Pears to the Cheese

Thursday 30 July 2009 at 12:08 am Ingredients for 6 people: 6 pears big, 300 grams of curd, 60 grams of blue cheese, 75 milliliters of cow milk, 60 grams of strawberry preserve, 12 leaves of mint to decorate. Preparation: In a kitchen recipient with water wash the pears very well, we leave them for the half and we remove them their central part or heart. We catch a kitchen bowl, we toss the cheese in him, the cow milk and we mix it very well until it is made us a cream. Next we add the cream that we have made previously to the curd, we mix everything and we stuff the pears with this mixture. To finish we already cover the pears padded with the strawberry preserve, we decorate everything in a very willing plate and we serve it to the table with the leaves of mint sprinkled for above.

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Preserve of Plums

Wednesday 29 July 2009 at 12:05 am Ingredients for 4 people: 400 grams of plums raisins, 30 grams of molasses, drinkable water. Preparation: In a big pan of kitchen we put the plums well distributed raisins. Once we have the plums on raisins, we cover them with drinkable water and we put them in the fire of our kitchen. To finish we incorporate to our preserve of plums the molasses and we let it him to be cooked during 6 minutes until we have it fact and I list to allow it to cool, to pack it in glass boats and to be good it to our table to anoint with her that that more we like it.

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Muffins of Bananas

Monday 27 July 2009 at 12:25 am Ingredients for 4 people: 150 grams of milled banana, 150 grams of sifted flour, 150 grams of having saved of wheat, 2 fresh eggs, 75 grams of chopped nuts, 75 grams of melted margarine, 75 grams of sugar flat blond, 5 grams of bicarbonate, 3 grams of salt. Preparation: In the first place we preheat the oven to 200º C during five minutes. Meanwhile in a kitchen bowl we toss the flour, the one saved of wheat, the bicarbonate, the chopped nuts, the salt to our pleasure and we remove very well everything until it is blended. In another kitchen bowl we put the milled banana, the margarine and we beat everything with some kitchen bars. We add the sugar blond, the fresh egg and we follow it beating everything adding the rest of the ingredients. We catch four molds for individual muffins, we take a bath them for their sides and bottom with margarine so that they don't stick, we fill them with the mixture that we have obtained until 75% of 100% capacity. To finish we put our muffins in the oven having much care of not burning and we bake them during 18 minutes watching over their cooking every 6 minutes until we have them clever to allow them to cool three minutes, to remove them the mold in a kitchen grill and to serve them to our table.

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Free Recipes

Monday 27 July 2009 at 12:20 am Today I have visited the page more complete Web of the net. It is www.recetasok.es Why? Because yes. To see, I explain to myself. Because I have checked that she has the best offer of recipes free that there is in everything Internet. And I say it with reason, since I have great experience in the sailing and unite how many hours of flight ja, ja! The case is that that of not having to register to be able to discharge you many and succulent you recipes free it is very comfortable. You consent quickly to the recipe that you feel like, there are menus for all type of palates and I eat I have already said they are free recipes. The kitchen is universal, it is not private patrimony, but of the humanity and for that reason I am so happy of being able to consent in a simple way (without deceits) to the wonderful recipes free that they offer in this Web, completely free and without spirit of lucre. I have checked it, I don't eat in other places that when you will discharge a recipe (that doesn't have copyright); they request you a sms that you find difficult money and it leaves you for an eye of the face to make that recipe so that they enjoy yours her. Neither that it was gold and patrimony of some few ones the preparation of those cooking recipes. With they are depriving us to it of something that should be free and to discharge for the enjoyment of all. If it is that they are more clever than the hunger! (Never rather). I wait that you enjoy as me I make it of all these thousands of cooking recipes that offer us gratuitously the administrators and cooks of this Web and that we know how to appreciate and this opportunity that you/they give us for the benefit of our families to take advantage without the money is an impediment to take to our end objectives and power free to discharge us without problems these recipes that they are wonderful, rich and stupendous. Thanks to those who have made possible this and many happiness. Greetings.

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Simple Recipes

Monday 27 July 2009 at 12:15 am I have discovered this page recently Web, with an offer of simple recipes, ideal for inexpert. She has countless menus for people that is beginning in the culinary art and she needs simple recipes to go taking trust and to take a risk little by little to make succulent plates. I find very attractive the variety of simple and flavorful recipes and how they are classified. They are easy to look for and at the same time (statement is in passing) very economic that I believe with these times that run, that it is necessary to have it very in bill. I recommend, therefore, www.recetasok.es that goes of simple recipes, a page that has all that it is necessary to have to self teach in the exciting world of the easy kitchen. She finished getting complicated the life with heavy kitchen books that they confuse you with very long recipes and that they are for chefs; with the simple recipes that you can find inside many other classes of foods of all type, we all can be a great cook. I tell it to you that I have checked it and I am very successful among my friendships and family with this reef of simple recipes. Bon apetit!

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Slight Recipes

Monday 27 July 2009 at 12:10 am Now that it arrives the summer and all and we all are so concerned for our mountain bodies, we need with urgency to nurture us of information on slight recipes that you help us to fulfill our objectives. Without leaving aside, of course, the health that is the first thing. With the slight recipes we cannot only get an improvement in our external aspect, but rather we also win life, since they are very nutritious. I love slight recipes, since they make that eating is a pleasure and I feel also sexier, that is to say that the slight recipes live! I have been able to eat balancedly and controlled by my doctor with a complete and very varied diet thanks to all this quantity of slight recipes. I make myself periodically analysis and I have all the vitamins with their corresponding balanced percentages. It is not better fed who eats fattier, but who cooks slight recipes and she knows how to combine them with their nutritionist's help and a moderate exercise. Greetings.

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Easy Recipes

Monday 27 July 2009 at 12:05 am Attention to all the bachelors, single, Rodríguez, lovers of the microwaves and other beings that we need for an or another reason (or we like) to gather for our daily sustenance a series of recipes easy to prepare. Many times we have so much work (or few desires) and we need to prepare recipes easy to cook, mainly in the summery time that we won't lose the time with the deserved vacations like you will understand. They exist thousands of recipes at the moment easy to prepare and I eat I have already mentioned before, an entire fan of possibilities for all. The families also find a way of participating carrying out easy and simple recipes that allow jointly that among all the members, one works in team. Is there this way then more time of leisure than to enjoy among all doesn't share my opinion? I believe of heart that who cooks united, it remains united, and the food is one of the pleasures that more it is enjoyed mainly if you are surrounded of people that you want. In summary that so much if it is alone or alone, as accompanied by your offspring, the easy recipes are a solution made to measure. I give faith.

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Milk Shake of Candy

Sunday 26 July 2009 at 12:12 am Ingredients for 4 people: 1 liter of cow milk, 500 milliliters of ice cream of vanilla, white 60 grams of sugar, 20 grams of powdered milled cinnamon. Preparation: In a kitchen ladle we put the white sugar and we heat it in the fire constantly removing it until candy is made. When we see that the sugar is in its point, we pour on her the cow milk and we let it him to boil until he is dissolved the candy completely. We leave that he cooled down our mixture a little, we go it by our electric blender, we add him the ice cream of vanilla and we beat it until our milk shake of candy is foamy. To finish we put our milk shake of candy in the refrigerator so that he cools down and when he has the temperature that we want the we sprinkle for above with powdered milled cinnamon and we serve it to our table distributed in four glasses of milk shake singular.

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Hake to the Lemon

Saturday 25 July 2009 at 12:08 am Ingredients for 8 people: 1 kilo 200 grams of hake sirloins, 4 fresh eggs, 1 onion, 4 cloves of garlic, 1 big lemon, 100 milliliters of olive oil, 1 pill of fish broth, 5 grams of coloring alimentary, 25 grams of chopped parsley, salt to the pleasure. Preparation: We make pieces the hake sirloins and we go them placing very distributed in a pan of mud. Next we add him the chopped garlics, the onion, the pill of fish broth, the pepper, the chopped parsley and the salt. We have left to cover with drinkable water the hake with all the ingredients and to leave it that cooks to slow fire. Once our hake is cooked and have decreased her sauce we reserve it. In a kitchen bowl we toss the fresh eggs, we beat them with some kitchen bars and we toss them some salt to our pleasure. We add to our beaten eggs the lemon juice and we pour it our envelope hake. We put our hake in the fire again and when it begins to boil, we cover it with a kitchen lid and we move it away from our fire. To finish we let them to clot the eggs for the effect of the heat of the pan of mud until we have our list hake to the lemon to serve it to the table.

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Cocktail Tropical

Friday 24 July 2009 at 12:14 am Ingredients for 4 people: 4 avocados, 8 lines of peeled shrimps, 8 peeled prawns, 100 milliliters of mayonnaise, 15 milliliters of orange juice, 15 milliliters of lemon juice, 15 milliliters of brandy, 8 ketchup drops. Preparation: In the first place, they intersect the avocados to the long thing for the half, they peel and they are removed the bone. In the hole that is in each one of the avocados, the lines of shrimps and prawns are placed and they cover with mayonnaise. To finish we add the orange juice, the lemon juice, the brandy, the ketchup and we are good it to our table in four glasses for cocktail.

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Chops of Pig to the Vermouth

Friday 24 July 2009 at 12:08 am Ingredients for 6 people: 1 kilo and half of pig chops, 200 grams of butter, 200 grams of liquid cream, 50 milliliters of vermouth, 100 milliliters of olive oil, 15 grams of flour of corn, 3 grams of pepper, salt to the pleasure. Preparation: In a pan to melt the butter with the oil and to fry the chops well. Once retired of the fire, they season with salt and pepper. In another pan, to cook the vermouth until he wastes away the half. Without removing of the fire, to incorporate the liquid cream and a spoonful of flour. To finish we add the chops and we let them them to cook until they are soft.

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Fried of Artichokes

Thursday 23 July 2009 at 12:15 am Ingredients for 4 people: 1 kilo and half of artichokes, 150 grams of bacon, 60 grams of pinenuts, 60 grams of raisins, 20 grams of garlics made pieces, 20 grams of chopped parsley, 25 milliliters of white wine, 60 milliliters of olive oil, 3 grams of pepper, salt to the pleasure. Preparation: We put a kitchen pan with abundant water in the fire and when it is boiling we toss in her the artichokes and we cook them during 8 minutes. When the suitable time has passed and the well cooked artichokes be, we drain them with the help of a kitchen strainer and we cool them with the water of our faucet. Next in a kitchen bowl we cut the bacon to small ribbons and we reserve. We catch a kitchen pan, we put it in the fire with some olive oil, we toss the bacon ribbons in her and we fry them, we add the raisins, the pinenuts, the garlic made pieces having much care that we don't burn too much. Once fried everything adds him the artichokes, the white wine, the pepper, the salt to our pleasure and we fry him in the fire during three minutes. To finish we serve ours fried of artichokes to the table sprinkled with parsley itched for above.

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Meringue of Tuna

Wednesday 22 July 2009 at 12:30 am Ingredients for 4 people: 300 grams of chopped tuna, 4 egg white, liquid for edulcorate to the pleasure. Preparation: In the glass of our electric blender we toss the chopped tuna and we crush it with the arm of our blender until we obtain a pasta or tuna puree. Next in a kitchen bowl we toss the egg white, the liquid for edulcorate to our pleasure and we beat very well everything with some kitchen bars until they are very well mounted our white and made meringue. To finish we mix our tuna puree with the meringue, we put it in the refrigerator and we let him to cool down until he acquires the temperature that we want to serve it to our table.

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Meringue of Mango

Wednesday 22 July 2009 at 12:20 am Ingredients for 8 people: 600 grams of chopped mango, 8 egg white, liquid for edulcorate to the pleasure. Preparation: In the glass of our electric blender we toss the chopped mango and we crush it with the arm of our blender until we obtain a pasta or mango puree. Next in a kitchen bowl we toss the egg white, the liquid for edulcorate to our pleasure and we beat very well everything with some kitchen bars until they are very well mounted our white and made meringue. To finish we mix our mango puree with the meringue, we put it in the refrigerator and we let him to cool down until he acquires the temperature that we want to serve it to our table.

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Meringue of Melon

Wednesday 22 July 2009 at 12:10 am Ingredients for 6 people: 450 grams of chopped melon, 6 egg white, liquid for edulcorate to the pleasure. Preparation: In the glass of our electric blender we toss the chopped melon and we crush it with the arm of our blender until we obtain a pasta or melon puree. Next in a kitchen bowl we toss the egg white, the liquid for edulcorate to our pleasure and we beat very well everything with some kitchen bars until they are very well mounted our white and made meringue. To finish we mix our melon puree with the meringue, we put it in the refrigerator and we let him to cool down until he acquires the temperature that we want to serve it to our table.

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Herrings to the Grill

Tuesday 21 July 2009 at 12:10 am Ingredients for 6 people: 12 herrings, 75 grams of grated bread, 150 milliliters of olive oil, 3 grams of pepper, salt to the pleasure. To make the sauce: 30 milliliters of cream, 60 milliliters of mustard. Preparation: In a kitchen recipient with water wash the herrings very well and we remove them the thorns that have. Once we have our very clean herrings, we deposit them in a kitchen source, we toss the pepper and the salt to our pleasure and with the help of a kitchen brush we paint them for all their parts with olive oil and we sprinkle them with the grated bread. Next we put our schemes of roasting in the fire and when it is hot we go tossing on her our herrings to make them a couple of minutes, reserving them in a source of refractory kitchen for well distributed oven. In a kitchen bowl we toss the mustard, the cream liquidates and we mix very well everything with the help of a kitchen tablespoon until we obtain a sauce with which we will take a bath the herrings that we have put in our refractory tray. To finish we introduce our herrings in the oven at 200º C during 10 minutes until they are very blended their flavors with the sauce and clever to serve them to our table.

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Beans with Duck

Monday 20 July 2009 at 12:14 am Ingredients for 6 people: 600 grams of dry white beans, 6 duck wings, 1 big green pepper, 2 tomatoes, 1 medium onion, 1 leek, 20 grams of chopped parsley, salt to the pleasure. Preparation: In a kitchen recipient with abundant water put the white beans to soak until they are swollen. We catch our pot Express, we already toss the beans soaked inside her, the leek cut in pieces, the tomatoes cut in pieces, the onion also cut in pieces and the green pepper cut in pieces. We have left to add water to our pot to cover the beans with vegetables and to add him the salt him to be of our pleasure. We close our pot Express, we put him the ball and when it begins to rotate we let him to cook everything during 20 minutes. When ten minutes of cooking have passed, we remove him the ball to the pot, we let that the air leaves, we open it and we toss inside her the duck wings. We close the pot again, we put the ball and when it begins another time to rotate we let him to finish cooking until the 10 remaining minutes they have finished. To finish when the suitable time has passed and let us have open our pot adds him the parsley itched for above and we proceed to serve our beans with duck to the table.

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Sauce of Coffee

Sunday 19 July 2009 at 12:09 am Ingredients for 6 people: 300 milliliters of strong coffee, 150 grams of butter, 60 grams of English sauce, 25 grams of mustard, 10 grams of sugar, 2 grams of recently milled pepper. Preparation: In a kitchen ladle we prepare the coffee so that it is us strong and aromatic. Once clever and temperate our coffee goes him incorporating the English sauce, the mustard, the sugar, the pepper and the butter constantly removing it with a kitchen tablespoon until we see that she has melted our butter and blended totally with the other ingredients. To finish we are good our sauce of coffee in a tureen to accompany meats and to give more flavor to the plates of our table.

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Noodles with Bacon

Saturday 18 July 2009 at 12:07 am Ingredients for 6 people: 600 grams of noodles, 200 grams of bacon, 4 cloves of garlic, 6 fresh eggs, 150 milliliters of olive oil, it dilutes drinkable, salt to the pleasure. Preparation: In a kitchen pan with drinkable water toss the noodles, we add them olive oil, salt to the pleasure and we let them them to cook the time that is said in the container. When the suitable time has passed and the noodles be cooked we reserve them some minutes. We catch a kitchen pan, we toss some olive oil in her, we fry lightly the cut cloves of garlic in fillets and we add him the bacon cut in ribbons. Next when three minutes it has happened, we incorporate the noodles that we have cooked previously and we braise them very well. To finish we crack the fresh eggs above our noodles with bacon, we remove them with a wooden tablespoon until the eggs are clotted and be clever to serve them to our table.

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Quiche of Tuna

Friday 17 July 2009 at 12:22 am Ingredients for 8 people: To make the base of the quiche: 400 grams of flour, 250 milliliters of oil, 150 milliliters of beer, salt to the pleasure. To stuff the quiche: 6 leeks, 6 fresh eggs, 6 tuna cans, 400 milliliters of cream, salt to the pleasure. Preparation: In the first place we have to prepare the mass it bases of our quiche mixing in a kitchen bowl the wheat flour, the oil, the beer and the salt to our pleasure giving him encircling movements until our mass is governable, well kneaded and capable to cover and to cover with her with a slight one our layer kitchen mold. Once we have prepared our mass cuts the leeks in hoops and we fry lightly them in a kitchen pan with oil, tossing him the salt that we like. When our leeks are fried lightly, we drain them the oil that you/they remove with the help of a kitchen strainer and also the oil of the tuna cans to leave these two very dry ingredients of fat. Next we catch a kitchen bowl, we toss the eggs in him and we beat them very well with some kitchen bars. We add to our beaten eggs the leeks, the tuna, the liquid cream and we mix very well everything. To finish we put what we have mixed previously in our lined mold with the mass and we put it to 200º C the necessary time until we have it fact, clotted and I list to take it out of the oven and to serve it to our table.

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Muffled Halibut

Friday 17 July 2009 at 12:17 am Ingredients for 6 people: 6 halibut fillets, 150 grams of wheat flour, 3 fresh eggs, 150 milliliters of olive oil, salt to the pleasure. Preparation: In a kitchen recipient with water wash the halibut fillets very well, we drain them very well, we toss them the salt that we like for both sides and we reserve them in a kitchen plate. In a kitchen bowl we toss the fresh eggs and we beat them very well with the help of some kitchen bars. We put in a kitchen plate the wheat flour and we reserve it. Next we catch the halibut fillets one by one and we go them muffling first in wheat flour and then in beaten egg, draining them lightly so that there is not excess. We have left to put a kitchen pan in the fire, to toss olive oil in her and to fry our halibut fillets until they are made and gilded by both sides. To finish when they are clever our muffled halibut fillets the we are good to our table accompanied by tomato sauce or mayonnaise to give them more flavor.

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Artichokes with Tomato

Friday 17 July 2009 at 12:12 am Ingredients for 6 people: 24 artichokes, 6 ham slices, 1 big handful of flour, 150 milliliters of tomato sauce, 1 big onion, 1 lemon, 3 cloves of garlic, 150 milliliters of olive oil, it dilutes drinkable, salt to the pleasure. Preparation: In a kitchen recipient we wash the artichokes very well, we drain them in a kitchen strainer and we rub them with the lemon so that they are not oxidized. Next we put a pan with water in the fire, the handful of flour, salt to our pleasure and we cook them during some minutes. When we see that puncturing with a fork the artichokes is tender, we drain them and we cut them for the half. We have left to chop the onion, the cloves of garlic, to toss it in a kitchen pan and we fry lightly it some minutes. When we see that the three previous ingredients are golden we add them the tomato sauce and we rectify it from salt to our pleasure. We let that everything is made in the fire and when it is it lists this sauce we add it to the artichokes and we follow it braising more some minutes. To finish we put the artichokes very distributed in a source for refractory oven, we add them the ham slices and we grate everything in the oven until we have it clever to serve it to our table.

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Cod with Tomato

Thursday 16 July 2009 at 12:25 am Ingredients for 6 people: 1 kilo and half of cod without salt, 750 grams of roasted sweet peppers, 1 liter and half of tomato sauce, 1/2 bobby. Preparation: In a kitchen pan to the fire put the tomato sauce and the stocking bobby. When we see that the two previous ingredients begin to boil, we incorporate them the cod pieces and we let it him to cook everything to slow fire. To the stocking hour of cooking we add him the roasted sweet peppers cut in ribbons. To finish we let him to continue cooking our cod with tomato other ten minutes more until it is tender and I list to serve it to our table.

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Chickpeas with Cod

Thursday 16 July 2009 at 12:15 am Ingredients for 6 people: 450 grams of chickpeas, 450 grams of cod without salt, 450 grams of spinaches, 3 fresh eggs, 150 milliliters of olive oil, it dilutes drinkable. Preparation: In a kitchen ladle with drinkable water put the fresh eggs in the fire and we let them them to boil during ten minutes until they are well cooked. Once we have the cooked eggs the we reserve and we proceed to cook the cod until it is well cooked. We have left to put a kitchen pan in the fire with the chickpeas, to add the spinaches, the cooked eggs very dives and the cod that we have cooked fact crumbs. Next we let them to finish making our chickpeas with cod allowing them to cook during 30 minutes to the fire in normal pan or 20 minutes in pot Express so that they mix the flavors. To finish when the suitable time has passed we serve our chickpeas with cod to our table dewed with olive oil for above.

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Custard of Hake

Wednesday 15 July 2009 at 12:05 am Ingredients for 12 people: 800 grams of hake lockets, 600 grams of onion made pieces, 400 grams of small peeled shrimps, 200 grams of cooked prawns, 100 grams of having fried lightly of tomato, 500 milliliters of whole milk of cow, 10 fresh eggs, 150 grams of mayonnaise, 120 milliliters of olive oil, 3 grams of pepper, salt yodada to the pleasure. Preparation: In a kitchen pan with olive oil, we toss the onion made pieces and we leave it until it is gilded. Next, we add the hake lockets and we let him to be cooked during some minutes tossing the salt to our pleasure. When we see that the hake is half made, we put it in the glass of the blender, we add the whole milk of cow little by little and we proceed to crush everything until we obtain a creamy pasta and we reserve it. To catch another kitchen pan with olive oil, to toss the shrimps in her and to fry them, making them pieces with a kitchen knife until they are clever to reserve them. We separate the white of the yolks of the fresh eggs, we mount the white about to snow and we beat the yolks in another kitchen bowl with some salt and pepper. We have left to mix the hake pasta that we have made previously with the beaten yolks, the one fried lightly of tomato, the small peeled shrimps, the white of the mounted eggs and we mix everything having much care, smoothly. We preheat the oven at 150º and we anoint a refractory rectangular mold, with olive oil and we fill it with the mass of our hake custard. We bake to the bathroom maría during about 45 minutes, until when puncturing it with a knife, leave clean. We allow to cool our custard to ambient temperature and when it is cold we put it in the refrigerator until the following day. To finish, we remove the mold and we adorn our hake custard with the peeled prawns and sauce mayonnaise.

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Salad of Endive

Tuesday 14 July 2009 at 12:25 am Ingredients for 6 people: 1 big endive, 2 grenades, 12 mint leaves, 1 clove of garlic, vinegar of wine to the pleasure, olive oil to the pleasure, salt to the pleasure. Preparation: In a kitchen recipient with water wash the endive very well to remove him any rest of sludges that has. Once very clean the endive makes it pieces and we reserve in a kitchen bowl. Next we catch another kitchen bowl and we thresh the grenades until leaving them without seeds. We have left to chop the mint leaves in very fine ribbons and to reserve them. We catch a kitchen salad bowl, we put the endive made pieces in her, the seeds of the grenades and the mint leaves. We mix all the ingredients very well and we reserve them to proceed to make the sauce to season it. To make the sauce we mix the clove of garlic very dive, the vinegar of wine, the olive oil and the salt to our pleasure. To finish we season our endive salad with the sauce that we have prepared previously and we serve it to our table.

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Gazpacho of Watermelon

Tuesday 14 July 2009 at 12:02 am Ingredients for 6 people: 2 kilos of watermelon, 750 grams of tomatoes, 150 grams of small pieces of mountain ham, 75 grams of peeled and chopped almonds, olive oil to the pleasure, vinegar of wine to the pleasure. Preparation: In a kitchen recipient we wash the watermelon very well, we peel it and we remove him the seeds that have. Once very clean our watermelon one cuts it in small pieces and we put them in a kitchen bowl. In another kitchen recipient we peel the tomatoes and we chop them where we have the pieces of watermelon dives. We have left to mix everything very well, to toss it in a bowl of big kitchen, to add him the olive oil and the vinegar of wine to our pleasure. To finish we put our gazpacho of watermelon in the refrigerator so that he cools down and when he is we add him the small pieces of mountain ham, the well chopped almonds and we are good it to our table in six prepared glass recipients for it.

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Hairsprings with Beautiful

Monday 13 July 2009 at 6:05 pm Ingredients for 4 people: 250 grams of hairsprings, 2 cans of beautiful of the north in oil, 2 fresh eggs, 75 grams of black olives, 150 milliliters of mayonnaise, 100 milliliters of olive oil. Preparation: In the first place we put a ladle with water in the fire, we toss inside him the fresh eggs and we let them them to cook during 10 minutes until they are hard. In a kitchen pan with abundant water toss the hairsprings with some salt to our pleasure and we cook them during the time that indicates in the container until they are tender. While they cook the hairsprings, we catch a source of long kitchen, we itch in her the black olives, the beautiful of the north and the hard eggs until forming a good blended base. When we have made our hairsprings, we drain them with a kitchen strainer, we add them to the well distributed source and we add them the mayonnaise to mix everything and to serve it to our table.

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Ham with Tomato

Monday 13 July 2009 at 10:55 am Ingredients for 6 people: 12 slices of mountain ham, 2 sweet peppers, 1 green pepper, 6 fresh eggs, 250 milliliters of tomato sauce, 100 milliliters of olive oil, 4 cloves of garlic, salt to the pleasure. Preparation: We cut the peppers as much the blows as the green in ribbons and we fry them in a pan of big kitchen with olive oil together with the cloves of garlic very dives. When we see that they leave frying our two ingredients we add them the salt that we like and the tomato sauce. We have left to leave him to cook everything to slow fire during 10 minutes. We put another kitchen pan in the fire with some olive oil, we toss in her the slices of mountain ham and when they are made a little, we add them the tomato sauce previous with the peppers and if we see that he/she has wasted away in excess the sauce we add him a little more until there is the enough one. To finish we go cracking the fresh eggs one by one on our pan and we serve everything to our table when the well clotted eggs are.

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Marrows with Cheese

Monday 13 July 2009 at 04:35 am Ingredients for 6 people: 600 grams of marrows, 200 grams of cheese to fuse, 40 grams of butter, 40 grams of flour, 200 milliliters of cream liquidate, 20 grams of chopped parsley, 3 grams of milled black pepper, 2 grams of milled oregano, it dilutes abundant, salt to the pleasure. Preparation: In a kitchen recipient we peel the marrows very well and we cut them in slices. Once we have peeled the marrows we add them the milled black pepper and the salt to our pleasure. We have left to cook during some minutes to the vapor the marrows until they are tender. Meanwhile we mix the flour with the butter and when it is very united we add him the liquid cream to cook everything to slow fire during some minutes until it is us well undone. When he has mixed all we move it away from the fire, we add him the cheese and the chopped parsley. To finish the we mix everything until he melts the cheese, we add him the oregano, we water with this sauce the marrows that we will have prepared in a kitchen source and we serve them to our table.

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Sauce Tartar

Monday 13 July 2009 at 02:15 am Ingredients for 6 people: 250 grams of mayonnaise, 50 grams of capers, 100 grams of pickles, 10 grams of chopped parsley, 10 milliliters of lemon juice. Preparation: In a kitchen recipient we wash the capers and the pickles very well. Once very clean these two ingredients drain them in a kitchen strainer and we reserve. We catch a dry and clean bowl, we put in him, the capers, the pickles cut in small pieces, the chopped parsley and the mayonnaise. Next we mix everything very well with the help of a kitchen tablespoon and we add him the lemon juice. To finish we are good our sauce very cold Tartar to the table to season our favorite plates.

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Peppers Roasted

Monday 13 July 2009 at 12:05 am Ingredients for 8 people: 2 kilos of big red peppers, 5 cloves of garlic, 150 milliliters of olive oil, salt to the pleasure. Preparation: In a kitchen recipient we wash the red peppers very well and we anoint them with olive oil. Next we put them in a refractory oven tray, we put them in the oven during 50 minutes to 200º C. When the suitable time has passed we take out our red peppers of the oven and we cover them with a kitchen cloth until we see that they have cooled down. Once colds the peppers, we remove them the seeds that have, the skin and we leave them in long ribbons. We have left to place our red peppers roasted in a kitchen source and to add them the salt us to like. We make pieces the cloves of garlic and we spread them above our peppers. To finish we season our peppers with olive oil, we put them in the oven during 30 minutes to 150º C again until they are clever to take out them and to serve them to our table colds.

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Bake to the Brandy

Saturday 11 July 2009 at 12:11 am Ingredients 6 people: 700 grams of wheat flour, 400 grams of sugar, 400 milliliters of cow milk, 6 fresh eggs, 80 milliliters of brandy, 50 grams of butter, 150 milliliters of olive oil, 3 envelopes of powdered yeast. Preparation: In the first place we pulverize the sugar until we leave it very fine. We catch a kitchen bowl, we toss the cow milk in him, the sugar, the fresh eggs, the brandy and we beat very well everything until it is made us a homogeneous mixture. Next when all very blended one is we add him the sifted wheat flour and the powdered yeast. We have left to remove everything until it is very blended moment in which we will toss our mass in a mold for refractory cakes that we have daubed previously with butter for their sides and their bottom. To finish we put our refractory mold with our cake so that it is made at 180ºC during 45 minutes until we have it clever to remove him the mold and to serve it to our table.

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Swear Them in Pickle

Friday 10 July 2009 at 12:22 am Ingredients for 6 people: 1 kilo 200 grams of swears them, 300 milliliters of vinegar of wine, 150 milliliters of olive oil, 5 cloves of garlic, 3 grams of milled black pepper, 30 grams of chopped parsley, salt to the pleasure. Preparation: In a kitchen recipient with water wash very well the swears them, we remove them the thorns and the head. Once we have the swears them very clean we dry them with absorbent paper of kitchen and we reserve them. Next we catch a kitchen pan and we put inside her the swears them, we chop them for above the cloves of garlic, we toss the black pepper and the salt to our pleasure. We have left to toss above our swears them the vinegar of wine and the olive oil. We put our kitchen pan to soft fire during 12 minutes until ours swear them they are clever. To finish we let them to cool down our swears them in pickle, we place them in a kitchen source, we dew them with parsley itched for above and we serve them to our table.

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Salad of Apple

Thursday 09 July 2009 at 12:10 am Ingredients for 4 people: 800 grams of red apples, 400 grams of cooked tender corn, 400 grams of fine cut celery, 100 milliliters of lemon juice, 2 grams of black pepper. Preparation: In a kitchen recipient with water wash the apples very well and we cut them with a knife in small pieces discarding their hard parts. When we have clever the apples catch a kitchen source we distribute for her the celery cut in fine ribbons and we add him the pieces of the red apples that we have cut previously. We have left to add the cooked corn spreading it for all our kitchen source. To finish we season our salad for above with some black pepper, lemon juice and we serve it to our table.

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Cookies of Vanilla

Wednesday 08 July 2009 at 12:15 am Ingredients for 6 people: 6 big fresh eggs, 300 grams of flour, 150 grams of sugar, 10 grams of powder of baking, 10 grams of essence of vanilla, 50 grams of sugar glass, 4 grams of salt. Preparation: In a kitchen bowl we toss the six big fresh eggs and the sugar. Next we beat everything with the help of our electric blender until we obtain a consistent and thick mixture. We have left to add him the essence of vanilla. In another kitchen bowl we toss the flour, the powder of baking, the salt and we sift everything until leaving it very fine. We add the previous ingredients sifted to the kitchen bowl where we have the eggs, the sugar and the essence of vanilla carrying out encircling movements to unite very well everything. We impregnate with butter and flour the molds of the cookies that we will prepare. With the help of a sleeve pastrycook with flat mouthpiece go catching mass and tossing it in the molds for cookies that we have prepared previously. To finish above each cookie we spread some sugar glass and we put them in the oven to 180º C the necessary time until they are gilded and be clever to take out them and to serve them to our table.

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Fried Tomato

Tuesday 07 July 2009 at 12:12 am Ingredients for 4 people: 2 kilos of mature and fresh tomatoes, 50 milliliters of olive oil, 1 clove of garlic, 15 grams of chopped parsley, 2 grams of milled pepper, 8 grams of salt. Preparation: In a kitchen recipient we wash the mature tomatoes very well, we leave them for the half, we remove them the seeds that have and we cut them in small pieces. Next we put the tomatoes in a kitchen pan with the olive oil in their bottom. We add the salt, the milled pepper, the clove of garlic very dive and the parsley also itched for above. We have left to cover our kitchen pan and to let that our tomato is made to slow fire during 35 minutes. To finish when the suitable time has passed we go our tomato by a sieve and we serve it to our table in a kitchen bowl.

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It Cremates of Strawberries

Sunday 05 July 2009 at 12:18 am Ingredients for 4 people: 1 kilo of strawberries, 300 grams of sugar, 600 milliliters of drinkable water, 6 egg yolks. Preparation: In a kitchen recipient with water wash the strawberries very well removing them their green parts. Once we have clean our strawberries go them by a kitchen strainer and we reserve them. Next we add the 300 grams of sugar and the 600 milliliters of drinkable water. We have left to leave that it boils everything in the fire, moment in which we will add him the strawberries that we have gone by the strainer. We let him to cook everything until our cream of strawberries acquires the consistency that we want. To finish we add the yolks of the eggs, we remove it with a wooden tablespoon and we let him to finish making in the fire during six minutes more until it is the moment to be good it to our table to accompany our favorite meat plates.

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Padded Potatoes to the Cuban

Saturday 04 July 2009 at 12:35 am Ingredients: 1 kilo of potatoes with starch, 1 c.c of salt, 1 c.s of chopped chive, 250 grams of milled pig meat, 3 beaten eggs, 500 grams of grated bread, oil to fry. Preparation: We peel the potatoes and we put them to boil, until they are soft, but not destroyed. We squash them until transforming them into a puree and we add him the salt, we let them them to refresh. We cook the meat with a spoonful of oil, an onion, a clove of garlic, a spoonful of tomato puree, milled pepper, and, some salt, we allow it to refresh for a moment. We return with the potatoes and we make with the palms of the hands small balls, we open up with the thumb a small hole in the center and we stuff with a c.c of milled meat, we close it again, we go it by the beaten eggs and later for the grated bread. We place the oil in the fritosa or in a pan until this very hot one - we introduce the balls of padded potatoes----The oil should cover the balls of potatoes--- we Hope they are gilded and we take out them and we place them on an absorbent paper. To eat them heats or cold accompanied by a good salad. Good Digestion. This recipe has been donated by bochris the 02 of Julio 2009. Thank you friend for your contribution.

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Caipirinha

Saturday 04 July 2009 at 12:22 am Ingredients for 4 people: 1 bottle of 3/4 of liter of liquor of Cachaça, 8 natural files, 120 grams of sugar, 1 squeezed lemon, 1 liter and half of ice dive. Preparation: We chop ice and we put it in a jar until something more than 1 liter and half. We toss the Cachaça until it covers more than half of the ice. We add some pieces of file of the size of the yolk of the finger and a squeezed lemon. 120 grams of sugar are added and he/she becomes agitated vigorously until he/she mixes very well everything and we distribute it in four glasses singular for cocktail.

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Danish Cookies

Friday 03 July 2009 at 12:20 am Ingredients for 4 people: 600 grams of sifted flour, 225 grams of sugar, 2 fresh eggs, 200 grams of shortening, 5 grams of vanilla, 1 yeast envelope. To decorate our cookies: 150 grams of chocolate. Preparation: In a kitchen bowl we toss the pig shortening and the sugar. Next we beat everything with our electric blender during some minutes until it is made us a homogeneous and soft mixture. We have left to add him the fresh eggs tossing them of one in one without stopping to beat until they come undone and be all very blended one. When all very blended one is we go incorporating the flour sifted little by little with a spatula until it is made us a mass, moment in which we will incorporate the yeast envelope and we will continue beating until it is very united and blended everything. On a marble table or a flat surface we stretch the mass that we have obtained previously, we cut it with the help of a mold to cut cookies and we put them in the oven to 180º C during the necessary time until we see that they have been made watching over them every five minutes of cooking so that we don't burn. To finish and when our Danish cookies are made, we take them out of the oven, we toss them chocolate melted for above and we let them them to cool down to ambient temperature until they are hard and you list to serve them to our table.

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Brochettes of Fruits

Thursday 02 July 2009 at 12:15 am Ingredients for 8 brochettes: 2 apples, 1 mango, 16 strawberries, 2 bananas, 8 pineapple slices, 2 kiwis, 2 plums, 200 grams of sugar, 500 milliliters of water, 8 prickles for brochettes. Preparation: In a kitchen recipient we go peeling and cutting the whole fruit until making it small pieces. Next we catch a bowl of big kitchen, we toss the water in him, the sugar, we remove it very well and we put the fruit that we have cut previously inside so that it is macerated during 45 minutes. We catch eight prickles for brochettes and we go threading in them, the fruit pieces until we put an end to them. When we have all the made brochettes, we put them in our barbecue during 4 minutes for each side so that they are made, we sprinkle them while they are made with some sugar so that it is caramelized and we have them clever. We put the bowl of big kitchen with the water and the sugar to slow fire until making with it a syrup of slight candy. To finish we serve our brochettes of fruits with a slight sugary layer of syrup for above to give him more pleasure and flavor.

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