Saturday 31 January 2009 at 01:09 am
Ingredients for 2 people:
750 milliliters of milk of whole cow, 125 grams of rice, 150 grams of sugar, 1 lemon shell, 1 spray of cinnamon, 10 grams of milled cinnamon, salt to the pleasure.
Kitchen utensils:
1 themomix with their accessories, 2 kitchen bowls.
Preparation:
In the first place we put to the kitchen knives of our thermomix the butterfly like figure in the manual of instructions. Once setting the butterfly, we toss in the glass the milk of whole cow, the rice, the lemon shell, the spray of cinnamon and the salt to our pleasure. We have left to program our thermomix 40 minutes, temperature 90 grades and speed 1. When the suitable time has passed and the machine has stopped we add him the sugar and we follow it mixing more during 2 minutes to the same temperature and speed that we have given him previously. To finish we pour the mixture of rice with milk in two kitchen bowls, we let him to cool down the necessary time and we serve it to our table sprinkled with milled cinnamon.
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Friday 30 January 2009 at 01:24 am
Ingredients for 8 people:
1 liter of cow milk, 500 grams of smoky salmon, 300 grams of cheese to anoint, 3 grams of milled pepper, 2 cloves of garlic, juice of a lemon, 16 prepared tartaletas to stuff.
To adorn:
16 peeled shrimps, 16 anchovies of Cantabria, 1 boat of substitute of red caviar.
Kitchen utensils:
1 thermomix with their accessories, 1 round source of kitchen.
Preparation:
In the glass of our thermomix we put all the ingredients beginning with the cow milk, the smoky salmon, the cheese to anoint, the chopped cloves of garlic, the milled pepper and the lemon juice. Once we have all the ingredients we beat them to speed 6-8 removing it with the spatula until getting that he mixes everything and be formed a very homogeneous mass. We have left to stuff the prepared tartaletas with the previous mass and we go them preparing in a round source of kitchen. To finish we adorn our salmon tartaletas with substitute of red caviar sprinkled for above, a peeled shrimp and an anchovy of Cantabria.
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Thursday 29 January 2009 at 12:36 am
Ingredients for 8 people:
1 kilo 100 grams of flour, 80 grams pressed yeast, 2 fresh eggs, 250 milliliters of cow milk, 250 milliliters of drinkable water, 130 grams of butter, 130 grams of normal sugar, 150 milliliters of olive oil, 125 grams of sugar glass, 5 grams of salt.
Kitchen utensils:
1 thermomix with their accessories, 1 kitchen pan.
Preparation:
In the glass of our thermomix we toss the cow milk, the drinkable water, the butter, the salt and we program 2 minutes to 40 grades and speed 1. Next we add the normal sugar, the fresh eggs, the pressed yeast, 600 grams of flour and we mix it in our thermomix during 15 seconds to speed 6. We have left to add the 500 grams of flour that we lack and to knead it during 2 minutes to speed it gleans. We allow the mass that we have obtained to rest until we see that it has ascended for the effect of the pressed yeast, moment in which we will form the donuts with the same aspect of those that there are in the feeding establishments. To finish we put a kitchen pan with olive oil in the fire and when it is hot we begin to fry our donuts until they are clever to toss them sugar glass for above being hot and to serve them to our table.
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Wednesday 28 January 2009 at 12:44 am
Ingredients for 8 people:
2 peach cans in syrup, 200 grams of sugar, 100 grams of cream, 2 envelopes of orange jello.
Kitchen utensils:
1 kitchen pan, 1 wooden tablespoon, 1 electric blender, 1 kitchen bowl, 1 kitchen bars.
Preparation:
In a kitchen pan we put 200 milliliters of syrup of the peach cans, we heat it in the fire and we dissolve the orange jello removing it with a wooden tablespoon until it is us free of clots and very dissolved, allowing it to already cool made until it is very cold. In the same way we catch other 200 milliliters of syrup, we dissolve the sugar, we add the meat of the peaches of the cans and we crush very well everything some minutes in our electric blender. Next we already toss on the peaches crushed the orange jello already dissolved. We have left to mount the cream in a kitchen bowl with the help of some kitchen bars. To finish we already pour the cream mounted on the previous mixture that we have made, we put it in the refrigerator and we allow to cool until it is the moment to take it to our table.
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Tuesday 27 January 2009 at 01:38 am
Ingredients for 6 people:
4 mature bananas of Canaries, 2 fresh eggs, 60 grams of grated cheese, 60 grams of butter without salt, 60 grams of wheat flour, 150 milliliters of olive oil.
Kitchen utensils:
2 kitchen bowls, 1 kitchen bars, 1 kitchen pan, 1 passpurees, 1 wooden tablespoon, 1 kitchen source, 1 kitchen pan.
Preparation:
In a kitchen bowl we toss the fresh eggs and we beat them very well with some kitchen bars. We put the whole bananas with their bark in a kitchen pan and we cook them until they are soft. Once we have the made bananas the we put in a passpurees and we make them puree. We have left to deposit our banana puree in another kitchen bowl and to go adding him the other ingredients beginning with the beaten eggs, the butter, the grated cheese and the wheat flour. We remove everything very well with a wooden tablespoon until it is very jumbled and let us have made a consistent and governable mass. If we see that the mass doesn't have the enough consistency we add him other little of wheat flour and we remove it until he has it. Next and once prepared our mass goes making some pellets with her depositing them in a kitchen source until putting an end to all our mass. To finish we put a kitchen pan in the fire with olive oil in their bottom and we go frying in her the banana pellets until they are golden and you list to serve them to our table.
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Monday 26 January 2009 at 01:59 am
Ingredients for 3 people:
6 curubas, 300 milliliters of cow milk, 90 grams of sugar, 20 grams of cream of milk, 120 milliliters of drinkable water.
Kitchen utensils:
1 kitchen knife, 1 kitchen bowl, 1 electric licuadora, 1 kitchen strainer dies, 1 kitchen tablespoon, 3 glasses for glass sherbets.
Preparation:
With the help of a kitchen knife we open up for the half to the long thing the curubas and we reserve them in a kitchen bowl. When we have all the cut curubas we move away them the pulp that you have, we deposit it in the glass of our electric licuadora and we liquefy everything. While we liquefy the pulp to low speed, we add him half of the sugar, the drinkable water and when all clever one is we go it by a kitchen strainer I die until we obtain our juice of clean curuba of remains and sludges. We have left to add the cow milk, the cream of milk and to continue liquefying it more some minutes. Next we add him the other half of the sugar and we follow it liquefying until we obtain a very fine and homogeneous mixture. To finish the we prove of sweetness with a kitchen tablespoon and if it is correct our curuba sherbet distributes it in three glasses for glass sherbets, we put them in our refrigerator and we serve them to our very cold table.
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Sunday 25 January 2009 at 02:14 am
Ingredients for 6 people:
900 grams of beets, 3 fresh eggs, 1 onion, 225 grams of wheat flour, 180 milliliters of olive oil, 3 grams of pepper, 8 grams of fine salt.
Kitchen utensils:
1 kitchen recipient, 1 kitchen knife, 1 kitchen pan, 1 kitchen skimmer, 1 kitchen strainer, 1 bowl of big kitchen, 1 electric blender, 2 metallic kitchen tablespoons, 1 kitchen source, 1 kitchen pan.
Preparation:
In a kitchen recipient with water wash the beets very well until removing them any rest of sludges that you have. Once the beets have them clean, we cut them with the help of a kitchen knife and we put them to boil to the fire in a kitchen pan with water and salt to our pleasure. When we see that the beets take a dark green color and they are well cooked, we move away them of the fire, we take out them with a kitchen skimmer and we drain them very well in a kitchen strainer. We put the beets in a bowl of big kitchen and we crush them very well with our electric blender. Next we add him the fresh eggs to our beets, the very cut onion, the pepper and our salt pleasure. We have left to continue beating everything with our blender until we obtain a very thick cream and we have it list to proceed to make our croquettes with her. To make our croquettes we go adding little by little to the cream previous wheat flour until he goes thickening and acquiring the consistency that we want for our croquettes. We catch two metallic kitchen tablespoons, we go catching portions of mass and moving our tablespoons until being able to make a croquette and this way we make the rest until putting an end to them depositing them in a kitchen source. To finish we put a kitchen pan with olive oil in the fire and when we have it hot we fry in her the croquettes of beets until they are clever to serve them to our very hot table.
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Saturday 24 January 2009 at 11:10 am
Ingredients for 8 people:
500 grams of ice cream of hazelnuts, 2 liters of cold milk, 120 grams of sugar.
Kitchen utensils:
1 bowl of big kitchen, 1 kitchen bars or 1 electric blender, 8 glasses for milk shakes singular.
Preparation:
In a bowl of big kitchen we toss the very cold milk, the ice cream of hazelnuts and the sugar. Next we beat everything with the help of some kitchen bars or an electric blender until a consistent foamy cream is us. To finish we distribute the beaten mixture that we have obtained of milk shake of hazelnuts in eight glasses for milk shakes singular and we serve them to our table accompanied by a rolled wafer each one.
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Friday 23 January 2009 at 02:30 am
Ingredients for 6 people:
3 fat eels, 6 potatoes, 2 onions, 4 tomatoes, 2 pebreras or bobbies, 40 grams of pinenuts, 12 nails of scent, 30 milliliters of brandy, 20 grams of sweet paprika, 500 milliliters of drinkable water, 250 milliliters of olive oil, 1 laurel leaf, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen knife, 1 kitchen source for refractory oven, 2 kitchen bowls.
Preparation:
In a kitchen recipient with water wash the eels very well until they stop to be dribbly and we have them lists to cook them. Next we give them some cuts in the loin with a sharpened kitchen knife and we place them in a kitchen source for refractory oven. In a kitchen bowl we peel the potatoes very well, we cut them in pieces and we reserve. In another kitchen bowl we clean, we wash and we cut the onions and the tomatoes until leaving them clever to add them to our eels. Once we have the potatoes, the onions and the clever tomatoes, we add them to the kitchen source where the eels are. We have left to toss him for above the olive oil, the drinkable water and the brandy. Subsequently we distribute for the kitchen source the pinenuts, the nails, the pebreras or bobbies, the sweet paprika, the laurel and the salt to our pleasure. To finish we put our source of refractory kitchen in the oven and we let that our eels are made during 68 minutes at 220ºC until we have them made and you list to serve them to our table.
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Thursday 22 January 2009 at 02:02 am
Ingredients for 4 people:
400 grams of chicken breast, 2 egg yolks, 50 grams of cheese emmenthal, 50 grams of almonds, 100 grams of wheat flour, 2 eggs fresh milk shakes, 100 grams of grated bread, 150 milliliters of olive oil, white pepper to the pleasure, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 kitchen recipient, 1 wooden tablespoon, 1 kitchen pan, 1 kitchen source.
Preparation:
In the first place we chop the chicken breasts in a kitchen bowl and we grate the cheese emmenthal, depositing it in another kitchen bowl. Next in a kitchen recipient we toss the well chopped chicken breasts, the egg yolks, the cheese emmenthal, 40 grams of milled almonds, the white pepper and the salt to our pleasure. We have left to remove all the ingredients with the help of a wooden tablespoon until they are very well blended. We go forming small normal unequal triangles, we go them by the wheat flour, the eggs fresh milk shakes and the blended grated bread with 10 grams of milled almonds. To finish we put a kitchen pan with olive oil to the fire and when it is very hot we go frying in her our chicken nuggets until we have them facts and clever to serve them in a kitchen source to our table.
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Wednesday 21 January 2009 at 02:09 am
Ingredients for 4 people:
1 kilo of pig sirloin, 100 milliliters of wine of Sherry, 250 grams of tortellinis, 2 bananas of Canaries, 200 grams of grated bread, 50 grams of butter, 125 milliliters of olive oil, 15 grams of chopped parsley, 3 grams of milled black pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen knife, 1 kitchen chart, 1 kitchen recipient, 2 kitchen pans, 1 kitchen pan, 1 kitchen strainer, 1 kitchen source.
Preparation:
With the help of a kitchen knife we cut in a kitchen chart the pig sirloin in fillets. Once we have the cut fillets we deposit them in a kitchen recipient, we sprinkle them with black pepper milled for above, the salt that we like and we toss him the wine of Sherry so that they macerate about thirty minutes in this mixture. When the suitable time has passed we go the pig fillets by grated bread and we fry them in a kitchen pan with oil of very hot olive. In a kitchen pan with abundant water cook 15 minutes the tortellinis and when they are tender, we drain them with the help of a kitchen strainer and we fry them some minutes in a kitchen pan with olive oil and we reserve them. We put another kitchen pan to the fire, we toss him the butter and when it is hot, we fry in her the cut bananas of Canaries in slices until they are very facts. To finish we distribute in a kitchen source the fillets of pig sirloin, the bananas of Canaries, the fried tortellinis, we toss the parsley itched for above and we serve everything to our table.
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Tuesday 20 January 2009 at 01:08 am
Ingredients for 4 people:
1 liter of whole milk of cow or skimmed, 250 grams of ice cream of chocolate, 60 grams of sugar.
Kitchen utensils:
1 kitchen recipient, 1 electric blender or some kitchen bars, 4 glasses for milk shakes.
Preparation:
In the first place we go to the feeding store and we buy the cow milk that we will use to make our milk shake. Once we have the milk we go to the section of ice creams and we catch a recipient of chocolate. We have left to return home and to put the cow milk in the refrigerator until it is very cold. Next in a kitchen recipient we toss the cow milk and the content of the recipient of chocolate. To finish the we beat everything with the help of our electric blender or with some kitchen bars until it is us very blended, foamy, with the wanted consistency and I list to be good it to our table in four glasses for milk shakes.
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Monday 19 January 2009 at 01:34 am
Ingredients for 8 people:
8 fillets of mere, 600 grams of spinaches, 4 tomatoes, 4 chives, 50 grams of raisins, 50 grams of pinenuts, 150 grams of grated bread, 2 cloves of garlic, 20 grams chopped parsley, 150 milliliters of olive oil, 3 grams of pepper, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 kitchen pan, 1 round source of kitchen, 1 refractory oven tray, 1 wooden tablespoon.
Preparation:
In a kitchen bowl we chop the chives very well, we put them in a kitchen pan with olive oil and we fry them until they are well made. Once our chives are made, we add them the very cut spinaches, the pinenuts, the raisins and we fry him some entire minutes. We put the fillets of mere in a round source of kitchen, we toss the pepper and the salt to our pleasure, we go them by flour and we fry them in a kitchen pan with oil of very hot olive. Next we catch a refractory oven tray, we put in their bottom the one fried of spinaches that we have prepared previously, above the spinaches the tomatoes made in well distributed slices and lastly the fillets of mere above everything. We prepare in another kitchen bowl a mixture formed by the grated bread, the chopped cloves of garlic and the chopped parsley, removing everything with the help of a wooden tablespoon until it is very blended. To finish we toss above our grouper with spinaches the mixture that we have prepared and we put it in the oven until it is very fact and I list to serve it to our table.
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Sunday 18 January 2009 at 01:30 am
Ingredients for 2 people:
500 grams of carrots, 500 grams of sugar, 250 grams of grated coconut.
To muffle:
100 grams of grated coconut.
Kitchen utensils:
1 kitchen recipient, 2 kitchen pans, 1 electric blender, 1 kitchen plate.
Preparation:
In a kitchen recipient with water wash the carrots very well, we peel them until removing them any residual that you have including their green parts and we reserve them. Once we already have clean our carrots put them in a kitchen pan with water and we boil them until we have left soft moment in which we will crush them with an electric blender. Next we already put the carrots crushed in another kitchen pan to the fire and we add them the sugar. We go removing our mixture until we see that the sugar takes color golden moment in which we will move away everything of the fire and we will add him the coconut grated to form with it a consistent and mash puree. To finish we go making carrot pellets with our mass until putting an end to her, we go them by a kitchen plate where we will have coconut grated to muffle and we serve them to our table.
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Saturday 17 January 2009 at 01:26 am
Ingredients for 8 people:
1 kilo of emperor, 200 milliliters of sauce of soya, 700 milliliters of drinkable water, 60 grams of sugar, 100 milliliters of lemon juice, 200 milliliters of olive oil, salt to the pleasure.
To cook the rice:
300 grams of valency rice, 750 milliliters of drinkable water.
Kitchen utensils:
2 kitchen bowls, 1 wooden tablespoon, 1 kitchen recipient, 1 kitchen pan.
Preparation:
In a kitchen ladle we put the sauce of soya, the drinkable water, the sugar and we cook everything during five minutes removing it with a wooden tablespoon. When the suitable time has passed we move away it of the fire, we add him the lemon juice and we remove it other little. We have left to let that our sauce is tempered to be able to reserve 500 milliliters of her separated in a kitchen recipient. We catch the emperor, we cut it in ribbons and we put it in the rest of the sauce that we have not reserved previously. Next we put in our refrigerator the emperor and we let it him to be macerated in the sauce during 25 minutes. In another kitchen ladle with 750 milliliters of water toss the valency rice and we cook it during 18 minutes to half fire until it is clever and very fact. To finish our emperor with soya, we put a kitchen pan to the fire with olive oil and when it is hot we go frying in her the well drained emperor until it is golden and I list to serve it to our table together with the rice and the sauce of soya that we reserve at the beginning.
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Friday 16 January 2009 at 10:54 am
Ingredients for 6 people:
300 grams of cooked prawns, 4 hard eggs, 6 pickles in vinegar, 400 grams of tomato sauce, 2 grams of pepper, small turnovers mass.
Kitchen utensils:
1 kitchen bowl, 1 kitchen fork, 1 source of refractory kitchen, 1 kitchen brush.
Preparation:
In a kitchen bowl we toss the chopped prawns, the hard eggs also dives, the pickles in chopped vinegar, the pepper and the tomato sauce. Next we mix very well everything until we make with it a pasta with which we will stuff our small turnovers later. To proceed to stuff our small turnovers, we stretch the mass on a marble table and we cut it in pieces with small turnovers form. Once we have all the cut mass, we go stuffing the small turnovers putting some the previous pasta on a part, we close it with the other part and we seal it with the help of a kitchen fork. We make the same thing with all the small turnovers until putting an end to them and we deposit them in a source of refractory kitchen. To finish we humidify with the help of a kitchen brush the surface of each small turnovers with some water, we put them in the oven to make them at 150ºC until we have them very golden and you list to serve them to our table.
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Thursday 15 January 2009 at 01:03 am
Ingredients for 9 people:
1 kilo and half of meat to cook, 2 liters of meat broth, 3 egg yolks, 1 big onion, 3 green peppers, 2 grated carrots, 125 milliliters of white wine, 200 milliliters of olive oil, 20 grams of wheat flour, 3 grams of black pepper, 1 laurel leaf, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 wooden tablespoon, 1 kitchen pan, 1 kitchen fork, 1 kitchen bowl, 1 small metal tablespoon.
Preparation:
In a kitchen pan we put the olive oil and when it is very hot we toss the well chopped onion removing it with a wooden tablespoon until it is golden, moment in which we will toss the meat so that it is braised during some minutes. Once we have the braised meat, we add him the green peppers cut in small squares, the grated carrots, the wheat flour, the black pepper sprinkled for above, the laurel leaf and the salt to our pleasure. We let that everything is braised to the fire during some minutes removing from time to time with a wooden tablespoon so that they are not hit our ingredients to the kitchen pan. Next we empty everything in a kitchen pan, we add him 100 milliliters of white wine and we toss him meat broth until covering everything completely, we put it in the fire and we let it him to go cooking to slow fire during 40 minutes. When we see that puncturing with a kitchen fork the meat is tender and soft, we toss the egg yolks in a kitchen bowl where we will have reserved the 25 milliliters of white wine that we have left, remove it with a small metal tablespoon until all very blended one is and we toss it on our meat stew. To finish we let him to finish cooking our meat cooked during three minutes more until it is clever to serve it to our table.
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Wednesday 14 January 2009 at 12:45 am
Ingredients for 6 people:
1 kilo and half of pears of water, 150 grams of sugar, water drinkable to cover them, the shell of half lemon.
Kitchen utensils:
1 kitchen recipient, 1 ladle of big kitchen, 1 glass recipient for preserves.
Preparation:
In a kitchen recipient we peel the pears very well and we cut them in four parts each one to the long thing. Next we remove them the heart with seeds that have and we go them putting in a ladle of big kitchen. We have left to put inside the ladle the shell of half lemon, we cover them with drinkable water and we let them them to cook during ten minutes. When the suitable time has passed, we toss them for above the sugar and we let it him to cook more another time ten minutes. To finish when the time of cooking has passed, we move away them the shell of half lemon, we deposit them in a glass recipient for preserves and we let them them to cool down until they are clever to serve them to our table.
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Tuesday 13 January 2009 at 7:32 pm
Ingredients:
1/2 onion, flour, milk, eggs, grated bread, meat (chicken, hen) and salt.
Preparation:
We chop the onion and we toss it to the pan. Once fried the onion adds the crumbled meat, we give some turns and we toss the flour, we remove well and we incorporate the milk without stopping to give turns (salt to the pleasure) once the bechamel takes off the walls of the pan we move away to a plate and we allow to cool, past this time will form balls that we will stretch and we will go by flour, egg and grated bread and to fry!.
This recipe has been a correspondent the day January 11 2009 for Alberto. Thank you.
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Tuesday 13 January 2009 at 02:14 am
Ingredients for 6 people:
6 pig chops, 150 grams of cheese gruyere, 75 grams of butter, 200 grams of onion, 80 grams of grated bread, 125 milliliters of white wine, pepper to the pleasure, salt to the pleasure.
Kitchen utensils:
1 refractory oven tray, 2 kitchen bowls, 1 kitchen grater, 1 wooden tablespoon.
Preparation:
In the first place we put the pig chops very distributed in a refractory oven tray and we put them in the oven during 10 minutes at 220ºC so that they are made. While our pig chops are made to the oven, we catch a kitchen bowl and we itch in him, the onion and we grate with the help of a kitchen grater the cheese gruyere that we will deposit in another kitchen bowl to reserve it. We have left to mix with the help of a wooden tablespoon the onion with the cheese gruyere, the butter to ambient temperature, the pepper and the salt to our pleasure to make with everything it a good sauce to season our chops. When the pig chops are made, we take them out of the oven and we take a bath them with the sauce that we have prepared previously. To finish we put in the oven source the well seasoned pig chops again, we water them with the white wine, we sprinkle them with the bread grated by all their sides and we put them in the oven at 180ºC during 15 minutes until they are made and you list to take out them and to serve them to our table in the same source that we have used to make them in the oven.
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Monday 12 January 2009 at 01:12 am
Ingredients for 8 people:
8 fresh soles, 100 grams of pinenuts, 8 leaves of fresh lettuce, 75 milliliters of wine dry target, 150 milliliters of olive oil, 300 grams of wheat flour, 20 grams of chopped parsley, 3 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 paper of absorbent kitchen, 1 kitchen plate, 1 kitchen pan, 1 kitchen recipient, 1 kitchen lid, 1 kitchen source.
Preparation:
In the first place we go to the fishmarket and we request to the fishwife that us of eight clean soles and peeled by their two sides, leaving them the head so that they have better view. When we arrive home we wash them in water again and we dry them with the help of a paper of absorbent kitchen. In a kitchen plate we put the wheat flour, we go the soles by her, we shake them the excess of flour that you have and we fry them in a kitchen pan with oil of very hot olive for their two sides during five minutes for each one of them until we have our soles very facts and fried. In a kitchen recipient with water wash the lettuce leaves very well and we cut them in long ribbons. Once we have the cut lettuce we incorporate it to the kitchen pan where the fried soles are. Next we add the pinenuts very distributed by all our kitchen pan, we toss the pepper and the salt to our pleasure, the dry white wine, we cover the kitchen pan with a lid and we let it him to cook everything to slow fire during 8 minutes more. To finish we move away the soles with pinenuts of the fire, we place them in a kitchen source, we toss them the one fried lightly that we have prepared previously above them, we sprinkle them with the chopped parsley and we serve them to our table.
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Sunday 11 January 2009 at 12:46 am
Ingredients for 6 people:
12 egg yolks, 750 milliliters of cow milk, 225 grams of sugar, 1 bar of vanilla.
Kitchen utensils:
1 kitchen bowl, 1 kitchen bars, 1 kitchen ladle, 1 ladle of big kitchen, 1 wooden tablespoon.
Preparation:
In a kitchen bowl we toss the egg yolks together with the sugar and we beat very well everything with some kitchen bars until it is us very well blended. In a kitchen ladle we toss the cow milk, the bar of vanilla and we let it him to boil everything during three minutes. When the suitable time has passed, we let that the cow milk is tempered and we go her tossing little by little on our egg yolks. We have left to put the egg yolks and the milk in a ladle of big kitchen and to leave it that goes cooking to slow fire constantly removing it with a wooden tablespoon until she thickens our cream having much care that we are not cut when making it. To prevent that we are cut the English cream we can make it to María's bathroom and this way to prevent that we can be cut and to ruin when making it. To finish and once we have our list English cream, we move away him the bar of vanilla, we let it him to cool down during some minutes and we are good it to the table to accompany our favorite desserts.
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Saturday 10 January 2009 at 01:38 am
Ingredients for 6 people:
36 river crabs, 1 boat of 400 grams of crushed natural tomato, 1 big onion, 1/2 glass of white wine, 4 cloves of garlic, the tip of a bobby, 75 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen pan, 1 kitchen skimmer, 1 wooden tablespoon.
Preparation:
In the first place we have to clean the river crabs washing them very well in a kitchen recipient with water and later we go removing them the intestine that we have to make it throwing of the central fin of the line one by one from where we will remove it entirely. Next and once they are very clean our river crabs, we put a kitchen pan in the fire, we toss olive oil in her and we fry lightly in her the onion and the cloves of garlic very dives. When we see that the onion and the garlics will gild we add them the crushed natural tomato and we go him mashing with the help of a kitchen skimmer until past some minutes we have it fact and very fried. Once the fried tomato is, we add him the bobby and next the very clean river crabs. We have left to give some turns to all the ingredients with the help of a wooden tablespoon until we have left very blended, moment in the we will add them the salt to our pleasure and the white wine. To finish we let them to cook our river crabs in sauce during five minutes and we serve them to the table.
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Friday 09 January 2009 at 01:05 am
Ingredients for 8 people:
96 yolks of sea hedgehogs, 6 egg yolks, 60 milliliters of it digs rosy, 120 grams of cream of milk, salt to the pleasure.
Kitchen utensils:
1 special scissors for hedgehogs, 2 kitchen bowls, 1 kitchen bars, 1 kitchen bowl, 1 electric blender, 1 deep plate of kitchen.
Preparation:
If we have bought the whole sea hedgehogs, we open them in the first place with some special scissors or we already buy them in a specialized store clean and preparations to make them, keeping in mind that we will only be able to the yolks of red color that have to take advantage. We should also know that the sea hedgehogs usually come from Galicia or of the Costa Brava and if we have bought them whole without opening them we have to reserve their bodies to serve our recipe in them and to only use the yolks, that is to say, their red part. To make this recipe, in a kitchen bowl heated to María's bathroom we toss the six yolks of the eggs with the one it digs rosy and we mount everything with some kitchen bars until a cream of very mounted sabayon is us as a result and with enough volume. Next in a kitchen bowl we toss the yolks of the hedgehogs, the cream of milk and next we go everything by our electric blender until a very fine and homogeneous mixture is us, we put it to heat in the fire and we add him the sabayon cream that we have prepared previously, removing everything with some kitchen bars until everything is us very well blended. We rectify our mixture with salt to our pleasure, we remove a little with some kitchen bars so that she mixes everything and we pour it in the bodies of the sea hedgehogs that we have reserved previously or in their defect in a deep plate of kitchen or in a kitchen bowl and we serve it to our table.
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Thursday 08 January 2009 at 01:45 am
Ingredients for 6 people:
1 kilo and half of carrots, 6 cheeses, pepper to the pleasure, abundant drinkable water of the faucet, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen pan, 1 metal fork, 1 electric blender.
Preparation:
In a kitchen recipient with water wash the carrots very well one for a, we peel them and we cut them in pieces. Next we go putting the carrot pieces in a kitchen pan and we cover them with abundant drinkable water of the faucet. We have left to add him the pepper and the salt us to like and to leave everything that cooks the necessary time until our tender carrots are. To know when they are tender our carrots will puncture them with a metal fork. To finish when they are well cooked and tender our carrots add them the cheeses, we deposit everything in the glass of our electric blender and we pass it until it is clever our cream of carrots to serve it to our table.
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Wednesday 07 January 2009 at 01:57 am
Ingredients for 8 people:
1 cauliflower, 1 liter and half of bird broth, 500 milliliters of cow milk, 300 grams of fresh cream, 4 slices of mold bread, 1 big onion, 100 grams of butter, 1 nut moscada, 20 grams of chopped parsley, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 wooden tablespoon, 1 kitchen Chinese, 1 kitchen pan.
Preparation:
In a kitchen pan we toss the butter and when she is founded we braise in her the very chopped onion. We have left to remove with a kitchen tablespoon until we see that the onion is gilded moment a little in which we will toss the cauliflower cut in fields with our hands. Once we have the cauliflower in our kitchen pan we add him the broth of hot bird and we let it him to cook until it begins to boil, moment in which we will lower our fire and we will allow it to cook to slow fire during 25 minutes. We have left to toss him the nut moscada, the salt and to leave it that continues cooking everything until our cauliflower becomes tender. When we see that our cauliflower is tender, we move it away from the fire, we go it by a kitchen Chinese, we add him the milk of hot cow and we mix very well everything removing it with a wooden tablespoon. To finish we rectify of our salt cauliflower cream if was necessary, we add him the fresh cream, we remove it with a wooden tablespoon, we sprinkle him parsley itched for above and we serve it to our table accompanied by some pieces of mold bread fried in a kitchen pan with some olive oil if we like.
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Tuesday 06 January 2009 at 1:54 pm
Ingredients for 4 people:
500 grams of flour, 3 fresh eggs, 125 grams of sugar, 150 grams of butter, 15 grams of yeast, 25 milliliters of orange blossom water, 25 milliliters of rum, 50 milliliters of cow milk, 50 milliliters of water, salt to the pleasure.
To decorate:
6 preserved cherries, 1 beaten egg, 50 grams of preserved frosted fruits, 50 grams of sugar glass to sprinkle, 1 kitchen brush, 1 navidad figure with king's aspect, 1 bean, 1 real crown of paper, 1 piece of resistant plastic to the heat.
Kitchen utensils:
1 deep kitchen recipient, 1 wooden tablespoon, 1 kitchen cloth, 1 kitchen brush, refractory 1 oven badge, 1 paper not adherent.
Preparation:
In a deep kitchen recipient we put the flour, the sugar, the fresh eggs and we mix it very well with a wooden tablespoon. Next we toss on the mixture that we have obtained the orange blossom water, the cow milk, the rum, the yeast, the drinkable water and the salt. We have left to continue removing everything until we make a fine, compact mass, homogeneous and without clots. When we see that she goes taking our consistency mass, we add him the butter and we follow it kneading with the hands until getting a ball with everything it. Once we have made our ball, we deposit it in a kitchen recipient, we cover it with a kitchen cloth and we let it him to rest during two and a half hours so that you ascends for the effect of the yeast and double their volume. When the suitable time has passed and have fermented our mass, we knead it some minutes again, we put it on a marble table and we give him form of kings' roscon. We cover a refractory oven badge with paper not adherent, we place our roscon in their bottom and we let it him to rest an hour and a half more so that you ascends and we have it clever and preparation to put it in the oven. Before putting it in the oven, we decorate it with the preserved frosted fruits distributing them for all their surface and with the cherries. We put a navidad figure with wrapped up king's aspect in a piece of resistant plastic to the heat inside our roscon in any part and the bean tambíén wrapped in resistant plastic in another part. Keeping in mind that to who the king plays him it will be crowned with a paper crown and the one that plays him the bean will pay the roscon of kings of next year if God wants and she will scrub the plates of those that have eaten the roscon this day. We anoint the whole surface of our roscon of kings with the help of a kitchen brush wet in beaten egg. To finish we put our roscon of kings in the oven and we let it him to cook during 15 minutes at 180ºC until we have it clever to take it out of the oven, to sprinkle it with sugar glass and to serve it to
our table.
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Tuesday 06 January 2009 at 02:35 am
Ingredients for 6 people:
750 grams of prawns, 375 grams of beans of the earth, 9 tomatoes, 3 carrots, 1 onion, 1 big marrow, 3 turnips, 2 cloves of garlic, 25 grams of bee honey, 20 grams of sesamo, 45 grams of sauce of soya, 2 grams of pepper, water abundant, 150 milliliters of olive oil, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 2 kitchen pans, 3 kitchen pans.
Preparation:
In a kitchen bowl we cut the carrots, the turnips and the marrow in long ribbons or canes and we cook them in a kitchen pan with water and salt to our pleasure. In another kitchen pan we put the beans with some drinkable water and we cook them in the same way until they are very tender. When the made beans are, we mix them with the rest of the vegetables that we have prepared previously. In a kitchen bowl we chop the onion, the cloves of garlic and we fry lightly everything in a kitchen pan with olive oil until they are a little golden moment in which we will toss the tomato very dive and we let it that everything is made until it is made us a consistent sauce. Next in another kitchen pan we toss the very peeled prawns, we fry them a little, we add them the bee honey, the sauce of soya, we let it him to decrease some minutes and finally we incorporate the tomato sauce that we have prepared previously with the onion and the chopped cloves of garlic. We have left to fry in another pan all the vegetables, to toss them the pepper and to add them the sesamo. To finish we overturn our vegetables fried on the prawns in a source and we serve everything to our table.
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Monday 05 January 2009 at 12:52 am
Ingredients for 6 people:
6 eggs, 225 grams of mountain ham, 150 grams of sausage, 150 grams of bacon, 6 slices of bread in pieces, 3 cloves of garlic, 3 spoonfuls of paprika, 100 milliliters of olive oil.
To make the broth:
3 chicken thighs, 3 chicken shells, 1 leek, 2 carrots, 15 grams of chopped parsley, salt to the pleasure.
Kitchen utensils:
1 kitchen pan, 1 pan of kitchen sling, 1 wooden tablespoon, 1 electric toaster, 6 kitchen plates for soup.
Preparation:
In a kitchen pan with abundant water put the leek, the carrot, the chicken thighs, the chicken shells and the chopped parsley. Next we let it him to cook everything during 25 minutes until making with it a good broth. In a pan of kitchen sling we chop the garlics and we gild them during some minutes. When we have golden the garlics, we add them the chopped sausage, the chopped bacon and we follow it braising moving it with a wooden tablespoon. We have left to add the ham mountain dive and to continue braising him. We add the paprika, we mix everything with the help of a wooden tablespoon, we toss him the broth and we cook everything some minutes more. We toast the slices of bread in our electric toaster some minutes, we cut them in pieces and we reserve them. To finish we are good our castilian soup in six kitchen plates for soup accompanied with the well distributed pieces of toasted bread and an egg yolk for each one that we will toss on the broth very clotted for above to give him consistency.
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Sunday 04 January 2009 at 10:13 pm
Ingredients for 6 people:
1 kilo and half of peeled shrimps, 20 grams of fat salt, 2 cloves of garlic, 4 grams of cayena pepper, 8 grams of paprika, 15 milliliters of olive oil, 15 milliliters of lemon juice.
Kitchen utensils:
1 kitchen mortar, 1 wooden tablespoon, 1 bowl of kitchen 1 kitchen source for refractory oven.
Preparation:
In a kitchen mortar we put the cloves of garlic together with the fat salt and we mash it and we mix very well everything until we have it well crushed. Next we add him the paprika, the cayena, the olive oil, the lemon juice, we remove everything with the help of a wooden tablespoon until we form a pasta. We have left to toss the shrimps peeled in a kitchen bowl, to add them the pasta that we have made previously and to mix everything until we have the shrimps very well wrapped up and muffled in the pasta. To finish we put the shrimps in a kitchen source for well distributed refractory oven, we put them in the oven at 180ºC during six minutes until we have them lists to serve them to our table.
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Saturday 03 January 2009 at 01:11 am
Ingredients for 6 people:
1 liter and half of cow milk, 6 egg white, 400 grams of sugar, 1 piece of cinnamon in branch, the bark of a lemon, powdered cinnamon.
Kitchen utensils:
1 kitchen pan, 1 kitchen strainer, 1 kitchen mold for ice creams, 1 kitchen bars, 6 glasses of ice cream.
Preparation:
In a kitchen pan we toss the cow milk, the cinnamon in branch, the sugar, the lemon bark and we let it him to boil everything in the fire during some minutes until it begins to boil. When we see that they boil the previous ingredients, we move away our pan of kitchen of the fire, we allow it to cool and we strain everything with the help of a kitchen strainer. We have left to put everything in a kitchen mold for ice creams and to put it in the freezer of our refrigerator and when we see that she begins to take body and to freeze, we take it out of the freezer, we incorporate him the mounted egg white about to snow with some kitchen bars and we put it in our freezer again so that she finishes making our ice cream of meringued milk. To finish we fill six glasses of ice cream with the mixture of meringued milk that we have prepared previously and we sprinkle them with powdered cinnamon for above to give him a special flavor.
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Friday 02 January 2009 at 02:05 am
Ingredients for 4 people:
500 grams of macaroni, 2 marrows, 1 onion, 75 grams of ham mountain dive, 75 grams of chopped bacon, 75 milliliters of olive oil, 75 milliliters of cream liquidate, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
2 kitchen bowls, 1 kitchen pan, 1 kitchen pan, 1 wooden tablespoon.
Preparation:
In a kitchen bowl we wash the marrows very well, we cut them in slices and we reserve. In a kitchen pan with abundant water cook the macaroni the time that indicates their container. Meanwhile in a kitchen bowl we chop the onion and we put it to pochar to the fire in a kitchen pan with a little olive oil. When we see that the onion is soft, we add him the marrows that we have cut before in slices and we braise them some minutes removing them with a wooden tablespoon. Next we add him the ham mountain dive, the chopped bacon and we follow it removing. We have left to incorporate the liquid cream, the pepper and the salt to our pleasure. To finish we serve our macaroni with marrows accompanied by the sauce that we have made and that we will toss him for above to give them more flavor and to serve them subsequently to our table.
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Thursday 01 January 2009 at 11:55 am
Ingredients for 2 people:
6 fresh eggs, 250 grams of flour, 250 milliliters of olive oil, 125 milliliters of drinkable water, 125 grams of sugar.
Kitchen utensils:
1 deep kitchen bowl, 1 badge of oven pastrycook, 1 metal tablespoon.
Preparation:
In a deep kitchen bowl we toss the olive oil and the water. Next we put it in the fire and when we see that it begins to boil, we add him the flour sprinkling it for above in rain form making the same thing with the sugar. We have left to remove everything and when we have it very well blended we move away it of the fire. We let him to cool down the mixture and when he is, we add him the fresh eggs and we knead it very well during some minutes. We catch a badge of oven pastrycook, we anoint it of olive oil in their bottom, we go catching with the help of a metal tablespoon some mass, we go him giving round form of rosquillas and we make him a hole in their center. To finish we put our rosquillas in the oven at 160ºC, watching over them from time to time until they are golden and you list to serve them to our table.
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