Greek salad Starter
Ingredients
1 big tomato 1 cucumber 1 onion 1 green pepper 200 grams of feta cheese Cappers/olives Olive oil/salt
Cooking Instructions
Wash and slice the tomato. Place it in a bowl. Peel and slice the cucumber and the onion. Place them in the bowl and the feta on top. Add the cappers and the olives. Pour some oil, add salt and oregano. Enjoy!
Boxty Starter Ingredients •
2 pounds (3 to 4 large) Yukon Gold potatoes, peeled
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3/4 cup whole milk
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1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking
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1 large egg
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1/3 cup all-purpose flour
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1/4 teaspoon freshly ground black pepper
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1 to 2 tablespoons unsalted butter, cut into small pieces
Cooking Instructions •
Heat the oven to 200°F
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Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender.
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Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
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When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
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With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
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Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10seconds. Add the potatoes and stir until evenly incorporated.
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Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
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Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.
Pa amb tomàquet oli i pernil (tomatoe bread with cured ham)
Starter
Ingredients: -Toasted bread -Medium tomato to be spread -Olive oil “a tablespoon” -A sile of ham.
Cooking Instructions: -First grab a toaster and toast the bread [it can be not toastad too]. - Then you take half a tomato and you spread it on the bread. (you can also spread some garlic before if you prefer) - Pour olive oil all over the toast. - Finally add a slice of cured ham on top of the toast. MMMM!!
Pa amb tomàquet oli i pernil.
Welsh Rarebit
Starter/Snack
Ingredients 2 slices of thick bread 1oz butter 1oz plain flour ½ cup milk 4oz grated cheese Drops of Worcestershire sauce (to taste) tsp wholegrain mustard (adjust to taste) 1 egg plus 1 egg yolk
Cooking Instructions Melt the butter in a saucepan over a low heat. Stir in the flour. Add the milk and whisk until there are no lumps. Melt in the cheese, then whisk in the egg. Add the Worcestershire sauce and mustard. Remove the pan from the heat and set aside to cool. Toast the bread on one side. Turn over and spread the cheese mix over the bread. Return to the grill and cook until starting to brown and bubble.
Cheese pie/Grandmother’s tyropitta Starter
Ingredients
1 kilo of flour 1 kilo of feta cheese 2 cups of oil 2 cups of water An able grandmother to roll the dough
Cooking Instructions
Put the flour in a bowl and add the water kneading it with your hands. Cut the dough in 20 pieces. Roll the first phyllo pastry as thin as a sheet and place in an oiled baking tray. Rub some feta cheese on the phyllo and sprinkle with oil. Roll a second, place it on the previous layer ,add some feta and oil. Continue until you are tired or you run out of ingredients. Bake in a preheated oven at 200ο celcius degrees for 1 hour. Tiring but rewarding. Did you hear the sound of the pastry on the video?
Ingredients 1. 500g of anchovies 2. extra virgin olive oil 3. parsley 4. breadcrumbs 5. lemon juice
Method Clean the anchovies and peel them Put the oil and a layer of anchovies in a pan Put the parsley on them and some breadcrumbs Make a second layer of anchovies and cover as before Pour the lemon juice over all Bake 20 minutes
GaZPACHo (COLD SOUP)
Starter Ingredients - 1kg red mature tomatoes
- 1 teaspoon of salt
- 1-2 garlic
- ice cubes
- 50grs green pepper
- 200 grs of water
- 40 gr of onions
4 servings
- 30grs white vinegar
- 70 grs peeled cucumber - 1 garlic Cooking Instructions 1. Put in a bowl all the vegetables, the vinegar, salt and using a blender, mix them
well. 2. Add the olive oil and mix again. 3. You can pass it through a strainer if you want. Add water if you prefer it more
liquid. If you want it thicker (more creamy add some stale bread and mix). 4. You can servei t on a bowl or a glass with ice cubes and small pieces of
vegetable and/or bread. It is so refreshing and healthy!!
Welsh Cawl Main Course
Ingredients Diced Lamb
Swede
Carrots
Potatoes
Leeks
Salt
Parsnips
Pepper Stock or stock cube
Cooking Instructions 1. Wash your hands 2. Brown the diced lamb 3. Chop all the vegetables and put them in the slow cooker 3. Boil water in a kettle 4. Mix water with stock 5. Add meat to slow cooker and pour stock into meat and vegetables 6. Stir ingredients 7.Cook slowly for at least 5 hours
Fricandรณ Main Course Ingredients: The ingredients for 6 people are 500 gr of meat, 3 tomatoes, 1 big onion, 2 cloves, 500 gr of mushroom (better if is the season), 150 ml of white wine, 50 gr of pine nuts, olive oil, salt, pepper, flour and 2 cups of water.
Cooking Instructions: To make the fricandรณ the first we have to do is add salt and pepper to the meat. Next, we coat it in butter and we fry it. We take it off and we put it on a plate. Then, we cut all the vegetables and the mushrooms in small pieces and we put it in the cooking pot. We cook it until it browns. Later, we blend it and we put the meat and the vegetables with the pine nuts, the 150 ml of wine and the 2 cups of water cooking together. Finally, we serve the meat with its sauce and if we want a bread piece. It is prepare to eat!
It is delicious!
Method Ingredients 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.
250g Carnaroli or Arborio rice 250g prawns 250g scampi 1kg of monkfish 250g of peeled tomatoes 250g of peas 1 Yellow pepper 1 White onion 1 celery 1dl dry white wine 25g butter 1 sachet of saffron 2 tablespoons chapped parsley 1 dl oil salt
Remove the monkfish and cut into chunks. Remove the carapace with prawns, scampi and with the scraps prepared two decilitre “ fumetto�. Put in a baking pan the oil for about 5 minutes, add cut onions into very thin slices and chopped celery. Then recline the monkfish, the prawns, shrimp and after a few minutes, the pepper cut into strips, peas, tomatoes, salt, sprinkle the wine and continue cooking for about 10 minutes. Add the rice, saffron diluted in a ladle of hot water, fumetto hot, cover and let it quickly boil again. Then transfer the pain in a hot oven at 200 degrees and bake for 18 minutes. Withdraw, add the butter, gently shake the pan, sprinkle the surface with parsley and serve mmediately to the table in the same pan.
Bacon and Cabbage Main Course
Ingredients •
4 pounds Irish boiling bacon
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1 Savoy cabbage, trimmed, quartered, and cored
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4 tablespoons unsalted butter
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Freshly ground black pepper
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Parsley Sauce
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Boiled Yukon gold potatoes, for serving
Cooking Instructions 1
2 3 4
Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain. Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour. Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more. Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.
Pancakes Main course Ingredients Dough: 2 eggs, 2 glasses of flour, 2 glasses of milk, a pinch of salt, 1 teaspoon of sunflower oil, half a teaspoon of vanilla sugar Toppings: fromage frais, strawberry or rasberry preserves, castor sugar or chocolate cream
Cooking Instructions Beat eggs with a mixer, add milk and flour. Add a pinch of salt, vanilla sugar and continue mixing untill the batter is fluffy. Pour a few drops of sunflower oil onto a preheated frying pan (preferably with a Teflon coating). When the oil is hot, pour approx. 150-200 ml of the batter (3/4 of the glass). Evenly spread the batter in the pan and fry till the lower side turns golden brown and then, flip to the other side. When the pancake is ready, remove it from the pan and set aside on a plate, cover the plate. When using a Teflon pan, it is not necessary to pour any oil on the frying pan. After frying, spread fromage frais and preserves, chocolate cream or sprinkle sugar over the top. Enjoy your meal!
Ingredients 4 eggs • 1 kg of artichokes • 100 grams of ham • 100 grams of buffalo mozzarella • 150 grams of smoked cheese • 100 grams of buffalo ricotta • 100 grams of grated Parmesan cheese • extra virgin olive oil • 1 clove of garlic • parsley • pepper
Method Put in a pan olive oil and salt and half a glass of water , cover and cook until they become soft . Prepare the sauce Cut the mozzarella into cubes and grated parmesan Arrange some butter on the bottom of the baking dish and sprinkle with a white sauce wire. Then you begin to compose the lasagna covering the bottom of the pan with a layer of pasta . Finally you close with a layer of pasta, sprinkle with remaining sauce and spread on the surface some grated Parmesan . Bake at 180 degrees for 40 minutes or until the surface is golden brown surface of the grated Parmesan . 6. Bake at 180 degrees for 40 minutes or until the surface is golden brown .
Meatballs-Burgers
Main Course Ingredients
1 kilo of ground beef 2 big chopped onions 2 tablespoons of oil 1 tablespoon of spearmint 1 tablespoon of parsley 4 slices of bread crumbs 1 tablespoon of cumin Salt and pepper
Cooking Instructions
Mix all the ingredients in a bowl and knead well. Shape small ping pong - sized meat balls and fry in hot oil. If you prefer make them flat and grill them in the oven or in a non- sticking pan. Serve with green salad or grilled vegetables.
Ingredients 1 kg of pork or veal meat ( muscle) •1 liter and a half of tomato sauce •onion •garlic •parsley •goat cheese •raisins
To prepare the pork chops with beer and herbs, start by cleaning and chopping the garlic , herbs and lemon peel . Arrange the chops on a cutting board and add salt and pepper on each side . Heat the oil in a pan and cook the meat for 5-6 minutes per side . Put aside the chops , and in the same pan add the butter, chopped herbs and beer . Let it coagulate for one minute , then turn off the heat . Arrange the chops on plates and sprinkle each with beer sauce . Serve piping hot .
Welshcakes Dessert Ingredients 8oz self raising flour 4oz salted butter (plus extra for cooking) 2oz caster sugar (plus extra for dusting) 4oz sultanas (optional) 1 beaten egg Milk
Cooking Instructions Sieve the flour into a bowl and rub in the butter. Mix in the sugar. If you intend to make a full batch of sultana cakes mix in the dried fruit now. Add the beaten egg. Mix to a dough, adding milk if necessary. At this point you can split the dough into two (one for plain welshcakes and one for traditional welshcakes with sultanas),add sultanas to half the mix. Roll out the dough to about ½ inch thick. In a large flat frying pan (or ideally on a griddle) melt some butter. Add your cakes 5 or 6 at a time frying for 3 minutes on each side until they caramelise. You will need to add more butter between batches. Sprinkle with caster sugar while they are hot. They can be buttered or the plain Welsh cakes can be served with jam or honey.
CATALAN CREAM DESSERT Ingredients 1 LITTER OF MILK 6 EGGS YOLKS 100 GRAMS OF SUGAR A LITTLE MORE OF SUGAR TO CARAMELIZE ON TOP 40 GRAMS OF CORNSTARCH THE PEEL OF THE HALF ORANGE THE PEEL OF HALF LEMON Cooking Instructions First you pour 1 liter of milk in a saucepan and also the peel of the half orange and the other peel of the lemon. Bring it to boil. In a different bowl you add 6 eggs yolks and 100 grams of sugar and you mix them. Then you put in the saucepan 40 grams of cornstarch. Then you strain the milk in the bowl with the eggs yolks and sugar. When you have all mix, put it in a pot and bring it to boil. You stir it for a long time. Finally if you want you can put it in some glasses for the serving. Place in the fridge and let it cool. When serving you can add sugar on top and burn it using a blowtorch.
Apple pie Dessert Ingredients 3 cups of flour 3 eggs 1 glass of sugar some pieces of butter 1 glass of milk 1 kilo of fresk apples
Cooking Instructions Put the flour and sugar into a bowl. Then add three eggs, butter and one glass of milk. Mix it all together and place in an oven-pan. Slice apples and put them on the top of the dough. Bake in a preheated oven at 200 celcius degrees for one hor. Enjoy your meal!
Ingredients 1 kg of flour 00 -1 liter of water -1 glass of vermouth or white wine -lemon peel and / or Mandarin -1 sprig of rosemary -cinnamon -honey -3 tablespoons sugar -1 pinch of salt -olive oil -colored sugar sprinkles
METHOD Put the water in a pot, oil, vermouth, the grated peel of citrus fruits, whole citrus peel, rosemary, sugar and salt. Heats on high heat until everything begins to simmer. The right point of cooking is reached when the rosemary begins to wilt and the leaves are going to detach. At this point, remove the rosemary and whole skins of citrus fruits, lower the heat to low and add in one fell swoop the flour, stirring vigorously with a wooden spoon. As soon as the mixture comes away from the sides of the pan, turn off the gas and place it on a wooden shelf or oil greased marble. Anoint the oil hands and briefly working the dough until it became smooth. Then stretch the dough into cylinders of about 1.5 cm thick and produces donuts or bows. Then fry the scauratielli in plenty of olive oil until they become golden. The success of the dough to see if you can see that scauratielli will "embrace" in the oil during frying
Fruit Salad
Dessert Ingredients one banana some strawberries one orange one kiwi natural yoghurt sugar vanilla sugar whipped cream to garnish Cooking Instructions First, peel the orange and cut into pieces. Next, peel and chop the banana, the strawberries, the kiwi and mix all the fruit ingredients in a bowl. Then add the youghurt and some vanilla sugar. After that, add some sugar to make it sweet enough. Finally, garnish your salad with some whipped cream. Enjoy your meal!
Gachas cordobesas Dessert Ingredients -1l water
- 1 orange skin
- 100g flour
- 1 cinnamon branch
- 200g sugar
cinnamon powder
- 100ml olive oil
- 200g bread
- 2 tablespoons anise (aniseed) Cooking Instructions First of all, we put oil in a deep pan and when it is hot we pour the orange skin and it fry a little. When fried, add the anise and remove from the heat but before it is burning, so we wait to temper a little oil. Then we take cinnamon sticks, large enough pieces to remove once the dessert is finished. Once flavoured the oil, add flour and fry a little to take away the taste of flour. Add the water, and with a whisk stir well to break up the lumps. Continue stirring until it thickens, the water depends on how thick you prefer, if we see that we like softer add a little more water. Bring to boil and see when starts to make bubbles, it is already done. At that time he add the he add the sugar and keep removing everything very well. Now is the time to add the bread, which is optional, for those who like it cut into cubes and fry it... and once fried an drained add the porridge before they cool to join the plate. We serve in bowls or on plates, pour over cinnamon powder and it is ready to eat.
Nut pie Dessert Ingredients
8 eggs 1 cup of cognac 8 tablespoons of sugar 8 tablespoons of bread crumbs 1 teaspoon of cinnamon ½ teaspoon of carnation 1 teaspoon of baking powder 8 tablespoons of walnuts
Cooking Instructions
Split the egg yolks from the whites and mix them with the sugar. Add the rest of the ingredients one by one. Use a blender to puff the egg whites and add them gently in the mixture. Empty into a baking pan and bake for about 30’ at 200 Celsius degrees. Again you can skip the syrup part or use honey or brown sugar instead. Boil 2 cups of water and 2 cups of sugar. When the walnut pie is ready pour the syrup slowly with a spoon. It’s great with vanilla icecream or frozen yoghurt on top. Enjoy!
Bacon and Cabbage Main Course
Ingredients •
4 pounds Irish boiling bacon
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1 Savoy cabbage, trimmed, quartered, and cored
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4 tablespoons unsalted butter
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Freshly ground black pepper
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Parsley Sauce
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Boiled Yukon gold potatoes, for serving
Cooking Instructions 1
2 3 4
Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain. Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour. Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more. Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.
Orange pie Dessert Ingredients
1 cup of sugar 1 cup of corn oil 4 eggs 1 small carton of yoghurt (200 grs) 20 gr baking powder 2 vanillas Zest of an orange 1 packet(500 grs) of phyllo pastry
Cooking Instructions
Put all the ingredients except for the phyllo pastry in a bowl and mix for about 5’. Then cut the pastry in squares and blend them in the mixture carefully. Butter a pan and pour the mixture. Bake for 25’ at 18ο Celsius degrees . Traditionally it is a sweet with syrup but you can skip the following part for a healthier version. To make the syrup: boil 2 cups of sugar, 3 cups of water and orange peel in a pan for 5’. Then pour it on the pie slowly.
Apple Crumble Dessert
Ingredients For the crumble: 150g plain flour 150g jumbo oat flakes 175g light brown Sugar 200g cold butter, cut into pieces Single Cream, to serve For the filling: 600g apple, cut into chunks 1 tbsp plain flour 60g brown sugar Juice of 1/2 lemon
Cooking Instructions 1. Preheat the oven to 190°C/375°F/Gas Mark 5. Place the flour, oat flakes, brown sugar and butter in a large bowl. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs. 2. In a large baking tin, toss the apples with the flour, sugar and lemon juice until combined. Add the crumble mix on top of the filling and spread over the top until everything is evenly covered. 3. Bake in the oven for 35–40 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath. Serve in generous portions with a drizzle of fresh cream.