Tuesday 17 March 2009 at 03:00 am
Ingredients for 4 people:
250 grams of strawberries, 1 can of evaporated milk, 20 grams of jello without flavor, 90 grams of sugar, water drinkable.
Kitchen utensils:
1 kitchen recipient, 1 kitchen bowl, 1 electric licuadora, 2 kitchen ladles, 1 kitchen bars, 1 mold of collapsible kitchen.
Preparation:
We put the can of milk evaporated in the refrigerator so that he cools down during some minutes. In a kitchen recipient we wash the strawberries very well removing them the green parts that have and we go them reserving in a kitchen bowl. In the glass of our electric licuadora we toss the strawberries and we liquefy them during some minutes until we have left well milled. In a kitchen ladle we heat some drinkable water and when it is temperate we add him the jello without flavor and we dissolve it very well. We have left to toss the milk in another kitchen ladle and to beat it with some bars until leaving it to double their volume. Once we have the beaten milk we add him the sugar, the liquefied strawberries, the jello without flavor and we mix everything with some kitchen bars. To finish our bavarois of strawberries we pour the mixture that we have obtained previously in a kitchen mold that then you can dismount wet previously with water, we put it in the refrigerator and we let it him to clot until it is the moment to serve it to our table.
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Monday 16 March 2009 at 03:02 am
Ingredients 8 people:
2 liters of cow milk, 2 tarrinas of cheese in cream to anoint, 8 egg yolks, 200 grams of butter, 8 white about to snow, 300 grams of sugar, 300 grams of flour.
Kitchen utensils:
1 kitchen ladle, 1 kitchen bars, 1 mold for capable tarts.
Preparation:
In a kitchen ladle we toss the butter and the cheese in cream to anoint. Next we put our ladle in the fire and we let them to be founded these two ingredients. When we have fused the butter and the cheese, we add them the egg yolks, the flour, the very mounted egg white about to snow and the sugar. To finish we mix everything with the help of some kitchen bars, we toss it in a mold for capable tarts for the oven and we let that our tart of cheese is made during 30 minutes at 180ēC until it is clever to serve it to our table.
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Sunday 15 March 2009 at 03:22 am
Ingredients for 8 people:
8 fresh eggs, 2 tarrinas of cheese philadelphia, 400 milliliters of cream to mount, 200 grams of sugar, 2 glasses of coffee, 40 milliliters of liquor, 2 bags of soletilla cakes, 40 grams of bitter chocolate to sprinkle.
Kitchen utensils:
3 kitchen bowls, 1 kitchen bars, 1 glass of big kitchen, 1 tablespoon of long kitchen, 1 deep source of hard glass.
Preparation:
In two kitchen bowls we separate the yolks of the eggs and the white to reserve them some minutes. Next in another kitchen bowl we mix the yolks with the cheese philadelphia and the sugar. With the help of some kitchen bars we mount the white of the eggs until leaving them about to snow. We make the same thing with the cream until it is us very mounted, moment in which we will mix it with the white of the eggs that we have already mounted. We have left to mix the cream and the white with the yolks, the cheese philadelphia and the sugar. We remove everything with some kitchen bars until leaving our list cream to make our tiramisu. In a glass of big kitchen we toss the two glasses of coffee, the liquor and we remove very well everything with a tablespoon of long kitchen. We catch the soletilla cakes and we go them soaking in the mixture of coffee and liquor that we have prepared. In a deep source of hard glass, we go putting a first layer of soletilla cake and above another layer of cream until putting an end to all our ingredients, finishing with the last layer that he will have to be of cream. To finish our tiramisu of cheese we sprinkle it for above with the bitter chocolate and we put it in the freezer of our refrigerator during three hours until it is clever to serve it to our table.
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Saturday 14 March 2009 at 03:20 am
Ingredients for 4 people:
4 fresh eggs, 500 grams of potatoes, 1 sweet pepper, 125 grams of smoky bacon, 100 milliliters of olive oil, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen knife, 1 wooden chart, 1 kitchen bowl, 1 kitchen pan, 1 bowl of big kitchen, 1 pan of small kitchen, 1 kitchen bars, 1 aluminum lid.
Preparation:
In a kitchen recipient with abundant water peel very well with a kitchen knife the potatoes, we wash them, we catch a wooden chart and we cut them in small squares depositing them in a kitchen bowl. Next we put a kitchen pan with olive oil to the fire, we toss the cut potatoes and we fry them some minutes until we have them tender. While they become tender the potatoes, we put another pan of small kitchen in another fire, we toss the sweet pepper cut in small squares and we reserve it when it is fried. In a bowl of big kitchen we toss the eggs one by one, we season them with pepper, salt to our pleasure and we beat them with some kitchen bars until they are very spongy. Once milk shakes the eggs add them the potatoes, the sweet pepper and the smoky bacon cut in small pieces. We have left to mix all the previous ingredients and when they are very united we toss them in a kitchen pan with oil of very hot olive to make our omelette of smoky bacon. To finish when we see that our omelette is made on one hand, we give him the turn with an aluminum lid having much care of not burning so that it is made by the other side and we have it list to serve it to our table.
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Friday 13 March 2009 at 02:50 am
Ingredients for 4 people:
300 grams of strawberries, the white of 6 fresh eggs, 300 grams of cream of milk, 30 grams of jello without flavor.
Kitchen utensils:
1 kitchen recipient, 1 electric blender, 2 kitchen bowls, 1 kitchen bars, 1 kitchen mold.
Preparation:
In a kitchen recipient with abundant water toss the strawberries, we remove them their green parts and we wash them very well. When we have clean the strawberries toss them in the glass of our electric blender and we crush them very well leaving them completely milled. In a kitchen bowl we toss the cream of milk and we beat it very well with some kitchen bars. Once we have very mounted the cream of milk adds him the crushed strawberries and milled. In another kitchen bowl we toss the white of the fresh eggs, we beat them with some kitchen bars and we add them the jello dissolved in water boiling. Next we catch a kitchen mold, we go it by water and we drain it. To finish we put the mold with our mousse of strawberries in the freezer of our refrigerator 30 minutes and when the suitable time has passed we put it in a tray of the refrigerator to reserve it until we go him it is necessary to serve to our table.
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Thursday 12 March 2009 at 02:21 am
Ingredients 8 people:
1 kilo of wheat flour, 300 grams of pumpkin roasted in puree, 1 liter of drinkable water, 100 grams of pressed yeast, 200 grams of sugar, olive oil to fry.
Kitchen utensils:
1 kitchen recipient, 1 pan of kitchen sling, 1 kitchen skimmer, 1 kitchen source.
Preparation:
We heat in the fire a kitchen recipient with water, when it is temperate we move it away from the fire and we dissolve in her the pressed yeast. When it is dissolved the yeast goes adding the wheat flour little by little and kneading with the hands. Next we add to the mass 100 grams of sugar and we cover everything with a kitchen cloth so that it ferments the mass during 20 minutes. When the suitable time has passed we add him the pumpkin roasted in puree and we mix very well everything. We put in the fire a pan of kitchen sling with abundant olive oil and when it is very hot we go catching portions of mass, we make them a hole with the thumb and we go them tossing in the oil until they are very golden. To finish we take with the help of a kitchen skimmer the pumpkin doughnuts from of the pan to a kitchen source, we sprinkle them with the other half of the sugar and we serve them hot to our table accompanied by a good glass of chocolate to the hot cup.
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Wednesday 11 March 2009 at 02:33 am
Ingredients for 6 people:
3 cans of cockles, 3 glasses of rice, 8 glasses of drinkable water, 50 milliliters of olive oil, 1 grated onion, 20 grams of chopped parsley, 3 laurel leaves, 100 milliliters of white wine, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 pan of mud, 1 wooden tablespoon.
Preparation:
We open the cans of the cockles, we reserve their broth in a kitchen bowl and we put their meat in a pan of mud. Next we put the pan to slow fire and we fry lightly our cockles some minutes. When we see that the cockles are fried lightly we add them the grated onion, the parsley and the two laurel leaves. We have left to add the rice, to mix everything with a wooden tablespoon and to add the white wine, the broth of the cockles that we have reserved previously, the drinkable water and the salt to our pleasure. To finish we leave that it cooks everything during 20 minutes, we allow it to cool and we serve it to our table.
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Tuesday 10 March 2009 at 03:12 am
Ingredients for 6 people:
6 chicharros, 3 tomatoes, 2 potatoes, 2 grams of milled black pepper, 50 milliliters of olive oil, 15 grams of chopped parsley, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen pan, 1 source of refractory kitchen, 1 bowl of big kitchen, 1 source of big kitchen.
Preparation:
In a kitchen recipient we peel the two potatoes and we cut them in slices. When they are clever the potatoes toss them in a kitchen pan with olive oil and we fry them during three minutes so that we have left half made. On the other hand we peel the three tomatoes and we cut them in slices. Next we catch a source of refractory kitchen and in their bottom we distribute standardizes you the slices of potatoes and above these the slices of the tomatoes that we have cut. In a bowl of big kitchen with water wash the chicharros very well until they are very clean. We have left to cut the chicharros in fillets removing them the thorns that have and to season them with milled black pepper and salt to our pleasure. We distribute the fillets of the chicharros for the refractory oven source, we dew them for above with olive oil and we put them in the oven during 12 minutes at 180ēC until they are very facts and clever. To finish we already put in a source of big kitchen the chicharros facts, the potatoes and the tomatoes that we will dew with the sauce of their cooking to serve them to our table sprinkled for above with chopped parsley.
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Monday 09 March 2009 at 02:23 am
Ingredients for 4 people:
4 tuna cans to the natural one, 400 grams of cheese philadelphia, 60 grams of sauce mayonnaise, 20 grams of chopped parsley, 30 grams of jello without flavor, 120 milliliters of drinkable water.
Kitchen utensils:
2 kitchen bowls, 1 kitchen ladle, small 4 mold, 1 kitchen heladera.
Preparation:
We empty the tuna cans to the natural one in a kitchen bowl and we put the drinkable water in the refrigerator so that she cools down some minutes. We catch another kitchen bowl we toss the cheese philadelphia in him, we add him the tuna to the natural one, the sauce mayonnaise and the chopped parsley. Next we mix everything with the help of a metal tablespoon until it is very united. We take out the cold water of the refrigerator, we toss the jello without flavor inside her and when it is well moisturized the we bring near in a kitchen ladle to the fire until it is lukewarm. Once we have the lukewarm jello we toss it on the mixture that we have made previously. To finish we mix everything very well to make our tuna mousse, we empty the resulting mixture in 4 small molds that we will put in our kitchen heladera during 6 hours until they are clever to remove them the molds and to serve them to our table.
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Sunday 08 March 2009 at 01:41 am
Ingredients for 4 people:
800 grams of corvine in slices, 1 big onion, 2 red peppers, 30 grams of butter in pieces.
To decorate our corvine one:
20 milliliters of olive oil, 20 milliliters of lemon juice, 15 milliliters of balsamic vinegar, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen bowl, 1 source of refractory kitchen, 1 bowl of big kitchen, 1 metal tablespoon, 1 aluminum paper.
Preparation:
We cut the red peppers in ribbons and we remove them the seeds that have. We peel the big onion and we cut it in fine slices that we will reserve in a kitchen bowl. In a kitchen source for refractory oven put in their bottom the pieces of butter. Next we put the fine slices of onion and the red peppers on the butter. We have left to catch the slices of corvine and to put them very distributed above the previous ingredients. In a bowl of big kitchen we make a special vinaigrette mixing the olive oil, the lemon juice, the balsamic vinegar, the pepper and the salt to our pleasure. We remove all our vinaigrette with a metal tablespoon until we have left very blended all the ingredients. To finish we pour our vinaigrette on the corvine one, we cover our source with aluminum paper and we put it in the oven at 180ēC during 35 minutes until it is made and it lists to serve it to our table.
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Sunday 08 March 2009 at 01:39 am
Ingredients for 4 people:
4 panga fillets, potatoes, 1 onion, 1/2 red pepper, salt, pepper, garlic, parsley, 1 pill of broth avecren, 1 jet of olive oil.
Preparation:
We fry lightly the laminate potatoes and we put them in the bottom of the tray. We season the fish with salt, pepper, garlic, and we place it on the potatoes. We cut the onion and the pepper to the Julian one (in ribbons) we put all envelope the fish and we add a jet of olive oil and parsley to the pleasure. We put everything in the oven preheated at 180ē. We dilute the broth pill in a glass of water hot lapsed 10 minutes we pour the mixture and we allow to bake 1/2 hour but.
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Saturday 07 March 2009 at 01:24 am
Ingredients for 6 people:
2 bundles of canons, 1 curly lettuce, 1 endive, 250 grams of ham in small tacos, 50 grams of raisins, 100 grams of nuts, 75 milliliters of olive oil, 15 milliliters of vinegar of wine, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen strainer, 1 source of big round kitchen, 1 kitchen pan, 1 wooden tablespoon.
Preparation:
In a kitchen recipient with water wash the canons, the curly lettuce and the endive very well cutting everything next in small pieces. When they are very clean and cut our vegetables, we drain them of water with the help of a kitchen strainer and we reserve them in a source of big round kitchen. We put a kitchen pan with olive oil in the fire and when it is hot we toss the small tacos of ham in her, the raisins, the nuts and we braise him an entire minute and half. To finish we overturn the content of our pan on the kitchen source, we season it with olive oil, vinegar of wine, salt to our pleasure having much taken care of the ham since it is usually salted and we mix it very well with a wooden tablespoon and we serve it to our table.
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Friday 06 March 2009 at 01:35 am
Ingredients for 4 people:
8 slices of ham of cooked york, 16 slices of cheese, 100 grams of wheat flour, 100 grams of grated bread, 4 fresh eggs, 100 milliliters of tomato sauce, 150 milliliters of olive oil.
Kitchen utensils:
1 aluminum paper, 1 kitchen bars, 2 flat plates, 1 kitchen pan.
Preparation:
On an aluminum paper or a marble table we distribute eight slices of cheese. Next on each one of them puts him a slice of ham of cooked york. To close our san jacobo we have left to put another slice of cheese above the slice of ham of cooked york. With the help of some kitchen bars we beat the fresh eggs and we reserve them. In a flat plate we put the wheat flour and in another flat plate the grated bread. We put a kitchen pan in the fire with olive oil and we let it him to warm. To finish we go going our san jacobos by the wheat flour, the beaten egg, the grated bread and we fry them until leaving them golden and clever to serve them to our table accompanied by the tomato sauce.
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Thursday 05 March 2009 at 01:44 am
Ingredients for 6 people:
1 kilo 250 grams of angler, 900 grams of mushrooms, 1 liter and half of fish broth, 2 fresh eggs, 1 leek, 1 onion, 2 carrots, 250 milliliters of liquid cream, 30 milliliters of white wine, 150 milliliters of olive oil, 100 grams of wheat flour, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen knife, 1 kitchen pan, 1 kitchen source, 1 bowl of big kitchen, 1 kitchen pan, 1 electric blender.
Preparation:
In a kitchen recipient with water wash the angler very well and we cut it with the help of a kitchen knife in pieces. Next we put a kitchen pan with olive oil in the fire and we go going the angler pieces by egg, flour to proceed to fry them until they are golden and clever to reserve them in a kitchen source. In a bowl of big kitchen we wash the vegetables very well, we chop them and we fry lightly in a kitchen pan until they are tender moment in which will add them the white wine, the liter of fish broth and we let it him to cook during 12 minutes. On the other hand we put another kitchen pan in the fire, we toss the mushrooms cut in pieces and we let them them to cook until they are tender to reserve them when this has happened. We have left to wait to that the vegetables are made to toss them in the glass of our electric blender and to crush them during three minutes until they are made a consistent sauce. Once everything is crushed we add to our sauce of vegetables the liquid cream and we let it him to boil in the fire a couple of minutes. To finish we toss the sauce of vegetables on the angler pieces that we have fried previously, we put everything in a kitchen pan together with the mushrooms that we have reserved and we cook it during five minutes so that she warms and be clever to serve it to our table.
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Wednesday 04 March 2009 at 03:02 am
Ingredients for 8 people:
1 package of 1 kilo of puff-pastry mass, 50 grams of flour, 2 egg white, 100 milliliters of water.
To stuff our turnover:
1 kilo of revollones very dives, 500 grams of very chopped meat.
To anoint our turnover:
2 egg yolks, 30 milliliters of cow milk.
Kitchen utensils:
1 kitchen brush, 1 kitchen fork, 1 refractory oven tray, 1 kitchen bowl.
Preparation:
On the surface of marble of our kitchen we sprinkle some flour and we extend the puff-pastry mass on her. Once extended the puff-pastry mass divides it in two same parts. Next we go placing in one of the halves the filler of the revollones very dives and the meat also very chopped distributing everything very evenly envelope half of our turnover. We have left to catch a kitchen brush, we go wetting it in the egg white and anointing with them the borders of our turnover where we have put the filler. We put the other half of the turnover above the filler and we close the two parts pressing on the borders with a kitchen fork. We preheat the oven at 200ēC and meanwhile we catch a refractory oven tray, we wet it with some water and we put inside her our rebollones turnover. To finish we mix in a kitchen bowl the egg yolks with the cow milk, we go anointing with it the part of up of our turnover and we put it in the oven during 35 minutes until it is golden and it lists to serve it to our table.
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Tuesday 03 March 2009 at 02:17 am
Ingredients for 2 people:
500 milliliters of drinkable water, 125 grams of rice, 250 grams of sugar, 150 milliliters of cow milk, 20 grams of vanilla, 1 branch of cinnamon, 10 grams of milled cinnamon, 125 grams of cubes of ice.
Kitchen utensils:
1 kitchen pan, 1 electric blender, 1 kitchen jar, 2 glasses.
Preparation:
In a kitchen pan we put the drinkable water together with the branch of cinnamon and we add him the rice. Once we have the rice and the cinnamon in our pan we bring near them to the fire and we let them to cook during 18 minutes until our rice is tender and I brandish. When we have our fact rice, we move it away from the fire and we let him to cool down during some minutes. Next we put in the glass of our electric blender the rice, the cow milk, the sugar and the vanilla. To finish we liquefy everything very well until leaving it clever to overturn him in a kitchen jar where we will have the cubes of ice and to decorate it for above with the milled cinnamon when we will serve it in two glasses to our table.
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Monday 02 March 2009 at 02:06 am
Ingredients for 6 people:
36 fillets of anchovies, 6 big tomatoes, 20 milliliters of vinegar of wine, 60 milliliters of olive oil, 1 tomato, 1 cucumber, 1 red pepper, 1 onion, 1 chive, 1 clove of garlic, 20 grams of parsley, 2 grams of pepper, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 wooden tablespoon, 1 kitchen source.
Preparation:
In a kitchen recipient with water wash all the vegetables very well and we chop them very well beginning with the tomato, the cucumber, the red pepper, the onion and the chive. Once we have all the chopped vegetables, we deposit them in a bowl of big kitchen, we add them the parsley itched for above and the clove of garlic also dive. We have left to unite everything with the help of a wooden tablespoon and to add him the salt to our pleasure, the pepper, the vinegar of wine and lastly the olive oil. Next we cut the big tomatoes in slices, we deposit them in a kitchen source and on them we deposit a couple of well distributed anchovies. To finish we water for above our salad of anchovies with all the vegetables and with a sauce vinaigrette that we will prepare with olive oil, vinegar of wine and salt to our pleasure.
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Sunday 01 March 2009 at 01:41 am
Ingredients for 4 people:
1 kilo of mushrooms, 8 cloves of garlic, 100 milliliters of olive oil, 40 grams of chopped parsley, salt to the pleasure.
Kitchen utensils:
1 kitchen recipient, 1 kitchen knife, 1 wooden chart, 1 kitchen bowl, 1 kitchen pan.
Preparation:
In a kitchen recipient with abundant water clean the mushrooms very well. Once we have them very clean, we cut them in sheets with the help of a sharp knife and we toss them the salt that we like. We catch a wooden chart and we cut the cloves of garlic in sheets that we will go depositing in a kitchen bowl. We put a kitchen pan with olive oil to the fire and we go frying the sheets of garlic in her until they begin to take golden color, moment in which we will add the mushrooms that we have reserved and cut previously in sheets. Next we sprinkle above our mushrooms chopped parsley and we follow them braising in the fire until we have them facts in some minutes and clever to serve them to our table.
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