MASTER CHEF ELLIAM AUTHOR: ELLIAM GARCIAS GONZALEZ YEAR:2018
• Index:
• Stoemp…………………………………………….……….19
• Mexico………………………………………………………4
• Zwitserse sándwich met roomkaas……………….……….20
• Guacamole…………………………………………………..4
• Spinazie cake……………………………………….………21
• Pico de gallo…………………………………………………5
• Carpaccio de Betabel……………………………………...22
• Nacho with cheese………………………………………......6
• Espinaca Dip Ranch……………………………………….23
• Chicken mixiotes……………………………………………7
• Brasil…………………………………………………..........24
• Chilaquiles……………………………………………………8
• Feijoada ……………………………………………………24
• Francia………………………………………………………..9
• Acarajé …………………………………………………….25
• vegetable panache……………………………………………9
• Barreado ………………………………………..…………26
• Velouté………………………………………………………10
• Tapioca ………………………………....…………………27
• Vichyssoise…………………………………………………..11
• Coxhina…………………………………………………….28
• Spinach quiche and goat cheese…………………………….12 • Foie micuit………………………………………………......13
• Iatalia………………………………………………………..14 • Florentine eggs……………………………………………..14 • Focaccia of olives……………………………………………15 • Penne a la puttanesca………………………………………16 • Tagliatelle a la carbonara……………………………………17
• Risotto of mushrooms…………………………………........18 • Belgica …………………………………………….……….19
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THIS MAGAZINE CONTAINS VARIOUS DISHES AND DESSERTS FOR YOUR TASTE, YOU WILL HAVE RECIPES FROM DIFFERENT COUNTRIES AROUND THE WORLD
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Mexico
GUACAMOLE:
• Preparation:The first thing is to peel the avocados, extract all the meat with its juice from the inside and then crush it using the fork adding a few drops of green lemon. Then chop the chives into very small pieces, also the garlic, cilantro and tomato. We add the chili cut in small slices to the mixture made and mix it with the crushed avocado.
• Ingredients:2 avocados, half chives, half a clove of garlic, 1 large tomato, 1 fresh chili, a few drops of green lemon, olive oil, 2 sprigs of chopped cilantro, salt.
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• Preparation:We have to cut the tomato, the chilies and the onion in small cubes, and then add the chopped cilantro, the salt and the lemon juice squeezed to taste. We remove everything and it is ready.
PICO DE GALLO
• Ingredients:2 medium red tomatoes, 2 mountain chilis, 1 lemon, 1/2 small onion and 5 coriander branches, lemon juice squeezed.
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• Ingredients: Fried tortillas For the main sauce: 50 grams of butter, 100 grams of flour, 100 grams of milk, 150 grams of cheddar cheese. And to accompany: chopped jalapeños, chopped tomato, chili, beans, sour cream and guacamole (to the taste of the consumer) • Preparation: First we prepare the sauce: we put the butter in a pot and add the flour that will act as a thickening agent (3-5 minutes), then add the milk while stirring and then the cheddar cheese is well grated. Once it is all mixed and well melted, pour the sauce over a bowl and add the tomato, onion and chopped jalapeños (if desired, add beans, black olives or chili). Then, we pour the delicious sauce over the nachos and we have the dish ready
NACHOS WITH CHEESE:
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• Ingredients: •
900 g of Chicken leg and thigh
•
40 g of Chile guajillo
•
15 g of Chile morita
•
30 g of Lard of pork
•
300 g of Tomato guaje roasted
•
20 g of roasted garlic
•
250 g of sliced onion
•
1 g of Cumin powder
•
500 ml of Chicken background
•
1 g of Avocado Leaf
•
80 g of Maguey Leaf
CHICKEN MIXIOTES
• Preparation: Blanch the chilli in hot water. • Blend the chilies with the tomato, garlic, onion, cumin, season. • Fry in butter, rectify seasoning. • Marinate the chicken in the previous preparation • Place the chicken on a sheet of maguey or paper sulfurized. • Add an avocado leaf, salse and close with a thread. • Steam or bake for about 1 hour. • Accompany with refried beans and rice. 7
• Ingredients: • 10 tortillas cut in strips, gilded in enough oil (Or a bag of chips already fried) •
½ liter of water
•
3 tomatoes
•
7 mountain chili (or more if you want to really bite)
•
¼ onion
•
3 garlic cloves
•
Chicken soup
•
Salt and pepper to taste
•
Manchego cheese, cream and chopped onion to accompany
CHILAQUILES:
• Preparation: • For the sauce: The joke of some good chilaquiles resides in the seasoning of the sauce, so this is where it is worth playing with your imagination. Boil the water and place the tomatoes inside for 30 seconds, just to loosen the skin. Peel them and then return them to the water and let them boil with the chili. • When they are soft place everything in the blender and add the onion and garlic cloves. Blend well. Personally, I like thicker sauces, but it all depends on the taste of the person who cooks, so you can add or remove water according to your taste.
• In a hot pan sauté the sauce in a little oil and season with salt, pepper and chicken broth. When the sauce is boiling add the chips. For the chilaquiles to crack, you must remove everything from the fire and serve quickly. 8
Preparation: 1 Separate broccoli and cauliflower 2 Clean leeks and beans and chop everything 3 Peel the carrots and asparagus and chop them 4 Put water to boil and season 5 Cook the vegetables for 10 minutes 6 Cut the calabĂn
7 Peel the potatoes, cut them into cubes and add them together with the calabin 8 Cook for 8 minutes 9 Peel and laminate the garlic to brown it in the pan 10 Cut the ham and add it to the garlic 11 Skip everything together
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Preparation: (For the broth) put the carrot, the pueros, the parsley and the chicken in a casserole and leave to cook with water. Chop the pueros and chives and add in another casserole with oil and butter. Add the potatoes and sautĂŠ over low heat. Grind in the blender. Add liquid cream while mixing with spoon. 11
Preparation: 1-Preheat the oven to 180Âş. We grease the mold and place the refrigerated dough. We prick the dough with a fork and cover with baking paper with chickpeas so that it weighs and does not swell. We bake for 10 minutes and take out to cool. 2-In a bowl we mix the eggs, milk and cream with rods to create a homogeneous mass. 3-SautĂŠ the spinach with a little oil in a pan until soft.
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13
Italia
Florentine eggs
• Ingredients: •
300 grams of spinach
•
2 eggs
•
bechamel
•
100 grams of cheese
•
Salt
•
Butter
•
Preparation:
•
Cook the spinach for 5 minutes with salt
•
Cut in julienne and saute with butter
•
Add the bechamel and mix very well
•
Add the mixture in two cazuelitas and put an egg in the center of each
•
Gratin for 3-4 minutes at 200º
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•
Ingredient:
• 350 grams of strength flour
• 200 milliliters of warm water
Focaccia of olives
• 20 grams of pressed fresh yeast • 1 teaspoon of sugar • 1 teaspoon salt
• 15 grams of olive oil • 50 grams of black olives • Rosemary twig • Coarse salt •
Preparation:
•
Heat water and put yeast in it
•
2Add the flour, salt and sugar to the yeast mixture and mix it
•
Toss the olive oil and knead it until it is smooth and compact
•
Leave the dough in a bowl to rest for 1 hour
•
Stretch the dough with a rolling pin and make it triangular
•
Place it on a baking sheet and paint it with olive oil
•
Make holes and put the olives in them. Then add the fat salt
•
Heat the oven to 340º and insert the focaccia for 10-15 minutes
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• Ingredients: • 200 grams of Penne pasta • 4 anchovies • 1 handful of capers • Extra virgin olive oil
• 2 handfuls of black olives • 1 onion • 2 days ago • Cherry tomato • salt • Pepper • Oregano • Chile
Preparation: 1-Chop the onion and add it in the pan with the oil. Soak for 5 minutes and reserve. 2- Cut the cherrys tomatitos and olives in half. 3 -After draining the anchovies, shake them. 4 -In another skillet, add the oil and sauté the garlic cloves for 3 minutes. In this pan throw the onion, the cherry, the olives, the capers, the chili and the oregano. 5- Cook over low heat for about 7 minutes, stirring occasionally. 6 Put the water to boil, add a pinch of salt and uncovered pasta. Let it cook for 5-7 minutes and drain. 7 The next step is plating , so dump your pasta to the plate and serve the sauce on top, enjoy!
Penne a la puttanesca
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• Ingredients: • 400 grams of tagliatelle
• 2 eggs • 2 egg yolks • 5 slices of bacon
• 1 small onion • Parmesan • Oil • Salt • Pepper
Preparation: 1- Boil the pasta according to the package to leave it al dente. 2- Chop the onion and cut the bacon into squares. We shook. 3- If we want mushrooms, sauté them with the onion and bacon until they are golden brown. 4- In a bowl we put 2 eggs and 2 yolks and beat. Add the grated cheese, salt and pepper to taste and mix. 5 -Remove the onion and bacon from the pan, dry with absorbent paper and add to the eggs. We mix 6-Drain the pasta and toss in the same pan that we use for the sauce. We add the carbonara and stir for two minutes. 7 Serve with a little grated cheese on top.
Tagliatelle a la carbonara
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Preparation: 1 Pelamos y picamos la cebolla y 300 grams of rice los ajos. Los pochamos a fuego 250 grams of mushrooms medio sin dejar que se doren. 1 liter of broth vegetables 2 Troceamos los champiñones (si es que no están laminados) y 1 onion salteamos junto a la cebolla y ajos. 2 cloves of garlic 3 Salteamos el arroz unos 75 grams of butter minutos antes de añadir el vino. 75 grams of Parmesan Dejamos que evapore un poco cheese antes de cubrir con la mitad del caldo. 125 milliliters of white 4 Conforme cocine a fuego wine medio vamos añadiendo el resto Basil del caldo, removiendo poco a poco durante aproximadamente Salt 25 minutos. 5 Retiramos del fuego una vez cocido y añadimos un poco de mantequilla y el queso parmesano. 6 Reposamos unos minutos y servimos.
• Ingredients: • • • • •
• • • • •
Risotto of mushrooms
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Belgica • Ingredients: Preparation: • 1Kg of potatoes • 3 large carrots
• 1 onion • Milk or butter • Nutmeg
Before we start we must wash all the ingredients well, we must cut into large pieces, the carrots, and the potatoes then place them inside the pot and cover them with water add and add salt and cook for 20 minutes.
• Salt and pepper to Then turn off the heat and drain all the taste)
ingredients and with the help of a fork make a puree with all the vegetables once done this add Moncada nut and pepper to taste.
Finally stir everything until you have a homogeneous texture in the puree, done this add the butter or milk and stir, once the mixture is ready, serve and enjoy.
Stoemp 19
• Ingredients:
Preparation:
• 190gr of cream cheese
1-First of all we should put the tomato to cook in salted water, after it changes color it turns pale it is removed and it is left to drain.
• 1Kg of tomato (must be green)
• 1 piece of onion (finely chopped) • 3 cc of oil • ½ cup chopped coriander
• 2cda of chicken broth • Corn tortillas (previously passed through oil) • 2 pieces of chicken breast (cooked and trimmed)
2-Then brown the onion in oil and once it is soft and golden brown it should be liquefied, the chicken, tomato, cilantro, cream cheese and chicken broth, until a homogeneous and smooth mixture is obtained.
3-With the tortillas form tacos • 8 slices of manchego cheese filled with chicken and cover them with the mixture and scratching Manchego cheese 4-Finally bake it or introduce it to the microwave so that the cheese melts and enjoy
Zwitserse sándwich met roomkaas 20
• Ingredients: • 2 1/2 cups of oatmeal (Quaker or any brand) • 1/2 cup of Oatmeal (Fashioned) • 1/2 cup bacon diced • 1/4 piece of finely chopped onion • 1/4 cup of butter for the base • 1/4 cup of cream (must be acidic) • 1 cup of mushroom • 3 eggs • 2 cups fresh spinach • 1 cup of mozzarella cheese • Salt and pepper to taste)
Preparation: 1-First we must preheat the oven to 180 ° then we must mix the 2 types of oats using a blender, mix it dry until you get a flour. 2-Then in a bowl mix this flour with butter until you obtain a smooth and homogeneous mixture, then in a base for cakes put this mixture pressing to compact it and reserve it. 3-This done add the bacon in a pan and cook until you release the fat then add the mushrooms, onion, spinach and then add salt and pepper to your taste, cook until dry. 4-Then beat the eggs with cream, add salt to taste and pepper, done this add on the base of the cake the spinach mixture and then pour the egg and cheese until everything is covered. 5-Take it to the oven for 15 minutes, remove it and serve it hot and enjoy.
Spinazie cake 21
• • • • • • • • • • • • • • •
Ingredients: 2 beets (chopped) 1c salt with oregano 1cc pepper ½ cup grapefruit juice 1cda of fresh herbs ½ cup of oil (olive) 1 echalote (finely chopped) 1 sprig of thyme ½ cup of small arugula ¼ red wine vinegar 1 pinch of salt 1cc pepper 3cda of coconut oil 1/4 cup of goat cheese (crumbled)
Preparation:
1-We must heat the oven to 180 ° then place in a pot 2 sheets of aluminum foil on top of them place the beets, then cover with the coconut oil, salt and season with pepper to taste, olive oil, herbs , done this carefully wrap the beets and hornéalos until they are soft. 2-Once baked and cold cut into thin slices and reserve, then in a bowl mix olive oil, shallot, grapefruit juice, thyme and vinegar and season to your liking. 3-In another bowl mix the beets with the arugula, then serve them and sprinkle with grated cheese and enjoy.
Carpaccio de Betabel
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• • • • •
• • • • • • • •
Ingredients: 2 cups Yogurt (no flavor) 2cda garlic powder 1cda dill 2 tablespoons dried chives 1/2 cup of spinach 1cda of onion (flakes) 1/2 cup of parsley 1cda of onion powder 1 pinch of salt Pepper (to taste) 2c of mayonnaise (can be light) 1 / 2cda white vinegar
Preparation: 1-With the help of a blender put the yogurt, then add the scallions, garlic, spinach, dill, onion powder, onion flakes, mayonnaise, parsley, and white vinegar. Blend until you get a homogeneous and smooth mixture. 2-Once ready, serve in a large cup and season with salt and pepper to taste. 3-Serve it with banquet bread or a snack to your liking and enjoy.
Espinaca Dip Ranch
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▪ Ingredients: ▪
Black beans
▪
Smoked bacon
▪
Dried meat
▪
Pork ribs
▪
Smoked sausage
▪
Large chopped onions
▪
Tomatoes
▪
Garlic
▪
Rice
▪
Black pepper
▪
Salt
z Preparation: 1-First we have to soak from the night before, both the beans and the meat. 2-The next day the meat is drained and placed in a pot, along with pork ribs, bacon and sausages. In the beginning it is put to strong fire and when grass lowers the fire and cooks for two hours. 3-Apart, in another pot with cold water, the beans are cooked and when they are ready they are strained and the broth is reserved. 4-Then lightly fry the onions with the chopped garlic until they are translucent and add the skinless tomatoes, chopped and ground, and cook over low heat for 20 minutes. 5-When the sofrito is ready, add the previously crushed beans with a fork (they do not have to be all), and add a cup of the broth. 6-We take this preparation to low heat without stopping to stir 20 minutes more. 7-Besides, we prepare a white rice with a clove of garlic.
Brasil Feijoada
25 ▪
Ingredients:
▪
Beans
▪
Garlic
▪
An onion
▪
Bay leaf
▪
Salt
▪
Pepper
▪
Vegetable oil
▪
Baking powder
z
Preparation: 1-The beans are left to rest with bay leaves overnight. 2-The next day they are drained and washed with cold water, and then rubbed with their hands to peel them. 3-They are put in a blender with a little water until we obtain a thick mass, add the onion, garlic, salt, pepper and baking powder. 4-Add spoonfuls to a greased and hot pan and leave them well browned. 5-After this we put them on an absorbent paper before serving.
Acarajé
26 z ▪
Ingredients:
▪
Fresh meat
▪
Bacon
▪
Chopped onions
▪
Peeled and chopped tomatoes
▪
Garlic
▪
Cumin
▪
Black pepper
▪
Green seasoning
▪
Vinegar
▪
Olive oil
▪
Yucca flour
▪
A clay pot with lid
Preparation: 1-Cut the meat into cubes and bacon into small pieces. 2-In addition, make a sauce with the chopped onion, tomatoes, garlic, cumin, black pepper, bay leaf and green seasonings. 3-In the clay pot put a layer of meat, another of the sofrito and then another of the bacon. 4-Repeat the above procedure twice, and sprinkle with the vinegar and olive oil, to let stand for 5 hours. 5-Then let it simmer for 5 more hours.
Barreado
27 z ▪
Ingredients:
▪
Yucca starch
▪
Salt
▪
Water
▪
Flour sieve or sieve
Preparation: 1-First the starch is hydrated to form the "tapioca gum", and we add a teaspoon of salt. 2-Little by little we are adding water squirts while we are mixing, until we get a moist and uniform texture. 3-Once we have hydrated the rubber, we sift it so that the flour is loose. 4-We heat a pan and spread the paste so that it is uniform. 5-The tapioca is cooked rather quickly and we know that we can turn it over when the edges start to rise. 6-We leave one more minute on the other side and your tapioca will be ready.
Tapioca
28 z ▪
Ingredients:
▪
Wheat flour
▪
Potatoes
▪
Chicken breasts
▪
Peeled and chopped tomatoes
▪
A finely chopped onion
▪
Chopped parsley
▪
A chopped garlic
▪
Eggs
▪
Ground bread
▪
Salt and pepper
▪
Oil
▪
A branch of celery
Preparation: 1-The breasts are cooked with the potatoes, salt, celery, parsley and onion. 2-When the potatoes are cooked, they are removed and mashed with them. 3-We add the flour, salt, pepper and chicken broth, to be able to knead. Next we will make balls with pear shape. 4-Apart, we make the filling by browning the onion and garlic, add the tomato and cook until it dries a little. 5-We put the shredded chicken and season again. 6-Fill the balls with the chicken and close carefully. 7-We pass each ball by beaten egg and then ground bread, and fry in a pan with hot oil until golden brown. 8-We remove them and place on an absorbent paper.
Coxhina