“Chestnuts with riceâ€? By: Pablo Ayarza Ingredients: o 250 g of dried chestnuts o 4 tablespoons of olive oil o Âź chopped onion o 1 clove minced garlic o 1 pinch of salt o 300 g of rice
How to do it: First, put the cooked chestnuts in a bowl with water the night before. Then, in put some oil in a pot, put onion and garlic to brown the chestnuts at medium temperature. When the onion is squished, add the drained chestnuts and rice. Stir everything together with a wooden piece of cutlery and add a pinch of salt and water until it is coated. Finally, boil it for 20 minutes and serve it. Good luck and Bon appetit!!!!!
Christmas recipe By: JesĂşs
Ingredients: o Hake o 200 grams peeled shrimp or prawns o 200 grams ell o Butter o Mayonnaise
Preparation: First, spread butter onto the baking tray, and then put the loins of hake stuffed with shrimp or prawns and the ell. Then, add the cava and put it in the oven for 10 minutes. Once they are made, covered them with mayonnaise and starts grating.
CHRISTMAS ALMONDS ALEJANDRO ZOILO
Ingredients: 1/4 K ground almonds 1/4 K of sugar 3 eggs Ground cimanon Zest of lemon 1/4 moonshine Sugar glass
Preparation of almonds recipe:
o In a bowl, mix the ground almonds with sugar, eggs, the cimanon and zest of lemon. o When you have a uniform dough, make small balls. o Then, permeate it into moonshine and dip it in butter and sugar glass. o Put it in a baking tray and bake it at 190 degrees centigrades for 20 or 30 minutes. o I hope you like it!!
Recipe: “ Cod in honey “ . By Alexía Leal Gallego Ingredients: 800 grams of cod. 1 cup olive oil. 150 grams flour. 2 cups honey. 1 bay leaf.
0,5 liters of wáter.
Preparation: First chop the cod in four pieces , put the cod in a casserole , with cold water and bay leaf . Leave it to simmer , so that the salt is removed and it is done slowly . You need to change the water to check the salt . Then when it boils for second time and white foam the cod is removed care fully and leave it in the fridge for 1 hour until it can be cut into strips . Then a paste is prepared with flour , honey and water , trying to be light. Finally, the cod is coated in butter , fry , it is retired and served. Good Luck!
Cookies from Muro´s town By: Jaime Ballesteros Ingredients: 250 grams of flour 12g baking powder Two spoons sugar Two eggs 160g butter Milk How to do it: First, mix the flour, the baking powder, the sugar and a spoon of salt in a bowl. After that, add the butter in small pieces, the egg and the milk. Mix all into a paste that can be spread on a table making a a layer of 1cm thick more or less. Cut it into slices with a mold. Each cookie will be covered with sugar. Then put them in the oven for 25min. at 230ºC with the seasoning you prefer.
FILLET OF STUFFED PIG Laura XĂa
Ingredients: (for 4 people) o 2 fillets of 400grams o Praws o Mushrooms o Asparagus o Garlic
Instructions: First chop the ingredients: prawns, mushrooms, a asparagus and garlics. Then, open the fillets. Then you have to roll the fillets and vegetables and mark the stuffed fillets with vegetables. Then mark them with hot oil. Second, bake the stuffed fillets at 180Âş for 20-30 minutes. THEN YOU CAN EAT IT!!
FRITADA FROM ECUADOR By: Sebasti谩n L贸pez INGREDIENTS:. o 3kg pig o 2kg sweetcorn o 5 tomatoes o 3 kg potatos o 2 onions o 1 lemon o 1 garlic o Salt o Pepper o Banana o Avocado
HOW TO DO IT;: First, fry the meat whit garlic, pepper and salt, first of all soak the corn and cook it for 45 min. Make a salad with onion, tomato, lemon, lettuce, salt and a drizzle of olive oil, cut de banana and fry it until it is browned.
Ham and cheese omelette By Ivรกn Ingredients: 1.cheese 2.HAM 3.EGGS 4. OIL 5.ONION
HOW TO DO IT: 1.CHOP THE HAM AND CHEESE 2.PUT SOME OIL 3.BEAT THE EGGS 4.ADD HAM, CHEESE AND EGGS OF THE PAN 5.ADD IT ALL TO THE PAN AND REMOVE IT SLOWLY EVERY FIVE MINUTES
LEMONADE BY: MÓNICA
INGREDIENTS: o TEN LEMONS o SUGAR o WATER
INSTRUCTIONS:
FIRST,
CHOP
THE
LEMONS,
THEN
SQUEEZE THEM. AFTER THAT, WEIGH SOME SUGAR AND ADD THE SUGAR TO THE JUICE. ADD SOME WATER. FINALLY MIX ALL THE INGREDIENTS.
RECIPE OF MOUSSE OF NOUGAT By: JAVIER
Ingredients for four people: ½ bar of nougat of Jijona 2 bowls of cream Lemonade 2 spoonfuls of sugar 1 spoonful of whisky Utensils:
4 glasses of ice cream and a bowl
How to do it: First you have to put the nougat in the beater, then you have to mix the cream and the sugar, then you have to put the cream in a bowl and mix with the nougat, lemonade and whisky. Finally put the mixture in a glass of ice cream.
SEATED CHICKEN Álvaro Pérez
INGREDIENTS 1 CHICKEN 1/3 OF A LITTLE BOTTLE OF BEER THYME A LITTLE OF SALT AND PARSLEY
PREPARATION 1.- Wash and pour the chicken. 2.- Season the chicken. 3.- Pour the thyme and the parsley in the bottle of beer. 4.- Put the bottle in the back of the chicken. Put the chicken sitting down on a tray. 5.- Heat the oven to 180º and put the chicken in the tray. 6.- Finally, bake it for 30-45 minutes.
SOUP OF ALMONDS JUAN MOLINERO
INGREDIENTS o milk o salt o marzipan
dough
with almonds
INSTRUCTIONS First, pour a glass of water in a saucepan. Let it boil. Then, add the marzipan dough to the saucepan and pour four glasses of milk and salt. Then stir the mixture with a wood spoon until it boils. Now the almonds soup is prepared.
SOUP OF FISH ELENA ACEBES
Ingredients:
200 grams of conger.
150 grams of prawn.
2 eggs.
1 kilogram of potatoes.
100 grams of clams.
300 grams of mussels.
1 can of mussels.
Tools:
Knife.
Pan.
Mixer.
How to do it:
First, cook the eggs for about 10 minutes, peel them and put them on a table.
Cook the conger, the mussels, the clams and the prawns. Take the water of them.
Then, make small pieces of the conger.
Peel and chop the prawns.
Take the shell off the mussels; chop the conger and the pawns.
After, cooking the potatoes, peel them and mix them.
Then, open the can and separate the liquid. Make it in small pieces.
Mix all the ingredients and leave it rest.
Serve it hot.
¡¡¡¡Bon appetite!!!!
SOUP OF SHELLFISH Clara Gimeno Álvarez INGREDIENTS: ONIONS -BAY LEAF -PEPPER -CORNFLOUR -SQUID -CONGER -BRANDYI -HAKE -CLAM -KING PRAWN -PAPRIKA -FRIED TOMATOS
How to do it 1º Boil the hake with bay leaf to obtain broth of fish. 2º When the hake is just right, move it away from the fire and clean it , making pieces. 3º In a pot make a sauté of onions, add the conger and the squid, at the final moment add the clam, one spoonful of paprika, fried tomatoes and one stream of Brandy. Later flambé and add the broth of fish. 4º Let it boil, mix with corn flour, add the king prawn, prawn and hake for three minutes and put it off the fire.
SPANISH MONKFISH Rebeca Mart铆nez de Le贸n Ingredients: (for 4 people) o 1kilogram of monkfish o 2 medium-sized onions o 8 garlic tooth o 1tomato sauce spoonful o 1 liter of fish stock o 100 grams of pine nuts o 100 grams of crushed almond o Parsley o Flour o Olive oil o 8 king prawns o 12 claws o Salt
Directions: 1. Coat the monkfish in flour and egg, gold it in olive oil and pat it aside. 2. Chop the onions with two garlics. 3. Add one spoonful flour and gold all. 4. Add the fish stock and the tomato sauce. 5. Add a sheep-fold of eight garlic tooth, the almonds and the parsley. 6. Reduce to a third part and check the salt. 7. Put the monkfish in a earthen cooking pan and pat the sauce with the clams and the king prawns over it. 8. Pour the pine nuts and bake the monkfish until it is brown.
Strawberry pancake By: Silvia
Intructions: o
First, you have to wash the strawberries.
o
Then you have to chop the strawberries.
o
After that, you have the weigh the flour.
o
Next you have to mix the milk with eggs.
o
Then you have to add the flour.
o
Next you have to fry the pancakes
o
After that, you have to add the strawberries.
o
Finally, you have to add the sugar.
GRAPE LEAVES STUFFED WITH RICE by: Alex INGREDIENTS
1.- 3 ONIONS 2.- 2 EGGS 3.- 1 small GLASS OF rIce 4.- 3 SPOONS OF TOMATO SAUCE 5.- SALT AND BLACK PEPPER ( TO TASTE ) 6.- chopp ed parsley 7.- mince ½ kg INSTRUCTIONS: Cut onions add minced meat , add rice, eggs, tomato souce , salt, black pepper and parsley Fry it in the pan , when all is cooked, remove it from heat and put it in grape leaves.
Stuffed Meat By: Lorena Ă lvarez de la Calle
Ingredients: o Meat o Prawn o King prawn o Crab stick o Hard boiled egg o Olive o Salt o Parsley o A little white wine
Directions: First, take a clam piece of meat cut it in half, chop the ingredients into small pieces. Then, tight hem and squeeze them into a mesh. Then, put it in the oven for one hour. When it is ready, cut it into slices and serve it on the table.
“Stuffed peppers with monkfish in garlic” Alba Duque. Ingredients with four people: Eight peppers. 300g of peeled prawns. 400g of monkfish. One onion. Two cloves garlic. Olive oil. Salt. Flour. Two eggs. Butter and milk. Preparation: Prepare the prawn and the monkfish in garlic. Put it a frying pan with olive oil, fry the clove garlic, add the monkfish and when it’s made, fry the prawns and when it’s made put it aside. Prepare the besamel: Chop the onions into small pieces, pour it into a frying pan whit a little oil, olive oil poached once remove the oil, and put the butter in another pan, and add the onions poached and a little milk. Add a little parsley, season, it add the monkfish and prawns to the besamel, once it is done leave it cool. Preparation of peppers: once they are clean and roasted stuff them with besamel. Beat the eggs ,dip peppers in butter, fry they on the pan. BON APPETITE!
Stuffed turkey David Merino Fernández INGREDIENTS: o
6 TABLESPOONS BUTTER
o
1 CHOPPED WHITE ONION
o
4 GARLIC CLOVES
o
1 TEASPOON FOOD COLORING
o
1 TEASPOON GROUND CUMIN
o
2 WHOLE CHICKEN BREASTS
o
1 CUP RAISINS OR VARIOUS DRIED FRUIT OR NUTS
o
1 CUP OLIVES
o
½ CUP CHOPPED WALNUTS
o
3-4 SPRIGS OF FRESH HERBS (THYME, OREGANO, PARSLEY)
o
1 TEASPOON CINNAMOS
o
1 CUP SWEET WINE
GROUND
o
2 CUP BRADCRUMBS
o
2 EGGS (BEATEN)
o
2 CUPS WHINE WINE
o
SALT AND PEPPER TO TASTE
o
TURKEY 5 OR 6 KG
DIRECTIONS: 1. Heat the butter at medium heat on a large skillet. Add onion, crushed garlic, coloring, cumin and salt. Cook until the onion is soft and transparent for about 5 to 7 minutes. 2. Add the chicken breasts. Mix and cook it for about 10-12 minutes. 3. Add the raisins, walnuts, olives, ground cinnamon, herbs and sweet wine. Let it cooked for about 10 minutes and remove the sprigs of herbs. 4. Add the white wine and mix it well 5. Place the stuffing in a baking dish. Sprinkle it with bread crumbs tablespoons. 6. For the turkey put: garlic, cumin, herbs and a little dye. Then stuff the turkey with the stuffing and bake it at 200 degrees for an hour and a half.
THISTLE WITH NUTS EVA LLAMAZARES
INGREDIENTS: 1K of thistle 300 grams of nuts Flour Milk Salt Oil
INSTRUCTIONS: First you have to wash the thistle and chop it then you have to chop the nuts. Boil the thistle. Boil it in the cooker with water and salt. Then you have to prepare a besamel (oil, flour and milk). Add the besamel in the nuts. Add the thistle in the besamel. Then you can eat it.
Prawns in sauce By: Lucia Carreras
MATERIALS: o Casserole o Fire o Stick spoon
INGREDIENTS: o King prawns o Garlic o Olive Oil o Brandy
INSTRUCTIONS: 1. First, you have to pour the olive oil in the casserole. 2. Then, you have to peel the garlic. 3. Next, you have to chop the garlic. 4. Then, you have to add the garlic to the casserole. 5. Then you have to add king prawns to the casserole. 6. Next, you have to fry it lightly. 7. Then you have to add brandy. 8. And finallly, you have to turn off the fire and add salt.
STUFFED TURKEY: BY: BELÉN INGREDIENTS: Pork.
*Boiled eggs.
Spanish ham.
* Raisins.
Grapes.
* Wine white.
Salt.
* Onion.
Oil.
*Water.
Garlic.
*Parsley.
Bacon.
* 1 orange. 1 lemon.
HOW TO DO IT: Put all the ingredients inside the turkey except the white wine , cognac , salt , onion , oil , water and garlic. Then put the turkey in the tray, add a little, oil and parsley. Then to avoid that the turkey gets dry put the bacon, strips, and half lemon. Then sew it in with a special thread. Then pour a drizzle of olive oil, brandy, wine white and put it in into the oven for 50 to 60 minutes.