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Apple Almond Tart Ingredients • • • • • • • •
1 frozen pie crust 1 kg apples, peeled, quartered, cored. 1 lemon egg yolks 1 yoghurt 2 tablespoons sugar A pinch of cinnamon powder 30g blanched slivered almonds
1. Roll out dough on lightly floured surface. 2. Transfer to tart pan with removable bottom. Fold overhang in and press, forming double-thick sides. Poke with the dough with fork. Chill while making filling. 3. Mix lemon juice with apples and pour into tart pan. 4. Bake for 30 minutes in a preheated oven (180 C). 5. Combine egg yolks with yoghurt. Then add the sugar and the cinnamon. 6. Spread over apples and crust. 7. Sprinkle with almonds and bake tart for another 10 minutes. 8. Transfer to rack and leave to cool.
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RICE AND APPLE SALAD Ingredients
• • • • • • • • • •
1 onion 20g butter 2 tablespoons raisins 200g rice A pinch of saffron 1 red apple 1 green apple 1 lemon (juice) 1 bunch of parsley Salt and water
1. Melt the butter in a large saucepan over a low heat and tip in the chopped onion. Fry gently for about 5 minutes, stirring from time to time, until the onion is soft and then add raisins, rice and half a litre of water. 2. Cook for 12 minutes. 3. Core and slice apples. 4. Toss apple slices with lemon juice 5. Let rice cool down. 6. In a large dish mix rice with apples and ham cut in little small cubes. 7. Finally sprinkle with parsley.
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Roast Duck with apple Ingredients
• • • • • • • • •
1 (4 pound) whole duck Salt and pepper to taste 1 teaspoon poultry seasoning 1/2 tablespoon butter 3 tablespoons chopped onion 5 stalks celery, chopped 3 cups peeled, cored and chopped apple 3 cups cornbread crumbs 1 tablespoon olive oil
1. Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning. 2. Melt butter in a small skillet over medium heat. Sauté onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten). 3. Preheat oven to 350 degrees F (175 degrees C). 4. Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan. 5. Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
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Banana Bread Ingredients 115 grams walnuts or pecans, toasted and coarsely chopped (optional) 245 grams flour 150 grams white sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 large eggs, lightly beaten 113 grams unsalted butter, melted and cooled 3 ripe large bananas (approximately 450 grams), mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract Garnish: (Optional) 1 large banana, sliced or dried banana chips
1. Preheat oven to 180 degrees C and place oven rack to middle position. 2. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. 3. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely. 4. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside. 5. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) 6. Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. 7. Bake until bread is golden brown and a toothpick inserted in the centre comes out clean, about 55 to 60 minutes. 8. Place on a wire rack to cool and then remove the bread from the pan. 9. Serve warm or at room temperature. This bread can be frozen.
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Black Scabbard with Fried Banana Ingredients • • • • • • •
scabbard fillets salt to taste fresh ground pepper to taste several cloves of garlic lemon juice 2 eggs a cup of bread crumbs.
1. Season the fish with the salt, pepper, crushed garlic and lemon juice. 2. Roll the fillets in flour and then dip the fish fillets in the beaten egg yolks. 3. Finally cover with the breadcrumbs. 4. Heat a pan of oil and once hot enough lay the fillets into the oil and bake until the fish turns a crispy golden brown. 5. Drain the excess oil and then fry slices of banana lengthways in the pan.
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Orange juice cake Ingredients • • • • • •
120g flour 120g sugar 120g margarine 3 Oranges 2 eggs 1 tablespoon baking powder
1. Grease pan. Preheat oven to 180 degrees C. 2. Combine the margarine and sugar, and then add eggs, one by one. 3. Pour orange juice (1 orange only) into mixture and add flour and baking powder. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into the prepared pan. 4. Bake for 30 minutes, or until knife inserted in cake comes out clean. 5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 6. Bake for 30 minutes, or until knife inserted in cake comes out clean. 7. While still warm, poke holes in the top of the cake with a fork. Pour juice of the other two oranges over cake.
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PORK LOIN WITH ORANGE SAUCE
Ingredients • • • • • • •
1 kg of pork loin Garlic paste Ground pepper 2 leaves of laurel 1 glass of Port Wine (dry red wine) Juice of 3 oranges Lard
Directions 1. Place pork in large glass baking dish and season with garlic paste, ground pepper and the laurel leaves. 2. Add the wine and refrigerate at least 12 hours or overnight. 3. Preheat oven to 350°F. 4. Add some bits of lard and transfer to oven. 5. Roast until brown, then pour the orange juice over the meat.
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Green Pear Salad Ingredients • • • • • •
2 green pears ½ lemon (juice) 1 lettuce 200g of cheese 200g of small tomatoes 1 bunch of parsley
Directions 1. Cut the pears in buds and remove the pits. Pour the lemon juice over them so that they don’t get dark. 2. Wash off the leaves of lettuce and place them in a salad bowl. 3. On these put the cheese sticks and the buds of pear. 4. Season the salad with vinaigrette sauce and serve decorated with and chopped parsley and tomatoes.
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COD WITH PEARS Ingredients • • • • • • • • • • •
4 slices of cod 4 medium pears 3 onions 3 garlic cloves 3 ripe tomatoes 2 dl of olive oil 2,5 dl of white wine 2 tablespoons of vinegar 1 bay leaf Salt and pepper Chopped parsley for sprinkling
1. Peel the onions and the garlic, slice the onions and chop the garlic. Put the garlic in a saucepan, add the olive oil, and let it cook until gold. Add the onions and the bay leaf and let it cook, mixing from time to time, until the onion is soft. 2. Boil the tomatoes during 20 seconds. 3. Grease pan. Preheat oven to 180 degrees C. 4. Combine the margarine and sugar, and then add eggs, one by one. 5. Pour orange juice (1 orange only) into mixture and add flour and baking powder. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into the prepared pan. 6. Bake for 30 minutes, or until knife inserted in cake comes out clean. 7. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 8. Bake for 30 minutes, or until knife inserted in cake comes out clean. 9. While still warm, poke holes in the top of the cake with a fork.
Pour juice of the other two oranges over cake.
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Chicken steaks with plums Ingredients • • • • • • • • •
4 chicken breasts Salt and pepper 1 brunch of thyme and 1 brunch of mint Juice of ½ lemon 250g of dried black plums 4 garlic cloves, 4 bay leaves 4 tablespoons of tomato sauce Fresh herbs for decoration
Preparation: 1. With a sharp knife well, open each breast of chicken in order to obtain a steak. 2. Season with salt, pepper and thyme and minced mint. 3. Add lemon juice and add the plums free of lumps. 4. Wrap carefully each steak of chicken with on film adherent. 5. Cook the rolls in water for 25 minutes with garlic and bay leaves. 6. Leave t cool in the cooking water for 10 minutes. 7. Remove the plastic and cut in slices. 8. Decorate with ketchup and fresh herbs.
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Frozen Plum Yoghurt
Ingredients • • • •
910g Plums -- pitted & chopped 3/4 cup Sugar -- or substitute 1 Cinnamon Stick 907,18g low fat Yoghurt -- vanilla
Directions 1. In saucepan combine plums, sugar, cinnamon stick and 1/2 cup water. 2. Bring to boiling over high heat. Reduce heat to low; cover and simmer 10 min. until plums are tender, stirring occas. Remove from heat; discard cinnamon stick. 3. In food processor or blender process plum mixture until smooth. 4. Press plum puree with back of spoon thru sieve set over bowl. Discard skin and pulp. 5. Stir yoghurt into plum puree. 6. Pour plum-yoghurt mixture into baking pan. 7. Cover and freeze for 2 hours until firm. 8. Let stand 10 min. before scooping.
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Vegetarian Bean Stew Ingredients • • • • • • • • • • • • •
½ packet of Black beans 1/3 packet of soya steak 1 Onion 2 Carrots ½ vegetarian sausage ½ Cabbage Ginger ½ glass Olive oil 2 garlic cloves Salt Parsley 2 Tomatoes ½ glass red wine
Preparation 1. Soak the soya steaks between 2 to 3 hours or cook them for 10 minutes. 2. Drain and cut them into pieces. 3. Cook the beans and save the water for the stew. 4. Fry the chopped onion and garlic in the olive oil. 5. When the onion is brown, join the mashed tomatoes, the sliced carrots, the wine and the salt. 6. Add the water from the beans and boil. 7. Add the beans, the soya, the cabbage, the parsley, the sliced sausage slices and a little grated ginger root. 8. Leave to cook.
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Wax Bean Soup Ingredients • • • • • • • • •
400 grams of wax beans; 1 dl of olive oil; 50 grams of onions; 200 grams of potatoes; 200 grams of sweet potatoes; 100 grams of pumpkin; 1 bunch of parsley; Salt to taste; Water
1. Select the beans and soak them in cold water for 12 hours before cooking. 2. Cook the beans in a deep pan with water. 3. Peel and wash the onions and add them to the beans. Add the olive oil and parsley and season with salt. 4. Peel and wash the potatoes. Cut them up into small quarters. Peel and wash the pumpkin, and then cut into pieces. 5. Add everything to the pan when the beans are almost cooked. 6. Continue to boil until the cooking is concluded. Correct the salt seasoning. Hint: The soup should be slightly thick.
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CARROT COCONUT CAKE Ingredients • • • • • • • • • •
200 g carrots 5 table spoons vegetable oil 2eggs 50g coconut 100g sugar 1 teaspoon baking powder 1 coffee spoon cinnamon 50g sultanas a pinch of Nutmeg 100g wholemeal
Directions 1. 2. 3. 4.
5.
Beat sugar and eggs and then add oil. Add flour, baking powder, cinnamon, coconut and nutmeg. Finally join carrots (peeled and shredded) and sultanas and mix well. Pour into greased pan. Bake at 180C, for 40-50 minutes. Top with rest of coconut when cake is cool.
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Carrot Soup with toast Ingredients 1. Butter 2. 1 onion , roughly chopped 3. 600g carrots, chopped 4. 200g potatoes , chopped 5. 20g cheese, grated
6. 2 breads rolls
Directions 1. In a large pan tip in the onion, carrots and potato and add 1litre water. 2. Bring to the boil and season. 3. Whizz the mixture in a blender until smooth. 4. Serve the soup with buttered toast sprinkled with grated cheese.
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Citrus Glazed Carrots Ingredients •
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2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices 2 cups (or more) water 1 cup fresh orange juice 1/2 cup sugar 1/4 cup fresh lime juice 2 tablespoons butter 2 1/2 teaspoons finely grated orange peel 2 teaspoons finely grated lime peel 1 teaspoon salt 1 tablespoon chopped fresh parsley
Directions 1. Combine carrots and 2 cups water in heavy large skillet. 2. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. 3. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisptender, stirring occasionally, 8 to 9 minutes. 4. Using slotted spoon, transfer carrots to medium bowl; cool. 5. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. 6. Transfer to small bowl. 7. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill. 8. Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. 9. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
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Onion Cream Soup Ingredients • • • • • • • •
1 spoon (soup) of butter 500g of onions 300g of potatoes 1L of beef stock 1 yolk 1 spoon (soup) of creams nutmeg salt and pepper
Directions 1. Melt the butter in a saucepan and add the onions. Leave them to brown lightly on gentle fire until they are transparent. 2. Join the potatoes cut in small cubes and the beef stock. 3. After boiling, leave to cook during around 30 minutes with the covered bowl. Flagpole of celery can perfume the broth with a girl. 4. Season with salt, ground pepper and add grated nutmeg, and reduce to puree with the electric blender. Smock to yolk with the creams and add, little by little, some spoons of the hot puree. Add carefully this mixture to the soup, always moving, and leave to cook during 2 minutes without boiling. Suggestion: Serve accompanied with cubes by bread when they fried or been lightly smeared with oil and when they were toasted in the oven.
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Stewed Peppers With Tomatoes, Onions and Garlic
Ingredients
1. 2 tablespoons extra virgin olive oil 2. 1 medium onion, chopped 3. 2 plump garlic cloves, minced 4. 3 large red peppers, or a combination of red and yellow peppers, thinly sliced or chopped 5. 1 (14-ounce) can chopped tomatoes, drained of some but not all of its juice 6. 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
7.
Salt and freshly ground pepper to taste
1.
Heat the oil in a large non-stick skillet or heavy casserole over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Cook, stirring often, for five minutes, and add 1/2 teaspoon salt. Continue to cook for another five minutes until the peppers are tender.
2.
Add the tomatoes, thyme, salt and pepper and bring to a simmer. Continue to simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat, and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice or bruschetta, as a filling for an omelette, or stir into scrambled eggs.
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Tuna and Onions Ingredients
• • • • • • • • • •
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500g Tuna 1 coffee spoon salt Black pepper 1 lemon 2 tablespoons vinegar 5 garlic cloves 1 bay leaf Mint leaves 3 tablespoons olive oil 3 onions Chopped parsley
Directions: 1. Season the tuna with salt, pepper, lemon juice, vinegar, 2 sliced garlic cloves, bay leaf and the mint. Let it marinate for 3 hours. Turn the fish around from time to time. 2. Dry the pieces of fish and fry them on both sides with olive oil. Remove the fish and using the same pan fry the sliced onions, the remaining garlic and the parsley. 3. When the onions get soft add the fish again along with the mixture from the marinating process and leave to cook for some minutes. Check the seasoning and serve with green beans.
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LEMON ROASTED POTATOES Ingredients Potatoes (cut into bite sized pieces) Olive oil Lemon (juice and zest) Oregano Salt and pepper
Directions: 1. Toss the potatoes in the olive oil, lemon juice, oregano, salt and pepper. 2. Bake the potatoes in a preheated 350F oven until tender, about an hour.
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Potato Tuna Roll Ingredients Crust • 1 kg potatoes • 4 tablespoons flour • 1 tablespoon butter • 2,5 dl milk • 4 eggs • 50g grounded cheese • Salt and pepper • Margarine Filling • 3 tins of tuna • 2 boiled eggs • 4 table spoons of mayonnaise • 1 bunch of parsley Directions: 1. Pre-heat oven 180 C. 2. Cut the potatoes into small pieces, wash them in water and cook in water for 20 minutes. Season the water with salt. 3. Cover tray with and then grease it with margarine and sprinkle with flour. 4. Drain the potatoes, and mash them. Add butter and mix well. Join flour, cheese, milk and eggs, previously beaten. Mix everything well and check seasoning. Add a pinch of pepper. 5. Spread the mixture on the tray and put in oven for 20 minutes. 6. Transfer to rack and leave to cool. Filling: 1. Drain the tuna and mash it. 2. Cut the eggs into small pieces. 3. On the crust spread the mayonnaise, add the tuna on top and then spread the eggs and the parsley. 4. Using a cloth roll up the crust and it is ready to serve.
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Sweet Potato Bread Ingredients 1 3/4 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup butter (room temperature) 3/4 cup brown sugar 1/4 cup honey 2 eggs 1/4 cup buttermilk 1 cup sweet potato (oven roasted until caramelized and mashed) 1/2 cup pecans (chopped)
Directions: 1. Mix the flour, baking soda, salt, cinnamon and nutmeg in a bowl. 2. Cream the butter and brown sugar in another bowl. 3. Stir the honey, eggs, buttermilk and sweet potato into the butter and sugar. 4. Stir the sweet potato mixture into the flour mixture. 5. Stir in the pecans. 6. Pour the batter into a 9x5 inch greased loaf pan. 7. Bake in a preheated 350F oven until a toothpick pushed into the centre comes out clean, about 1 hour. 8. Pour the praline sauce on and let cool. Praline Topping Ingredients: 3/4 tablespoon butter 1/4 cup brown sugar 1/2 cup pecans (roasted and chopped) 1 cups powered sugar 2 tablespoons water Directions: 1. Cook the butter and brown sugar in a saucepan until caramelized, about 5 minutes. 2. Stir in the pecans. 3. Pour the mixture into a bowl and let cool. 4. Mix the powdered sugar into the water. 5. Break up the praline mixture. 6. Mix the praline and sugar water together.
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FISH WITH TOMATOES AND OLIVES Ingredients • • • • • • • • •
1 kg of fish steaks (already cleaned) 1 large of tinned tomato 2 garlic cloves 4 table spoons olive oil 100g black olives without pits 1 teaspoon of oregano 1 sprig of parsley Salt and pepper Margarine
Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.
Pre-heat oven (180 C). Grease baking tray with margarine. Dry the fish steaks and season with salt. Put the fish in the tray and put in oven for 20 minutes. Peel and smash the garlic and fry in olive oil until brown. Add tomato with sauce and oreganos to the previous mixture and season with salt and pepper. Cook for ten minutes. Blend everything, add sliced olives and boil. Cover the fish with the previous mixture and put in oven to roast. Remove from oven and sprinkle with chopped parsley.
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Grilled Tomatoes with garlic Ingredients • • • • • •
•
4 tomatoes I coffee spoon salt Pepper 2 table spoons olive oil 2 tablespoons grated bread minced parsley 4 garlic cloves
1. Wash tomatoes and cut into halves. 2. Remove water and seeds from tomatoes. 3. Season the halves with salt, pepper, olive oil, grated bread, parsley and grated garlic. 4. Put tomatoes onto a tray greased with olive oil. 5. Grill in oven.
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Tomato Pie Ingredients Crust: • • • • • •
250 g flour 100 g butter 2 egg yolks 1 dl water a pinch of salt flour and butter
Filling • 1 onion • 1-tablespoon vegetable oil. • 2 ripe tomatoes • 2 green tomatoes • 5 eggs • 2 dl fresh cream • 1 tablespoon oregano • 1 cherry tomato • salt and pepper Directions Make crust: 1. Stir egg yolks, butter and flour in a small bowl to blend. 2. Season with salt and process until large moist clumps form. 3. Gather dough into ball. 4. Roll out dough on lightly floured surface to. 5. Transfer to tart pan with removable bottom. 6. Fold overhang in and press, forming double-thick sides. Make filling: 1. Chop the onion and fry in a pan with the oil. 2. Chop the ripe tomato and add to the previous mixture. Remove peel and seeds from tomato. 3. When the onion is brown season with salt and pepper and leave to rest. 4. Remove the peel and seeds from the remaining tomatoes and cut into quarters. 5. Beat the eggs with the fresh cream and the oregano and add to the previous mixture. 6. Mix well together and taste to season. Pour the mixture into the tart pan. 7. Preheat oven to 400°F 8. Bake in oven for ten minutes and only afterwards add the the cherry tomato and the tomato quarters. 9. Leave to cook for another twenty minutes. 10. Transfer to rack. 11. Serve warm or cold.
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Aรงorda Ingredients 400g wheat bread 1 dish of sweet corn 4 tablespoon of olive oil 3 or 4 garlics 1 bunch of oregano Thick salt 4 eggs 1 big sweet potato 1 peace of red pepper
Directions: 1. Boil the water with the seasoning (olive oil, salt, red pepper, garlic and oregano). 2. Boil the eggs separately and then put with the previous mixture. 3. Serve the aรงorda with pieces of bread, sweet corn and boiled sweet potatoes.
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Madeira Honey Cake This is the recipe for the traditional Madeira Honey Cake, baked at Christmas time, but also all round the year and named originally in Portuguese, bolo de mel.
Ingredients 250 g bread dough from the baker's shop 2.5 kg flour 1 kg sugar 750 g pork fat 500 g butter 25 g anise herbs (mashed and sifted) 50 g cinnamon 25 g cloves (grounded) 500 g walnut (cut into halves) 250 g almonds(chopped) 50 g candied lemon peel,cut into cubes 1.8 l pure sugar cane honey 5 Tablespoons of baking soda, (dissolved in Madeira Wine) • 1 glass of madeira wine • Juice and zest of 4 oranges Preparation • • • • • • • • • • • • •
1. One day before making the cake buy the bread-dough at the baker's shop, put a little bit of flour on the dough, cover it with a towel and keep it in a warm place until the next day. 2. Put the baking soda into the Madeira and dissolve. 3. In a pan warm up the honey, join the butter and the pork fat (if not available, just use butter) and mix together. Let this mixture cool down. 4. Sift flour into a bowl, join sugar, shape a crater and put the bread dough in the middle. Now work the flour-sugar-mixture into the bread dough. As soon as this is well joined, start to incorporate little by little the (tepid) honey-fat-mixture. Join (part of) the candied lemon peel, the cup of Madeira Wine, orange juice and orange zest, anise, cinnamon, cloves. 5. Incorporate and knead thoroughly until the dough doesn't stick on the bowl. 6. Cover the dough with a towel and put it into a warm cover. Keep it in a warm place for 3-4 days. 7. Divide the dough into parts of 250g or 500g or 750 g, depending on the pans to put into the oven. This cake is put into wide, round pans which are rather low. 8. Before going into the oven, the cake is decorated with half-walnuts, sliced almonds and (the rest of) candied lemon peel. 9. Do not forget to grease the baking pans with butter. 10. Cook for about 50 minutes 355 °F (180 °C). 11. Let cool down before taking out of baking pan.
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BOLO DO CACO Ingredients • 750 g flour • 1 coffee spoon bread leaven • 50 g bread dough from the bakery • Salt
Directions: 1. Bolt the flour into an earthenware bowl and join the leaven and the bread dough. 2. Add small portions of water with salt. 3. Mix and knead until you get an homogenous dough. 4. Divide it in small portions and make on each one a deep cut in cross with your hand. 5. Cover the table with a white table cloth and the table cloth with flour. On the top of it put the 4 portions of dough separate from each other. 6. Cover them with the table cloth and let them ferment until the cuts disappear. 7. Cook the dough over a clay or stone thin base put over tripods above high firewood.
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Egg Soup Ingredients 1 kg Potatoes 2 Onions 1 dl Olive oil Salt to taste 4 eggs
Directions: 1. Boil the potatoes and the onions, in a pan with water. 2. Add the salt and the olive oil. When cooked reduce to purĂŠe. 3. Apart boil the eggs, for ten minutes. Let them cool, peel, and cut into pieces and put in the purĂŠe. 4. Serve straight away
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ESPETADA Ingredients • • • •
Veal meat Lours Salt Garlic
Directions: 1. Cut the meat into small cubes and season with salt, lours and garlic. 2. Stick each piece of meat on a lour’s stick. 3. Make a fire. 4. Finally, put the meat over the heater and let it roast.
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