 cloves of garlic, 200 grams of wheat flour, 150 milliliters of olive oil, 15 milliliters of vinegar of wine of Sherry, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen plate, 1 kitchen pan, 1 wooden chart.
Preparation:
In a kitchen recipient with water wash the chipirones very well until they are clean. Once clean our chipirones tosses salt to our pleasure and we go them by a kitchen plate with wheat flour and we reserve. We put a kitchen pan with olive oil to the fire and when it is hot we toss the cut cloves of garlic in sheets and we fry them until they are golden. When we have golden the garlics are the moment to toss the chipirones and to fry them until the water has been eliminated that have loosed. We catch our wooden chart and we cut in her the green peppers in ribbons that we will toss on our chipirones when they have been consumed the water. To finish we let him to cook everything during some minutes until we see that puncturing with a fork sees that all tender one is and I list to dew it with the vinegar of wine of Sherry and to serve it to our table.
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Thursday 04 December 2008 at 02:07 am
Ingredients for 6 people:
18 big scallops, 150 grams of Iberian ham, 1 big onion, 25 milliliters of white wine, 60 milliliters of olive oil, 20 grams of chopped parsley, 5 grams of saffron or coloring alimentary.
Kitchen utensils:
2 kitchen bowls, 1 kitchen recipient, 1 kitchen pan, 1 wooden tablespoon.
Preparation:
In a kitchen bowl we cut fine the onion together with the parsley and in another kitchen recipient we chop the Iberian ham. When they are clever these three ingredients clean the scallops very well, we open them, we remove them their meat and we reserve in a kitchen bowl. Next we put a kitchen pan with olive oil in the fire and we gild in her the onion and the chopped parsley. We have left to toss the saffron or coloring alimentary to give color to everything, to add the scallops and to leave everything that is braised to slow fire during 15 minutes. We add the ham Iberian dive and we give him some turns with a wooden tablespoon so that it loses their fat a little and be very well everything blended. To finish we dew our scallops with the white wine, we let it him to decrease and we serve them to our table in a kitchen source.
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Wednesday 03 December 2008 at 01:20 am
Ingredients for 4 people:
500 grams of coquinas, 150 milliliters of olive oil, 4 cloves of garlic, 20 grams of chopped parsley, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen mortar, 1 kitchen pan, 1 wooden tablespoon, 1 kitchen source.
Preparation:
In a kitchen recipient with abundant water wash the coquinas very well until removing them any rest of sand and sludges that you have to leave them very clean and capable to cook them. We catch our kitchen mortar, we toss the four cloves of garlic in him and we mash them until obtaining a well crushed pasta. We put in the fire of our kitchen a pan with olive oil and when we see that it is hot we toss the garlics crushed on her and we let them them to be fried until we see that they will gild moment in which will toss the very clean coquinas on them, having much care of not sprinkling us from oil when tossing them. We have left to remove our coquinas with the help of a wooden tablespoon until we see that all have opened up. To finish we toss the parsley itched above our coquinas, we toss the salt to our pleasure, we remove them with a wooden tablespoon and we deposit them in a kitchen source to serve them to our table.
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Wednesday 03 December 2008 at 01:13 am
Ingredients for 6 people:
450 grams of onions in vinegar, 450 grams of pickles in vinegar, 150 grams of olives without bone, 18 tiny bobbies.
Kitchen utensils:
2 kitchen bowls, 18 wooden toothpicks.
Preparation:
In a kitchen bowl we put the onions in vinegar and in another kitchen bowl the pickles in vinegar. We go catching the wooden toothpicks of one in one and inserting in them an onion in vinegar, a pickle in vinegar, a small bobby and an olive without bone. To finish we make the same thing with all the wooden toothpicks until to make three spicy banderillas for each diner and to have them lists to serve them to our table.
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Wednesday 03 December 2008 at 01:08 am
Ingredients for 4 people:
300 grams of spawns, 3 tomatoes of the vegetable garden, 1 red pepper, 1 small onion, 1 small cucumber, 5 grams of chopped oregano.
To season:
15 milliliters of vinegar of wine, 50 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 kitchen source, 1 wooden chart.
Preparation:
In a kitchen ladle with some water tosses the red pepper and we cook it during some minutes. In another kitchen ladle we cook the spawns until they are tender and well made. In a kitchen source we go placing all the ingredients very dives beginning with the cooked peppers, the onion, the tomatoes of the vegetable garden and the cucumber. When we have all clever and very on in a wooden chart we cut the spawns cooked in slices and we put them above all the well distributed ingredients. To finish we season our spawns with vinegar of wine, olive oil and salt to our pleasure and we serve them to our table sprinkled with oregano itched for above.
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Tuesday 02 December 2008 at 01:49 am
Ingredients for 6 people:
1 kilo and half of mature kiwis, 250 grams of sugar, 1 big lemon, 400 milliliters of drinkable water, 2 sheaths of vanilla.
Kitchen utensils:
1 kitchen recipient, 1 electric blender, 1 kitchen pan, 1 kitchen mold.
Preparation:
In a kitchen recipient we peel the kiwis very well and we cut them in slices. Once we have cut all the kiwis, we put them in the glass of our electric blender and we beat them together with the juice of the lemon until we obtain a fine and homogeneous mixture. In a kitchen pan with water toss the sugar, the sheaths of vanilla and we let him to cook everything during 6 minutes. When the suitable time has passed we move away of our fire kitchen pan and we let him to cool down its content. To finish we mix the puree of kiwis with the syrup that we have prepared in the pan, we put it in a kitchen mold in the freezer of our refrigerator and we serve it to our table when it is clever.
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Monday 01 December 2008 at 12:26 am
Ingredients for 4 people:
1 package of noodles, 2 chopped chicken breasts, 250 grams of spinaches, 500 grams of cream, 1 liter of drinkable water, white pepper to the pleasure, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 kitchen pan, 1 kitchen pan.
Preparation:
In a kitchen bowl we chop the spinaches very well, we braise them in a kitchen pan with olive oil and we reserve when they are clever. Once we have made the spinaches we have left to fry in the same pan the well chopped chicken breasts seasoned with the white pepper and the salt to our pleasure. When they are fried the chicken breasts, we add them the spinaches, the cream and we let him to cook everything during 12 minutes. We have left to put a kitchen pan with abundant water to the fire, to toss the noodles in her with some salt and to cook them until they are clever to drain them and to mix them with the other ingredients that are in our pan. To finish we let him to cook everything during some minutes and we serve it to our very hot table.
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