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Recipes book I. Starters.

COMENIUS PROJECT STUDENTS AND PARENTS IN PARTNERSHIP

OUR RECIPE BOOK I Starters

IES LOS MORISCOS HORNACHOS Comenius project: Students and Parents in Partnership


Foreword This book of recipes is the result of the workshop on “Healthy food”, included in the Comenius project “Students and Parents in Partnership”.

We have achieved many goals through this activity. The most important is that parents and children have worked together preparing one of their favourite meals. They all have enjoyed it and have shown us that an activity proposed from the school, by their teachers, can be an excuse to have fun together.

Another goal was to show examples of Mediterranean diet. This Mediterranean nutrition, together with high activity and anti stress attitudes, have shaped our culture. And it was last November 2010 when the Mediterranean diet was declared Immaterial Human Heritage by UNESCO. The secrets? Fresh raw materials of high quality and our gold: the olive oil.

We’d like to thank all the students from 3rd and 4th year of Secondary Education and 1st Bachillerato who have taken part for their generosity to show us some of their favourite recipes and for their work. We couldn’t be more pleased and satisfied with their participation!

Mª Ángeles, Elena, Elva, Begoña, Jofe and Pilar have been the teachers who have organised all this delicious stuff. It’s been really hard working with our mouths watering all the time!

Hornachos, February 2011


Recipes book I. Starters

If you want to have a healthy life, the best way is to follow the Mediterranean diet. Look at the pyramid below.

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

REMEMBER: EAT AT LEAST FIVE SERVINGS OF FRUIT AND VEGETABLES EVERY SINGLE DAY!!!!

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

Starters Comenius Project: Students and Parents in partnership


Recipes book I. Starters

S PANISH

OMELETTE

Ingredients: • •

4 eggs 1 / 2 kilo of potatoes.

1 Onion.

Olive oil(one glass).

Salt.

Method of preparation: 1. Peel, wash and cut potatoes into small and very thin slices and salted, Peel and chop the onion, sliced very thin too.Put olive oil in a nonstick skillet and threw potatoes and onions, wait for it to do care that we are not burning or sticking to us. Beat eggs in a large, deep bowl and salt it. 2. When the mixture is getting ready for the skillet , drain them before mixing them with beaten eggs. Soak the oil pan, there's nothing left, only dampened the oil can´t drain. 3. When the pan heat up again and we hope we take our mix about 2 or 3 minutes over medium heat to be done on one side. If we dare we can turn the omelette directly in the air, if we take a plate larger than the pan, put it up and turn to the pan without removing the plate. Put the frying pan and turn back the omelet now on the other side 4. With a wooden spatula or not we shred the pan tucking the edges of the omelet inward to form and finally present it in a dish, diced into pieces or whole.

Isabel Romero

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

Prawns with mushrooms

INGREDIENTS It´s easy,easy. • • • • •

2 Heads of garlic ¼ peeled shrimp A can of mushrooms Oil Salt

PREPARATION 1. 2. 3. 4. 5. 6. 7.

Put the oil in the frying pan Fry the garlic until browning it Pour the prawns and fry them a little When the shrimp are fried, mix the mushrooms with their liquid Take a pinch of salt Let the stock reduce And now it’s ready

PAULA RODRIGUEZ CARRILLO 4ºC

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

POTATOES OMELETTE

-Ingredients for 4 people:

-Olive oil -0´5 kg potatoes -4 eggs -Average onion -Salt

-Preparation: -Peel, clean and pieces the potatoes.

-In a frying pan with olive oil, add and fry onion, potatoes and salt.

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

-In a plate, beat the eggs and add the chips.

-In a frying pan with olive oil, put the egg with the potatoes, leave do for a side, later for the other side is give the turn.

-Put in the plate when it´s doing.

ISABEL MARQUEZ

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

Spanish Omelette (6 people). Ingredients. 6 eggs. 1 kg potatoes. Salt. 2 glass of olive oil.

Preparation. 1. Peel and wash the potatoes, cut in fine slices.

2. pour oil in a frying-pan and heat it up.

3. Fry the potatoes in the frying-pan, add salt (as you like it). Shake it to prevent the potatoes from getting burned.

4. When the potatoes are fried, separate them and drain the olive oil. 5. beat the eggs and add salt (as you like it). Mix the potatoes with the eggs and move it with a fork.

6. Put oil in a frying-pan and heat it again. Pour the mixture. 7. Shake it to prevent from burning. When the omelette is gilding, put a lid on the frying-pan, turn it over.

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

8. Cook over medium heat. When the omelette is compact, put it in a big and round plate. 9. Let the omelet cool down and serve. (you can eat it hot too). Suggestions. You can serve it with tomato or mayonnaise in a small plate. You can eat it in a sandwich. You may have a coke.

JosĂŠ MĂĄrquez

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

Croquets of Jam Ingredients: * 1/2 cup (100ml) chicken broth

Preparation: This croquets of jam recipe makes about 6 servings as an appetizer.

Time: 3 hours, 15 minutes

* 8 tbsp olive oil * 3/4 cup (107 gr) flour * 1 1/2 cups (350 ml) milk * 1/2 tsp nutmeg * dash of ground pepper * 1/2 cup very finely handminced ham * 2 eggs, lightly beaten with 2 teaspoons water * bread crumbs for coating * olive oil for frying

Make sure that the ham if very finely minced, so it can be mixed thoroughly with the dough.

Cook Time: 25 minutes

Heat the 8 Tbsp olive oil in a small saucepan on medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually add the milk and the chicken broth, stirring without stopping. Add nutmeg, salt and pepper to taste. Cook over medium heat, stirring constantly, until the sauce is thickened and smooth.

Total Time: 3 hours, 40 minutes

Add the minced ham and continue to cook for about 2-3 minutes on low heat, continuing to stir. Remove from heat. Taste and adjust seasoning if necessary. Allow to cool for 5-10 minutes and refrigerate at least 3 hours until mixture is cold. If you are preparing a day or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the croquettes. TIP: If the mixture is spread out in a thin layer on a flat dish, you will need to refrigerate it for less time. A large glass baking dish works well.

Pour the bread crumbs into a small, wide bowl. Beat the eggs with water in a small, wide bowl. Cover your hands in flour, then divide the mixture into 1-inch balls and set on a plate so that they are not touching. Pour enough olive oil in a medium to large frying pan to cover 1/2 inch deep. Heat the olive oil for frying to about 355F degrees. Dip the croquettes in the beaten eggs and coat with crumbs by rolling in bowl. Place the croquettes in the hot oil and fry quickly, turning several times, until golden. Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately. If croquettes will not be served immediately, place in a warm oven (200 degrees) for up to 30 minutes. If you prefer, you can use a deep-fryer to fry the croquettes. Be sure not to over-cook them!

Sim贸n Tamayo Guti茅rrez

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

SEAFOOD COCKTAIL Ingredients •

sea sticks

lettuce

prawns

cooked eggs

kiwi

Cocktail sauce

1: chop the lettuce into little chunks.

2: chop the sticks and shrimps and prawns in small pieces and add little chunks kiwi

3:make the cocktail sauce beat a little of oil vinegar, salt, ketchup, with a mix

4: add cocktail sauce

Carlos Garrido

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

Gazpacho

Ingredients: - Small pinch of salt. - Two garlics chopped. - Small pinch of pepper. - One cucumber. - Two boiled eggs. - Five tomatoes. - Stale bread . - Three tablespoons of vinegar. - Three tablespoons of oil. - Water. Directions. 1.We take a container and add salt, garlics, peppers, cucumbers, boiled eggs, tomatoes, bread soaked, vinegar and oil. 2.Once that we have put all the ingredients in the container, take a mixer and beat it. 3.Once that it was all beaten add water. 4. Ready to eat!.

JUAN FRANCISCO MĂ RQUEZ

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

SHELLFISH COCKTAIL Ingredients: -

½ kilogram of prawns 20 crab sticks 1 lettuce 1 jar of mayonnaise 1 jar of ketchup

-Add the shrimp and the crab sticks.

-Cut the letucce and placeit in a bowl. .

-Cut them in very small pieces.

-Add the jar of mayonnaise to the lettuce placed in a bowl.

-Add the jar of tomato(Ketchup)to the rest of ingredients. When ready, you can enjoy this easy recipe.

Angel Chavero

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

Croquetas

Ingredients: Two spoons of oil Four spoons of flour Salt White pepper Ham Cheese Eggs Milk

Preparation: 1.- Put some oil into a saucepan. 2.- When the oil is hot put some flour. Stir and mix thoroughly both ingredients. Add some milk. 3.- Add some ham and cheese and stir until you get a dough. 4.- Put the dough on a plate and allow to cool. 5.- Make balls with the dough. Coat them in egg and breadcrumbs. 6.- Fry them.

MarĂ­a CĂĄceres Flores. Comenius Project: Students and Parents in partnership


Recipes book I. Starters

Gazpacho

Ingredients: •

100 gr bread

Two garlics

Salt

One red pepper

One kilo of tomatoes

One cucumber

Six tablespoon of olive oil

Three tablespoon of vinegar

One glass of water

Directions: 1.Put bread, garlic and salt in a recipient. 2.Clean tomatoes and red pepper. 3.Slice tomatoes and red pepper in a recipient. 4.Peel cucumber, then slice in small pieces and put them in the same recipient, with tomatoes and red pepper. 5.Add vinegar ,olive oil and water. 6.Chop well whit a food processor till it is thick. 7.Add water and mix.

Suggestions: Serve cool. You can eat this with Spanish omelette, cured ham or boiled eggs.It’s delicious!

BEATRIZ DELGADO

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

EGGS STUFFED OF SEAFOOD

INGREDIENTS • • • • • • •

Lettuce. Prawn. Boiled eggs. Mayonnaise. Fried tomato. Olives. Crab-stick.

DIRECTIONS 1. 2. 3. 4. 5. 6. 7. 8. 9.

Empty the eggs. Cut the eggs by the middle. Cut the lettuce. Cut the prawns. Cut the crab-stick. Mix everything with mayonnaise and fried tomato. Fill the eggs with the previous mixture. Decorate with olives and prawns. EAT!!!!!!

JUAN RODRÍGUEZ CABANILLAS

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

DEVILED EGGS INGREDIENTES *tuna(1 tin) *tomato sauce *4 eggs *mayonaise PREPARATION 1ºBoil eggs in salted water(10 minues). 2ºRemove the eggshells. 3ºCut every into two pieces. 4ºRemove the eggs yolk. 5ºTake a bowl and mix the tuna,the tomato sauce and all the egg yolks. 6ºFill every egg with the pastry and put it back. 7ºThen,mix mayonnaise and tomate sauce to get pink sauce. 8ºCover the eggs with the pink sauce.

ENJOY this simple meal!!!

LUIS MIGUEL CORVO

Comenius Project: Students and Parents in partnership


Recipes book I. Starters

And now part II and part III!!!!

Comenius Project: Students and Parents in partnership

Recipe book I. Starters  

Recipe book I. Starters. Comenius project

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