FRIST EDIITION
BOOK OF RECIPES GROUP 4
ZUCCHINI NOODLES (THIS RECIPE IS APPROXIMATE FOR A FAMILY OF 4) INGREDIENTS: 3 OR 4 ZUCCHINIS (THE QUANTITY DEPENDS IF THEY ARE SMALL OR BIG) 4 CUPS OF WATER 4 OR 3 AVOCADOS 2 LEMONS VINEGAR SALT AND PEPPER CHERRY TOMATOES INSTRUCTIONS: -FIRST STEP: CUT THE ZUCCHINIS IN HORIZONTAL SHAPE, REMOVE THE SEED AND THE PARTS THAT ARE WATERED DOWN. PUT THEM IN THE WATER, WASH THEM AND THEN PUT THEM IN A TOWEL AND SQUEEZE THEM GENTLY. -SECOND STEP: PUT THEM IN A PAN WITH OLIVE OIL AND SAUTE THEM, APPROXIMATELY 6 OR 7 MINUTES AND KEEP THEM IN A BOWL. -THIRD STEP: PEEL THE AVOCADOS AND REMOVE THE SEED, THEN MASH THEM AND PUT LEMON JUICE, SALT AND PEPPER TO TASTE . -FOURTH STEP: PUT THE SPAGHETTIS IN ANOTHER BOWL, THEN ADD THE AVOCADO PESTO AND THE CHERRY TOMATOES. ¡AND READY! STORAGE: PUT THEM IN THE FRIDGE -BY: MAI MEZA
PASTA WITH OCTOPUS INGREDIENTS: -HOT WATER -SALT -SPAGHETTI -OCTOPUS -GARLIC INSTRUCTIONS: FOR THE PASTA: WE NEED A LARGE POT IN WHICH WE WILL ADD WATER - AT LEAST 1 LITER FOR EVERY 100 GRAMS OF PASTA - AND SALT - THE IDEAL AMOUNT IS 10 GRAMS PER LITER. REMEMBER THAT PASTA SHOULD ONLY BE ADDED WHEN THE WATER IS BOILING. FOR THE OCTOPUS: FIRST WE WILL REMOVE THE MOUTH, THE EASIEST THING IS TO CUT THE HEAD OF THE TENTACLES. THEN WE MAKE A CUT AROUND THE MOUTH AND PRESSING WITH OUR FINGERS WE REMOVE THE MOUTH CLEAN TAKING ADVANTAGE OF THE REST OF THE MEAT. -BY: JUAN PUENTE
SALMON SALMON RECIPE AT HOME: INGREDIENTS: -SALMON -OLIVES -ASPARAGUS -OIL -CHERRY TOMATOES. -PETS CHAUCHA. -SALT -PEPPER PREPARATION: - WE ARE GOING TO CUT THE ENDS OF THE ASPARAGUS, AS WELL AS THE ENDS OF THE OLIVES, AFTER THAT WE PUT THEM ASIDE. - WE ARE GOING TO COOK THE POTATOES FOR APPROXIMATELY 5 TO 8 MINUTES, THEN YOU TAKE THEM OUT AND RESERVE. - WE ARE GOING TO SEASON THE SALMON, PUT OIL IN A PAN, LET IT HEAT UP AND FRY EACH SIDE FOR 3 MINUTES. - WE SET ASIDE AND THEN WE ARE GOING TO PUT THE POTATOES WITH OREGANO IN A PAN AND THEN WE ARE GOING TO MIX FOR 2 MINUTES. - THEN DECORATE TO YOUR LIKING AND ENJOY. -BY: GABRIELA GARRIDO
VEGETARIAN PIZZA INGREDIENTS: -YEAST. -HOT WATER. -WHEAT FLOUR. - 2 EGGS. - 2 TOMATES. -1 ONION - 7 MUSHROOMS - 1 RED PEPPER - 1 YELLOW PEPPER. - QUESO MOZZARELLA. OPCIONAL: -SALT. -OREGANO PREPARATION: THE FIRST THING TO DO IS MIX THE EGGS WITH THE FLOUR AND LITTLE BY LITTLE WE WILL ADD THE HOT WATER AND THE YEAST LITTLE BY LITTLE. WHILE WE WILL LET THE DOUGH REST AND CONTINUE WITH THE SAUCE. NOW WE ARE GOING TO COOK THE TOMATOES FOR THREE MINUTES, WHEN THEY ARE WE ARE GOING TO REMOVE THEM AND WE ARE GOING TO PEEL THEM. ONCE THEY ARE PEELED WE ARE GOING TO BLEND THEM WITH A LITTLE OREGANO AND SALT. WHEN THE DOUGH IS READY WE WILL STRETCH IT AND GIVE IT THE DESIRED SHAPE. NOW WE ARE GOING TO PUT THE SAUCE TOMATE THAT WE DID INTO THE MASS; WHILE, WE ARE GOING TO SCRATCH THE MOZZARELLA CHEESE AND WE ARE GOING TO POT IT ON TOP OF THE TOMATO SAUCE. WE ARE GOING TO CHOP ALL THE VEGETABLES IN JULIENNE AND WE ARE ALSO GOING TO MAKE PIZZA. NOW WE ARE GOING TO PUT IT IN THE OVEN AT 180 DEGREES. FINALLY, WE ARE GOING TO CUT IT INTO PORTIONS AND ENJOY IT. STORGE: THE PIZZA CAN BE FOR 8 OR MORE PORTIONS, IT DEPENDS HOW YOU CUT THE PIZZA. SERVINGS: YOU CAN SAVE THE PIZZA IN THE REFRIGERATOR, AND THEN YOU CAN PUT IT IN THE MICROWAVE. -BY PRISCA MONTOYA