IN NB2
EOI PONTEVEDRA 2012 / 2013
OUR COOKERY BOOK
starters
M贸nica Solla Sineiro
CABAGGE CREAM Serves: 4 people Preparation Time: 35 min Ingredients 1 cabbage 4 cloves of garlic Oil 2 potatoes Salt Water chicken broth Instructions First, heat the oil in a pan and drop in the garlic. When it turns gold, add the cabbage julienne cut and fry gently for ten minutes. After that, throw in the potatoes cut into cubes, the salt, the chicken broth and the water until it covers the vegetables and cook for 20 minutes. Finally, blend everything with the mixer and serve it hot. Enjoy it!!
Chuchi Abilleira Vidueira
ASPARAGUS CAKE Ingredients 4 eggs 1 bar of Avecrem 1 / 2 kgr of asparagus 1 tin of evaporated milk Preparation
Put all the ingredients in a bowl and mix them with the mixer. Place the resulting mixture into a rectangle mould and cook it Put it into a pot of hot water and cook in the oven for forty five minutes at 200 degrees. Then let it cool for a while , remove and serve. Before taking it to the table, cover the cake with mayonnaise and decorate it with a pair of asparagus on top. I hope that you like it!!
Francisco José Solla
GALICIAN PIE
Ingredients 500gr flour 1 glass water Salt Olive oil 50gr yeast Three onions 200gr raisins Some saffron 500gr codfish Preparation First, put the flour into a bowl. Add a glass of warm water, salt and some yeast.Next, mix well to make the dough. Wait for an hour so the dough ferments. Next, extend the dough in two parts. One part is the base of pie and the other one is the cover. Then, fry the codfish and the onions in a pan and add some saffron. Next, put the codfish and the onions into the base of the pie and add some raisins. Then put the cover on top and add some olive oil with a pencil .Finally heat the oven to 180º C and cook for about an hour.
You ‘ll love it!
Cristina Fernández Martínez
TUNA PIE Ingredients For the dough a little glass of olive oil. a little glass of White wine a little glass of milk an egg a little salt flour For the filling a large tin of tuna two boiled eggs three medium onions four cloves of garlic a spoonful of parsley one and a half glass of olive oil Preparation First, heat the oil, the white wine and the milk together in a saucepan. When it begins to boil, remove it from the fire. Next, add salt and wait for the mixture to cool. After that, drop the flour and work with the dough by rolling and sqeezing it in your hands. Allow the dough to rest while cooking the filling. Cut the onions and the cloves of garlic into small pieces. Heat the olive oil in a frying pan. Next, drop in the onions and the cloves of garlic and fry for four about five or six minutes. When brown, mix the tuna. Stretch the dough. Spread the tuna and the boiled eggs divided into small pieces. Cover and paint the tuna pie with a beaten egg. Grease an oven tray with oil and put the tuna pie in. Finally, cook It´s ready to eat.
in
the
oven
for
about
thirty
minutes.
Paz Fernández Rodríguez
FISHERMAN’S CLAMS Ingredients Clams A large onion Some dark pepper Some parsley Some olive oil Three cloves of garlic One teaspoon of paprika saffron Two bay leaves Some breadcrumb One cup of white wine One cup of brandy. Preparation First, heat the oil in a saucepan, and then cut the vegetables (an onion, parsley….) and drop them into the saucepan. Cook for about ten minutes. Next, drop the clams in and mix with the vegetables. Then, add the species and mix. Cook for ten minutes again. Next, add a cup of wine, brandy and the breadcrumbs. Finally, it takes five minutes to make and….it’s delicious.
RocĂo Pereira Cernadas
SPANISH OMELETTE Serves: 4-6 people Time: 1 hour Ingredientes 1 Kg potatoes 6-8 eggs an onion olive oil salt Preparation: Peel the potatoes and onion and cut them into small pieces. Heat a frying pan and add a lot of olive oil. When the olive oil is hot, add the potatoes and the onion. Cook gently until the potatoes and the onion are browned. Drain the oil and put the potatoes in a big bowl and mix them with the eggs previously beaten. Add salt. Heat the frying pan again and add a tablespoonful of oil. Then, put the mixture into the warm frying pan and leave it 1-2 minutes (to taste). Turn the omelette over (if necessary, add another tablespoonful of oil) and leave it for another minute. I love Spanish omelette!!!!
Mabel Bacelar BermĂşdez
SPANISH OMELETTE Serves: 2 people Ingredients 5 eggs 3 big potatoes 1 medium onion Half a bottle of olive oil 1 tablespoon of salt
Preparation First, peel the potatoes and onions and cut them. Put some olive oil into a pan and when it`s hot, drop the potatoes and the onion. Add some salt. While the potatoes are cooking, take the eggs, and break them into a bowl, then stir. When the potatoes are ready, put them into the bowl with the eggs Take a pan with a teaspoon of oil, and when it`s hot, drop the egg with the potatoes. Cook for about three minutes, and then, take a plate and turn over. Cook the other side for two more minutes. The omelette is ready to eat.
A salad is perfect as a side dish!!
BelĂŠn Abollo GonzĂĄlez
SPANISH OMELETTE Serves: 2 Ingredients Four eggs A little onion Four big potatoes A small glass of milk Parsley Salt Oil Preparation First, cut the potatoes, the onion and the parsley. Then, heat the oil in a pan. Next, drop the potatoes with the onion in the pan and simmer. Meanwhile, beat the eggs with the parsley and the milk. When the potatoes are fried, remove them out of the pan and throw them in the eggs and salt. Stir all the ingredients together for about two minutes. Finally, remove the oil from the pan and drop the mixture in it. Turn over three times and serve.
I hope that you enjoy this dish.
Bruno Currás Pazós
SPANISH OMELETTE Ingredients a big onion five o six medium potatoes eight eggs A handful of salt Olive oil. Preparation First, cut the vegetables into small pieces. Then, heat the oil in a wok for about three minutes. Next, drop the vegetables and fry them for about twenty minutes. Beat the eggs in a bowl for several minutes. Drain the vegetables from the oil and mix them with the eggs in the bowl. Next, drop all the ingredients in the wok and then turn the omelette over. Finally, take it out of the wok. Serve it immediately with a salad. You´ll love it!!
Angeles Louzao Filgueira
SPANISH OMELETTE For an omelette. Time: 45 minutes Ingredients 4 medium-sized potatoes 6 eggs 1 onion 1 pepper (optional) Salt Olive oil Preparation First, peel the potatoes, the onion and the pepper. Put oil olive in a frying pan and put on the stove on medium height. When the oil is hot, add the potatoes and fry them until they’re almost done. Add the onion and the pepper. Cook for about 4 minutes. Mix the eggs and add the fried potatoes and vegetables without oil. Add salt. Leave a few drops of oil on the frying pan and heat it. Add the mixture of eggs, potatoes and vegetables and cook it until it´s brown. It’s a very easy to make dish but has quite a few calories. You can eat it hot, cold, alone, with salad or inside bread. Also, you can eat it at home or takeaway. It’s delicious. Enjoy it!
Ana Requejo Varela
SPANISH OMELETTE WITH VEGETABLES Serves: 4 people Preparation time: 1 hour
Ingredients 8 Big Potatoes 2 Onions 1 Red pepper 1 Green pepper 2 Carrots 9 Eggs Oil Salt Preparation Peel the potatoes, onions AND carrots. Cut the vegetables and the potatoes into small pieces. Heat some oil in a pan. When it is hot, add the potatoes, peppers, onions and carrots and fry everything on a medium heat. On the other hand, put the eggs into a bowl and beat them. Then add the potatoes and vegetables into the bowl and mix. Then pour the mixture into a pan and turn the heat low. When it is browned on either side, serve. Bon appetit!!!
José Javier González Bretaña
“MARMITAKO” OF TUNA Serves: 4 people Ingredients: For the broth
For the “Marmitako”
tuna bones
1 red pepper
2 carrots
2 green peppers
2 cloves of garlic
1 onion
1 onion
6 potatoes
1 celery stick
1 cup tomato sauce
some parsley
1 tsp hot paprika
olive oil
400 gr tuna
salt
1 clove of garlic salt
First, we make the broth. Chop the vegetables into small pieces. Then heat the oil in a casserole. Next, drop the tuna with the vegetables and fry them for about five minutes. Add the water and salt and boil the ingredients together for 30 minutes. When the broth is done, heat the oil in another casserole. Chop an onion, drop it into the casserole and fry for five minutes. Add a clove of garlic and fry for 2 minutes. Meanwhile, peel and cut the potatoes. Add the potatoes and fry for 4 minutes. Add the peppers, a cup of tomato sauce and a spoonful of hot paprika and fry for a few more minutes. Next, cover with the broth, throw in salt and boil for about 30 minutes. Finally, when the potatoes are tender, boil the broth and cut the tuna into small pieces, like dices. Next, drop the tuna in a pan to fry for one minute on each side. Remove the tuna from the pan, and add it into the casserole. Throw in the chopped parsley. Serve it immediately so the tuna doesn´t dry.
Fernando Hermida Rodríguez
LENTILS WITH WHITE WINE AND SERRANO HAM Ingredients 225g pardina lentils 6 tbsp olive oil 1 head garlic, cloves peeled and thinly sliced 1 medium onion, finely chopped 200g carrot, finely chopped 100g thinly sliced Serrano ham, finely chopped 1 tbsp sweet pimentón 2 large ripe tomatoes, skinned, chopped 125ml white wine 1 tbsp chopped parsley salt and freshly black pepper Preparation Check over the lentils for any little stones, then rinse in cold water. Throw them into a saucepan and add enough cold water to cover them by 5cm and boil. Turn to low heat and leave them to simmer for about 30 minutes or until they are tender but still a little “al dente”. Drain them and keep the broth aside. Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and have some colour. Add the Serrano ham and fry for another 5-6 minutes. Add the pimentón, tomatoes and wine, then stir and simmer for 5-6 minutes or until the mixture looks like a thick sauce. Stir the lentils into the sauce with 150ml of the broth, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for 5-6 more minutes. Wait for another 10 minutes and they ready to eat.
Main courses
Nerea Jorge Díaz
FISH WITH SALAD Serves: 2 people Ingredients Fish (two pieces) 150 g nuts Two Tomatoes 1/2 lettuce One onion Olives Salt Lemon Oil Herbs
Preparation First, prepare the salad with all the ingredients. Cut the tomatoes, the lettuce and the onion and put them into a medium-sized bowl. Add salt, oil, olives, nuts and herbs and mix. In a pan heat a little oil. Add the fish, stir and cook for 5 minutes. Finally, squeeze some lemon over the fish and we are ready to taste our delicious and light recipe.
Dolores Pérez Vázquez
BAKED COD Serves: 4 or 6 people Ingredients 1 Kg desalted cod 600 g onions 250 g red peppers 300 or 400g potatoes Olive oil Instructions Scald the cod or introduce in boiling water for 15 or 20 seconds, then put it into a pan and reserve. Cut strips of onions and pepper. Then, fry slowly and keep aside. Slice the potatoes and also fry slowly. Put the onions and pepper on top of the cod. Also, put the fried potatoes into the pan. Cook in the oven for about 15 minutes to 180º .
Sabela PĂŠrez Carballo
RICE WITH MUSHROOMS Serves: 2 people Preparation Time: 1 hour Ingredients 180 g rice 1 l chicken or vegetable soup 300 g mushrooms 1 onion 100 ml white wine 2 cloves of garlic Black pepper Salt Preparation Heat the chicken soup. Wash the mushrooms, the onion and the garlic. Cut them. In the frying pan put in some oil with the garlic and then drop the mushrooms. Throw in some salt and some black pepper. When they are ready, put them onto a plate and keep aside. At the same time, put the onion with a little oil in a saucepan. When the onion is ready, drop the rice and stir for two minutes. After that, add the white wine and the mushrooms. Pour some soup and stir for 20- 30 minutes. When the rice is done, if you want, add some grated cheese and stir.
Soledad PĂŠrez Pintos
PAELLA Ingredients 1/2 kilo Rice 4Carrots a packet Peas 1/2Chicken 2 tbsp Oil 1 tsp Salt 1/2 Kg Prawns 1 tsp Pepper Spices Preparation First, cut the chicken and add the spices and the salt. Then, put the chicken in the pan with oil and cook it for about three or four minutes. Next, put some water in the pan with the vegetables and the rice for fifteen minutes Before the rice is ready, add the prawns. Finally, wait for fifteen minutes and ‌ enjoy your meal!!
Isabel Fernรกndez Novas
RICE WITH LOBSTER
Ingredients Rice Lobster Cockles Clams Olive oil Onions Garlic Parsley Saffron Salt
Preparation Fry the onion, garlic and parsley finely chopped in a casserole with hot olive oil. In another casserole, boil the clams and cockles. When ready, add the rice and stir carefully. Put salt into it. Dissolve the saffron in some water from the clams and cockles and pour all over the rice. Add the lobster and boil gently. When ready, leave to rest and serve in the same casserole.
Laura Colmeiro Sotelo
SEAFOOD RICE Ingredients 2 medium onions 1 celery stick 2 carrots 1 pepper 10ml oil 500g rice 1kg clams 250g prawns. Salt and a handful of parsley. Preparation First, cut the vegetables into small pieces. Then heat the oil in a pan. Next, drop in the vegetables and cook for about four minutes. Stir the vegetables around in some oil. Heat some water in a pan and then add the rice. Cook for ten minutes. Finally, drop the clams and prawns in another pan for about two minutes and mix with the sauce. Let it cook and it is ready to serve. This recipe is easy to make and delicious. You´ll love it!!
Paco Fernández de Córdoba
PASTA WITH SHELLFISH The name of this recipe in Spanish is “FIDEUÁ”. It´s very easy to make. And you need about 45 minutes to make it. Ingredients an onion
Cayenne
a red pepper
Saffron
two cloves of garlic
Salt
400g mussels
Parsley
300g cockles
Olive oil
200g prawns
One glass of white wine
1 Kg of fideos nº 4
1 L water
Red paprika
And the most important….”Love for cooking”
Preparation Put some olive oil in a pan. When the oil is hot, drop the vegetables, the cayenne and the parsley into the pan. Cook for about five minutes. Then ,drop the prawns into the pan and stir. Cook for about three or four minutes. After that, throw the red paprika, pour the glass of white wine into the pan and stir all the ingredients together. Five minutes later, drop the water into the pan and stir. When the water is hot, drop the mussels and the cockles into the pan and drop the pasta, too. Throw the salt into the pan. Cook for about 8 minutes and add the saffron. And it is finished. Wait for five minutes and eat. You´ll love it.
Sara Fernรกndez Devesa
PASTA WITH MEAT AND MUSHROOMS Ingredients 500g pasta 400g minced beef a big tin of tomatoes 1 large onion 300g mushrooms some olive oil some salt, herbs and black and white pepper Preparation First, cut the onion into small pieces. Then, heat the olive oil in a pan. Next drop in the onion and fry it for about three minutes. Add the minced beef and the tin of tomatoes. Cook for about four minutes. Cut the mushrooms into small pieces. Next, add the mushrooms, salt, some herbs and black and white pepper. Cook all the ingredients together for about three minutes. Heat some water in a pot and then add the pasta. Cook for eight minutes. Finally, take the pasta out of the water and mix with the sauce. It's very fast, easy and cheap so, you can do it often. It's a dish that kids love.
Brais Fernandez Sanchez
SPAGHETTI WITH MEATBALLS Serves: 2 people Ingredients 2 l Water 250 g spaghetti 1 spoonful butter Olive oil Salt Tomato sauce Herbs Half Onion 450g Meatballs 100g Grated cheese Preparation First, wash the onion. Then chop it and throw in the pan when the olive oil is hot. Stir the onion to brown and later drop the meatballs. Add salt and herbs. After five minutes, turn them over and add the tomato sauce. Half fill the pot with two litres of water. Throw in a spoonful of butter. Five minutes later, when the water is boiling, and the butter is melted, drop the spaghetti, stir them cook for about eight minutes. Later, remove the water from the pot and put the spaghetti on the plate. Add the sauce with the meatballs and then the grated cheese. The dish is done. This is the recipe of one of my favourite dishes!! I hope you like it
MarĂa Gil
SPAGHETTI WITH BOLOGNESE SAUCE Ingredients 4 tablespoons olive oil 2 small onions 2 cloves of garlic 500 g minced beef 3 small tomatoes 400 g pasta Salt and pepper Some cheese Preparation Heat the oil in a large saucepan. Chop the onions and garlic. Put them into the saucepan until softened. Season the minced beef and add it to the pan. Fry until it has browned. Stir all the ingredients with a wooden spoon. Chop the tomatoes. Pour the tomatoes into the saucepan. Simmer the Bolognese sauce gently for 30 minutes. Boil the spaqhetti ( or any other type of pasta ) in plenty of salted water for 25 minutes. Drain the pasta and put it on the plates. Add the Bolognese sauce over the spaghetti. Sprinkle some grated cheese on top if you want. This is is optional. Enjoy!
David FontĂĄn Abal
GRILLED CHICKEN BREASTS WITH CHIPS Serves: 2 People Time 25 minutes Ingredients 5 chicken breasts Olive oil Salt 2 potatoes (400 g) Preparation First, wash the potatoes. Peel and cut them into 1cm thick slices. Place in a bowl and cover with water. Leave to soak for 10 minutes and dry them well with a clean tea towel. Heat oil in a pan, and before it starts to smoke, add the potatoes and fry over on medium heat, stirring occasionally until they turn golden. Remove them with a slotted spoon and drain on a plate lined with absorbent kitchen paper and add some salt. Secondly, spread some oil in a pan and heat it. When hot, drop the chicken and cook on both sides. It´s ready to eat!
Marcos Lareo Fernรกndez
VIKING MEAT This is a version of how Norwegian Vikings prepared their MEAT around the year 700 AD. Ingredients 1 lamb leg Honey Mustard Cloves of garlic, sliced, inserted into pockets slit by a sharp knife. freshly picked rosemary Salt and pepper Use tinfoil, instead of leaves, since it is now 2010 AD and not 700 AD. Instructions Insert sliced garlic into pockets. Cover the lamb leg with honey and mustard. Add some salt and freshly ground pepper. I don't know if Norwegian Vikings used salt and pepper, but I do. Place freshly snipped rosemary all over the lamb. Wrap the entire lamb well in tinfoil. Willing helpers dug the hole for the Viking food cooking pit about half a meter (20 inches) deep. The hole was filled with rocks and wood, then lighted. The fire heated the rocks until they were glowing red and hot. The rocks were removed and the meat, in this case, a few well tinfoil-wrapped lamb legs, placed into the center of the hole and the hot rocks, were placed around the meat. This cooking pit was large enough to accommodate a great deal of food. You can also bake potatoes in foil and other vegetables this way, but place them further away from the rocks.
Maricruz Enrique Gallego
CASTILLIAN ROAST YOUNG LAMB Ingredients Young lamb Salt Water Parsley. Vinegar Preparation First, heat up the oven to 180ยบ. Then, cut the young lamb in quarters. Next put it into a tray and add salt and water. Put it into the oven for an hour and a quarter. In the mortar, crush quite a lot of parsley and add vinegar. Later, add the parsley and vinegar and put into the oven again for 75 minutes.
Serve with a salad and a Ribera del Duero wine.
Desserts
ร scar Fabeiro Fernรกndez.
CHOCOLATE BISCUISTS Serves: 4 Preparation time: 40 minutes
Ingredients 150 gs sugar 150 gs flour 75 gs butter 25 gs cocoa 2 eggs 1 tsp baking powder 1 / 2 cup milk Preparation In a bowl stir the butter and the sugar to make a creamy dough. Then add the eggs and the cocoa mixed with milk and finally add the flour mixed with the baking powder. Stir well, so it gets soft. Butter a pan and throw the mixture in. Get into the oven preheated at about 170 ยบ and cook for about 30 minutes. Allow to cool and remove. You can garnish them with whipped cream or melted chocolate, powdered sugar, etc.
Ana Collazos L贸pez
CAKE FROM SANTIAGO OR ALMOND CAKE Ingredients 400 gr ground almond 400 gr sugar 5 homerange eggs 1 grated lemon Preparation Put all the ingredients into a bowl and mix until you get a smooth dough. Preheat the oven to 200 潞 degrees and cook for 30 minutes. Presentation Sprinkle some icing sugar on top
Enjoy your meal!
Ana Collazos L贸pez
PANNA COTTA Serves: 8 Preparation time: 30 MINUTES 300 CALORIES Ingredients For the PANNA COTTA 1/2 L. milk 1/2 L. cream 6 tbs sugar 2 packets of curd For the STAWBERRY SAUCE 1/4 Kg strawberries 150grms. honey 1 glass of water 1 orange Preparation Strawberry sauce: In a bowl mix the honey with the orange juice and the water. Then boil gently for three minutes. Then crush with the clean strawberries. Panna cotta: Separate 1 glass of cold milk. Mix the sugar with the rest of the milk and the cream and boil. Mix the curd with the cold milk and then mix with the boiling milk and cream. Fill in the molds. Put them into the freezer. Serve with the sauce. They麓re delicious.
Ă ngeles Louzao Filgueira
MUFFINS For about 20 muffins Ingredients 4 eggs 200 g sugar, 100 ml flour 1 tbsp baking powder 250 ml sunflower oil zest one lemon about 20 muffin pans. Preparation You can make them easily. First, preheat the oven to 230 degrees. Beat the eggs, the sugar and the cream for 2 minutes in a bowl. Add the zest of a lemon and the oil. Beat it for 4-5 minutes. Mix the flour and the baking powder. Put it into the bowl and beat it. Leave to stand for 15 minutes. After that, fill the muffin pans and put them into the fridge for 15 minutes. Finally, cook them in the oven to 210 degrees for about 15 minutes. They’re delicious as a breakfast or afternoon snack!
Antonio MandĂas Toledo
TIRAMISU Ingredients cookies black coffee liquor sugar three eggs 250 gr whipped cream 250 gr mascarpone cheese Preparation Make black coffee and add some liquor. In a bowl put the whipped cream, the mascarpone cheese, the sugar and 3 egg yolks and beat them. Put the cookies with liquor on a tray and cover with a layer of mascarpone cheese and whipped cream. Add another layer of cookies with liquor and another layer of mascarpone cheese and whipped cream Finally, pour over some cocoa and put it into the fridge for twenty four hours.
Lourdes Soto Yanes
RICE WITH COCONUT
Ingredients 1 coconut 6 cups of coconut milk 3 cups of rice salt sugar Preparation Break the coconut with a hammer. Peel it. Grate the coconut and add 6 cups of water. Squeeze it with your hands on a sieve to release the milk. Put on low heat until it boils. Add rice, sugar and salt to taste. Occasionally move it from time to time to take the taste of coconut. When dry, cover it and turn to low heat. Uncover it in half an hour and cook for another half an hour until it is completely dry.