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CEIP GARCÍA BARBÓN

COOKING

By 6A and 6B pupils

2010-2011


Cooking by 6A and 6B pupils

RECIPES LIST: GALICIAN PANCAKES By Pedro Fontela........................................................................ 4 CUPCAKES By Carmen Pastrana ........................................................................................ 5 FRENCH TOAST By Nicolás Van Der Zwet..................................................................... 6 SEBADAS (an Italian recipe) By Ramón Martinez ......................................................... 7 ORANGE CAKE By Iván Serra.......................................................................................... 8 CHERRY AND COCONUT CAKE By Laura Caballero ...................................................... 9 GALICIAN PANCAKES By Lois Iglesias ........................................................................ 10 COTTAGE PIE By Sandra Souto ...................................................................................... 11 SPANISH OMELETTE By Sergio López ........................................................................ 12 SPAGHETTI CARBONARA By Adrián Rivera ............................................................... 13 ST JAMES CAKE By Paulo Pérez .................................................................................... 14 MY COOKIES By Aida Fernández ................................................................................... 15 YOGURT CAKE By Jaime Atán ........................................................................................ 16 CHEESECAKE By Sabela Corral ...................................................................................... 17 LEMON MOUSSE By Jacobo García .............................................................................. 18 PANCAKES By Víctor Varela ........................................................................................... 19 ROQUEFORT CHEESE SAUCE By Angel Pidal ............................................................. 20 FAST CHOCOLATE CAKES By Carla Dourado.............................................................. 21 MARMALADE “a Scottish invention” By Ana Bustelo .................................................. 22 STUFFED AUBERGINES By Sara Ananín ..................................................................... 23 MUFFINS By María Berea ............................................................................................... 24 FRENCH OMELETTE By Simón Fernández.................................................................... 25 MIXED FRUIT SPONGE PUDDING By Marta Hernandez ......................................... 26 PUMPKIN NUT BREAD By Hector Santorum ............................................................... 27

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Cooking by 6A and 6B pupils

CHOCOLATE MOUSSE By Ana Riveiro.......................................................................... 28 CHOCOLATE CAKE By Manuel González........................................................................ 29 GALICIAN STEW By Pablo Durán .................................................................................. 30 CRÈME CARAMEL WITH CONDENSED MILK By Rubén Escobar ............................ 31 RICE WITH CHICKEN By Alfonso Argibay .................................................................. 32 BREAD WITH TOMATO By Elias Fernandez................................................................. 33 LEMON YOGURT CAKE By Candela Rial.......................................................................... 34 DRY FLOURY SWEET By Germán Del Olmo................................................................... 35 SPANISH OMELETTE By Noelia Comesaña ................................................................... 36 RICE PUDDING By Andrés Gil.......................................................................................... 37 CHOCOLATE COOKIES By Claudia de Oliveira ............................................................. 38 LEMON BISCUITS By Laura Ruzo................................................................................... 39 WHITE RICE WITH EGGS By Anxo Del Rio.................................................................. 40 SPAGHETTI CARBONARA By Pablo Álvarez ................................................................. 41 RICE WITH CHICKEN By Larisa Raducan ...................................................................... 42

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Cooking by 6A and 6B pupils

GALICIAN PANCAKES By Pedro Fontela

INGREDIENTS

 250 ml of milk  250 ml of water  4 eggs  A pinch of salt

Flour

PREPARATION  Beat the eggs with the salt and mix with the water and milk  Add the flour bit by bit until you have a smooth paste.  put a little butter in a hot Frying pan  Pour a little of the mixture into the pan. When is golden, turn the pancake over and cook until done.  Eat with sugar, cream or jam  Enjoy it!

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Cooking by 6A and 6B pupils

CUPCAKES By Carmen Pastrana

INGREDIENTS:

3 eggs

Grated lemon

250 g of sugar

250 ml of milk

250 ml of sunflower oil

400 g of flour

1 tea spoon of powder yeast PREPARATION: 1. Beat eggs and the sugar. Pour the flour and mix. 2. Add the oil, the milk and the grated lemon and beat 3. Mix the flour with the powder yeast and add this mixture with the mixture before 4. Put the mixture into little moulds for cakes 5. Put into the over for forty minutes I hope you enjoy them!

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Cooking by 6A and 6B pupils

FRENCH TOAST By Nicolás Van Der Zwet

INGREDIENTS:

1 French bread

1 l. of hot milk

3 eggs

Oil to fry

Sugar

PREPARATION: 1.-Cut the bread in slices 2.-Put them into a dish with hot milk 3.-Roll the slices in beaten eggs 4.-Fry them with hot oil 5.-Put sugar over them Enjoy it!

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Cooking by 6A and 6B pupils

SEBADAS

(an Italian recipe)

By Ramón Martinez INGREDIENTS:

300 g. flour

Olive oil

300 g. mozzarella

salt

Honey

1 egg

Water

Grinded cinnamon

icing sugar

PREPARATION: Put flour, cheese, salt, egg and enough water to make soft dough. Cut the dough in small pieces and make little balls. Crush the balls with a roller pin and fry them with hot olive oil. Put over them grinded cinnamon and sugar or honey. They are delicious. Taste them!

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Cooking by 6A and 6B pupils

ORANGE CAKE By Iván Serra

INGREDIENTS:

4 Eggs

2 Glasses of flour

½ Glass of olive oil

1 Grated orange

2 Glasses of sugar

1 Glass of orange juice

1 Baking powder

Butter

PREPARATION: 1.-Beat the eggs in a bowl, add sugar and flour with baking powder. Pour olive oil and orange juice. Mix all the ingredients and add one grated orange. 2.-Grease the mould with butter and flour. Pour the mixture in the mould. Put the mould into the preheated oven. Cook the cake at 180º for about ½ hour or ¾ hour. This cake is very nice. Taste it!

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Cooking by 6A and 6B pupils

CHERRY AND COCONUT CAKE By Laura Caballero INGREDIENTS: 125 g Chopped glace cherries 250 g self-rising flour

125 g cut butter

2 large beaten eggs

¼ teaspoon salt

225 ml milk

75 g grated coconut

25 g shredded coconut

125 g sugar PREPARATION: 1. - Grease a loaf tin. Base-line with grease-proof paper, grease the paper and dust with flour. 2. - Put the flour and salt into a bowl and rub in the fat until the mixture resembles fine bread-crumbs. Stir in the coconut, sugar and cherries. 3. - Whisk together the eggs and milk and beat into the dry ingredients. Turn the mixture into the tin, level the surface and scatter over the shredded coconut. 4. - Bake in the oven at 180oC for 1 ½ hours. Check after 40 minutes and cover it with grease-proof paper if overbrowning. Turn out to cool for 1 hour. Enjoy it! It’s very nice.

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Cooking by 6A and 6B pupils

GALICIAN PANCAKES By Lois Iglesias INGREDIENTS: Lemon 1 Flour 100gr. Milk ¼ l

Sugar 35 gr.

Salt

Butter 40 gr. Eggs 2 PREPARATION:

1. - Put the flour in a bowl, put in the eggs, sugar, butter (25 gr), salt and grated lemon. 2. - Add the cold boiled milk, stir and strain, spread pan with butter and two spoonfuls of pastry, move the pan to cover all the bottom, when it is congealed and fried ,turn the pancake to the other side. 3. - Take it out, spread on the plate, 4. - Repeat with the rest of the pastry. 5. - Add sugar, honey or jam, roll them and they are ready to eat Taste them!

,

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Cooking by 6A and 6B pupils

COTTAGE PIE By Sandra Souto INGREDIENTS:

500 g Potatoes

-100 ml Milk -50 g Butter - 500 g Minced Meat -100 ml Oil

-1 Onion

- 2 Tomatoes

Salt

-2 Carrots Pepper PREPARATION: 1. - Boil the potatoes in water until soft. Mash with butter, milk and salt. 2. - Heat the oil in a pan. Add the onion and carrot and cook until soft. 3. - Add the tomatoes and minced meat with salt and pepper. 4. - Pour the meat into a tray. Put a crust of mashed potato over. 5. - Preheat the oven to 190°C and put the tray into the oven for 35 minutes. 6. - Take the cottage pie out. Serve it when it’s warm. It’s a very typical British dish.

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Cooking at 6 A and 6 B classes

SPANISH OMELETTE By Sergio López INGREDIENTS:

½ k. of potatoes

1 onion

Salt

Olive oil

6 eggs

PREPARATION: 1. - First: peel the potatoes and cut them in small pieces. Cut the onion in small pieces too. 2. - Then, fry the potatoes and the onion in olive oil until soft. 3. - Beat the eggs and mix the eggs with fried potatoes and onion in a bowl and put some salt. 4. - Put this mixture in a pan and after some minutes, turn it and fry the other face. Spanish omelette is ready to eat! Enjoy it! It’s delicious!

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Cooking at 6 A and 6 B classes

SPAGHETTI CARBONARA By Adrian Rivera INGREDIENTS:

Bacon

Marjoram

Onion Cream

Spaghetti Olive oil Salt

Black Pepper PREPARATION: 1. - Cut and fry onion until soft. Add the minced bacon. Add cream, black pepper and marjoram to the mixture before making the sauce. 2. – Boil spaghetti in a pan with water, salt and a jet of olive oil. 3. – Drain the spaghetti. Put it on a dish and pour the sauce on it. It’s delicious! It’s my favourite food.

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Cooking at 6 A and 6 B classes

ST JAMES CAKE By Paulo Pérez 1/2 teaspoon of baking powder

INGREDIENTS: 3/4 cup of flour 1 1/4 cup of sugar 4 eggs 8 tablespoons of butter

1/2 cup of water Grinded lemon peel Icing sugar

to decorate

2 2/3 cup of grinded almonds PREPARATION: Heat the oven to 180 ºC. Grease a round tin. Grind the almonds until fine. In a large mixing bowl, beat the eggs and sugar together. Add the butter, flour, baking powder and water and beat with an electric hand mixer. Add the grinded almonds and the grinded lemon peel and stir until all is mixed. Pour the batter into the cake tin. Bake it in the oven for approximately 4550 minutes. Decorate by putting a cross of paper on it and sprinkling icing sugar. Take the cross out and the cake is ready to eat.

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Cooking at 6 A and 6 B classes

MY COOKIES By Aida Fernández INGREDIENTS: -125 gr. of sugar

-250 gr. of flour

-125 gr. of butter

-1 egg

-1 tea spoonful baking power PREPARATION: Mix the butter with the sugar and the egg. Add the flour with the baking power. Put the dough in the fridge for 1/2 hour. Make balls or cookies with the dough and put them on an oven tin. Prick with a fork the cookies and put them into the preheated oven at 190 o for 15 minutes. Enjoy them!!!!!!!

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Cooking at 6 A and 6 B classes

YOGURT CAKE By Jaime Atán INGREDIENTS:

1 pot of natural yogurt

2 yogurt pots of flour

1 ½ yogurt pots of sugar

1 teaspoonful of baking powder

4 eggs A bit of butter

1 yogurt pot of sunflower oil PREPARATION: Pre-heat the oven at 180°C. In a big bowl, mix all the ingredients together and stir well until smooth. Pour the mixture in a cake form tin. Put it in the oven for 30 min. Leave it till it gets cold. Remove from its mould to a dish. It’s ready to eat.

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Cooking at 6 A and 6 B classes

CHEESECAKE By Sabela Corral INGREDIENTS:

3 Eggs 200 gr. of cream cheese

3 Natural yogurts Strawberry jelly

4 spoonfuls of corn flour Strawberry jam 8 spoonfuls of sugar Some butter for greasing PREPARATION: 1.-Put eggs, yogurts, corn flour, sugar and cheese cream in the bowl and beat with the mixer until the mixture is thick. Put it in the tin. 2. - Introduce the tin in the oven for 30 minutes. 3.-Put in hot water the jelly and jam and stir and then when the cake is ready put the mixture on it. 4.-Let it to cool and serve.

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Cooking at 6 A and 6 B classes

LEMON MOUSSE By Jacobo García INGREDIENTS:

2 eggs

2 lemons

350g sugar

2 table spoonful of corn flour. PREPARATION:

1º-In a bowl put ½ litre of water, the two eggs well-trodden ( white and yolk) the corn flour, the sugar , the juice of the lemons with the pulp and the scrape of the skin. 2º-Put it on the fire, removing constantly until it thickens. 3º-Move it out of the fire and pass through a colander. 4º-When is warm put it into the fridge. 5º-Serve cold

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Cooking at 6 A and 6 B classes

PANCAKES By Víctor Varela INGREDIENTS: Two eggs

A cup of

A cup of

flour

milk

Sugar

A little salt

PREPARATION: 1. We mix all ingredients with a whisk.

2. 3. 4. 5.

We heat the pan. We pour the mixture into the pan slowly. We roast the pancake on both sides. We can eat the pancake.

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Cooking at 6 A and 6 B classes

ROQUEFORT CHEESE SAUCE By Angel Pidal

INGREDIENTS:

-One brick of cooking cream

-Roquefort cheese PREPARATION: -Put the liquid cream in a bowl. -Mix the Roquefort cheese with the liquid cream. -Put it in the fridge. It goes very well with meat

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Cooking at 6 A and 6 B classes

FAST CHOCOLATE CAKES By Carla Dourado

INGREDIENTS: -4 soup spoonfuls of flour. -4 soup spoonfuls of sugar. -2 soup spoonfuls of cocoa. -3 tablespoonfuls of milk. -3 soup spoonfuls of oil. -1 egg -Baking powder -Vanilla

PREPARATION: 1. - In a bowl we put the flour, the sugar, the cocoa, the baking powder and

the vanilla. We remove. 2. - Now add the egg and mix.

3.-Last add the oil, the milk and mix everything until it is soft. 4. - Grease two cups with butter and fill with the mixture. Put the cups into

the microwave for 3-4 minutes, when it finishes don’t open the microwave, leave it 5 minutes. 5. - Take out the cups and take out the cakes from the cups.

The chocolate cakes are ready!

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Cooking at 6 A and 6 B classes

MARMALADE “a Scottish invention” By Ana Bustelo INGREDIENTS:

2 lb (1kg) Seville oranges

4 pints (2 litres) water

1 lemon

4 lb (2kg) sugar

PREPARATION: Cut each orange in two. Squeeze the juice and cut the orange peel in small pieces. Put the orange juice, the water, the lemon juice and the orange peel in a pan Boil for about 11/2 hours until the peel is soft and the liquid is reduced by half. Add the sugar and cook at low heat, until melted. Boil high heat, then, pour a spoonful onto a cold saucer, then leave to cool for 2-3 minutes. If the mixture wrinkles when you push it with a finger, it is ready. Cool for 15 minutes. Stir well, put into jars and put the lid on them.

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Cooking at 6 A and 6 B classes

STUFFED AUBERGINES By Sara Ananín INGREDIENTS:

3 medium aubergines 4 ripe tomatoes

1 onion

2courgettes Parsley

1dl olive oil

Pepper

and salt

.

PREPARATION: 1.-Blanch the tomatoes, peel, seed and cut in dices. Peel and cut the courgettes in dices. Cut the aubergines in two pieces. With a sharp knife remove the soft part of the aubergines onto a plate and cut in dices. 2.-Season the inside of the aubergines and place them upside down in a colander to drain. 3.-Sauté the diced courgettes and aubergines, in a frying pan for 20 minutes. 4.-In another frying pan with a tablespoon of hot oil, sauté the chopped onion add tomatoes and cook for 10 minutes. 5.-Mix all vegetables, add the parsley and season with salt and pepper to taste. Mix well and fill the aubergines. 6.-Sprinkle with oil. Bake in preheated oven at 180ºC for 20 to 25 minutes.

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Cooking at 6 A and 6 B classes

MUFFINS By María Berea INGREDIENTS: (12 muffins)

4 eggs

200 g. of flour

200 g. of sugar

16 g. of baking powder

150 gr.butter PREPARATION: Beat the eggs with the sugar. Add the melted butter, the flour and the baking powder and mix all. Fill half the mould with the pastry Bake in the oven at 180º for about 20-30 minutes. They are very good.

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Cooking at 6 A and 6 B classes

FRENCH OMELETTE By Simón Fernández INGREDIENTS:

-

Eggs.

-

Olive oil.

-

Salt

PREPARATION: Put a bit of olive oil in a pan. Put the eggs in the plate. Whisk the eggs with a bit of salt. When the pan is hot, pour the eggs in it. Let the eggs until they are curdled. Put the French omelette on a plate and it’s ready to eat. If you want, you can serve it with tomato sauce.

Enjoy your omelette!!!

-

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Cooking at 6 A and 6 B classes

MIXED FRUIT SPONGE PUDDING By Marta Hernandez INGREDIENTS:

eggs

3/4 cup caster sugar

125g butter 1 1/2 cups self raising flour 2 tablespoonful of water

60g mixed dried fruit PREPARATION: Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time then fold in the flour. Stir in the water and dried fruit. Place the mixture in a greased microwave bowl. Cover and microwave it for 5 minutes. Turn the bowl and microwave for a further 3 to 5 minutes. Remove the cover and leave the Mixed Fruit Sponge Pudding to stand for 2 minutes before turning it out. Serve hot with custard. Enjoy your Mixed Fruit Sponge Pudding!

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Cooking at 6 A and 6 B classes

PUMPKIN NUT BREAD By Hector Santorum INGREDIENTS:

2 cups of flour 2 teaspoonful of baking powder

1 teaspoonful of salt

1 cup of sugar

½ cup of milk

2 eggs

1 teaspoonful of cinnamon ½ teaspoonful nutmeg 1 cup of pumpkin puree

¼ cup of olive oil

1 cup of nuts

PREPARATION: Mix the flour with the baking powder, the salt, the cinnamon and the nutmeg in a bowl. Mix the pumpkin puree, the sugar, the milk and the eggs in another bowl. Add the oil and the mixture of the flour. Mix all well and then add the nuts. Pour in a mould of sponge cake. Bake it in the warm oven to 175ºC for an hour. Leave it to cool in the mould for 10 minutes, then remove its mould and leave it to cool in the oven. When it is cold, wrap it in a cloth and don’t cut it until the next day.

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Cooking at 6 A and 6 B classes

CHOCOLATE MOUSSE By Ana Riveiro

INGREDIENTS:

125g chocolate

4 egg whites

3 tablespoonful of milk

3 tablespoonful of sugar

75g butter

3 egg yolks

PREPARATION: 1.-Put chocolate and milk in a pan. Heat the pan on a low flame. Melt the chocolate out of the fire. Add the butter. 2. -In a bowl, beat the yolks and the sugar. Add the melted chocolate and mix well. 3. -Whip the egg whites until soft peaks are formed; add little by little and fold into the chocolate mixture, and then spoon the mixture into glasses. 4. - Put the mousse in the fridge for 2 hours. Then you can serve this dessert. It’s delicious.

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Cooking at 6 A and 6 B classes

CHOCOLATE CAKE By Manuel González

INGREDIENTS:

300 g. of sugar

200 g. chocolate

300 g. of flour

4 eggs

1 baking powder

200 g. of cream

PREPARATION: Preheat oven to 175 degrees C. 1. In a large bowl, beat eggs with sugar. 2. Melt chocolate with cream and mix with eggs. Beat by hand until smooth. 3. Add flour and baking powder and beat by hand until smooth. 4. Pour into a tin. Bake at 175 degrees C for 40 minutes, or until toothpick inserted into center of cake comes out clean. It’s very nice with coffee, tea, milk…

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Cooking at 6 A and 6 B classes

GALICIAN STEW By Pablo Durán INGREDIENTS:

300 g. lacón

100 g. bacon

400 g. potatoes

400 g. vegetables

4 chorizos

300 g. chick-peas

PREPARATION: In a great container cook lacón and bacon. After one hour, change the water, add chick-peas and let it cook one hour more. 20 minutes before finishing, peel and cut the potatoes in pieces and add to the stew.

In

another container, we cook the vegetables, with chorizos. When all is cooked we serve all together.

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Cooking at 6 A and 6 B classes

CRÈME CARAMEL WITH CONDENSED MILK By Rubén Escobar INGREDIENTS:

1 can of condensed milk

600 ml. of milk

A little bit of vanilla essence

Caramel to line the tin

5 eggs

PREPARATION: 1- Pour the condensed milk in a bowl. 2- Add warm milk and mix. 3- Beat eggs with vanilla essence and add to the mixture before. 4- Pour it into a pudding basin lined with caramel and bake in a moderate oven, inside another tin with 2 or 3 cm. of boiling water for about 1 hour. 5- Cool completely before turning out.

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Cooking at 6 A and 6 B classes

RICE WITH CHICKEN By Alfonso Argibay Ingredients: -1/2chicken

-salt

- 2 artichokes

-300 g of rice

- 1 tomato -Red pepper

-Olive oil

-pepper Preparation: Cut the chicken in pieces and fry it in a casserole. When it is done add the grated tomato until it fries. Add a teaspoonful of red pepper, pepper, salt and water (more or less a litre). Let it cook for 20 minutes. Add the rice. Cut the artichokes in small pieces and cook with the rice. After 20 minutes the rice is ready to eat.

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Cooking at 6 A and 6 B classes

BREAD WITH TOMATO By Elias Fernandez

INGREDIENTS:

Bread Tomato Olive oil Salt

PREPARATION:

Cut the bread in slices. Squeeze the tomato. Put some tomato on the bread. Pour salt and olive oil. It’s very nice with ham or cheese.

BON APETITE!!

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Cooking at 6 A and 6 B classes

LEMON YOGURT CAKE By Candela Rial INGREDIENTS:

1. A lemon yogurt

2. Two cups of sugar

5. A cup of olive oil 6. 1 baking powder

3. Three eggs 7. Butter 4. Three cups of flour PREPARATION: 1. In a bowl, put the sugar and eggs, beat well until soft. Add the lemon yogurt and beat again. 2. In another bowl put flour and baking powder, mix well. 3. Add this mixture to the mixture before sifting with a strainer; mix carefully. 4. Spread a tin with butter pour the mixture on it and bake at 190 degrees for 30 minutes. 5. Let it cold. 6. Remove from the tin onto a dish. It’s ready to eat. It’s delicious!!

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Cooking at 6 A and 6 B classes

DRY FLOURY SWEET By Germán Del Olmo INGREDIENTS:

350 g. of flour.

90 g. of icing sugar

110 g. of pork lard 1 teaspoonful of cinnamon PREPARATION: The day before making the dry floury sweets, put in an oven the tray of flour; introduce the tray in the oven to 130 º, half an hour, removing occasionally. Put the flour in a big bowl; add the rest of ingredients, the Iberian pork lard and the icing sugar. With very clean hands mix all the ingredients, until dough is soft. Make only a ball and put it in the same bowl covered with paper film, in the fridge an hour. Make different shapes of dry floury sweets. Then, line the tin with baking paper and place the dry floury sweets on it and leave them to rest another hour. We bake at 200 degrees for fifteen minutes. When they are cold, dust them with ice sugar.

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Cooking at 6 A and 6 B classes

SPANISH OMELETTE By Noelia Comesaña INGREDIENTS: 1 onion Oil Salt Four eggs Three potatoes

PREPARATION: 1. 2. 3. 4. 5.

Peel and mince potatoes and onion, season. Fry the minced potatoes and onion in a frying pan with oil. Beat the eggs. Mix eggs with fried potatoes and onion. Pour the mixture in the frying pan, when is fried turn and fry the other side. 6. Take it out to a plate.

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Cooking at 6 A and 6 B classes

RICE PUDDING By Andrés Gil INGREDIENTS: Rice (1/2 cup) Pinch of Salt Milk (4 cups)

Lemon Peel

Sugar (1/2 cup)

Cinnamon (1 stick)

PREPARATION: 1. Cook the rice for about 5 minutes with not too much water, but be careful, don´t let the rice get dry; Remove and pour the milk with the lemon peel the salt, the sugar and the cinnamon. 2. When the milk is hot, before starting to boil, add the precooked rice on a low flame. Stir from time to time checking it doesn’t burn. Cook 20 minutes; if the rice is dry during the cooking add more milk. The rice with milk should be liquid never solid. 3. When the rice is cooked, take the lemon peel and the cinnamon out. Serve in single cups. Wait until the rice is cold and put into the fridge. Serve cold with cinnamon dust.

It’s delicious!!!

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Cooking at 6 A and 6 B classes

CHOCOLATE COOKIES By Claudia de Oliveira INGREDIENTS: -180g of flour -100g of sugar

-1 egg -60g of butter

-Baking power

-Salt

-Envelope vanilla

-Chocolate chips

PREPARATION: -Put the flour, the sugar and salt in a bowl. -Add the envelope of vanilla and the baking power. -After add the egg and the butter. -Finally chocolate chips. -Now make the cookies. -Bake them on a tin at 200º for ten minutes -Let them get cold and you can eat them.

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Cooking at 6 A and 6 B classes

LEMON BISCUITS By Laura Ruzo INGREDIENTS: 100g butter

100g sugar Grated lemon rind

Lemon juice 340g flour

1 teaspoon baking powder

milk

Icing sugar for dusting 1 beaten egg

PREPARATION: 1. Preheat oven to 170º, grease a baking tray. 2. Mix the butter, sugar and lemon rind well until they turn light and fluffy. 3. Slowly add the beaten egg and lemon juice beating the mixture well. 4. Mix the baking powder and flour. Add enough milk to be able to make dough out of the mixture. 5. Roll out dough on a floured board and cut into the required shape. 6. Place the biscuits on a baking tray and cook for 20 minutes. The biscuits should turn a pale golden brown. 7. Let them get cold, and dust the biscuits with a little icing sugar.

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Cooking at 6 A and 6 B classes

WHITE RICE WITH EGGS By Anxo Del Rio INGREDIENTS:

¼ kg. rice Salt 3 garlic cloves 2 eggs

2 parsley sprigs

1 banana

Oil PREPARATION: 1. Heat some oil in a pan 2. When it begins to smoke, add the rice, stir and fry for 3 minutes. 3. Pour a pint of boiling water in the pan. 4. Add minced garlic, parsley and salt. 5. Let it cook for 20 minutes. 6. Fry the eggs in a pan with very hot olive oil, and pour on them a pinch of salt. 7. Fry a banana. 8. Put the rice with the fried eggs and the banana on a plate. Enjoy!!!!

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Cooking at 6 A and 6 B classes

SPAGHETTI CARBONARA By Pablo Álvarez INGREDIENTS:

350 g. spaghetti

50 g. butter 3 eggs

200 g. bacon

50 g. grated parmesan cheese

Black paper

Salt PREPARATION:

Boil the spaghetti in a casserole with salted water, stirring from time to time, while pasta cooks. Whisk the eggs with some salt, some pepper and grated cheese. Reserve. In a frying pan, fry the bacon with the butter and reserve. When the pasta is just right (about 8 minutes) slip and put in a sauce pan over low heat, pour the egg mixture, stir and when the egg is curdled add the bacon and mix again. Serve on a plate and you can enjoy this delicious food.

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Cooking at 6 A and 6 B classes

RICE WITH CHICKEN By Larisa Raducan INGREDIENTS: Chicken in pieces

Garlic

long Rice

Saffron

green Pepper red Pepper crushed Tomato Onion

Olive oil Salt and pepper Water

PREPARATION: Season the chicken. Mince ½ green pepper, ½ red pepper, ½ onion and 2 garlic cloves and cook lightly for about 10 minutes. Take out of the fire and put the vegetables on a plate. Brown the chicken in the same oil. Take out the chicken to another plate. Now in the same pan pour the tomato. When the tomato is fried add vegetables, chicken and a bit of saffron Stir for 3 minutes. Add water until the chicken is covered. When it begins to boil add the rice and salt. Cook on a low flame. In about 20 minutes the rice is ready.

GARCÍA BARBÓN SCHOOL 2010-2011

42


Cooking at 6 A and 6 B classes

GARCÍA BARBÓN SCHOOL 2010-2011

43


Recipes Book