Cook book - Level B1

Level B1 2017 – 2018 Eoi Xauen

STARTERS

Gazpacho andaluz (I) Gazpacho (II) Salmorejo Pipirrana Courgette cream Vegetable pie MAIN COURSES

Chicken with curry Sudado de pollo Soupy rice, mother’s style Courgette lasagne My favourite sandwich Lemon chicken meatballs Beans with chorizo Ajo harina Garlic steaks Asparagus and Prawns Risotto with saffron Migas de harina Andrajos Chicken in beer sauce Mushrooms risotto Spaghetti Carbonara Spirals with vegetablews Cannelloni stuffed with cheee and pumpkin Spanish omelet DESSERTS

Apple pie Coca Boba Biscuits Pancakes cream pancakes

Orange Cold Tart Chocolate cake (I) Chocolate cake (II) Rainbow jelly Rice pudding (I) Rice pudding (II)

STARTERS

B_Antonio Casas Cano

GAZPACHO ANDALUZ (I) The gazpacho is a traditional drink in the south of Spain. It is very easy to cook. It is very good to fight the heat of the south, and it is very healthy.

1. Ingredients for four servings: • • • • • • • • •

1 Kilo of tomatoes.

One onion.

One green pepper.

One spoonful of salt.

Two cloves of garlic.

One cucumber.

50 ml olive oil.

30ml Apple vinager.

100 ml water.

2. Difficulty: Easy.

Preparation time: 15 minutes.

3. Method:

In the first place, you must peel the tomatoes and put them in the mixer. Then, you must peel the onion, two cloves of garlic and chop them in small portions. Next, wash the green pepper , chop it and add it in in the mixer. Now add salt, olive oil and vinegar.

To end, add water and blend until smooth 4. Tips: It can be served at room temperature. However, I recommend you to put in the fridge about 1 hour before serving.

C_MĂłnica Aguilera Fuentes

GAZPACHO (II) It is a starter plate, it´s a cold soup with many vegetables that is very recommended especially in summer.

INGREDIENTS FOR 4 PEOPLE: 1 kg of ripe tomatoes 2 small green peppers 1 cucumber 2 garlic cloves Extra virgin olive oil Vinegar Water Salt.

ELABORATION: You have to peel and chop the ripes tomatoes, the peppers, the cucumber and the garlic. After that you add the extra virgin olive oil, the vinegar and the salt, and you blend according to how thick you want the soup to be, you can add as much water as you like the soup.

TIPS: Serve very cold in four individual bowls, usually accompanied for example by boiled eggs, serrano ham, bread, cucumber, green pepper, onion, bread, all finely diced. Everyone can serve themselves according to taste.

Also you can serve it in a big glass with ice if you prefer.

DIFICULTY:

Low

PREPARATION TIME:

15 minutes

B_Laura Rodríguez Sánchez

SALMOREJO 1. Ingredientes for 4 servings: • ¾ kilo of pear tomato • 100 grams of bread crumbs • Garlic • 100 mililitres of oil • 20 grams of vinegar • Salt • 20 grams of ham • 1 boiled egg 2. Difficulty: low 3. Preparation time: 10 minutes 4. Method: First, you must wash and cut the tomatoes with a knife.

Second, you must crush the tomatoes and garlic until you eliminate all the pieces (do you mean seeds?) and skin.

Third, you must cut the bread and you have to stir the mixture with bread, oil, vinegar and salt. Next, you must let it sit for 30 minutes.

After that, you must blend the mixture with a blender.

Later, you must put the mixture in the refrigerator and you have to let it sit until the salmorejo is cold.

Finally, you must cut ham and egg and you have to serve them in the salmorejo.

5. Nutritional information: Salmorejo is a typical food on the Mediterranean’s diet. It has many vitamins and it is a refreshing food for the summer.

Enjoy!

B_Paqui Sutil Lozano

PIPIRRANA INGREDIENTS : (for two people) - ½ Kg red tomatoes.

- 3 eggs - 4 green peppers - 2 gloves of garlic - Tuna or cod - Olive oil.

- One small teaspoon of salt.

This is the recipe of one my favourite dishes, typical of my village: Cambil. This is a very tasty dish full of energy because there are some fresh and healthy ingredients. Also you can accompany with other dishes, for example meat, fish, etc.

It is very important to use the right container: this is “dornillo”, a wooden bowl to make it and to serve.

PREPARATION: We have to wash and peel the tomatoes. Them cut it in small pieces. After that, we have to wash and peel the green peppers and to cut them in small pieces.

After this, boil the eggs and separate the eggs whites from the yolks.

In the “dornillo”, we mash the garlic with salt and we incorporate the olive oil little by little. Add the cut yolks and mash. Afther that we add the tomatoes and peppers and we mixed everything very well and leave to cool in the refrigerator until the time we are going to serve. In this moment add tuna. It can also be strips of cod.

Enyoy your meal!!

C_Inma López Rodríguez

COURGETTE CREAM Ingredients for 4 servings: 750 gr. of courgettes One medium onion 200 gr. of potatoes Two eggs Six tablespoons of olive oil Salt Pepper Basil ½ l. of water Elaboration: First, put two eggs in a pot with water and boil them.

Then, peel and cut the onion, the courgettes and the potatoes. Pour the olive oil in a stewpot and heat. First add the chopped onion and stir. After ten minutes add the chopped potatoes, courgettes, salt and basil.

After fifteen minutes, add the water and simmer for twenty-five minutes.

Meanwhile, peel the boiled eggs, chop and reserve them.

Then, put all in the mixer and blend until you get a homogeneous cream.

You can pour this cream in a bowl. Decorate with chopped eggs and serve.

TIPS: If you want a green cream, you don’t have to peel the courgettes, but you have to wash them very well. Also, you can put ham instead of the eggs or both.

C_Sonia García Vacas

VEGETABLE PIE I have chosen this recipe because I love vegetables. Besides, the dish can be eaten by children, adults and old people. It´s an easy and funny way for children to eat vegetables and they won’t complain.

1.- Ingredients ( for four servings): - 5 eggs.

- 1/2 onion.

- 250 ml cooking cream.

- 1 red pepper.

- 2 carrots.

- 150 gr. green peas.

- 200 gr. zucchini.

- 100 gr. green asparagus.

- 100 gr. eggplant.

- salt.

- ground black pepper.

- oil.

2.- Difficulty: Medium.

3.- Preparation time: 1 hour approximately.

4.- Elaboration: First, in a pressure cooker boil water and when it´s boiling add the green peas, the zucchini and the eggplant with a pinch of salt . Let´s cook for 10 minutes.

Drain the mixture. On the other hand, put oil into a frying pan and add chopped carrots with a pinch of salt . Then fry medium heat for five minutes. Stir occasionally to avoid it getting stuck. Later cut onions, red pepper and green asparagus in pieces and put them into a frying pan too with salt and ground black pepper. Cook for ten more minutes .

Next scramble eggs with salt and ground black pepper. Then mix eggs with cooking cream. Finally add all the vegetables and stir again. Bake the mixture for 45 minutes at 160 º.

5. -Nutritional information: This is a recipe which has a lot of vitamins, minerals, fiber and proteins.

6. -Tips: In this recipe you can use vegetables which you like. You must take into account vegetables can´t be hot when you mix them with the eggs and cooking cream. Finally, you can garnish vegetable pie with a little parsley or with other ingredients or sauces.

MAIN COURSES

C_Julio Bernard Cobo

CHICKEN WITH CURRY

Firstly, we chop the chicken’s breasts and legs and remove all the excess of fat.

Then, we add salt and pepper to the chopped chicken.

We cook the chopped chicken in a saucepan on medium heat for 10-15 minutes.

When the chicken turns golden, we switch off the cooker.

To make the curry sauce, we fry a half bulb of garlic in a pan with a bit of oil, and we wait until the garlics turn black.Then, we take them out.

We toast the almonds in a pan without oil stirring the pan 1 minute. Then we turn off the cooker.

In a mortar, we add saffron, salt and the toasted almonds, and we smash until we get a homogeneous dough. Then we add the fried garlics and we smash again.

We pour wine into the mortar and we continue smashing the dough, now less thick.

We pour the dough in the chicken’s saucepan. Besides we also pour a glass of water, a pinch of Avecrem, two teaspoonfuls of curry, one cinnamon stick and two bay leaves.

Later we simmer for 45 minutes or 1 hour. If the saucepan evaporates all the soup we have to pour another glass of water. Normally we do this part of the recipe with the cover of the saucepan.

B_Andrés Castellanos González

SUDADO DE POLLO INGRIDIENTS: •

1/2 Chicken.

•

2 Potatos, 2 Tomatos.

•

1 Onion, 1 Garlic.

•

Salt and Olive Oil

•

Coriander

•

Water

PREPARATION: •

You can cut the chicken in 2 or 4 parts, as you prefer.

•

First, we need to cut (chop) one onion, one tomato and the garlic in brunoise (very small pieces) and the other tomato in slices.

•

Then we peel the potatoes and cut each one in two parts.

•

Now in a pan with a bit of extra virgin olive oil, we cook the onion, the tomato and the garlic (in brunoise). When they look like a sauce, we add the chicken, the potatoes and the other tomato in slices

•

Finally you need to add enough water to cook, it will take about 15 or 20 minutes

•

You can serve this with cooked rice and a bit of coriander.

B_Lupe Soriano Peinado

SOUPY RICE, MOTHER’S STYLE 1. Ingredients for 4 servings: • • • • • • • • • • • • • • •

150 grams of broccoli.

100 grams of green beans 2 artichokes.

4 small green peppers.

1 red pepper.

1 tomato.

100 grams of prawns.

300 grams of round rice.

A head of garlic.

Some parsley.

150 grams of pork.

150 grams of rabbit.

Salt and pepper.

2 litres of water.

Half glass of white wine.

2. Difficulty: Medium.

3. Preparation time: 50 minutes approximately.

4.. Method: First, chop the broccoli, the green beans, the artichoke, the green pepper and red pepper in small pieces. Cut the tomato in half and grate it.

Peel the garlic and put it in the frying pan with oil. When the garlic is golden put it into the mortar with parsley and mash together with salt. Put the white wine in.

Later, put in the oil all the vegetables (except the tomato) and fry them medium heat. Then put in the tomato and fry. Add parsley, garlic, salt and white wine).

Meanwhile we take a casserole and pour 1,5 litres of water in it. Set to high heat and stir with all ingredients.

You have to add all the ingredients into the pan of water. To finish add the rice and stir with a spatula. Simmer about 20 minutes, but 5 minutes before you have to add the parsley. You have to add water when it is needed.

ENJOY YOUR MEAL!!

C_Sandra Lรณpez Ruiz

COURGETTE LASAGNE 1. Ingrededients for two servings.

The recipe has three parts, on the one hand the courgette, on the other hand the filling and at last the bechamel sauce.

The main ingredient is the courgette.

For two people we will use a large courgette.

To make the filling, we need a can of tuna, two garlics, a green pepper, tomato,cheese, an egg and oregano. To make the bechamel sauce we use milk, salt,oil,nutmeg,flour and pepper.

2. Difficulty: medium 3. Preparation time: 60 minutes 4. Method: As we had said before, this recipe has three parts: First we put in a pan a little oil and we add the filling ingredients, two sliced garlics, green pepper, tuna and tomato. Then we stir everything and add a pinch of salt and oregano. When all this is ready we beat an egg and add it to the pan.

We also add the chesse. Finally, when all this is well blended, we remove the pan from the heat.

Second we will prepare the courgette,we do first it strips with the potato peeler and then grill it.

Third we do the bechamel sauce. First we get a ladle and add all the ingredients and simmer until this mixture.

Finally, we get a tray. we put strips of courgette and top the filling part making three layers and then pour the bechamel sauce. We put the tray in the oven at 180 degrees for 15 minutes.

And ready! It will be delicious!

C_Sergio Sabalete Moreno

MY FAVOURITE SANDWICH I could write about some pasta dish, but I prefer talk about my favorite sandwich which I call “EL BOCADILLO”. To make the sandwich we need: bread, chicken breast fillets, egg, onion, sliced cheese, olive oil, salt and pepper.

In the first place, we pour some olive oil in a frying pan to fry the chicken breast fillets. Once the fillets have been poured in the frying pan, we add salt and pepper. Meanwhile, we can cut onion in a chopping board. When the fillets are fried, we put them on the bread with sliced onion. Then, we fry the egg for which we have to pour more olive oil in the frying pan. Finally, we add fried egg and sliced cheese to bread. And ready to eat!

Really it’s an easy sandwich to make. If it were for me, I would eat it some days a week. I think fried egg and onion are the key to success.

C_Sol Carrascosa Latorre

LEMON CHICKEN MEATBALLS This is my favorite meatballs dish because it reminds me of my grandmother.

1.INGREDIENTS FOR FOUR SERVINGS * 500gr. of minced chicken meat * 2 cloves. * A piece of break center * A small spoonful of lemon zest * A small spoonful of thyme *An egg *A small spoonful of olive oil *Two small spoonfuls of lemon juice Yoghourt and mint sauce *200 gr of natural youghurt *A small spoonful of mint *A lemon bark 2. DIFICULTY: Low 3. PREPARATION TIME: 50 minutes 4. COOK TIME: 15-20 minutes 5. METHOD First, mix the minced chicken meat, 2 cloves, a piece of break center, the lemon zest, thyme, egg and a little bit of salt and black pepper with your hands in a big bowl,. With the help of a spoon we will be forming balls, which will be placed in a tray covered with foil paper.

We put the tray in the fridge for 30 minutes.

Second, for the yoghurt and mint sauce, we mix all the ingredients very well.

In the end, you need to use a pan where you add the olive oil to fry meatballs.

Spray with lemon juice. Put the meatballs in a tray with salt; in a bowl put the yoghurt and mint sauce.

6. TIPS If you want, you can accompany it with red wine.

C_Isabel Bueno Bueno

BEANS WITH CHORIZO Ingredients: •

300 gr of beans

•

200 gr of potatoes

•

50 gr of onion

•

2 clove of garlic

•

100 gr of chorizo

•

Five spoonfuls of olive oil

•

One teaspoonfuls of mild smoked paprika

•

A bay leaf

•

Salt

•

A pinch of pepper

•

A pinch of curcuma

Preparation time: 120 minutes For: four people 750 calories Preparation: The beans have to be in water twelve hours before boiling them.

Put the beans in the pressure cooker covered with water.

Cut the chorizo into four pieces and add it in the pressure cooker together with the bay leaf.

After we close the pressure cooker, we put it a medium high heat and we wait for the second sign of pressure indicator to appear. We boil it for ten minutes.

Remove the pressure cooker from the fire and wait until we can open the pressure cooker.

We check if it needs more water. We put in the potatoes and the fried onion and garlic, then without pressure, we follow boiling until the potatoes are boiled.

Add a pinch of pepper, a pinch of curcuma and salt.

Leave it sit for a few minutes.

Ready to eat!!

C_Alba Cobos Pérez

AJO HARINA Ingredients -3 potatoes -2 cloves of garlic -2 red big dry peppers -1/2 onion -1 tomato -Some cauliflower -1 green pepper -salt -cumin -flour - water -A cup of chickpeas Elaboration At first, to cook “ajo harina” we fry the two red big dry peppers and crush them with the garlic and cumin. In another frying pan, we fry the chickpeas with the tomato and the green pepper too. If you want, add some onion.

Second, we cut the potatoes and, in the same frying pan, we add the potatoes, some salt and the crushed peppers. Add some cauliflower too. Then, we cover it with water until potatoes are boiling.

Finally, we add some more water and the flour slowly. We stir continually until it thickens.

Tips 1.- You should eat it hot.

2.-It is a perfect food for winter!

B_Antonio Castillo Palacio

GARLIC STEAKS 1. INGREDIENTS FOR 4 SERVINGS: •

Four tender beef steaks.

•

A head of garlic.

•

1,5 kilo of spinach.

•

A pinch of salt and pepper.

•

Olive oil.

•

Parsley.

•

1 spoonful of cognac and another of schnapps.

2. COST: Affordable.

3. DIFFICULTY: Easy.

4. PREPARATION TIME: 15 minutes.

5. COOKing TIME: 30 minutes.

6. METHOD: First, you must wash the spinach well, take away the bad leaves and stew with a few spoonfuls of olive oil over low heat. Secondly, you must drain, chop and keep warm. Then, you have to peel six cloves of garlic and chop them very small. After that, you must add a lot of pepper –do not salt- and let them macerate for a few minutes in a spoonful of cognac, another of schnapps and two of oil. Next, you have to heat the grill or the oven, oil smear, smear each side of the steaks with the garlic preparation and broil for six minutes in total, turning them around in four minutes. During this time peel other six cloves of garlic, cut into thin slices and let them brown, without burning, in abundant oil, season with salt and pepper. Finally, you must put the spinach on a hot fountain, to sprinkle on them the oil in which the garlic has been golden, place the steaks on top and decorate with a few parsley leaves.

7. TIPS: It can be served warm.

B_Priscila Moreno Moreno

ASPARAGUS AND PRAWNS RISOTTO WITH SAFFRON Ingredients for 3 servings: 1 onion 20 ml olive oil 80 g asparagus 100 g peeled prawns 200 g Arborio rice 100 g white wine 700 g water 1 vegetable stock lozenge salt to taste saffron on a string parmesan You must cut up the onion very small and put it in a pan with the oil. If your ceramic hob has from 1 to 9, you must put it at 8. Fry the onion for 4 minutes. After this, you must add the cut up asparagus and the prawns, and you must mix 3 more minutes to the same temperature. Now, you must add rice for 3 minutes. And finally, you have to add the rest of ingredients, expert the parmesan. You must mix for 15 minutes at the same temperature, although in the 2 last minutes you can lower the temperature to 7 or 6. And “ voila�, your risotto is ready to eat immediately. You can add the parmesan over the risotto.

C_Paco Aragón Miranda

MIGAS DE HARINA About: This meal was originally born in the rural Spanish life, and it was perfect for country and seafaring people because it was an energizing food, cheap and easy to make -only three ingredients and any cooker- .Nowadays a lot of restaurants have the original recipe or some modern version in their menus (WO). It belongs to the Mediterranean diet, and it is an excellent and delicious meal.

Tips…

Be careful to put the water on the hot oil.

A Little story…

When I was a child I learnt to make migas from my grandmother, and she said that to get a good recipe it was necessary: -Being generous for the oil.

-Being mean for the fire.

-Being crazy to move.

Ingredients: (4 people): You need: 200 cc olive oil (if possible extra virgin olive oil).

1 litre of water.

500 grams of wheat flour.

A pinch of salt.

You can add: Garlics.

Dried red peppers / green peppers.

Bacon.

Hard pork sausages.

You can serve with: Vegetables (young broad beans, radishes, cucumbers, olives, etc.).

Fruits (melon, orange, grapes, etc.).

Fish (sardine, anchovy, octopus, squid, etc.), fried or grilled.

Difficulty: Low Preparation time: 30 minutes approx Elaboration: 1st – Fry in a pan with the oil the garlics, the peppers, the bacon, the sausages, and reserve them.

2nd – Put the water into the pan slowly, add a little salt and stir it.

3rd – When it comes to a boil, add the flour little by little and stir continuously.

4th – You must carry on stirring until the dough crumble.

5th – You can serve.

C_Tere Hidalgo Cobo

ANDRAJOS “Andrajos” is a perfect dish for winter with a lot of minerals, proteins, vitamins and carbohydrates. It’s a healthy dish!! · INGREDIENTS FOR FOUR SERVINGS: · A chopped desalted cod

· A spearmint sprig

· One chopped green pepper

· A bay leaf

· One chopped red pepper

· A few cumins

· 200 gr. chopped green beans

· A pinch of yellow food colouring

· 200 gr. broad beans

· One peeled garlic clove

· 200 gr. green peas

· One teaspoon of salt

· 1 or 2 grated tomatoes and onions

· A little parsley

· Two chopped artichokes

· Olive oil

·One chopped carrot

·500 gr. of “andrajos” and water (double amount)

· DIFFICULTY: medium · COOKING TIME: 1 hour approximately · METHOD: 1.- Heat some olive oil in a frying pan. Add the green pepper, the red pepper, the green beans, the artichokes and the carrot. Fry for about eight minutes.

2.- Then, add the grated tomatoes and onions, the cod and the broad beans, and when the tomatoes and onions are fried, pour the content of pan in a stewpot cooker with water.

3.- Add a bay leaf, a spearmint sprig, cumins, some yellow food colouring and the green peas, and stir.

4.- Crush in a mortar the peeled garlic clove, a little parsley and a teaspoon of salt, and pour in the stewpot cooker too.

5.- When the water boils, add the “andrajos” (you can make this mass with flour and water, stretch with a rolling pin and cut it into pieces), then, let the mixture boil for about 30 minutes. It´s ready to eat. Bon appetite!!!.

C_Javier Calvo Cabanes

CHICKEN IN BEER SAUCE Ingredients: Chicken breast and thighs 1 Onion 4 Garlic 2 Chicken Broth Pills 1 Vegetable Pill 1 Can of Beer 1 Glass of Wine Vegetables Potatoes Mushrooms Preparation: Cut the chicken breast and thighs into medium pieces, add salt and pepper, batter them and put them in a pan with olive oil until they brown on all sides.

In another pan, we put with olive oil, the onion and garlic well chopped over medium heat until they brown a little.

When we have the chicken pieces ready and golden, remove them from the fire and put them in a bowl.

When we see that the onion and the garlic are ready, we remove them and we put them in the Blender, where we will add the pills of chicken broth, the vegetable tablets, the glass of wine and half a can of beer.

When everything is crushed in the blender, we pour the mixture next to the pieces of chicken in a pan with olive oil.

We stir everything so that it picks up flavor on a strong fire and when it starts to boil, we add the rest of the beer can, a glass of water and let cook over medium heat for 25 minutes.

Then add the various vegetables and mushrooms and let everything cook over medium-low heat for 20 more minutes (WO).

Let's try the sauce and check the tenderness of the chicken, while peeling and chopping the potatoes into small pieces.

We fry the potatoes, serve a ration of our chicken to the beer sauce and we put a ration of chips.

I HOPE YOU ENJOY MY RECIPE!

B_Jesús Cortés Moreno

MUSHROOMS RISOTTO INGREDIENTS FOR TWO SERVINGS - 180 gr. of round rice.

- 600 ml. of vegetables soup.

- 150 gr. of oyster mushrooms or any type of mushrooms.

- 1 onion.

- 1 can of beer or a glass of white wine.

- 3 tablespoons of extra virgin olive oil.

- A little garlic podwer.

- Salt to taste.

- Black pepper to taste.

- A pinch of oregano or spices which you like.

DIFICULTY: Easy COOKING TIME: 40-50 minutes.

METHOD: First you must prepare the vegetable soup. In a stewpot, simmer your favourite vegetables. For example, I recommend you: carrots, onions, celery, potatoes...

Later, you have to heat some olive oil in a frying pan. While the oil is heated, slice the mushrooms and add them in the pan. Ten minutes later, do the same with the onion.

To continue, add the rice and stir it until the rice is toasted. After that, pour the beer in the pan and stir it. If you don´t have beer, you can use a bit of white wine. You should wait for the alcohol to disappear or you will get drunk.

Now is the time to add all the spices and stir? the soup.

Finally, you have to cover the pan and let the rice cook for about 30 minutes without stirring it.

Tip: If you want to accompany this meal with a dessert, cut some bananas into pieces and put them in the freezer. When the bananas are frozen, take them out of the freezer, wait for a few minutes or pour a bit of water, and mix/blend them with the mixer or blender. I recommend you to add cinnamon podwer. You will have a healthy banana ice cream.

Amparo Montoro Checa

SPAGHETTI CARBONARA I have chosen this recipe because it’s my favourite; I love and cook it very well.

It’s very easy and quickly to do!

Ingredients: (for 2 people) -50 kg of spaghettis -Half an onion -Sliced bacon -a carton of cooking cream -a little can of mushrooms.

Preparation: first of all, we fill the stewpot with water, a pinch of salt and a spoonful of butter. When the water is hot, we boil the spaghetti for 10-15’, depending if you like them more cooked or not. While the spaghettis boil, we chop the onion, the mushrooms and the sliced bacon in little pieces. Fry the onion in a pan with a little olive oil until it is golden. After that, add the bacon and the mushrooms. Finally we drain the spaghettis and add the cooking cream little by little and do the same with the other ingredients.

One tip: let the stewpot with all the ingredients in the cooker for 3 minutes in low high temperature for the cooking cream to thicken.

I hope you enjoy this recipe! J

B_Francisco Gallego Contreras

SPIRALS WITH VEGETABLEWS This recipe is my own adaptation of the well-known macaroni carbonara.

It is easy to execute , in just 20 minutes you will have a very tasty dish.

For vegetarian people, please don´t put bacon.

I hope you enjoy my recipe.

Ingredients for a person: - Pasta spirals 100 g

- bacon 40g

- 1/2 onion

- 1 egg yolk

- 1 carrot

- pepper

- 1/4 zucchini

- salt

- raisins

- cooking cream

- olive oil

- basil

Preparation method.

1.

Put water, salt, and bay leaves in stewpot to boil. Then introduce the spirals for 12 minutes. After that, drain them.

2. Chop the onion, carrot and zucchini in small pieces.

3.

Fry in a pan with olive oil and put a pinch of salt. Add the dried grapes and bacon .

4. Mix everything for some minutes 5. Pour cooking cream. Then stir and add the egg yolk and mix all.

6.

Serve on a plate and put some pepper on top.

*Suggestion : Decorate with some aromatic seasonal herbs, for example basil. ** Tips : Accompany this dish with a good white wine.

B_Gloria Sรกnchez Redondo

CANNELLONI STUFFED WITH CHEEE AND PUMPKIN -Ingredients for 4 servings * 20 cannelloni sheets

* 80 gr of parmesan cheese

* 400 gr of pumpkin

* 50 gr of raisins

* 1 zucchini

* rosemary branches

* 1 spring onion

* 2 tablespoons of extra virgin olive oil

* 250 gr of ricotta cheese

-Difficulty : Medium -Preparation Time: 10/15 minutes -Cook Time: 25/30 minutes -ELABORATION 1. First of all ,peel and cut the spring onion, the zucchini and the pumpkin, because you will need them later. Also, put the raisins in a bowl with water.

2. Boil the cannelloni sheets in a saucepan with one rosemary branch and a pinch of salt for 10/15 minutes.

3. Heat two tablespoons of oil in a frying pan, add the spring onion , zucchini, pumpkin, and fry for 15 minutes. Be careful not to burn it.

4. Put the cannelloni sheets on a white cloth 5. Put the vegetables, ricotta cheese and the raisins in a bowl. Stir and fill de cannelloni.

6. Sprinkle them with parmesan cheese and bake for 20 minutes at 200 degrees.

B_Enrique CortĂŠs Salvago

SPANISH OMELET

Ingredients (4 people): - 6 eggs - 3 potatoes (600 gr) - 1 small onion - 2 glasses of olive oil - Salt

Elaboration Peel and chop the onion into small sized squares. Peel the potatoes and cut into medium sized squares too. Good!

Put everything in the pan, add salt to your taste and fry over a low heat for 25-30 minutes, until they are soft and begin to brown.

Remove the fried potatoes and onion from the pan and drain. Transfer the oil to a bowl and keep.

Break the eggs, place them in a large bowl and beat them. Add salt to your taste, add the potato and onion fry and mix well.

Put the pan back into the fire, add a little drained oil and add the mixture. Leave it to cook slowly for about five to ten minutes, until it is browned below. Turn the omelet on itself with the help of a plate and put it in the pan on the other side until it is cooked. It has to be golden on both side

DESSERTS

C_David Ruiz Pérez

APPLE PIE Ingredients •

One kg apples (six)

•

One cup of flour

•

One cup of sugar

•

Milk

•

One packet of Flanin “The boy”

•

Peach jam

•

Three eggs

•

Sugar

Method First, pre-heat the oven to 50 degrees Second, we cut four apples into small pieces and along with one glass of flour, one glass of sugar and three beaten eggs. They are poured on a tin, which is smeared with a little flour and butter so that it does not stick. We have to wait 45 minutes.

The milk (two glasses) is heated with sugar (seven spoonfuls of sugar) Then we have to make the custard. In half a glass of milk, pour the Flanin mix and stir.

Mix everything in the saucepan and stir until it boils.

Once finished, pour everything over the sponge cake.

Then, divide two apples into this slices and place them on the cake next to the custard.

Above, spreads with marmalade (reduced with water) and sugar is put on top.

Cook au gratin in the oven (five or ten minutes).

It is removed and cooled.

Ready to eat!

B_Nuria Romero Moreno

COCA BOBA INTRODUCTION This dessert is a traditional recipe from Alicante.

My mother made it when I was young and I like it very much.

It is called "Coca Boba" because it is very easy and fast to do. This dessert is perfect for breakfast and snacks.

INGREDIENTS - Four eggs.

- 300 grams of flour.

- 300 centiliters of vegetable oil.

- 250 grams of sugar.

- 100 grams of milk.

- One packet of yeast (or "gaseosa del tigre" one packet for each egg).

- Lemon peel.

- A tablespoon of cinnamon.

ELABORATION 1.- Preheat oven to 200 degrees with heat up and down.

2.- Whip eggs with sugar until they foam.

3.- Then, add the rest of ingredients in a bowl: flour, vegetable oil, sugar milk, yeast and cinnamon. After, grate the lemon peel and add to the mix.

4.- Mix all the ingredients until you obtain a homogeneous mixture.

5.- Spread oil in a baking tray and pour the mixture into it.

6.- Sprinkle the mixture with sugar and cinnamon.

7.- Lower oven to 180 degrees and put the baking tray with the mixture into the oven.

8.- Bake it for about 30-35 minutes and it is all.

You will have a fluffy cake.

B_Álvaro Sánchez Prieto

BISCUITS 1. Ingredients: •

Biscuits

•

250 grams of butter

•

300 grams of sugar

•

Ground almonds

•

Milk

•

Grated coconut

2. Difficulty: This recipe is really easy to make.

3. Preparation time: 10-20 minutes to prepare/cook and 4-5 hours more in the fridge.

4. Method: To make these biscuits, first, you have to start adding 250 grams of butter with 300 grams of sugar and some ground almonds in a bowl. In the bowl, mix them with a mixer or manually for some minutes until it looks like toothpaste. Then, keep the result in the fridge for an hour. Later, Fill the biscuits with this mixture. When you finish filling the biscuits, fill another bowl with milk and dip the biscuits , one by one, for no more tan 4 seconds. Now, wait for 5 minutes more and add the grated coconut to the biscuits. Then, keep the biscuits three or four hours more in the fridge. Finally, let’s eat some biscuits!, they are sooo… tasty!

C_Miriam Quiles Morales

PANCAKES Introduction: the crepe is a simple recipe that you can eat for breakfast, in the middle of the day, in the afternoon, etc. It can be a very complete dish because you can combine your crepes with chocolate, fruits, strawberry jam, cheese, jam or whatever you want. It is (!!) very fast do it and delicious!

In addition, egg is a basic ingredient in food. It has a high content of nutrients, like proteins, vitamins and minerals.

We need: a bowl, egg, milk, butter, sugar, flour.

Preparation: 1- In a large bowl, we put milk, eggs and butter. Combine the flour and sugar, then add to the mixture and mix well. Cover and refrigerate for 1 hour.

2- Heat a pan, and put a little part of the mixture in a saucepan. Then, you must wait (!!) 15-20 seconds to turn the crepes around.

3- Finally, put the crepes in a plate.

C_José María Delorme Ruiz Conejo

CREAM PANCAKES Introduction The origin of this recipe comes from a French zone called Bretagne. It’s a farmers’ recipe.

The term crêpe comes from the Latin word “crispus” (crepso) which makes us think of something crispy and thin.

Ingredients A glass of milk Three tablespoons of oil Three eggs 150 gr of flour A glass of water Salt Custard cream Ground sugar Method In a bowl we put all the ingredients previously mentioned except the custard cream. We season very lightly and we mix it all well with the electric mixer until everything is turned into a homogeneous paste.

We let the mass sit for two hours in a jar. After two hours, we can form the crepe pouring some of the pasta into a small pan previously heated and greased taking care that it extends as fast as possible and homogeneously so that the crepe is well done on both sides.

When it is toasted we turn it so that it cooks equally on both sides. Then stuff with the cream and verv hot but not too much, well tempered. Finally sprinkle icing sugar at the time of taking.

C_MarĂ­a JesĂşs Molina Castro

ORANGE COLD TART Ingredients: A pack of chocolate digestive biscuits 60 gr Butter A hand full of nuts An orange 250ml of semi-skimmed milk ilk skin-cream 4 leaves neutral gelatin 50 grams sugar a pot of orange jam Method 1-We crush the biscuits and add the melted butter and mix well.

2-We crush the nuts but not much and add the crushed cookies and mix . In the base of a cake tin we put the mixture and press well, then we put this in the freezer for 30 minutes.

3-We put two leaves neutral gelatin in a glass with water .

4-Wash and scrath the orange, beware that the white parts are bitter. Then we put in a bowl the orange juice, together with the peel. Boil this mixture a few minutes and add the leaves of gelatin we had prepared, well drained. Mixing everything with a greek yoghurt and sugar and 250ml semi-skinned milk. Mix with a spatula.

5-Now, put the mousse on the mold with the cookies we had in the freezer and put in the fridge 8 hours.

6-One hour before eating it, put the other leaves gelatine in a glass with cold water 10 minutes.

Heat the jam with two spoonfuls of water in a saucepan and mix it with the drained gelatin.

We put this last mixture on top of the cake and put it back in the fridge .

Difficulty .Low. Preparation time,about 30 minutes.

C_Juan Montesinos López

CHOCOLATE CAKE (I) INGREDIENTS for six people.

• • • • • • • • •

125 gr. of butter.

150 gr. of sugar 3 eggs 100 gr of hard wheat 30 gr.of cocoa powder 6 gr. of yeast.

25 gr. of cornstarch.

75 gr. of chocolate chips.

1 pinch of salt.

PREPARATION TIME: A hour and half.

STEPS TO FOLLOW: 1. Mix the butter until you get a soft cream, for this it is necessary that the butter is at room temperature.

2. After that incorporate the sugar and continue beating. When you have it well mixed, add the eggs while still moving. Remember that eggs should be tossed one by one.

3. Then add all the previously sifted dry ingredients, this will help prevent lumps in the cake dough. After that incorporate cocoa powder, cornstarch, flour, yeast and salt.

4. Beat until you get a homogeneus dough, but just before finishing, add the chocolate chips. With this we avoid that all the chocolate stays in the background.

5. When you have the dough ready, we will put it in a mold previously smeared with butter. We put it in the oven at 180 degrees for 45 minutes.

6. When it is ready, remove it from the oven and allow it to cool. Shortly after, prepare a frosting of chocolate and put it on the cake and spread it with a spatula.

Enjoy!

C_Seba Molina Navarrete

CHOCOLATE CAKE (II) 1. INTRODUCTION This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. This dessert is very easy and quick to prepare.

2. NUTRITIONAL INFORMATION. This is a dessert recipe which has plenty of carbohydrates and fats, so its good have a little piece of it. Sorry to tell you that it’s a high calory dessert.

3. INGREDIENTS: 2 cups white sugar 13/4 cups all-purpose flour 3/4 cup cocoa 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1cup milk 1⁄2 cup olive oil 2 teaspoons vainilla 4. ELABORATION: Preheat oven to 175 degrees, then in a large bowl, stir together the sugar, flour,cocoa, baking soda and salt. Add the eggs, milk, oil and vainilla, mix for 2 minutes at mixer medium speed. Batter will be thin. Pour evenly into the prepared pan.

Now you must bake it for 30 to 35 minutes in the preheated oven, until the cake is well done. Cool in the pan for 10 minutes. Then it’s ready to serve and eat.

ENJOY YOUR MEAL!

B_Emily Casteblanco Salcedo

RAINBOW JELLY This is a colorful dessert and it is perfect for a birthday or another party , where there are (!!) many children because they love sweet and colorful things.

1. Ingredients for aprox. 15 servings.

•

6 sachets of jelly of differents colours like blue, red, orange,green,yellow and pink.

•

8 cups of boiling water.

•

20g of jelly without taste

•

1 can of condensed milk

2. Difficulty: Low 3. Preparation.

First of all prepare all sachets of jelly separately.

Let´s start with the red. In a cup of boiling water you must pour the sachet of jelly and then stir until it becomes a mixture.

The next step is carry the cup with the mixture to the fridge and leave there for some hours.

Repeat this with all of the sachets.

When the jellies are (!!) prepared, we will cut them in small squares of colours.

In one big tray, organize all of the small squares of colours how you want and how they look better (!!).

For the preparation of white jelly, you must mix 20g of jelly without taste with half cup of boiling water. Then stir very well and when this is dissolved you must add the can of condensed milk and mix again.

When this mixture has room temperature , pour the white jelly on the small squares of colours.

Finally leave the tray in the fridge until this is (!!) okay and then you will (!!!) enjoy this delicious dessert.

B_Claudia BuendĂ­a Moreno

RICE PUDDING (I) Ingredients: 1500 g of whole milk.

200 g of rice.

Peel of lemon.

1 cinnamon stick.

1 pinch of salt.

230 g of sugar.

Ground cinnamon sprinkle.

to

Preparation: Pour milk, peel of lemon, cinnamon stick in a pot and let boil ten minutes to get the flavour.

In the next twenty minutes put rice in the pot and let cook (keep stirring it).

After 15 minutes, add sugar.

Don't stop stirring it until you reach the twenty minutes. Then it will be finished.

Pour it into containers, sprinkle ground cinnamon and let it cool in the frigde.

B_Lourdes Artero JimĂŠnez

RICE PUDDING (II) Servings 4 people Preparation time 40 minutes of preparation, 2 hours let sit Ingredients 100 grams of rice

50 milliliters of

500 milliliters of water

anisette

500 milliliters of milk

40 grams of white chocolate

500 milliliters of cream

1 stick of cinnamon

200 grams of sugar

Lemon peel

125 grams of butter 1.

Put the rice covered with cold water to the fire and let it boil until it has absorbed

almost all the liquid.

2.

Heat the milk and the cream together with the stick of cinnamon and a little of

lemon peel until it boils 3.

Add the milk and cream to the rice casserole little by little while we continue

stirring. We leave a few minutes to the fire without stopping stirring.

4.

When it is done, with the grain cooked and very creamy, we add the sugar and

we mix well.

5.

Out of the fire, we incorporate the butter and chopped white chocolate and mix

to melt. These two ingredients contribute to making the rice pudding even more creamy.

6.

Finally, add a little bit of anisette to give aroma, and cool in the refrigerator for a

minimum of 2 hours.

7.

Serve the rice with milk sprinkled with cinnamon powder.

Rice pudding is a universal dessert that came to Spain through Arab culture.

The milk calcium diffuses the rice to release its starch. Therefore, if we boil it first in water, it is smoother and creamier.

The rice with milk can also be made with milk without lactose, of soya bean or of rice.

Level B1 2017-2018 EOI “Xauen”