OUR COOKBOOK 2nd ESO English G1 Â· Els Arcs 2018-19
Delicious recipes by:
Joan Álvarez, Guillem Aragonés, Anna Arbonés, Ian Bowen, Sam Brumwell, Marcel de Carreras, Gerard Casanovas, Taiki Causton, Marc Fabregat, Santiago Fernández, Carla Gaspà, Arnau Leal, Maria Llansó, Héctor Monfort, Martí Nadal, Jan Pozo, Bernat Pujadas, Salahudín Ruíz, Alba Serra, Lara Sneed, Hannah Stone and Jana Verd
ON I T C U D INTRO ok! o b k o o c ur o o t e m Welco ale r a e l p eo p w o n k es e p i w c e e r c n i w e S rn o f g n i k ts o n o e l d s u y t s a w SO E d n 2 f o just e a group n o e k a m o t d ade e m d y l l deci a igin r o e W . prel a r o for you n ra o f s e p i c at h t t h g these re u tho d n a n or f m e h t sentatio ping e e k f o are h s instead d l u o ec w e s r e a v l y e s e r h u T o ll. a u o y h t we d n a s them wi e ish d e t i r u o a f r u o our fav y me o c e b y e hope th o. o t s e n o vourite
GUACAMOLE Ingredients: • • • • • •
2 avocados ½ an onion 1 tomato A pinch of salt ½ a clove of garlic Lemon juice 1 teaspoon
Method: 1. First of all, cut the tomato and remove the seeds. 2. Then, with a blender, shred the onion and tomato. 3. Remove the skin and the seed of the avocados and put in the blender. 4. Finally, put in the clove of garlic, salt and lemon juice and blend.
By Sam Brumwell
do the your favourite seasoning. To you can cook it at home with t, wan you You can use store totopos or If ad a little bit of oil. tortillas in triangles and spre at repe you totopos you’ll need to cut the n , garlic or cumin. The such as dried onion, paprika 180 at n you can sprinkle some spices, dow oven with heat up and side. When done, put it in the the same steps on the other Because they are homemade out. golden brown take them ed degrees Celsius. When they are will not be as crispy as wish But if you let them cool, they totopos they will taste better.
Ingredients: • • • • • • • • •
Flour tortilla Cheddar or Monterey jack cheese Pico de gallo Frijoles Sour cream and guacamole Coriander and chives Oil Spices Jalapenos
Method: 1. Get a plate and pour the frijoles in the center of the dish. 2. Put the totopos above so the water of the frijoles will not make them soggy. 3. Put some cheese and coriander, then do it again. 4. Put it in the microwave at 900w for about 40 seconds. 5. Then put the pico de gallo and chives. If you want the nachos to be spicier, put some slices of jalapeño.
By Joan Álvarez
CHICKEN BURRITO Ingredients: • • • • • • • • • • • • •
4 chicken breasts 1 red pepper 1 green pepper 2 onions 2 cloves of garlic 20 cl thick cream 8 tortillas 6 spoons of oil 1 teaspoon chili powder 1 teaspoon powdered cumin 1 lime Salt Pepper
Method: 1. Finely cut the chicken breasts, squeeze the lime and crush the garlic. 2. In a dish, put the chicken, drizzle with lemon juice, then pour 4 tablespoons of oil; sprinkle with chili, cumin, salt and pepper. 3. Mix, cover and let stand in the fridge. 4. Preheat the oven to 210°C (thermostat 7). 5. Cut the peppers into strips, and slice the onions. 6. Heat 2 tablespoons of oil in a pan, put onions and peppers to brown. Keep warm. 7. Wrap the tortillas in aluminum foil, and heat them for 10 minutes in the oven. 8. Drain the chicken pieces and brown them. As soon as they are colored, sprinkle with marinade, cover and let simmer for 5 minutes. 9. Arrange meat, vegetables and tortillas in a different dish; and in a bowl, pour the cream. Thus, everyone will garnish at their convenience.
By Marc Fabregat
POTATO OMELETTE Ingredients: • • • • •
10 Eggs 1kg Potatoes 1 Onion Extra virgin olive oil Salt
Method: 1. First of all, peel the potatoes and wash them. Then, cut them in slices. 2. Heat the pan with the oil inside. When hot, put the potatoes in the pan and simmer them for about 20 minutes. 3. Beat the eggs in a bowl. 4. After, peel and wash the onion. Cut it as fine as possible. 5. Put the onion in the pan and when it gets golden add the eggs. 6. When one side of the omelette is cooked, turn it with a with a big plate.
By Bernat Pujadas
HOMEMADE PIZZA Ingredients: • • • • • • • •
300g Flour 160g Water 5g Yeast 20g Extra virgin olive oil 1 teaspoon Salt 200g Tomato sauce 100g Mozzarella 100g Ham
Method: 1. First of all, to make the pizza dough, put in a bowl: flour, water, yeast, oil, and salt. Mix it well with a spoon. 2. After that, start to knead. The dough should be elastic and should not stick to the fingers. 3. After 5-10 min, with a rolling pin, stretch the dough and give it a round shape. 4. Next put the tomato sauce on the pizza with a spoon. 5. Then, add the mozzarella and the ingredients that you want such as ham, anchovies or olives. 6. Finally, preheat the oven to 230˚C, after a while we introduce the pizza, and in about 10 minutes it will be done.
By Alba Serra
PIZZA Ingredients: • • • • • • •
400g Wheat flour 200ml Water 2 spoons Olive oil 15g Fresh yeast 1 pinch of salt Flour for the countertop (so it does not stick) Ham and cheese
Method: 1. First of all, you have to prepare the dough. To prepare it you have to put in a bowl the water, the olive oil and the fresh yeast. You mix it all and then you add the flour and a pinch of salt. Once everything has been mixed you put it on the countertop to knead well. 2. Secondly, we start kneading. We put a bit of flour on the countertop and we start kneading for 3 or 4 minutes with nonstop. We will see it is finished when the dough is completely smooth. 3. Let the dough rest for 1 hour or so. Once it has rested, we knead and stretch it. 4. Finally, you put the ingredients (tomato sauce, mozzarella, ham and cheese) and you bake it in the oven for about 10 minutes at 200˚C.
By Marcel de Carreras
QUICHE LORRAINE Ingredients: • • • • • • •
Breeze Folder 200g Bacon 100g Grated cheese 400ml/2 glasses of milk 4 Eggs Salt Pepper
Method: 1. First of all, preheat the oven to 220 degrees. 2. Then, cut the bacon in strips and fry it without oil, wait until its color is gold. 3. Cover a pie mold with the breeze folder and prick it with a fork, then press the sides. 4. After, beat the eggs, add the milk and finally the salt and the pepper. 5. Distribute the bacon over the breeze folder and pour the egg mix. Sprinkle the grated cheese. 6. Finally, cook it in the oven at 180 degrees during 30 min.
By Maria Llansó
EMPANADA GALLEGA Ingredients: • • • • • • • •
Tinned tuna 325g 1 onion 2 carrots 3 tomatoes 1 red pepper Garlic (optional) 1 green pepper Black pepper and salt
Method: 1. First of all, cut the peppers and then the onion. 2. Then, put them in the pan and at the same time we boil 2 eggs, when it’s done we cut them and we add the tuna and add all the other ingredients into the pan with the pepper. 3. When it’s a bit golden put the mixture into the pastry, then put the other pastry on it. Beat the egg and brush it onto the pastry. 4. Finish by putting it in the oven at 200ºC until th crust is golden brown.
By Guillem Aragonés
RICE PUDDING Ingredients: • • • • • •
600ml Milk 65g Uncooked rice A pinch of salt 1 egg 50g Brown sugar ¼ teaspoon Cinnamon
Method: 1. In a saucepan bring the milk, rice and salt to boil over high heat. Then, reduce heat to low and simmer about 20-25 minutes. Don’t forget to stir frequently to prevent the rice from sticking to the bottom of the pan. 2. In a small bowl, whisk together the egg and the brown sugar until it’s well mixed. Add a half of the hot rice mixture and whisk to incorporate. 3. Add egg mixture back into the saucepan of rice and milk and stir on low heat for 5 to 10 minutes until it gets thickened. Be careful not to have the mixture to a boil at this point or it will curdle. Remove from the heat and add the cinnamon.
By Carla Gaspà
CHOCOLATE CHIP COOKIES Ingredients: • • • • • • • • • •
1 egg 115g Butter Vanilla essence 100g White sugar 110g Brown sugar 125 g Flour 100g Oats 1 teaspoon Yeast 180g Chocolate chips A pinch of salt
Method: 1. First you have to preheat the oven to 180˚C. In a bowl mix the butter with the sugar and add the egg, then beat with a whisk until it is all mixed. 2. Stir in the flour, the yeast, the salt and the vanilla essence. Finally, mix it well and add the oats and the chocolate chips. 3. Roll the mixture into small balls and flatten them. Put them on an oven tray and bake them for 20 minutes until they are brown and let them cool for a while.
By Anna Arbonés
ORANGE SPONGE CAKE Ingredients: • • • • • • • •
1 orange in juice and the zest 200g Sugar 3 eggs 100g Sunflower oil 1 yogurt 250g Flour Baker’s yeast A pinch of salt
Method: 1. First of all, preheat the oven to 200˚C. Then, mix the eggs, the sugar, the orange juice and the zest in a bowl. 2. After that, add the oil and the yogurt. Finally, add the flour and the yeast. 3. Finally put the mixture in a mold and bake it in the oven at 180˚C for about 35 minutes.
By Arnau Leal
THANKSGIVING APPLE PIE Ingredients: • • • • • • • • • • •
½ Cup Sugar ½ Cup Packed brown sugar 3 tbsp. Flour ¼ tbsp. Ginger ¼ tbsp Nutmeg 6-7 Sliced apples 1 tbsp. Lemon juice 2 Pie crust (ø23cm) 1 tbsp. Butter 1 Large Egg white Additional sugar
Method: 1. In a small bowl, combine sugar, flour and spice; once you have finished put it aside. In a larger bowl, pour the chopped apples and the lemon juice. Once the apples are soaked in lemon juice, toss the sugar mixture to coat. 2. Put the bottom crust in a pie plate; trim so both edges are even. Fill it with the apple mixture and dot with butter. Then, roll the remaining crust over the pie and seal the edges. Finally, cut slits in the crust. 3. Beat the egg white until it gets foamy and brush it over the crust. Sprinkle with sugar. Cover the pie with foil. 4. Bake at 190˚C for 25’. Remove foil and bake until the crust is golden brown and the filling is bubbly, which should take you 20’ to 25’.
By Ian Bowen
FRUIT SKEWERS Ingredients: • • • • • • •
2 apples 4 bananas 7 kiwis 15 strawberries 2 pears 2 peaches 1 milk chocolate bar (150g)
Method: 1. Firstly, peel the fruit. After that, cut the fruit into pieces of 2 cm approximately. 2. Next, put the fruit in the skewers, trying to order them. 3. Then, put the chocolate in the bowl and put it in the microwave. 4. Meanwhile you can put the skewers on a plate and pour the chopped chocolate with a spoon. 5. Finally, take the plate and put it in the fridge.
By Santi Fernández
PUMPKIN PIE Ingredients: Pie Filling: • 1 cup light brown sugar • 1 tablespoon all-purpose flour • 1/2 teaspoon salt • 1 teaspoon ground cinnamon • 1 teaspoon ground ginger • 1/2 teaspoon ground nutmeg • 1/8 teaspoon ground cloves • 3 large eggs lightly beaten • 1 15-ounce can pumpkin puree • 1 and 1/4 cups evaporated milk Pie Crust: • 2 and 1/2 cups (315 grams) all-purpose flour • 2 teaspoons sugar • 1 teaspoon salt • 1/2 cup (115 grams) cold unsalted butter cubed • 1/2 cup (95 grams) cold vegetable shortening cut into a few pieces • 1/2 cup (120 ml) ice water
Method: Pie Filling: 1. In a bowl mix together brown sugar, flour, salt, cinnamon, nutmeg and cloves. Then, in a separate bowl mix in the eggs, pumpkin puree and the evaporated milk until a smooth consistency. Finally mix all the ingredients up together. Pie Crust: 2. First preheat the oven to 200° C. 3. Next, place the pie crust in a pie dish with a 30 cm diameter. Then with a fork press the sides making a marking, for decoration. 4. Finally, bake the pie at 200° C for 10-12 minutes. Remove from the oven for 2 minutes, put it back in for 5 minutes and take it out to cool off. To Make the Pie: 5. For the final steps all you have to do is pour the pie filling into the crust and put it back in the oven at 200° C for 45 minutes, then take it out when it’s finished and leave it to cool for 30 minutes. Finally, it’s time to enjoy your delicious pie.
By Lara Sneed
YOGURT CAKE Ingredients: • • • • • •
3 Eggs 1 lemon yogurt 150g Sugar 80g Oil 200g Flour 1 envelope of yeast
Method: 1. First of all, you need to preheat the oven at 180 degrees. Mix the eggs, the sugar, the yogurt, the oil and the yeast in a bowl. 2. After that you need to slowly add the flour. Then you have to pour the dough on a mould, which was previously greased with oil. 3. Finally, you have to bake the dough for 30 minutes at 180 degrees.
By Héctor Monfort
CHEESECAKE Ingredients: • • • • • • • • •
60g Butter 200g Sugar 4 Eggs 600g Cream cheese 100g Biscuits (María or Digestive) 1 Yogurt 125g Cream 1 tablespoon Vanilla Extract Strawberry jelly or jam
Method: 1. First you need to grind the biscuits and melt the butter. Then, you mix these two ingredients with the vanilla and you put them in a mould. Now you only have to put the base of the cake in the oven for 10 minutes. The temperature of the oven should be 180˚C. 2. Now we are going to do the dough. You have to beat the eggs and mix them in with the sugar. Then you need to add the cream, the yogurt and the Philadelphia cream cheese and mix all the ingredients with the whisk. 3. 10 minutes later you have to open the oven and take out the mould with the base and you put the cheese dough into the mould too. You have to bake the cake at 150 degrees for one hour and 45 minutes. 4. When the cake is baked you have to put in the strawberry jelly and then put the cake in the fridge for two hours. If you want, you can decorate the cake with some fruit like strawberries or berries.
By Jan Pozo
FLUFFY PANCAKES Ingredients: • • • • • • •
1 ½ cups all-purpose flour 3 ½ teaspoons baking powder ½ teaspoon salt ¼ cup sugar 1 ¼ cups whole milk 1 egg 3 tablespoons melted butter
Method: 1. Melt the butter in microwave for 30 seconds, set aside. 2. In a medium bowl, mix together flour, sugar, salt, and baking powder. 3. Stir milk and the egg together. 4. Create a well in the center of the flour mixture. 5. Pour the butter and milk mixture into the well. 6. Use a wire whisk to stir everything together until it is combined. It will be slightly thick and lumpy, but should be well incorporated. 7. Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat. 8. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. 9. Cook each side for 3-6 minutes, until lightly golden brown.
By Jana Verd
RASPBERRY AND CHOCOLATE TART Ingredients: • • • • • • • • • • • •
130g Flour (some extra to sprinkle on dough) 20g Cocoa powder 100g Cold butter cut in cubes 150g Sugar 1 egg yolk 2 eggs ½ a teaspoon Vanilla extract 50g Cornstarch 450ml Whole milk 175g Dark quality chocolate in pieces 400g Raspberries Icing sugar to sprinkle
Method: 1. Rub the flour, cocoa powder and butter together until you get a crumby texture. 2. Add the 50g of sugar. Then, beat the yolk with ½ a little spoon of vanilla extract, add to the flour mixture and knead until it makes a soft dough. 3. Preheat the oven to 180˚C and extend the dough to a thickness of 3mm. 4. Cover the mould and cut the excess dough. Prick the dough with a fork. 5. Cover the dough with baking paper and weights (dried beans would be ok). Put it on a tray and bake it in the oven for 20 min, when it is ready remove the weights and the paper and bake the dough again for 5 min. Cut the excess dough. 6. For the creme patissiere, beat the 100g of sugar, corn starch, the whole eggs, and a little spoon of vanilla extract. Put a saucepan on the stove with the milk and 100g of chocolate; stir nonstop. Remove when it starts to boil and pour it to the egg mixture (you must beat it while you are pouring it to prevent it from curdling) 7. Put the mixture back in a clean saucepan and let it cook at medium heat while stirring. As soon as it thickens bring down the heat and cook for 2-3 min while stirring. Put into a bowl, then cover it with clean film (so it does not create a skin) and let it cool. 8. Melt the rest of the chocolate in a bowl bain marie. Brush the chocolate in the base of the tart and let it rest. Beat the cold creme patissiere with a wooden spoon and pour it into the dough. Cover the cream with raspberries, unmould, and top it with some icing sugar.
By Hannah Stone 46
MERINGUES Ingredients: • • •
4 eggs 115g Caster sugar 115g Icing sugar
Method: 1. First, pre-heat the oven to 110˚C, after in pour the egg whites in a clean bowl. Using an electric whisk, beat the egg whites and add caster sugar slowly and continue beating until it has a creamy consistency. 2. Add the mixture in the moulds, but only fill half of them because they are going to expand. 3. Put the moulds in the oven at 80˚C for 1 hour and 50 minutes approximately. 4. Once cooked, turn off the oven but allow the meringues to cool in the oven for 3-4 hours.
By Gerard Casanovas
BROWNIE Ingredients: • • • • • • •
140g Unsalted butter 250g Sugar 75g Cocoa powder 62g Flour 2 large eggs ¼ teaspoon vanilla extract A pinch of salt
Method: 1. Preheat the oven to 160˚C. 2. Melt the butter in the microwave for 30 seconds. Combine the butter, sugar and cocoa in a large bowl. Make sure to mix well. 3. Stir in vanilla extract and add the 2 eggs separately. 4. Add flour and make sure there are no lumps left in the mixture. Then add a pinch of salt. 5. Bake for 25-30 min, stick in a skewer and check if it is cooked (if the brownie sticks to the skewer leave in the oven for an extra 5 min). 6. If you want to keep the brownie for several days without it becoming hard. Leave in an airtight container for up to 3 days and store in a cool place.
By Taiki Causton
FLAN Ingredients: • • • • •
4 eggs 500ml Milk 100g Sugar 4 spoonfulls of sugar 3 spoonfulls of water
Method: 1. First of all, beat the eggs with the sugar and the milk. 2. Make the caramel in a pan, when the caramel is ready we have to put it in a flan mould. 3. After add the mixture of eggs and sugar in and put it in the oven at 200ºC for about an hour. 4. Take the flan out and pinch it with a knife. If the knife comes out clean that means that your dessert is ready to serve.
By Salahudin Ruiz
CRÊPES Ingredients: • • • • • •
2 eggs ½ cup of milk ½ cup of water ¼ teaspoon of salt 2 teaspoons of melted butter 1 cup of flour
Method: 1. First of all, we need to make the batter. Add the flour and the eggs in a bowl and mix. Then gradually add the water and the milk. Finally add the butter and the salt and mix again. 2. Once the batter is ready, you can start making the crêpes. First you have to heat a frying pan. After you scoop the batter into the pan and move it with a circular movement so the batter covers all the surface. Finally, you cook it for 2 min until the bottom is light brown, then turn the crêpe and cook the other side. 3. You can add chocolate, cheese, ham, syrup or anything you like. 4. You can fold it so you can eat it easily.
By Martí Nadal
THANKS All this work has been done by a group of motivated and cooperative 2nd ESO students who, apart from writing all the recipes, have shared them with their classmates by giving oral presentations. We would like to give special thanks to Ian, who has made this project look awesome.
A cookbook by a group of 2nd ESO students.