Pate of Peppers

Tuesday 30 June 2009 at 12:06 am Ingredients for 6 people: 4 red peppers, 100 grams of cheese mozzarella, 30 grams of grapes raisins, 40 milliliters of sweet wine of muscatel, 40 grams of sunflower pipes, 15 grams of sesamo seeds, 2 grams of pepper, 50 milliliters of olive oil, 6 slices of toasted bread, salt to the pleasure. Preparation: In a source for refractory oven put the red peppers and we put them in the oven so that they are made during 35 minutes at 200ºC. When the suitable time has passed we take out our peppers of the oven, we pocket them and we let them them to cool down during some minutes until we have them clever to peel them, to remove them its seeds and to reserve its meat in a bowl of big kitchen. Next we catch the glass of our blender and we toss in him, the meat of the red peppers, the cheese mozzarella, the grapes raisins, the pepper, the sweet wine of muscatel, the sunflower pipes and the olive oil. We have left to beat everything during the necessary time to obtain a fine and homogeneous cream. To finish we distribute six slices of bread toasted on a source, we anoint them the cream of pate of peppers that we have made previously, we adorn them for above with sesamo seeds and we serve them to our table.

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Rice to the Greek

Monday 29 June 2009 at 12:22 am Ingredients for 6 people: 450 grams of rice, 1 big onion, 750 milliliters of vegetable broth, 100 grams of tomato puree, 100 grams of black olives, salt to the pleasure. Preparation: In a kitchen bowl we itch very fine the big onion and we reserve it. We catch a kitchen pan for microwaves, we put olive oil in her, we toss the chopped onion and we put it in the microwaves one minute to the maximum power until we see that it has been made. We add the tomato puree, the rice and we mix very well everything with the help of a wooden tablespoon. We have left to put the vegetable broth in the fire until it boils, moment in which we will toss it on the ingredients that we have in the kitchen pan for microwaves. We remove very well everything with a wooden tablespoon again, we cover the pan and we let him to cook everything during 18 minutes. In a kitchen bowl we chop the black olives until we have them well crushed. When the suitable time has passed we take out our pan for oven microwaves, we toss him the salt that we like and we add him the black olives itched previously. To finish we cover our rice to the Greek with a kitchen lid, we let it him to rest during three minutes and we are good it quickly to our table to appreciate all their flavor.

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Rice to the Creole

Sunday 28 June 2009 at 12:18 am Ingredients for 4 people: 300 grams of rice, 750 milliliters of water, salt to the pleasure. Preparation: In a kitchen pan we toss the rice and we add him the water. Once we have the rice with the water put in our kitchen pan we add him the salt that we like and we let him to cook to strong fire until it boils, moment in which we will leave it that it cooks for space of 2 and a half minutes. When the suitable time has passed, we separate our pan of the fire and we cover it with a kitchen lid. Next we let that our rice rests during 25 minutes until the rice has filled out and taken all the resulting water of our cooking. To finish we serve our rice to the Creole in individual plates with any sauce that we like to enhance their flavor if we feel like or simply only.

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Rice to the Aragonese

Saturday 27 June 2009 at 12:05 am Ingredients for 4 people: 300 grams of rice, 100 grams of peas, 100 grams of bacon, 2 fresh eggs, 1 liter 250 milliliters of drinkable water or meat broth, 25 milliliters of olive oil, 10 grams of chopped parsley, salt to the pleasure. Preparation: In a kitchen pan we toss the drinkable water, we bring near it to the fire until it begins to boil, moment in which will toss the olive oil, the salt to our pleasure and the rice so that it cooks everything during 20 minutes. While one makes our rice, we put a kitchen pan in the fire and we fry lightly in her the bacon and the peas removing them from time to time with a wooden tablespoon until they are made. In a kitchen bowl we toss the fresh eggs, we beat them very well with some kitchen bars and we toss them in a pan with olive oil to make with them a French tortilla. Once we have made our French tortilla, we cut it in small square pieces and we reserve them in a kitchen bowl. To finish we toss on the peas with bacon that we have in the kitchen pan, the small square pieces of tortilla, the rice and we braise him some entire minutes until it is clever our rice to the Aragonese one to serve it to our table sprinkled with parsley itched for above.

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Foot of Ear of Corn

Friday 26 June 2009 at 12:17 am Ingredients for 18 portions: To make the mass of our ear of corn: 450 grams of sifted flour, 225 grams of butter, 180 grams of sugar glass, 180 milliliters of cold water. To stuff our ear of corn: 300 grams of ear of corn grains or sweet corn, 3 fresh eggs, 1 can of condensed milk of 397 grams, 400 grams of cheese in cream, 1 egg yolk with their white to lacquer. To decorate our ear of corn: 150 grams of cream combing, 75 grams of ear of corn grains. Preparation: To make the mass of our ear of corn: In the first place we preheat our oven at 180ºC during 10 minutes. Next we catch a bowl in which we will toss the sifted flour, the sugar glass, the butter and the cold water. We have left to mix these ingredients kneading them very well during some minutes until we obtain a mass with consistency and soft. Once we have made our mass tosses on a marble surface some well spread flour, we extend on her our mass and we pass him the roller until we leave it very fine and of the grosor that we like. To finish we reserve our mass until we will use it to stuff it. To make the filler for our ear of corn: In our electric blender we go tossing the ear of corn grains, the condensed milk, the cheese in cream and the fresh eggs. We have left to liquefy all these ingredients during some minutes until leaving them well crushed. Next we pour the resulting mixture that we have obtained in a mold for foot of ear of corn and once we have it put inside we lacquer with a kitchen brush their borders with yolk and egg white. To finish we put in our oven foot of ear of corn so that it is made during 65 minutes until we have it clever to take it out of the oven, to allow it to cool during some minutes and to proceed to decorate it first with the beaten cream and then with some ear of corn grains very distributed for above.

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Babaruas of Cream

Thursday 25 June 2009 at 12:32 am Ingredients for 8 people: 750 milliliters of cow milk, 750 milliliters of liquid cream, 6 yolks of fresh eggs, 200 grams of sugar, 25 grams of fish line, 1 shell of a lemon. Preparation: In the first place we put the fish line in a kitchen recipient in soaking during 25 minutes. Meanwhile in another kitchen recipient we toss the egg yolks and we mix them very well with the sugar. We put a big ladle of kitchen in the fire, we toss the cow milk in him, the lemon shell so that she gives aroma to the milk and we leave it until it boils. Once we see that the milk boils him we incorporate the egg yolks with the sugar and we let it to slow fire until she thickens without leaving him to boil. We have left to add the fish line that we have soaked previously to our mixture and to remove it a little. We move away from the fire the cream that we have made and we allow it to cool in a kitchen recipient with water and some ice. When it is cold we have left to add him the very mounted liquid cream and to distribute it in a big mold or in nine small molds. We put our molds in the freezer of our refrigerator until they are hard and solid our mixture. To finish we already take out the molds frozen of the freezer, we introduce them in a kitchen recipient with hot water so that she becomes unstuck their content with more easiness and we go them putting in individual plates that we will adorn with sauce of wild strawberries or sauce of chocolate as it is our pleasure.

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Babarua of Apricots

Thursday 25 June 2009 at 12:22 am Ingredients for 4 people: 800 grams of very mature apricots, 250 milliliters of raw cream, 20 grams of fish line, 40 milliliters of curaçao liquor, 250 grams of sugar, 2 kilos and half of ice. To adorn: 250 grams of mounted cream, 12 preserved cherries. Preparation: We toss the fish line in a kitchen recipient with some water and we leave it in this situation during an hour and a half. Meanwhile in a kitchen recipient with water wash the mature apricots very well, we peel them with a knife and we go them by a kitchen sieve to make them puree. In a kitchen ladle we put the puree of the apricots, we toss the sugar and we let him to cook in the fire until it boils. Once it has boiled, we go him removing the foam that he goes going out with the help of a kitchen skimmer and we let it him to continue cooking without overflowing for up during 8 minutes. We dissolve in 50 milliliters of hot water the fish line that we have tossed previously in water and we add it to our apricots together with the curaçao liquor. We have left to mix everything during one minute, to go it by a kitchen strainer and to leave it that cools down in a kitchen recipient with ice and it dilutes. We beat the raw cream with the help of some kitchen bars until he takes consistency and thickness. When we see that our apricot candy begins to clot we catch a kitchen spatula and we go him adding the cream that we have beaten previously. We catch a kitchen mold, we toss him oil for their sides and their bottom so that we are not hit our preparation and we toss on him, the mixture that we have prepared surrounding it with ice dive to give him more consistency previously. To finish we put the mold in the freezer of our refrigerator until she clots, we take out it, we remove him the mold with temperate water, we toss it in a source of big glass and we serve it to our table adorned with cream and preserved cherries to give more flavor to our palate.

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Babarua of Strawberries

Wednesday 24 June 2009 at 12:35 am Ingredients for 4 people: 400 grams of strawberries or strawberries, 1 boat of 425 grams of condensed milk, 2 packages of strawberry jelly or strawberries, 2 boats of evaporated milk of 410 grams each one, water drinkable. Preparation: The first thing that we have to make is to put in our refrigerator the evaporated milk so that she cools down during two and a half hours. In a kitchen recipient with abundant water wash the strawberries or strawberries very well and we go them depositing once clean and without green parts in the glass of our blender. When we have all the strawberries or strawberries inside of, we crush very well everything and we go incorporating the milk condensed to make a homogeneous and well milled milk shake little by little. Once both and a half hours have passed and our evaporated milk is very cold, we take it out of our refrigerator and we beat it very well with some kitchen bars until it is us foamy. Next we put in the fire to heat 150 milliliters of drinkable water and when it is hot we dissolve in her the jelly of strawberries or strawberries. We have left to add the jelly of strawberries or strawberries dissolved to the evaporated milk and to mix very well everything during one minute with the help of some kitchen bars. Once we have our jelly and the very blended evaporated milk, we add them the strawberries milled with the condensed milk and we go him mixing everything with much care and fineness until it is us very united. To finish we catch a deep source of glass, we toss the resulting mixture in her and we put it in our refrigerator during two and a half hours until it is us very curd and it lists to remove him the mold and to serve it to our table.

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Babarua of Guindones

Wednesday 24 June 2009 at 12:25 am Ingredients for 4 people: 300 grams of guindones or plums raisins, 20 white of fresh eggs, 150 grams of sugar, 1 boat of liquid candy. Preparation: In a kitchen recipient with water put to soak the guindones or plums raisins and we remove them their central bone. Next we put the white of the eggs in a big bowl of kitchen and we beat them with some kitchen bars until leaving them about to snow. We have left to add the sugar without stopping to beat and to add him lastly the guindones or plums raisins that we have soaked previously and removed the bone. We catch a mold, we toss him candy I liquidate on their bottom and walls and above him we put our preparation, we put it in our oven and we let it him to be made to the bathroom María until we have it clever to serve it to our table accompanied by English sauce.

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Babarua

Tuesday 23 June 2009 at 12:19 am Ingredients for 4 people: 2 boxes of jelly, 2 cans of evaporated milk of 410 grams. Preparation: In a kitchen bowl we toss the two cans of evaporated milk and we beat it with the help of some kitchen bars until leaving it about to snow. Next we catch the two boxes of jelly and we dissolve the powder that you contain in the water that is indicated in their box. We have left to mix the jelly that we have prepared with the milk evaporated about to snow. To finish we put our babarua of jelly with milk evaporated in the refrigerator until she has cooled down and we have it list to be good it to our table in four glasses singular for dessert.

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Meat with Iberian Sausage

Monday 22 June 2009 at 12:18 am Ingredients for 4 people: 600 grams of veal meat, 2 Iberian sausages, 4 potatoes cut in small dice, 1 liter of meat broth, 20 milliliters of white wine, 60 milliliters of olive oil, 15 grams of dry parsley, 5 grams of saffron or coloring alimentary, salt to the pleasure. Preparation: We catch the veal meat and we cut it in very small pieces with the help of a kitchen knife. Next we toss in the bottom of a pot Express the olive oil, we put it in the fire and we leave it until she warms. Once we have the oil of hot olive, we go adding having much care of not sprinkling us the meat of cut veal in pieces, the Iberian sausages also cut in pieces, the potatoes cut in small dice and the meat broth. We have left to add to our meat the white wine, the dry parsley, the saffron or coloring alimentary and the salt to our pleasure. To finish we close our pot Express, we put him the ball and when it begins to rotate we let him to cook to half fire during 20 minutes until we have our meat with sausage Iberian list to serve it to our table.

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Alexander Coffee

Sunday 21 June 2009 at 12:21 am Ingredients for 4 people: 300 milliliters of cold coffee, 40 milliliters of brandy, 60 milliliters of liquid cream, 30 milliliters of cream of cocoa, 15 grams of powdered cinnamon, I freeze dive. Preparation: In a kitchen cocktail shaker we toss the cold coffee, the brandy and the cream of cocoa. We remove very well everything and we toss him ice itched in the proportion that more we like it. Next we shake very well everything and we mix during one minute. To finish we serve our brown alexander in four glasses in those that we will toss for above the liquid cream mounted a little with some kitchen bars, the cocoa very sprinkled for above together with the cinnamon milled to enhance their flavor.

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Ice Cream of Peaches

Saturday 20 June 2009 at 4:31 pm Ingredients for 4 people: 600 grams of peaches, 2 bottles of yogurt liquid descremado with flavor to vanilla, 4 egg white, sugar or edulcorante to our pleasure. Preparation: In a kitchen recipient with abundant water wash the peaches very well and when we have them clean, we peel them and we cut in pieces. Next in a kitchen bowl we toss the bottles of yogurt liquid descremado with flavor to vanilla, we add him the peaches cut in pieces, the egg white beaten with some bars about to snow and we mix everything making encircling movements until everything is very well bound. To finish we toss on the resulting mixture the quantity that we like of sugar or edulcorante, we mix it very well and we put it in the freezer of our refrigerator until it is hard and I list to serve it to our table.

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Prawns to the Iron

Friday 19 June 2009 at 12:18 am Ingredients for 4 people: 750 grams of prawns, 2 whole bobbies, 6 peeled cloves of garlic, 60 milliliters of white wine, 20 grams of parsley, 150 milliliters of olive oil, salt to the pleasure. Preparation: In a pan of big kitchen we toss the olive oil and when we see that it is hot we fry lightly in him the cloves of garlic and the bobbies until they are very golden. Once these two golden ingredients are, we toss on them the prawns and we toss them for above the parsley and the salt as it is our pleasure. We have left to let that our prawns are fried the time that we like. Once they are fried we toss them the white wine for above and we fasten it with a wax match having much care of not burning. To finish we serve our prawns to the iron in the same pan in which we have made them to appreciate all their exquisite flavor.

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Salad of Avocados with Salmon

Tuesday 16 June 2009 at 12:05 am Ingredients for 4 people: 4 avocados, 8 slices of smoky salmon, 100 milliliters of olive oil, 3 grams of white pepper, salt to the pleasure. Preparation: In a kitchen recipient with water wash the avocados very well to leave them outwardly clean. Once we have cleaned the avocados, we open them and we empty their pulp in a kitchen bowl. We have left to cut in small pieces the pulp of the avocados and the ham slices putting everything in a kitchen source. To finish the we season everything with olive oil, white pepper, salt to our pleasure, we mix it with the help of two kitchen tablespoons and we are good it to our table to distribute it in four individual plates.

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Cress with Cheese

Monday 15 June 2009 at 12:12 am Ingredients for 6 people: 4 bundles of cress, 1 kilo of cheese of Burgos, 6 green peppers, 4 tomatoes of the vegetable garden, 40 milliliters of aromatic vinegar of apple, 60 milliliters of olive oil, salt to the pleasure. Preparation: In a kitchen recipient with abundant water and some drops of bleach wash the cress very well until they are very clean and preparations to make with them our salad. Next we cut the cress in normal pieces and we deposit them in a bowl of big kitchen. In another kitchen bowl we chop the green peppers, the tomatoes and we reserve them. We cut the cheese of Burgos in small square pieces until putting an end to him and we reserve it. We catch a big salad bowl of kitchen and we already deposit in their bottom the cress clean and free of residuals and sludges. Above the cress we go placing the pieces of cheese of Burgos, the green peppers and the tomatoes of the vegetable garden proportionally already made pieces. To finish we season our cress with cheese with aromatic vinegar of apple, olive oil, salt to our pleasure, we mix very well everything and we serve it to our table.

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Sirloin to the Orange

Sunday 14 June 2009 at 12:20 am Ingredients for 6 people: 1 kilo and half of pig sirloin in a piece, 300 milliliters of orange juice, 300 milliliters of white wine, pepper to the pleasure, salt to the pleasure. Preparation: We put the piece of pig sirloin in a big bowl and we season it with pepper and salt to our pleasure. We preheat the oven at 200ºC, we put our piece of pig sirloin in a tray for refractory oven and we bake it approximately during 45 minutes. While it is in our oven sirloin we will water it every 15 minutes with the third part of the orange juice and of the white wine for a total of three times. When the suitable time has passed and our sirloin of golden pig be, we take it out of our oven and we cut it in small fillets that we will deposit in a kitchen source and we will water with the orange juice and the wine that we have of the result of the cooking of our pig sirloin in the oven. To finish we will accompany our sirloin to the orange with puree of potatoes or a salad made with products of the vegetable garden.

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It Cremates of Peppers of Piquillo

Saturday 13 June 2009 at 12:33 am Ingredients for 4 people: 6 piquillo peppers, 4 hard eggs, beautiful 2 cans in oil of 115 grams, 2 cans of anchovies of 50 grams, 100 grams of mayonnaise. Preparation: In the first place we open the cans of beautiful in oil and we deposit their content in a kitchen bowl. Next we make the same thing with the cans of anchovies reserving them in another kitchen bowl. In a ladle with abundant water cook the fresh eggs during ten minutes until they become hard and we reserve them. We have left to catch the glass of our electric blender, to put in her the piquillo peppers, the hard eggs, the beautiful one in oil, the anchovies and we crush very well everything during some minutes until it is made us a consistent and homogeneous mixture. To finish we already add to our mixture combing the mayonnaise, we remove it with some kitchen bars and we reserve it until we will use it in our table.

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Lubina with Potatoes

Friday 12 June 2009 at 12:05 am Ingredients for 8 people: 1 lubina of 2 kilos and half, 80 grams of butter, 5 potatoes of the earth, 1 big onion, juice of 1 lemon, 150 milliliters of olive oil, salt to the pleasure. Preparation: In a kitchen recipient with water wash the lubina very well and when it is very clean we not give him some cuts very deep with the help of a kitchen knife in their loin for both sides. Next we catch a tray for refractory oven and we put the lubina above. We have left to add him the butter distributing it for our fish so that it is daubed well of her. In a kitchen bowl we peel the potatoes very well and we cut them in slices that we will go putting to both sides of our lubina. We catch the onion, we peel it and we also cut in slices that we will distribute for around our lubina. We toss the olive oil above our lubina, the lemon juice and the salt to our pleasure. To finish we put our lubina with potatoes in the oven during 35 minutes to 220º C until we have it list to serve it to our table in a kitchen source.

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Sauce of Beet

Thursday 11 June 2009 at 12:19 am Ingredients 8 people: 1 beet, 500 grams of curd or ricotta, 30 milliliters of lemon juice, 30 milliliters of sauce of soya, 30 milliliters of olive oil, 30 milliliters of drinkable water. Preparation: In a recipient with abundant water put the beet and we cook it in the fire until it is very tender. Once we have our tender beet we toss it in our electric licuadora or blender together with the curd. We have left to liquefy it some entire minutes until she leaves making our beet sauce. To finish him we add the lemon juice, the sauce of soya, the olive oil and the drinkable water until a consistent and clever sauce is us to serve it to our table.

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Milk Shake of Mango

Wednesday 10 June 2009 at 12:18 am Ingredients for 9 people: 900 grams of mango pulp, 450 milliliters of skimmed milk, 450 milliliters of evaporated milk, white 90 grams of sugar, saccharin or edulcorante. Preparation: In a kitchen recipient we peel the mangos very well with the help of a kitchen knife, we remove them the seeds that have carefully and we leave them in pieces. Next we toss the mango pieces in the glass of our electric blender, we add him the sugar and we crush it a couple of minutes. When all very blended one is we add him the skimmed milk, the evaporated milk, we crush it and we strain with the help of a kitchen strainer I die. To finish we distribute our mango milk shake in nine glasses singular, we put it in our refrigerator so that he cools down and when he acquires the temperature that we want, we serve it adorned with fruit pieces to our table to enjoy their exquisite flavor.

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Strawberries with Bananas of Canaries

Tuesday 09 June 2009 at 12:33 am Ingredients for 6 people: 2 kilos 400 grams of strawberries of Huelva, 6 bananas of Canaries, 6 oranges of Valency for juice, white 75 grams of sugar. Preparation: In a kitchen recipient with abundant water wash the strawberries very well carefully, we remove them the green parts that have, we cut them in slices and we reserve them in a kitchen bowl. We catch the bananas of Canaries, we peel them very well and we cut them in fine slices that we will reserve in another kitchen bowl. Next we also put the slices of the bananas of Canaries in a kitchen source and the strawberries of Huelva in slices very distributed on these. We have left to squeeze the six valency oranges for juice with the help of a kitchen squeezer, to toss the sugar on the resulting juice and to remove it very well with a tablespoon of long kitchen until it is us very dissolved. To finish we overturn the juice on the fruit that we have put in the kitchen source and we put it an hour and a half in our refrigerator until we have clever our dessert to serve it to our table.

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Brecol with Bacon

Monday 08 June 2009 at 12:30 am Ingredients for 6 people: 1 kilo and half of brécol, 250 grams of bacon, 4 cloves of garlic, 100 milliliters of olive oil, salt to the pleasure. Preparation: In a kitchen recipient with water wash the brécol very well until we have it very clean and I list to cook it. We put our pan of vapor in the fire, we already toss our brécol clean in her, we toss the salt to our pleasure and we let it him to be made to the vapor during the necessary time until it is tender. We catch a kitchen pan, we bring near it to the fire, we toss him olive oil and when it is hot, we make in her a fried lightly with the bacon and the cloves of garlic very dives. To finish we already put our brécol cooked in a kitchen source, we toss him for above well distributed the one fried lightly that we have prepared previously and we serve it to our table.

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Carpaccio of Vegetables

Monday 08 June 2009 at 12:15 am Ingredients for 6 people: 600 grams of marrows, 3 carrots, 3 tomatoes, 3 chives, 150 grams of peas, 3 chopped cloves of garlic, 150 milliliters of olive oil, 40 grams of capers, the juice of a big lemon, 3 grams of pepper, salt to the pleasure. Preparation: In a kitchen recipient with water wash the marrows and the carrots very well until they are very clean. Once they are clean our vegetables, we peel them, we cut them lengthwise and we place them in a kitchen source. Next we cut the tomatoes in slices and the chives very itched in Julian. When we have clever the two previous ingredients distribute them on our source where we have the marrows, the carrots and we add him the well distributed peas. We have left to decorate everything with the chopped cloves of garlic, the lemon juice, the olive oil, the pepper, the capers and the salt that we like. To finish we let him to macerate everything very well during an hour and a half before consuming our carpaccio of vegetables in our table.

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Catalan Sausages with Vegetables

Sunday 07 June 2009 at 12:05 am Ingredients for 8 people: 8 catalan sausages, 6 carrots, 2 green peppers, 2 medium onions, 4 cloves of garlic, 150 grams of fried tomato, 100 milliliters of white wine of table, 100 milliliters of olive oil, pepper milled to the pleasure, salt to the pleasure. Preparation: In a kitchen recipient we wash the carrots very well removing them any rest that you have and when we have them clever, we cut them with the help of a kitchen knife in Julian and we deposit them in a kitchen bowl. Next we wash the green peppers and we cut them in small pieces that we will deposit in another kitchen bowl. We catch another kitchen bowl and we put in him, the medium onions and the cloves of garlic very dives. We put a kitchen pan in the fire with olive oil and we let it him to become hot. Meanwhile we make some cuts to the Catalan sausages so that they don't swell and explode when we will fry them. Once we have the oil of hot olive, we go tossing on our pan the catalan sausages so that some minutes they are fried and they are gilded by all their sides. When they are clever our catalan sausages reserve them in a kitchen source. We already add to the pan clean of catalan sausages, the carrots cut in Julian, the green peppers, the medium onions and the cloves of garlic so that everything is braised during some minutes until it is us tender and I brandish. To finish we add to the pan the catalan sausages, the fried tomato, the white wine of table and we let it him to cook everything during 18 minutes until we have it clever to serve it to our table.

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Milk Shake of Papaya

Saturday 06 June 2009 at 12:28 am Ingredients for 6 people: 600 grams of papaya pulp, 300 milliliters of skimmed milk, 300 milliliters of evaporated milk, white 60 grams of sugar, saccharin or edulcorante. Preparation: In a kitchen recipient we peel the papayas very well with the help of a kitchen knife, we remove them the seeds that have carefully and we leave them in pieces. Next we toss the papaya pieces in the glass of our electric blender, we add him the sugar and we crush it a couple of minutes. When all very blended one is we add him the skimmed milk, the evaporated milk, we crush it and we strain with the help of a kitchen strainer I die. To finish we distribute our papaya milk shake in six glasses singular, we put it in our refrigerator so that he/she cools down and when he/she acquires the temperature that we want, we serve it adorned with fruit pieces to our table to enjoy their exquisite flavor.

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Gazpacho of Watermelon

Friday 05 June 2009 at 12:35 am Ingredients for 8 people: 1 kilo of watermelon, 1 kilo of tomatoes, 2 green peppers, 2 cloves of garlic, 120 milliliters of olive oil, 60 milliliters of balsamic vinegar, 400 grams of bread crumb, 150 grams of stumbles of mountain ham, 1 liter of drinkable water, salt to the pleasure. Preparation: In a kitchen recipient we make pieces the watermelon leaving it without skin and without seeds. We wash in another recipient the tomatoes and the pepper also cutting everything in pieces. We cut the clove of garlic in pieces and we add it to the watermelon together with the tomatoes and the pepper. We put everything in the refrigerator so that it macerates during an hour and a half. When the suitable time has passed we take it out of the refrigerator, we add him the olive oil, the drinkable water in which we will have soaked the bread crumb, the balsamic vinegar and the salt to our pleasure. To finish the we crush everything with our electric blender, we go everything by Chinese, we put it in the refrigerator and we let him to cool down until it is clever to serve it to our table accompanied by some stumbles of mountain ham.

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Marmalade of Red Fruits

Thursday 04 June 2009 at 12:19 am Ingredients for 6 people: 750 grams of red fruits, 225 grams of sugar, 225 milliliters of drinkable water, the juice of a big lemon. Preparation: In a kitchen recipient with water wash the red fruits very well and when we have them very clean we put them in a kitchen pan. Next we toss them for above the juice of a big lemon, the drinkable water and the sugar. We have left to leave him to cook everything to slow fire during 35 minutes removing it from time to time with a wooden tablespoon. When the suitable time has passed we pour the product in well covered sterilized flasks. To finish we put the flasks with the marmalade of red fruits in the refrigerator until they are cold and clever to use them in our table.

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It Cremates of Peppers

Wednesday 03 June 2009 at 12:19 am Ingredients for 4 people: 00 grams of red peppers, 150 grams of peppers of the piquillo, 300 milliliters of cream or liquid cream, pepper to the pleasure, salt to the pleasure. Preparation: In our kitchen iron we toss the red peppers and we roast them during 15 minutes until they are very tender. Next we put in the glass of our electric blender the red peppers that we have roasted previously, the peppers of the piquillo, the cream or liquid cream, the pepper and the salt to our pleasure. We have left to crush these ingredients until it is made us a cream and to go it by a kitchen strainer to leave it dies. To finish we heat the cream of peppers until he begins to stay it thickens and we serve it to our cold table or heat as it is the diner's pleasure.

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Octopus to Feira

Tuesday 02 June 2009 at 12:33 am Ingredients for 4 people: 1 big octopus, 1 onion, 100 milliliters of olive oil, 20 grams sweet paprika, 10 grams spicy paprika, thick salt to the pleasure. Preparation: In the first place we wash the octopus very well and we give him blows with a wooden mallet so that he softens. Then, he/she begins water to boil in a kitchen pot and the onion is added. Next we have left to wait a little until it boils, moment in which we introduce the octopus inside. We let him to cook until when puncturing it with a kitchen fork it is soft. When we see that our octopus is soft, we move away of our fire pot and we allow it to rest before serving it to our table in his interior about 18 minutes so that it finishes being made. Once the suitable time has passed, we already take out the octopus cooked of our pot and we cut it in small pieces. To finish we deposit the octopus pieces in a kitchen plate, we season it with thick salt, we add him the olive oil that we like, the sweet paprika and the spicy paprika everything to our pleasure to have clever our octopus to feira to serve it to our table and to appreciate all their exquisite flavor.

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Salmon with Ham

Monday 01 June 2009 at 12:15 am Ingredients for 4 people: 300 grams of smoky salmon, 150 grams of york ham, 100 milliliters of mayonnaise, 4 slices of toasted bread. Preparation: In a kitchen bowl we toss the smoky salmon and the york ham. Next we catch a kitchen knife and we go chopping the two previous ingredients until leaving them well crushed. We toss the mayonnaise on our smoky salmon and the york ham, we remove it and we mix everything very well with the help of a kitchen tablespoon. To finish we serve our salmon with ham in four slices of toasted bread that we will put in a plate of kitchen singular to give him bigger see.

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