Recipe book III. Desserts
COMENIUS PROJECT STUDENTS AND PARENTS IN PARTNERSHIP
OUR RECIPE BOOK III Desserts
IES LOS MORISCOS HORNACHOS Comenius project: Students and Parents in partnership
Recipe book III. Desserts
Comenius project: Students and Parents in partnership
Recipe book III. Desserts
Desserts
Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 1
Astorga Butter
INGREDIENTS 250 g flour 250 g butter 250 g sugar 6 eggs Zest of one lemon Strawberry jam or peach (optional) Mmint for garnish
PREPARATION Preheat oven to 160 Âş C. In a bowl mix butter, which should be at room temperature, with lemon zest and the sugar using a fork, because you need to beat until mixture is completely white. Then add eggs one at a time and work the dough (with electric rods) to a fine paste. Gradually add flour, sprinkle cinnamon and mix again. Put in baking pan filled with butter before and put it in the oven for 30 minutes or until golden. Remove from oven and serve decorated mint.
Confectioner
Clara PĂŠrez Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 2
Chocolate Mousse
INGREDIENTS 25 grams of chocolate 3 tablespoons of milk 3 egg yolks 4 eggs whites 3 tablespoons of sugar 75 grams butter salt
PREPARATION
We put in a saucepan low and add the chopped chocolate and milk. When the chocolate is melt, we add the diced butter. In a different bowl we mix the yolks with sugar. Then we add the chocolate of mixture before and we stirring all. We beat the egg whites until stiff, adding a pinch of salt. We mix eggs whites with the chocolate and extend it over an area of biscuit(these have to be wet in a warm milk). Then you have to do this pass as many times as you like
Confectioner
Alejandro Lech贸n Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 3
Pinneaple Cake INGREDIENTS 1 can of pineapple in syrup ½ litre cream (to whip) 1 can of condensed milk Sponges cake Glace cherry in syrup.
PREPARATION 1. Whip cream and add the condensed milk with pieces of pineapple. 2. Grease a mold. 3. Place in the mold the slice of pineapple and, in the hole, put half of a glace cherry.
4. Cover with a bit of mixture and wet sponges cake
in the syrup of the pineapple.
5. Repeat the number four, 2 or 3 times. 6. Set in fridge for 4 or 5 hours. 7. Turn over the mold. 8. And now this is ready to eat!!! Confectioner
Triana Acedo Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 4
Truffles of chocolate
INGREDIENTS 50 g. chocolate for dessert. 250 g. cream. 150 g. butter. 6 tablespoons of sugar. 4 egg yolk. Chocolate sprinkles.
PREPARATION 1. Melt chocolate together with the sugar and the butter. 2. When the chocolate is melt, add the egg yolks and cream and mix it. Let cool in the freezer.
3.
Once cooled and hardened, form little balls and cover with chocolate sprinkles.
4. Finally, serve the truffles in molds of curled paper.
Confectioner
Auxiliadora Parra Comenius project: Students and Parents in partnership
Recipe book III. Desserts
Tiramisú
RECIPE 5
INGREDIENTS •
2 packets of biscuits
•
black coffee
•
liqueur
•
cakes for dipping
•
1 litreof whipping cream
•
250 grams of cheese
•
chocolate milk for garnish
•
half a kilo sugar
•
1 loaf round springform
PREPARATION 1. Put milk in a bowl with a little coffee and liqueur 2. Whip the cream with cheese and sugar 3. Fill the base of pan with biscuits 4. Dipp biscuits in coffee liqueur 5. Place over the mass. Then put another layer of biscuits dipped in the milk with liquor and coffee and so on until you reach the last layer
6. The last layer is decorated with chocolate milk Confectioner
Francisco José Carretero Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 6
Rice Pudding INGREDIENTS liter milk 250 gr rice 100 gr sugar 1 lemon 1 cinnamon stick 2 tablespoons ground cinnamon
PREPARATION 1. Put in a saucepan with water and when it starts to boil add the rice. 2.
Leave 10 minutes and turn off the heat.
3. In another saucepan over low heat put milk and sugar, turning to dissolve. 4. When the milk begins to boil, add the drained rice, sugar, cinnamon stick and lemon peel, finely diced.
5. Let simmer for 15 minutes after which it must lie at a flat, and sprinkle with cinnamon.
6. Serve cold
Confectioner
Javi Sรกnchez Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 7
Cheesecake
INGREDIENTS • 1/2 l. Milk • 200 gr cream • 1 packet of curd • 6 tablespoons of sugar • 3 eggs • 1 tub of cream cheese • liquid candy for pan.
PREPARATION 1. Put Mix everything in blender, add liquid candy (to be coated with a container). 2. When the mixture is homogeneous 3. Put into the container and place in the microwave at maximum 10 to 15 minutes 4. Take from the microwave and let cool.
Confectioner
Julia Julia Caballero Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 8
Lemon Pie INGREDIENTS Pastry Ingredients: •
250 gr. cake flour
•
125 gr. butter (into small cubes)
•
10 gr. sugar
•
1 egg yolk
•
5 gr. salt
•
50 ml. water Lemon cream Ingredients:
•
300 gr. condensed milk
•
Zest of one lemon
•
3 tablespoons of lemon juice
•
6 tablespoons of whipping cream
Comenius project: Students and Parents in partnership
Recipe book III. Desserts
PREPARATION Pastry 1. Put in a bowl the flour, the sugar and the butter, and knead until it becomes grainy. 2. Add the beaten egg yolk, the water and the salt. Mix it well. 3. Wrap the pastry in cling film and put it in the fridge 30 minutes. Lemon cream 1. Put in a bowl the condensed milk, the lemon zest and the lemon juice, and beat it with a whisk. 2. Add the whipping cream and mix it well. Lemon pie 1. Preheat the oven to 200ºC. 2. Roll the pastry with a rolling pin to get the right shape for the mold.Then put the pastry in the mold and and make small holes with a fork. 3.Bake the pastry for 4-5 minutes. 4.Put the lemon cream in the pastry. 5.Bake it 3-4 minutes or until it becomes golden. 6.Let it cool and YUMMY.
Confectioner
Luís Antonio López Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 9
Chocolate Biscuit Cake
INGREDIENTS eggs 250 gr margarine A package of biscuits Half glass of coffee Half glass of cognac 1l of milk A package of cacao 4 spoonfuls of sugar
Comenius project: Students and Parents in partnership
Recipe book III. Desserts
PREPARATION 1. Put We mix margarine, eggs and sugar until fluffy 2. We warmed up 200 cl milk with coffee and cognac 3. The rest of milk mix with cacao 4. Dip biscuits in milk with coffee and cognac 5. Place these biscuits on a flat tray 6. Spread a little of the butter mixture evenly on these biscuits 7. Add another layer of coffee soaked biscuits 8. Repeat the process till all the biscuits are over.
Confectioner
Pedro Dorado Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 10
Chocolate Cake Cake
INGREDIENTS • 3 bricks of cream 200 grams • 1 carton of 200 grams of milk cream • 2 tablets of 75 gr white chocolate • 1 tablet of milk chocolate 150 gr • 1 tablet of 250 grams of black chocolate
PREPARATION 1. Put First smash cookies into small pieces and put in a container, then mix with the butter, making a paste. Put in a mold.
2. After in a pot you put a carton of cream with 200 grams of milk, heat it to simmer a bit. Smash black chocolate, and put it in the pot with hot milk, cream, the curd, without stirring.
3. When it starts to boil put it away. Repeat with white chocolate and milk chocolate. Pour in the mold and put this in the freezer. Leave it in the freezer until set.
Confectioner
Gemma Garrido Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 11
Roscon INGREDIENTS Nine eggs Two cups of sugar Two cups of flour A sachet of yeast A glass of olive oil Lemon yogurt Scratched hard lemon
PREPARATION 1. Put in a saucepan with water and when it starts to boil add the rice. 2. Leave 10 minutes and turn off the heat. 3. In another saucepan over low heat put milk and sugar, turning to dissolve. 4. When the milk begins to boil, add the drained rice, sugar, cinnamon stick and lemon peel, finely diced. 5. Let simmer for 15 minutes after which it must lie at a flat, and sprinkle with cinnamon.
Confectioner
MarĂa GonzĂĄlez Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 12
Chocolate Cake
INGREDIENTS •
4 eggs
•
200 g sugar
•
200 g butter
•
1 tablet the drinking chocolate
•
biscuits
•
1 glass of milk
•
1 cup of cognac
PREPARATION 1. Put Separate egg white from the egg yolk and beat egg
until it whisks.
2. Add sugar and the melted butter and beat again. 3. Add egg yolk and chocolate that previously we have melted . 4. Put the recipient in the refrigerator a time to cool and heat milk with the cognac. 5. Wet biscuits with milk and put in a tray. 6. Add one layer of chocolate, another layer of biscuit and like that successively until the chocolate is over.
7.
Finally pour chocolate sprinkles.
Confectioner
Alejandro Terrazas Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 13
Vanillekipferl INGREDIENTS 50 gr butter 210 gr flour 80 gr ground hazelnuts or almonds 80 gr powdered sugar one whole egg 60 gr powdered sugar 3 tablespoons vanilla sugar
PREPARATION 1. Sieve the flour into a heap on a pastry board or into a large bowl. 2. Cut the cold butter into small pieces and mix with the flour. 3. Add powdered sugar, ground almonds or hazelnuts and the egg. 4. Rinse hands with cold water and quickly knead mixture into a crisp dough. Chill for half an hour.
5. Form thumb thick rolls from the dough, cut into 1 cm wide pieces, roll and form crescents.
6. Bake at slow to medium heat (160째 Celsius) for 10-15 minutes, or until very light gold in colour.
7. Turn the crescents in a mixture of powdered sugar and vanilla sugar while still hot. Confectioner
Carlos Rivera Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 14
Chocolate Cake INGREDIENTS •
625g of chocolate
•
2 Packages of biscuits (1600gr)
•
6 Eggs of which only we will use the yolks
•
500gr of butter
•
1l of milk
•
A Cup of coffee
•
Sprinkles of colours
•
400gr of sugar
PREPARATION 1.
To prepare the base: Mix the butter, the yokls of eggs,and sugar
2. Heat the ingredients in the microwave in order that it is easier to mix them 3. In another container we put milk with coffee and a bit of cognac 4. Wet the cookies in the container of milk and coffee and are place according to the form that we want to give him to our cake
5. We place a lay of cookie and another one of chocolate
and so on
6. When we have made the number of necessary lays, decorate with sprinkles
Confectioner
Mª Eugenia Parejo Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 15
Biscuits Cake
INGREDIENTS • 2 oranges • 1 litre of milk • 800g biscuits • Chocolate
PREPARATION 1. To prepare the base: wet biscuits in milk and put them in a bowl. 2. Then put a thin layer of chocolate over them. 3. You have to repeat these two processes four times. 4. At the end, decorate the last chocolate layer with slices of oranges.
Confectioner
Tomás Becerra Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 16
Cream Caramel Of Nougat INGREDIENTS 1 litre of cream 1 big packet of caramel cream (Royal) 1 tablet of soft almond nougat (Jijona) Whipped cream and chopped almonds.
PREPARATION 1. Pour some cream in a ladle and cook over a low heat. 2. Split and add the nougat in. 3. Add the content of a caramel cream sachet in (Royal) 4. Stir until everything is mixed. 5. Pour all the previously cooked ingredients in a baking tin 6. Let it cool down. 7. Take it out from the mould. 7. Put it on a tray and decorate it with chopped almonds and whipped cream. 8. Ready to be eaten – YUMMY!!!!!
Confectioner
Esmeralda Meneses Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 17
Chocolate Mouse
INGREDIENTS •
125g of Chocolate.
•
Half a glass of milk.
•
3 egg yolks.
•
4 eggwhites.
•
3 tablespoons sugar.
•
75 grams of butter.
•
Salt.
PREPARATION 1. Place the chopped chocolate and milk in a saucepan over low heat. 2. When the chocolate is melted remove it from heat and add the butter. 3. In a separate bowl mix the yolks with sugar. Then add the chocolate mixture before, stirring everthing well. 4. Beat egg whites until stiff, adding a little salt. 5. Cool chocolate mixture and then add the egg whites until stiff, very smoothly and without breaking the foam. 6. Pour the mousse into a bowl and put in the fridge. 7. Leave in the refrigerator until it’s very cold. 8. Serve and eat.
Confectioner
Ana Belén Cuello Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 18
INGREDIENTS • 1 cup of chocolate and milk • 1/2 litre of whipped cream • Some coffee • 6 tablespoons of sugar
Confectioner
Chocolate Coffee PREPARATION 1. Mix the hot coffee with milk chocolate and sugar 2. Pour this mixture into two wide glasses 3. Garnish with whipped cream 4. Have it immediately in order to enjoy its flavour
José María Chaparro Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 19
Double Chocolate Chocolate Cookies
INGREDIENTS •
3/4 cup sugar
•
3/4 cup of Brown sugar
•
1 teaspoon vanilla extract
•
2 eggs 2 packets of "Nestle choco-bake"
•
2 1/4 cups all-purpose flour
•
1 teaspoon baking soda
•
2 cups Nestle chocolate
•
1 cup chopped walnuts
PREPARATION 1. Preheat oven to 375º. 2. In a bowl, combine butter, sugar, brown sugar, and a vanilla extract; beat until creamy. 3. Bea in eggs and a Nestle choco-bake. 4. Gradly and flour and baking soda. 5. Stir in Nestle chocolate and nuts. 6. Drop by rounded onto cookie sheets. 7. Bake at 375º for 8-10 minutes. 8. Makes about 6 dozen cookies.
Confectioner
Victoria Corral Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 20
Crême Caramel
INGREDIENTS • 5 eggs • 750 ml. Milk • 10 teaspoons of sugar, 2 for each egg • 3 table spoon sugar • A few drops of water
PREPARATION 1. Prepare the caramel into a pan with three tablespoons of sugar and half of water. 2. Pour the caramel in a candy mold extending well over the edges. As the candy cools, mix in a bowl sugar, eggs and milk. 3. Introduce it in the oven at 200ºc. Leave it there for an hour or less. 4. Let it cool and keep it in the fridge without removing it from the mold until needed.
Confectioner
José Manuel González Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 21
Cake INGREDIENTS • 3 eggs •
¼
litre of milk
•
¼
sunflower oil
•
¼ sugar
• 300gr of flour • Yeast.
PREPARATION 1. Separate the white and yolk. 2. whisk the egg whites until stiff 3. add sugar and beat again 4. Add in all the ingredients, included the yolks. 5. Put it in a mould previously sprinkled with some oil and sugar 6. Put it in the oven 180º during 10 or 15 minutes. 7. Lower the heat down to 160º and cook for 50 minutes.
Confectioner
Manuel Sayavera Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 22
Lemon cake
INGREDIENTS For the mixture: 150 grams of flour • • • •
A pinch of salt 90 grams of butter One egg yolk A teaspoon and a half of sugar
• Three or four teaspoons
For the filling: A lemon • Two tablespoons of sugar • Two teaspoons of corn flour (Am. corn starch) • Two eggs • A teaspoon of butter • 120 grams of sugar
of water
PREPARATION PREPARATION
Mixture 1. Sieve the flour and salt over a bowl, add the butter chopped into pieces. Mix with the tips of the fingers, add the beaten egg yolk with two teaspoons of water and the sugar. Mix together with a spatula until the mixture acquires body (add a little more water if necessary). Make a ball, work the mixture a little out of the bowl and leave it covered in the fridge for half an hour. 2. Take it out, roll out with the rolling pin until you get a layer hardly half a centimetre thick. Grease-paper the mould (Am. mold) make a hole in the bottom or add some vegetables so that the cake does not hollow and bake in a hot oven for fifteen minutes. Take out, leave to cool and take out of the mould.
Comenius project: Students and Parents in partnership
Recipe book III. Desserts
Filling 1. While the mixture is in the oven, cut the lemon rind into very fine strips (do not cut the pith). Squeeze out the juice and put to one side. Put the rind in a small saucepan with two level tablespoons of sugar and a quarter of a litre of water, heat over a low flame until the sugar dissolves. Bring to the boil and take off the heat. 2. Dissolve the corn flour in a bowl with three tablespoons of lemon juice, add the prepared syrup through a strainer and, without stirring, add the yolks one by one and then the butter. Stir. The mixture should become thick, if it does not thicken, hold it over the heat without allowing it to boil. Spread the cream over the cake mixture. 3. Whip the egg whites to a stiff froth, adding half the sugar when the whites begin to froth up and the rest (except for a teaspoon) at the end. Spread the meringue over the cream, making sure it does not go over the edges, and sprinkle on the sugar left over then bake in a medium oven for half an hour. 4. Serve cool
Confectioner
Yelena Castillo Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 23
Mousse of Lemon
INGREDIENTS • 1/2 litre of whipped cream • 1 tin of condensed milk • 1/4 litre of lemon juice • Two grated lemons
PREPARATION 1. Beat the whipped cream 2. Mix this in a bowl with the condensed milk the juice, and the grated lemons 3. Mix all the ingredients. 4. Leave it in the fridge up to you serve. 5. Serve very cold in a cup with the fresh mint. Confectioner
Raquel Pavo Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 24
Milk and Lemon Cake
INGREDIENTS • Milk • Lemon Gelatin • Two lemons • Five spoonfuls of sugar • A glass of water
PREPARATION PREPARATION 1. Put the gelatin, sugar and lemon juice in a ladle with water. 2. Dissolve the gelatin. 3. Beat the milk during some minutes. 4. Add in some milk. 5. Put sweet liquid in a baking tin. 6. Let it cool.
Confectioner
Sara López Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 25
INGREDIENTS
Skewers Of Fruits PREPARATION
• Pineapple.
1. Peel the fruits.
• Cherry .
2. Cut the fruits into little similar
• Mango.
pieces.
• Khaki.
3. Put the pieces into the skewers.
• Kiwi.
4. EAT THEM!!!!!
Confectioner
Juan Rodríguez Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 26
Custard
INGREDIENTS • 3 yolks • 3 glasses of milk • 6 spoons of sugar • 2 spoons of cornflour • And 1 biscuit
PREPARATION
1. Blend cornflour, sugar and eggs in a container. 2. Add cold milk, blend and heat it up. Keep on stirring until it comes to the boild. Take it away from heat. 3. Finally, serve it in a container. Garnish it with a biscuit on the top. Let it cool down.
Confectioner
Sergio Gómez Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 27
Milhojas
INGREDIENTS • 5 whites of eggs. • 300g of sugar. • Puff pastry. • Cinnamon. • Water.
PREPARATION 1. Make a dense syrup with water and sugar. 2. Whisk the egg whites until stiff. 3. Add dense syrup to the white of an egg and mix it (meringue). 4. Cut the puff pastry. 5. Put it into the oven (10 minutes, 200 grades). 6. Take out of the oven. 7. Leave it cool. 8. Cut by the middle. 9. Fill it with meringue. Confectioner
Juan Rodríguez Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 28
Sponge Cake PREPARATION
INGREDIENTS •
Six eggs.
•
250 grams of flour.
•
250 grams of sugar.
•
2 cuarts of milk.
•
Cream.
•
And cake
Confectioner
1.
Blend all the ingredients.
2.
Put them in the oven to 250 degrees.
3.
EAT! Delicious!
Francisco Javier Calero Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 29
Nougat Custard
INGREDIENTS • 1 Litre of milk • ½ Litre of liquid cream • 1 Royal custard • ½ almond nougat bar ground
PREPARATION 1. Separate a litre of milk in a mug. 2. Pour the milk in a bowl. 3. When hot, pour the custard cream and nougat. 4. Stir slowly until it starts to boil, remove from the heat. 5. In a mould covered with caramel, pour the mixture. 6. Finally, let cool for 4 or 5 hours.
Confectioner
Francisco Borja Hidalgo Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 30
Caramel Cake
INGREDIENTS •
1 can of sweetened condensed milk
•
150 grams of pine nuts
•
30 grams of icing sugar
•
200 grams of chocolate chips
PREPARATION 1. Prepare the cake with eggs, sugar, flour and yeast and bake at 170 degrees for 25 minutes. 2. Put the condensed milk in a saucepan with cold water and let cook slowly for 3 hours (if using pressure cooker 1 hour). 3. Let it cool in the water and retire. 4. Cut the cake into two halves, outstretch on a layer of sweet of milk on one of them and cover it with the other half of cake. 5. Spread the sides with more sweet of milk and cover with pine toasted ,sprinkle the surface with icing sugar and chocolate chips.
Confectioner
Cristina Mancera , Andrea Bermejo MªJose Franco e Isabel Cáceres
Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 31
Egg Caramel Cream
INGREDIENTS • Condensed milk • Five eggs • Sweet liquid • ½ litre of milk.
PREPARATION 1. Put the five eggs, the condensed milk and 1/2 the litre of milk in a bowl. 2. Beat all together. 3. Pour the sweet liquid in a lunchbox. 4. Pour the mixture in the lunchbox over the sweet liquid. 5. Put the lunchbox into the pressure cooker with water but without covering the lunchbox. 6. Let ito boil for ten minutes. 7. After ten minutes, uncover it and let it cool, then put the cream into the fridge. 8. Turn it back in the plate and ready to eat.
Confectioner
Cristina Mancera Andrea Bermejo MªJose Franco, Isabel Cáceres Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 32
Twisted roll
INGREDIENTS • Eggs (three) • Yogurt • Oil • Flour • Yeast • Sugar PREPARATION 1. Place the three eggs, a yogurt, a glass of oil and two spoonfuls of sugar in the jug of the blender. 2. Beat all the ingredients . 3. Once beaten, pour the mixture in a bowl. 4. Take three cups of flour (use the yogurt container for the mixture ) and a bag of yeast. Beat with a fork until blended everything. 5. cover the mold with butter and flour to keep the twisted roll from sticking. 6. Pour the butter into the pan and into the oven until golden. 7. Blend chocolate putting it in the microwave. All that is needed to cover the drone once already 8. When the twisted roll is done , let it cool & cover with chocolate. Confectioner
Ivan Gómez & Miguel Angel Delgado Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 33
HalfHalf- moons
INGREDIENTS • • • • • • • • •
5 cups of flour 1 spoonful of salt 1/2 cup of sugar 150 gr of lard 3 eggs 1 spoonful of honey Yeast 30 gr 1 spoonful of sugar 1 spoonful of flour 1/2 cup of lukewarm milk. They go out on 30 portions
PREPARATION 1. Place the yeast the sugar, the flour and the luke warm milk in a small bowl. Join the mixture with a spoon and cover it with acloth 2. In another container , place the flour, the salt and the sugar, and in other one , put the melted lard, the eggs and the honey. 3. The yeast will be ready when it becomes spongy and increase in volume 4. Add the dry ingredients to the wet ones and finally , add the yeast. 5. Join all the ingredients and add water to achieve a spongy mass which don’t stick to the fingers. 6. Prick the mass to avoid air bubbles. 7. Leave the mixture in the bowl, for 20 or 30 minutes covering it with a cloth and taking . 8. The way of realizing that the mass is ready is introducing a finger in the mass, and if the hole is not closed on having withdrawn the finger, that is to say, if it remains marked then we know that it is ready to go on to the following step.
Comenius project: Students and Parents in partnership
Recipe book III. Desserts
9. When the mass is ready, stretch it with the stick of kneading forming a rectangle of 20cm of width. 10.Cut the rectangle in triangles, like in the photo. Form half-moons with these triangles 11.Form a roll with each triangle, beginning to coil from the broadest part, tightening a bit the mass in the measure in which we are 12.advancing. This is in order that our roll remains exact. 13.The top of the coiled triangle, must stay in the part of below, that is to say, in the base of the medialuna that we will form. 14.Since one sees in the photo, we twist the tops of the roll inward, to give the typical form. Then place the half-moons on a tray previously went with oil before. 15.Put the oven to a high temperature for 10 or 15 minutes and when the heart is got ,put the tray for 10 minutes. Later, paint the half-moons with jelly or beaten eggs to get them color and sheen.
Confectioner
Miguel ﾃ］gel Garrido y Vﾃｭctor Pﾃｩrez Zambrano Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 34
Meringue With Chocolate
INGREDIENTS
• Sugar • Butter • Cocoa • Eggs
PREPARATION 1. Beat the egg whites until stiff. 2. Add sugar. 3. Add cocoa , butter . Put it in a tray and turn the oven at 100 degrees. 4. Split the dough into mould with a pastry sleeve , and put it in the oven for an hour
Confectioner Confectioner
Mº Carmen Saez,Miriam Delgado & Amalia Diez Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 35
Caramel cream
INGREDIENTS • ¾ Pint of milk • 6 eggs • 300 grs.sugar • Peel ½ lemon • 2 tablespoons cornstarch
PREPARATION
1. Pour milk into a saucepan, and add the lemon once it is peeled. Boil the milk with the lemon and add whisky , eggs and 250 grs.sugar.When it´s beaten frothy,add the cookies previously soaked in a little cold milk and stir until well blended. 2. Gradually ,pour milk,when it stars to boil continue cooking,stirring constantly,until the mixture thickens. 3. When the cream is ready,distribute it in four jugs and let it cool.Sprinkle the surface of the cream with the remaining sugar
Confectioner
María Muñoz Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 36
Cheese Cake
INGREDIENTS • Philadelphia • cooking cream • Condensed milk • Milk • 4 Spoonfuls of sugar • Cookies • Candy • 2 Envelopes of curd
PREPARATION 1. Put the scum, the condensed milk, the philadelphia, 2 glasses of milk, 2 envelopes of curd and 4 spoonfuls of sugar. 2. Beat everything until it thickens. 3. Put the mixture in a bowl with the cookies above and let it in the refrigerator for a day.
Confectioner
Alba Fernández Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 37
Sponge Cake
INGREDIENTS Six eggs Two cups of oil A glass of milk ½ sugar ¾ k flour Baking powder- Two sachets One lemon
PREPARATION 1. Fry the lemon peel. 2. When cool, add milk, egg yolk, egg whites until stiff, yeast, sugar and flour. 3. Grease recipient with butter, add breadcrumbs for all ingredients not to stick to pan. 4. Bake 40 minutes.
Confectioner
Félix Agraz Calurano Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 38
Caramel cake
INGREDIENTS -
200 milliliters cream 6 eggs 1 / 2 kilogram of condensed milk 1 / 2 pint of milk Caramel (is placed at the bottom of the recipient)
PREPARATION Preparation: First: Beat eggs and mix with milk. After introducing the container into a pot with water pressure 20 minutes. Annotation: Candy sugar is obtained by roasting.
Confectioner
Ana Pintado Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 39
Catalan cream
INGREDIENTS ﾂｽ litre of milk, 4 yolks of egg, 75 gr of sugar, 15 gr of maizena, lemon, cinnamon in branch sugar caramelised
PREPARATION 1. First we do an infusion with the branch of cinnamon and the skin of lemon in the milk. We will make it boil.
2. Meanwhile, in a bowl we mix the yolks of egg, the sugar and the maizena. 3. When the milk has boiled, we strain and add it little by little to the previous mixture. Put on the fire and remove until it thickens. 4. We put in the traditional moulds of mud and let cool. 5. Just before serving we add sugar caramelised
Confectioner
ﾃ］gel Acedo Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 40
Egg Custard
INGREDIENTS -3 bowls of milk -4 eggs -2 spoonfuls of meal -7 spoonfuls of sugar -1 spoonful of vainilla -biscuits -cinnamon
PREPARATION 1. In a saucepan put the milk to boil and, in a bowl mix the eggs, the meal, the sugar and the vainilla (Important: It can’t arise curds) 2. Add all this to the milk. 3. Mix it until it starts to boil. 4. Then stop boiling it. 5. Distribute it in five bowls and add biscuits and cinnamon over each bowl.
Confectioner
Pedro Castaño Castaño Comenius project: Students and Parents in partnership
Recipe book III. Desserts
RECIPE 41
Chocolate roll
INGREDIENTS • 125 grams of flour. • 125 grams of sugar. • 1 chocolate bar. • 1 packet of yeast. • 2 eggs • Butter
PREPARATION 1.
Mix all the ingredients in a bowl.
2.
Beat them until it is liquid.
3.
At the end put it into the microwave for 7 minutes. Finally put it on a plate and decorate it with candy
Confectioner
Elena Durán Comenius project: Students and Parents in partnership
Recipe book III. Desserts
Thanks everybody for this great work!!!!!
Comenius project: Students and Parents in partnership