Melanie Zumbado 10-2

6/September/2018

Tasty Kitchen MELANIE

ZUMBADO

MIRANDA

TASTY CUISINE TALKS ABOUT ALL THE EASY RECIPES TO MAKE AND OF COURSE DELICIOUS, SO HELPS MANY AT HOME TO PREPARE A GOOD DISH. WITH ITS INDICATIONS STEP BY STEP, AND SO EASY AND FAST TO BE ABLE TO BE SATISFIED WITH OUR RECIPES.

KONIGSBERGER KLOPSE, GERMANY INGREDIENTS:

PREPARATION:

1 KILO OF MINCED MEAT

THE FIRST THING TO DO IS CUT THE ONION INTO SMALL PIECES. IN PARALLEL, LET THE BREAD CRUMBS SOAK IN A BOWL WITH MILK, EGGS, A PINCH OF SALT, PEPPER AND LET STAND FOR 10 MINUTES. THEN ADD THE MINCED MEAT AND MIX WELL WITH THE HANDS UNTIL ACHIEVING A HOMOGENEOUS CONSISTENCY.

2 EGGS 2 CUPS BREAD CRUMBS 2 ONIONS 1 BOTTLE OF MILK CREAM SALT PEPPER 100 GRAMS OF BUTTER (OR MARGARINE) 100 GRAMS OF FLOUR 0000 750 GRAMS OF BROTH 500 ML OF MILK 2 TABLESPOONS CAPERS

AFTER A WHILE, TAKE A PAN, ADD A LITTLE OIL AND SAUTÉ THE ONIONS. WHEN THEY ARE GOLDEN, INCORPORATE THE PREVIOUS PREPARATION AND REMOVE FROM THE FIRE ONCE THERE ARE NO REDDISH HOLES. NOW IF, TO START MAKING THE MEATBALLS, WET YOUR HANDS AND FORM BALLS OF MEAT. PASS THROUGH FLOUR AND PUT THEM IN A PAN WITH A LITTLE OIL AND BROWN BACK AND FORTH, IN ORDER TO SEAL THEM. ONCE THIS STEP IS FINISHED, LET IT REST. FOR THE SAUCE, MELT THE BUTTER OR MARGARINE IN A PAN, ADD THE FLOUR AND THE BROTH UNTIL EVERYTHING THICKENS. STIR CONSTANTLY FOR 5 MINUTES AND MEANWHILE, ADD SALT, PEPPER AND FINALLY, CREAM AND CAPERS. FOR THE PRESENTATION, FINISH THE COOKING BY ADDING THE MEATBALLS IN THE SAUCE FOR ANOTHER 5 MINUTES AND SERVE WITH GARNISH OF POTATOES OR FRESHLY COOKED RICE.

GERMAN SALAD, GERMANY PREPARATION INGREDIENTS 4 POTATOES 4 SAUSAGES (BETTER IF THEY ARE FRANKFURT TYPE) 4 SMALL GHERKINS (BITTERSWEET) 1 ONION 5 TABLESPOONS OF MAYONNAISE 1 TEASPOON TRADITIONAL MUSTARD (WITH SEEDS) PARSLEY SALT

FIRST WE HAVE TO STEW THE POTATOES (UNPEELED) FOR ABOUT 30 OR 35 MINUTES OVER HIGH HEAT. ONCE THE POTATOES ARE COOKED, WE WILL PEEL THEM, CUT THEM INTO SMALL CUBES (MEDIUM SIZE) AND SET THEM ASIDE IN A BOWL AFTER ADDING SALT AND PEPPER. NOW WE CHOP THE PICKLES AND ONION INTO VERY SMALL PIECES AND ADD THEM TO THE POTATOES. SAUTÉ THE SAUSAGES A LITTLE WITH LITTLE OIL SO THEY DO NOT GET TOO GREASY AND WE ALSO CHOP THEM (OR DICED OR SLICED).

WE TAKE ANOTHER CONTAINER AND MIX THE MUSTARD AND MAYONNAISE UNTIL WE OBTAIN A UNIFORM SAUCE, THEN WE ADD IT TO THE SOURCE WITH THE REST OF THE INGREDIENTS. ONCE EVERYTHING IS WELL MIXED CHECK THE POINT OF SALT AND IF NECESSARY RECTIFY IT, THEN JUST DECORATE IT WITH A LITTLE CHOPPED PARSLEY ON TOP. WE LET IT COOL IN THE FRIDGE FOR HALF AN HOUR.

GAISBURGER MARSCH, GERMANY INGREDIENTS INGREDIENTS ½ KG. OF MEAT 400 GRS. OF BONE FOR SOUP 1 AND ½ MEDIUM ONIONS

TAKE THE HALF ONION AND PLACE IT WITH THE CUT DOWN ON A PAN WITH HOT OIL, UNTIL GOLDEN BROWN. TAKE THE VEGETABLES (CELERY, PARSLEY AND CARROT) AND CUT THEM INTO SMALL PIECES.

PARSLEY IN AMOUNT NEEDED FOR SOUP

IN A POT, PLACE THE MEAT, BONES, CUT VEGETABLES, GOLDEN ONION AND ADD PLENTY OF WATER.

CARROT IN AMOUNT NEEDED FOR SOUP

BRING TO THE FIRE AND SEASON TO TASTE.

½ KGS. OF POTATO

THE INGREDIENTS SHOULD BE COOKED FOR TWO HOURS OVER LOW HEAT. IT IS NECESSARY TO BE CAREFUL THAT THE WATER DOES NOT RUN OUT, SO AS NOT TO BURN THE PREPARATION. IF NECESSARY, WATER CAN BE ADDED SO THAT THIS DOES NOT HAPPEN.

CELERY IN QUANTITY NEEDED FOR SOUP

1 TBSP OF SHORTENING CIBOULETTE SALT AND PEPPER TO TASTE SPÄTZLE MADE WITH ¼ KG. OF FLOUR

MEANWHILE, THE SPÄTZLE CAN BE PREPARED ACCORDING TO THIS RECIPE. PEEL AND CUT THE POTATOES INTO CUBES AND CUT THE REMAINING ONION INTO RINGS. BROWN EVERYTHING IN LARD AND ADD TO THE BROTH. SPRINKLE THE PREPARATION WITH CHIVES.

BIENENSTICH, GERMANY INGREDIENTS TWO EGGS SIX TABLESPOONS OF MILK 250 GR OF RISING FLOUR 250 GR OF GROUND SUGAR 100 GR OF SOFT BUTTER 100 GR OF MELTED BUTTER 75 GR OF ALMONDS ESSENCE OF VANILLA AND CINNAMON POWDER TO TASTE

PREPARATION FIRST WE WILL START WITH THE DOUGH. FOR THIS WE WILL BEAT, WITH A WOODEN SPOON, THE SOFT BUTTER WITH 150 G OF SUGAR, UNTIL OBTAINING A CREAM. WE CAN BEAT IT IN A BOWL. THEN, WE ADD THE EGGS, ONE BY ONE. ADD THE FLOUR, INTERSPERSED WITH FOUR TABLESPOONS OF MILK. ADDED THESE INGREDIENTS, WE SHOULD GET A SOFT DOUGH BUN. TO THIS, WE WILL STRETCH IT IN THE SHAPE OF A RECTANGLE, CUT IT IN HALF AND PLACE A PART IN A ROASTING PAN, PREVIOUSLY GREASED; THE OTHER PART WE WILL PLACE LATER ON THE FILLING. TO TAKE INTO ACCOUNT, THE MASS SHOULD REMAIN WITH A THICKNESS OF APPROXIMATELY 1 CM. ON THE OTHER HAND, WE MUST MIX THE MELTED BUTTER WITH 100 GR OF GROUND SUGAR, THE TWO SPOONFULS OF MILK THAT WE HAVE LEFT, THE PEELED ALMONDS (PREVIOUSLY CUT INTO STRIPS), AND ADD TO TASTE THE VANILLA ESSENCE WITH THE CINNAMON POWDER. PUT THIS PREPARATION ON THE DOUGH, PLACING THE OTHER HALF OF DOUGH ON THE FILLING AND BAKE IT AT A TEMPERATURE OF 180 ° C, FOR APPROXIMATELY 40 MINUTES, OR UNTIL YOU START TO SEE THAT EVERYTHING BEGINS TO BROWN. WHEN WE REMOVE IT, OR WE CAN ADD IT IN THE OVEN, WE PLACE SOME ALMONDS ON TOP OF OUR DESSERT, WITH A TOUCH OF CARAMEL. FINALLY, LET COOL A FEW MINUTES, CUT INTO SQUARES AND SERVE. IT IS RECOMMENDED TO TASTE WARM. TO THOSE WHO WISH, THEY CAN GIVE A TOUCH OF IMPALPABLE SUGAR.

KARTOFFELAUFLAUF TRADITIONAL GERMAN DISH, GERMANY PREPARATION INGREDIENTS ONIONS POTATOES BACON COOKING CREAM NUTMEG GRATED CHEESE TO GRATINATE SALT

PEEL AND CHOP THE ONIONS, SAUTÉ IN OLIVE OIL UNTIL THEY ARE TRANSPARENT, NOT GOLDEN BROWN. WASH THEM PEEL AND CUT THE POTATOES INTO RELATIVELY THIN SLICES, CHOP THE BACON INTO SMALL PIECES, STRIPS OR DICE. WHILE DOING THIS, WE WILL PRE-HEAT THE OVEN. IN A DISH FOR THE OVEN, COVER THE BOTTOM WITH THE FRIED ONION, THEN WE WILL HAVE A LAYER OF POTATOES SPREAD OVER THEM, SPRINKLING A LITTLE SALT, NUTMEG (THE AMOUNT OF NUTMEG DEPENDING ON WHETHER YOU LIKE IT WITH MORE FLAVOR OR LESS). ) AND BACON. THEN ANOTHER LAYER OF POTATOES IS ADDED REPEATING THE PROCESS AND PROCEEDS THE SAME AS THE PREVIOUS ONE. SO ON UNTIL THE FOUNTAIN IS FILLED. IN THE LAST LAYER WE WILL ADD THE CREAM UNTIL IT COVERS THE SURFACE OF IT. WE WILL INTRODUCE THE SOURCE IN THE OVEN AT 200º, THE TIME CAN RANGE BETWEEN TWENTY, THIRTY MINUTES DEPENDING ON THE AMOUNT WE HAVE PREPARED, GO PUNCTURING FROM TIME TO TIME WITH A FINE-TIPPED KNIFE OR FORK TO SEE IF THE POTATOES ARE AT THEIR POINT. IN THE LAST FIVE MINUTES WE WILL PUT THE GRATED CHEESE ABUNDANTLY AND LET IT GRILL.

CHURRASCO, ARGENTINA INGREDIENTS 4 CHURRASCO'S (THE WIDE PART OF THE RIB WITHOUT BONE OF BEEF OR OX), OF 600 G EACH CHIMICHURRI SAUCE (OPTIONAL)

PREPARATION

SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE

PUT THE MEAT ON THE FATTY SIDE ON A HOT GRILL, AND TURN OCCASIONALLY. ONCE ROASTED, SALT AND PEPPER AND, IF DESIRED, SPRINKLE WITH CHIMICHURRI SAUCE (A KIND OF SPICY VINEGAR).

FOR THE SAUCE 1 MEDIUM RED PEPPER 1 SMALL ONION 1/2 GLASS OF VIRGIN OLIVE OIL 1/2 GLASS OF VINEGAR 4 CLOVES OF GARLIC CHILI MINCED TO TASTE A PINCH OF OREGANO A PINCH OF PARSLEY SALT TO TASTE

THEN, TO MAKE THE SAUCE, CARVE THE ONION AND PEPPER, MIX THE OIL AND THE VINEGAR AND ADD THE REMAINING INGREDIENTS, STIRRING EVERYTHING A BIT, WITHOUT A BLENDER. SERVE IMMEDIATELY. SO THAT THE RESULT OF THE CHURRASCO IS PERFECT, IT IS VERY IMPORTANT NOT TO MAKE CUTS WHEN THE MEAT IS STILL RAW. IN FACT, ALTHOUGH THIS WAY IT COOKS FASTER, THE VEAL OR THE OX END UP LOSING ALL ITS JUICE, WHICH IS WHAT GIVES FLAVOR TO THE DISH. ON THE OTHER HAND, IT IS ALSO ADVISABLE TO PREPARE THE SAUCE BEFORE GRILLING THE STEAK, AS THIS WILL MAKE ALL ITS INGREDIENTS BETTER MARINATE.

PASTA FROLA, ARGENTINA INGREDIENTS

PREPARATION

150 GRAMS OF BUTTER

IN A BOWL YOU MUST PLACE THE LEAVENING FLOUR AND IN THE CENTER OF IT YOU HAVE TO COMPLETELY SHEAR THE BUTTER (WHICH IN THE ADVISABLE WOULD BE GOOD THAT IT IS SOFT TO AVOID BETTER WORK).

2 EGGS 400 GRAMS OF LEAVENING FLOUR 100 GRAMS OF SUGAR 1 TEASPOON OF COGNAC (OPTIONAL) LEMON ZEST 500 GRAMS OF QUINCE JAM WATER OR WINE TO DISSOLVE

THEN ADD THE EGGS, THE LEMON ZEST, THE COGNAC AND THE SUGAR. MIX EVERYTHING WELL WITH A SPOON OR WITH YOUR HANDS UNTIL YOU GET THE DOUGH. TAKE IT WITH YOUR HANDS, WRAP IT IN A PLASTIC AND TAKE IT TO THE REFRIGERATOR FOR ABOUT AN HOUR. THE IDEA IS TO GET A LITTLE COLD FOR BETTER HANDLING. WHILE THE DOUGH RESTS, YOU CAN BEGIN TO SOFTEN THE CANDY AND TO DO THIS, YOU MUST PUT THE SWEET IN A PAN AT MINIMUM FIRE (PREVIOUSLY CUT INTO CUBES). ADD TWO OR THREE TABLESPOONS OF WATER OR WINE AND AS YOU SOFTEN, YOU WILL STEW UNTIL IT IS LIKE A JAM, REMOVE AND SET ASIDE. ONCE THE DOUGH IS READY, SEPARATE 1/3 AND THE REST WILL BE STRETCHED IN THE PAN. ABOVE THE DOUGH YOU MUST PLACE THE CANDY ALL OVER THE SURFACE AND WITH THE REST OF THE DOUGH, YOU HAVE TO STRETCH SMALL THIN STRIPS TO ACHIEVE THE RHOMBOIDAL GRID. YOU CAN BRUSH WITH EGG AND BRING TO MEDIUM OVEN FOR ABOUT 45 MINUTES.

STUFFED CHRISTMAS CLASSIC TOMATOES, ARGENTINA INGREDIENTS 6 ROUND TOMATOES (PREFERABLY RIPE)

PREPARATION

1 CUP OF WHITE RICE

WASH THE TOMATOES, DRY THEM AND TAKE A KNIFE TO REMOVE THE TOP OF EACH COPY IN THE UPPER SECTOR. WITH A SPOON BEGIN TO REMOVE ALL THE FILLING LEAVING ONLY THE WALLS OF THE TOMATOES. SALT THEM. LET REST.

SALT GROUND PEPPER 2 CANS OF TUNA TO THE NATURAL 2 CANS OF PEAS (OR A PACK OF NATURAL PEAS) 2 CANS OF CREAMY CORN MAYONNAISE (QUANTITY NEEDED) A PORTION OF CHOPPED CELERY 6 GREEN OR BLACK OLIVES (WITHOUT CAROUSEL) CHOPPED PARSLEY LETTUCE LEAVES

MEANWHILE, BOIL THE RICE IN A SAUCEPAN ACCOMPANIED BY A STOCK OF VEGETABLES AND A PINCH OF SALT. ONCE READY, LET IT COOL. AS MUCH AS THE LEFTOVER FILLING OF THE TOMATOES, YOU SHOULD CHOP IT INTO SMALL SQUARES. THEN MIX THE TUNA, THE COLD WHITE RICE, THE PEAS, THE CHOPPED CELERY, THE CREAMY CORN, THE CHOPPED TOMATO AND THE MAYONNAISE THAT YOU CONSIDER. BEGIN FILLING EACH TOMATO WITH A SPOON TO THE TOP AND PLACE IT ON A PRESENTATION TRAY. YOU CAN PLACE AS A BASE SHEETS OF LETTUCE PREVIOUSLY WASHED AND DRAINED. FINALLY, CHOP THE PARSLEY AND ADD IT IN THE FORM OF RAIN ON ALL THE TOMATOES. IN EACH OF THEM PLACE A MAYONNAISE COPETÍN (IN THE CENTER) AND ABOVE AN OLIVE. TAKE TO THE REFRIGERATOR TO COOL. BON APPETITE!

FAINÁ, ARGENTINA INGREDIENTS

PREPARATION

250 GRAMS OF CHICKPEA FLOUR

IN A BOWL MIX THE CHICKPEA FLOUR, SALT TO TASTE, PEPPER TO TASTE AND LITTLE BY LITTLE INCORPORATE THE WATER. THE IDEAL IS THAT YOU CAN HELP WITH A ROD OR EVEN YOUR HANDS TO GET A LIQUID MASS WITHOUT LUMPS. AT THAT TIME YOU CAN ADD WHAT YOU WANT LIKE ONIONS, HAM OR CHEESE. LET STAND FOR ABOUT 20 MINUTES.

600 ML OF WATER SALT TO TASTE PEPPER TO TASTE 3 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL OPTIONAL TO ADD: SLICED AND SAUTÉED ONIONS, CHOPPED HAM, GRATED CHEESE, ROSEMARY, THYME OR OREGANO.

WHILE IT IS RESTING, PUT 3 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL IN A ROASTING PAN IN THE OVEN AT ABOUT 180 DEGREES. WHEN IT IS ABOUT 5 MINUTES AND IT IS VERY HOT, REMOVE IT AND SPREAD THE MIXTURE. COOK FOR ABOUT HALF AN HOUR, UNTIL YOU NOTICE THAT THE UPPER PART OF THE FAÍNA IS SOMEWHAT GOLDEN. PAINT WITH A LITTLE MORE OLIVE OIL ON TOP AND CUT INTO TRIANGLES. SERVE HOT ALONG WITH A DELICIOUS PIZZA.

WELSH CAKE, ARGENTINA INGREDIENTS 50 GRAMS OF BLONDE SUGAR 200 GRAMS OF BLACK SUGAR 100 GRAMS OF BLACK PLUMS 320 GRAMS OF FLOUR 0000 4 EGGS 180 GRAMS OF BUTTER 100 GRAMS OF CHOPPED NUTS 250 CC. OF PORT 100 GRAMS OF RAISINS 3 TABLESPOONS OF BAKING POWDER 1 ORANGE PEEL SKIN GRATED POLISHED FRUITS ICING SUGAR

PREPARATION TAKE A DEEP BOWL AND ADD THE BLACK SUGAR, THE SKIN GRATED ORANGE, THE EGGS ONE BY ONE AND BEGIN TO BEAT WITH A BLENDER OR BY HAND FOR ABOUT 5 MINUTES. THEN ADD THE PORT THAT BRINGS A LOT OF MOISTURE, FLOUR 0000, RAISINS, BAKING POWDER (PREVIOUSLY SIFTED IN A COLANDER), CHOPPED NUTS (PREVIOUSLY FLOURED) AND MIX WELL. ONCE THE PREPARATION IS READY, IN A MUFFIN MOLD PLACE THE WHOLE MIXTURE (PREVIOUSLY GREASED AND FLOURED) AND TAKE IT TO A STRONG OVEN FOR 20 MINUTES AND THEN LOWER IT TO A MINIMUM FOR ABOUT 20 MORE MINUTES TO MAKE IT STAND TALL. WHEN YOU TAKE IT OUT OF THE OVEN, YOU CAN QUICKLY REMOVE THE WELSH PIE FROM THE MOLD AND PRESENT IT IN A WIDE DISH. GARNISH WITH THE ICING SUGAR ON TOP AND ADD THE POLISHED FRUITS. SERVE WITH A DELICIOUS TEA OR COFFEE WITH MILK.

INGREDIENT

WATERZOOI, BELGICA

4 LARGE CHICKEN PREY (CAN BE THIGH OR BREAST) 8 POTATOES 4 CARROTS

PREPARATION

2 CELERY

CLEAN ALL THE VEGETABLES IN COLD WATER AND CUT THEM INTO SMALL PIECES. THE POTATOES SHOULD BE WHOLE, BUT PEELED.

4 LEEKS 4 ONIONS OREGANO THYME BASIL 2 CLOVES OF GARLIC 1 LITER OF MILK CREAM SALT PEPPER 6 EGG YOLKS CHOPPED CILANTRO

TAKE A SAUCEPAN, ADD WATER AND WHEN IT BOILS, ADD THE CARROTS, CELERY, LEEKS, ONIONS, ALL HERBS AND CHICKEN. REMEMBER TO REMOVE THE SKIN AND SALPIMENTARLO. LET COOK FOR 30 MINUTES. NEXT, TOSS THE WHOLE AND PEELED POTATOES AND LET THEM COOK UNTIL THEY ARE WELL COOKED. AFTER THE TIME, REMOVE FROM THE HEAT AND REMOVE WITH A LADLE A BIT OF BROTH AND ADD IT IN A PRESENTATION SOURCE. NOW YOU MUST ADD THE 3 EGG YOLKS AND THE CREAM OF MILK. MIX EVERYTHING WELL AND THEN IF, SERVE IN THE DISH WITH BROTH. SPREAD CILANTRO CHOPPED ON TOP AND GOOD PROFIT

ALBÓNDIGAS DE LIEJA, BELGICA INGREDIENTS

PREPARATION

HALF A KILO OF MINCED PORK

MIX BOTH MEATS WELL, DRAIN THE PIECES OF BREAD DIPPED IN MILK AND ADD THEM, TOGETHER WITH A FINELY CHOPPED ONION, THE PARSLEY AND THE 2 EGGS UNTIL A HOMOGENEOUS MASS IS OBTAINED.

HALF A KILO OF MINCED MEAT 4 SLICES OF BREAD WITHOUT CRUST AND SOAKED IN MILK

1 BUNCH OF CHOPPED PARSLEY

WE MAKE BALLS, BUTTER IN A PAN, ALTHOUGH WE CAN ALSO SPEND 40 MINUTES IN THE OVEN AT 150 DEGREES IN A DISH SPREAD WITH BUTTER.

2 EGGS

PREPARATION OF THE "RABBIT" SAUCE:

SALT

IN THE SAME SKILLET, THE MEATBALLS INTRODUCE THE REMAINING 4 ONIONS AND SAUTÉ THEM.

5 FINELY CHOPPED ONIONS

PEPPER BUTTER NUTMEG BREAD CRUMBS BROWN SUGAR VINEGAR (BETTER IF IT IS RED WINE) 1 LITER OF WATER SYRUP OF LIEGE LAUREL THYME JUNIPER BERRIES CORINTHIAN'S RAISIN GRAPE

ALSO ADD A PINCH OF THYME, 4 TABLESPOONS OF BROWN SUGAR TO CARAMELIZE, AND THEN ADD A DASH OF VINEGAR AND A LITER OF BROTH. WE HEAT IT UNTIL IT BOILS. WE ADDED FOUR TABLESPOONS OF LIEGE SYRUP, 4 CLOVES AND A SMALL HANDFUL OF JUNIPER BERRIES. SALPIMENTAMOS TO TASTE THE SAUCE, WE ADD TWO BAY LEAVES AND LET IT COOK OVER LOW HEAT FOR A HALF HOUR OR 35 MINUTES. AFTER THIS TIME WE WILL ADD THE CURRANTS AND THICKEN THE SAUCE WITH TWO OR THREE TABLESPOONS OF CORNSTARCH.

WAFFLES, BELGICA INGREDIENTS 500 CC OF MILK 3 EGGS 100 GRAMS OF SUGAR SALT (A PINCH) 200 GRAMS OF FLOUR 0000 1 TEASPOON DEHYDRATED YEAST PAINT BRUSH

PREPARATION PLACE THE MILK IN THE BLENDER. THEN BREAK THE EGGS SEPARATELY AND ADD THEM ONE BY ONE; FINALLY ADD THE SUGAR AND A PINCH OF SALT. NOW YES, PUT TO STIR FOR A FEW MINUTES. ONCE THE PREVIOUS STEP IS FINISHED, PLACE THE FLOUR AND BAKING POWDER AND LIQUEFY UNTIL OBTAINING A SMOOTH MASS WITHOUT LUMPS. LET STAND APPROXIMATELY 15 MINUTES. USE A TEFLON WAFFLE MAKER AS MUCH AS POSSIBLE, TO AVOID STICKING THE DOUGH AND BRUSH IT WITH A LITTLE BUTTER. LET WARM 2 MINUTES AND ADHERE A SMALL PORTION OF DOUGH INSIDE IT. STOP COOKING. FINALLY REMOVE THE WAFFLES WITH A SPATULA. YOU CAN SEE THAT THEY WILL BE CRISPY ON THE OUTSIDE AND WET IN THE CENTER.

HAMBURGERS IN BEER SAUCE, BELGICA INGREDIENTS 2 SLICES OF WHITE BREAD 500 GR. OF MINCED PORK 500 GR. OF MINCED BEEF 2 EGGS 2 ONIONS 2 SHALLOTS 2 CLOVES OF GARLIC 1 TABLESPOON CHOPPED THYME VERY THIN 1 TABLESPOON CHOPPED PARSLEY VERY THIN 1 PINCH OF NUTMEG 1 TABLESPOON FLOUR 1 LITER OF BEER 70 GR. OF BUTTER SALT BLACK PEPPER

PREPARATION FIRST OF ALL WE SHOULD PUT THE SLICES OF WHITE BREAD IN A BOWL WITH WATER SO THAT IT SOFTENS. WHILE THE BREAD IS SOAKING WE PEEL THE ONIONS AND CHOP THEM. MIX THE CHOPPED ONION WITH THE MINCED MEAT, THE BREAD, THE THYME, THE PARSLEY, THE EGGS AND THE NUTMEG, SEASON THE MIXTURE AND START WITH IT TO MAKE THE HAMBURGERS. SINCE WE HAVE THE HAMBURGERS READY WE PUT TO HEAT IN A FRYING PAN APPROXIMATELY 50 GRAMS OF BUTTER AND BROWN IN IT THE HAMBURGERS ON BOTH SIDES. IN A CASSEROLE PLACE THE REST OF THE BUTTER THAT HAS LEFT US. PEEL THE SHALLOTS AND GARLIC CLOVES, CHOP THEM AND TOSS THEM IN THE POT TO SAUTÉ.

WHEN THEY BEGIN TO BE GOLDEN, SPRINKLE WITH THE FLOUR AND SEASON WITH SALT AND PEPPER AND THEN POUR THE BEER AND ADD THE BURGERS. LET COOK FOR 30 MINUTES OVER LOW HEAT, TURNING THE BURGERS SEVERAL TIMES.

TASTY MUSSELS, BELGICA INGREDIENTS 2 KG. OF MUSSELS 2 ONIONS 1 STALK OF CELERY 150 ML. OF WHITE WINE 30 GR. OF BUTTER BLACK PEPPER

PREPARATION FIRST OF ALL, PREPARE AND CLEAN THE MUSSELS, ELIMINATING THOSE THAT ARE ALREADY OPEN AND PREPARE A LARGE ENOUGH CASSEROLE. CHOP THE ONIONS AND THE STALK OF CELERY VERY SMALL AND TOSS TOGETHER WITH THE WINE TO THE POT TO BE FIRED. THEN ADD THE MUSSELS AND SPRINKLE TO TASTE WITH PEPPER. COVER THE CASSEROLE AND LET THE MUSSELS COOK. THEY WILL BE AT THE POINT WHEN THEY ARE OPEN.

ONCE THE MUSSELS ARE COOKED, ADD THE BUTTER NUT SO THAT IT MELTS. WE MUST MOVE THE CASSEROLE SO THAT IT IS DISTRIBUTED PROPERLY.

TOURTIÈRE MEATLOAF, CANADA INGREDIENTS FOR THE STUFFING: 1 POTATO ¾ KG OF GROUND PORK ¾ KG OF GROUND BEEF 1 CHOPPED ONION 1 CLOVE OF CHOPPED GARLIC SALT ½ TEASPOON OF SALVIA ½ TEASPOON DRIED MUSTARD ½ CUP OF BOILED WATER FROM THE POTATO INGREDIENTS FOR THE DOUGH: SALT 1 PACKET OF LARD 600 GRAMS OF FLOUR (ABOUT 5 CUPS) COLD WATER (HALF A CUP) 1 BEATEN EGG 3 SPOONFULS OF SUGAR 3 TABLESPOONS WHITE VINEGAR

PREPARATION OF THE FILLING BOIL THE POTATO IN A SAUCEPAN WITH WATER AND ONCE READY, MAKE IT PUREE. SAVE THE EXCESS WATER. MIX ALL THE INDICATED INGREDIENTS (EXCEPT THE PUREE) AND BRING TO A SIMMER FOR ABOUT 20 MINUTES. FINALLY ADD THE MASHED POTATOES. LET IT COOL. FILL 33 CENTIMETERS OF FILLING AND COVER IT WITH THE DOUGH LID. SEAL THE EDGES AND MAKE OLLOS WITH A FORK, TO VENT THE LID. BAKE AT 220ºC FOR HALF AN HOUR. PREPARATION OF THE DOUGH TAKE A BOWL AND MIX THE FLOUR AND SALT. CUT THE BUTTER INTO SMALL PIECES AND MIX WITH THE WATER, THE EGG, THE SUGAR AND THE WHITE VINEGAR UNTIL EVERYTHING IS WELL UNITED. ADD MORE FLOUR IF NECESSARY AND KEEP IT COVERED UNTIL READY TO USE.

GOLD BROOCH, CANADA INGREDIENTS

PREPARATION

300 G FLOUR

FIRST, SIFT THE FLOUR WITH SPICES, BAKING SODA AND YEAST. NEXT, PUT THE MIXTURE IN A BOWL AND ADD THE DRIED FRUITS, THE CHOPPED FRUIT AND THE CHERRIES.

200 G OF NUTS 100 G OF BROWN SUGAR 50 G OF GLAZED AND CHOPPED CHERRIES 50 G BUTTER OR BUTTER 25 G OF CANDIED AND CHOPPED FRUIT SKINS 2 TEASPOONS AND 1/2 OF BAKING POWDER 1 TEASPOON OF SPICES POWDER 1/2 TEASPOON BAKING SODA

IN A SAUCEPAN, BOIL 2 DL OF WATER, BUTTER (OR BUTTER) AND BROWN SUGAR. BRING TO A BOIL UNTIL THE BUTTER MELTS. LET IT COOL AND POUR THIS MIXTURE OVER THE DRY INGREDIENTS, MIXING IT THOROUGHLY WITH THE HELP OF A WOODEN SPOON. THEN, COVER A MOLD WITH ALUMINUM FOIL PREVIOUSLY GREASED, PUT THE MIXTURE IN THE MOLD AND BAKE FOR 75 MINUTES IN THE OVEN, AT 180 DEGREES CELSIUS. FINALLY, REMOVE, LET IT COOL AND SERVE.

EGGS TO THE BENEDICTINE, CANADA INGREDIENTS 6 LARGE AND FRESH EGGS 200 GRAMS OF SMOKED SALMON OR SMOKED HAM

PREPARATION OF THE SAUCE MELT THE BUTTER IN A PAN AND LET IT COOL A LITTLE.

2 TABLESPOONS WHITE WINE VINEGAR

PLACE THE EGG YOLKS IN A BLENDER AND ADD THE LEMON JUICE. MIX WELL UNTIL IT IS WHITISH. ADD THE MELTED BUTTER WITHOUT STOPPING PROCESSING. SEASON WITH TARRAGON AND GROUND PEPPER.

2 CUPS OF WATER

PREPARATION OF THE EGGS

INGREDIENTS FOR HOLLANDAISE SAUCE

PLACE A FRYING PAN WITH WATER, SALT AND WHITE WINE VINEGAR OVER LOW HEAT. YOU MUST NOT LET IT BOIL, SO YOU HAVE TO THROW EACH EGG ONE BY ONE. GENTLY BREAK IT IN THE WATER UNTIL IT SETS (THE APPROXIMATE COOKING TIME IS ABOUT TWO MINUTES). THE WHITE SHOULD BE HARD AND THE YOLK SOFT. WHEN THEY ARE READY, DRAIN THE LIQUID WITH A SLOTTED SPOON AND SEPARATE TO ONE SIDE.

6 ROUND BREADS (YOU CAN SELECT FROM MILK OR BAGELS) 2 BUTTER SPOONS

250 GRAMS OF BUTTER WITH SALT 2 EGG YOLKS ½ TEASPOON LEMON JUICE 1 PINCH OF TARRAGON 1 PINCH OF GROUND PEPPER

NEXT, YOU CAN TOAST THE LOAVES (THEY MUST BE CUT IN HALF) SO THAT THEY TAKE ON A PARTICULAR FLAVOR. NOW IF, TO PREPARE THE DISH YOU MUST PLACE A SLICE OF SALMON OR SMOKED HAM ON TOP OF EACH "MUFFIN" (PREVIOUSLY SMEARED WITH BUTTER).

THEN PLACE AN EGG IN EACH COPY AND FINALLY SPRINKLE THE HOLLANDAISE SAUCE ON TOP. GARNISH WITH PARSLEY LEAVES, CHIVES OR DILL IF YOU ARE GOING TO USE SALMON.

LA POUTINE, CANADA INGREDIENTS 4 CUPS VEGETABLE OIL FOR FRYING A CAN OF GRAVY OR ROAST BEEF JUICE OR HOMEMADE MEAT SAUCE 5 MEDIUM POTATOES CUT INTO STRIPS 2 CUPS OF CHEDDAR CHEESE

PREPARATION THE FIRST STEP IS TO HEAT THE CANOLA OR VEGETABLE OIL AT A TEMPERATURE OF 185ยบC IN A PAN. ALSO, EITHER IN A MICROWAVE OR IN A SAUCEPAN, HEAT THE HOE OR HOMEMADE MEAT SAUCE FOR 10 MINUTES OVER LOW HEAT. FRY THE POTATOES UNTIL THEY GET A GOLDEN COLOR. THEN PLACE THEM ON A PLATE ON PAPER NAPKINS TO ABSORB THE EXCESS OIL AND AVOID SO MANY CALORIES IN THIS WAY. NOW YES, SERVE THEM IN A DEEP BOWL OR, IN A CONE OF HARD PAPER AND SPRINKLE WITH THE CHEDDAR CHEESE ON TOP. FINALLY, TAKE A LADLE AND POUR OVER THE FRIES AND CHEDDAR CHEESE, THE MEAT SAUCE HEATED.

PUDING, CANADA INGREDIENTS

PREPARATION

FOR THE PUDDING

PREHEAT THE OVEN TO 175 DEGREES CENTIGRADE.

1/2 CUP OF MILK

WE START BY MAKING THE PUDDING MASS, MIXING THE MILK, THE MELTED BUTTER AND THE VANILLA IN A SMALL BOWL.

3 TABLESPOONS OF MELTED BUTTER. 2 TEASPOONS VANILLA POWDER. 3/4 CUPS OF FLOUR 1 AND 1/2 TEASPOONS OF YEAST. 1/2 TEASPOON SALT. 2 EGGS 3/4 CUPS OF SUGAR FOR THE SYRUP 1 AND 1/2 CUPS OF BROWN SUGAR. 2 BUTTER SPOONS.

IN ANOTHER SLIGHTLY LARGER BOWL, WE TOSS THE FLOUR, THE YEAST AND THE SALT. USING AN ELECTRIC MIXER, BEAT THE EGGS AND THE WHITE SUGAR SEPARATELY, UNTIL OBTAINING A CREAMY CONSISTENCY (ABOUT THREE MINUTES).

ADD A THIRD OF THE FLOUR / YEAST / SALT MIXTURE TO THE EGGS, AND CONTINUE BEATING UNTIL SMOOTH. THEN ADD HALF OF THE MILK / BUTTER / VANILLA MIXTURE, AND DO THE SAME OPERATION. CONTINUE ADDING BOTH MIXTURES, AND BEAT WELL EACH TIME. WHEN FINISHED, SET ASIDE, BECAUSE WE WILL START WITH THE PREPARATION OF THE SYRUP. COMBINE THE BROWN SUGAR AND BUTTER IN A PAN AND HEAT UNTIL BOTH COMPONENTS DISSOLVE. POUR THIS SAUCE INTO A CERAMIC CONTAINER FOR SOUFFLES OR, FAILING THAT, IN A SPECIAL ONE FOR BAKING. POUR THE DOUGH INTO THE PUDDING. BAKE UNTIL THE BUBBLES OF SYRUP OR SYRUP BEGIN TO EMERGE FROM THE SIDES. WE PUNCTURE WITH A ROD IN THE CENTER, AND IF IT COMES OUT CLEAN, IT'S TIME TO REMOVE IT. THIS TAKES ABOUT 40 MINUTES.

FRENCH CREPES WITH HAM AND CHEESE GRATIN, FRANCE INGREDIENTS: ½ LITER OF MILK 200 GRAMS OF FLOUR 4 EGGS 40 GRAMS OF BUTTER 100 GRAMS OF COOKED HAM SLICED 100 GRAMS OF EMMENTAL CHEESE SLICED 2 DECILITERS OF CREAM 100 GRAMS OF GRATED PARMESAN CHEESE SALT AND FRESHLY GROUND BLACK PEPPER

PREPARATION TO PREPARE THE DOUGH, IN A BLENDER ADD THE BUTTER AND MIX WITH THE MILK. ADD THE FLOUR, SALT, PEPPER, THE FOUR EGGS AND MIX ONE MORE 4 MINUTES. LET STAND FOR 15 MINUTES. THEN PLACE IN A TEFLON PAN OVER LOW HEAT, A LITTLE BIT OF BUTTER AND POUR A LITTLE OF THE DOUGH UNTIL IT SPREADS OVER THE ENTIRE SURFACE. WHEN YOU OBSERVE THAT IT CURD, TURN AND ADD A SLICE OF CHEESE ON THE PANCAKE AND A SLICE OF HAM ON TOP, WITHOUT REMOVING IT FROM THE HEAT. (YOU MUST PLACE THEM IN THE CENTER OF THE PANCAKE).

FOLD THE PANCAKE ON ITSELF AND PLACE IT ON A BAKING SHEET. TURN THE OVEN TO 200 ° C AND ONCE YOU PERFORM THIS PROCEDURE WITH ALL THE CREPES, SPRINKLE GRATED PARMESAN CHEESE ON TOP OF THEM. TO INTRODUCE IT FOR 10 MINUTES OR LESS IN THE OVEN UNTIL YOU OBSERVE THAT THEY ARE GRATINATED.

SPINACH AND PRAWNS CREPES, FRANCE INGREDIENTS 150 GRAMS OF FLOUR 440 CENTILITERS OF WHOLE MILK 2 EGGS 250 GRAMS OF FROZEN SPINACH OIL 1 CLOVE GARLIC THESE ARE THE INGREDIENTS FOR THE BECHAMEL BUTTER (60 GRAMS) WHEAT FLOUR (60 GRAMS) WHOLE MILK (800 MILLILITERS) PEPPER NUTMEG SALT

PREPARATION FIRST OF ALL, WE WILL NEED A BLENDER TO MIX THE MILK, THE EGGS AND THE FLOUR WELL UNTIL WE OBTAIN A HOMOGENOUS MASS WITHOUT LUMPS. NOW GREASE THE BOTTOM OF A PAN (BETTER IF IT IS NON-STICK) AND WE ARE MAKING THE CREPES LITTLE BY LITTLE, POURING SOME DOUGH (UNTIL THE BOTTOM IS COVERED) WHEN WE SEE THAT THE PAN IS HOT AND SPREAD IT EVENLY. WHEN YOU LEAVE, WE WILL RESERVE THEM. WE WILL HAVE TO TURN THEM CAREFULLY TO PREVENT THEM FROM BREAKING, WITH PRACTICE IT WILL BE EASIER AND EASIER. TAKE THE SPINACH AND, IF IT IS FROZEN, BOIL IT FOR ABOUT 3 MINUTES IN SALTED WATER. IF IT IS FRESH, IT WILL BE ENOUGH TO SAUTÉ IT WITH OIL, SALT AND A CLOVE OF GARLIC, CHOPPED FOR ONE MINUTE UNTIL IT LOSES VOLUME. NOW LET'S TAKE THE SPINACH AND FILL THE CREPES IN THE WAY OF THE ROLLS, PLACE THEM ON A BAKING SHEET WAITING TO BE COVERED WITH THE BECHAMEL AND THEN GRATIN THEM IN THE OVEN. THIS IS THE RECIPE FOR THE BECHAMEL BOIL THE MILK IN A SAUCEPAN, WHEN IT REACHES THE BOILING POINT WE WILL RESERVE IT. NOW, IN A SEPARATE SAUCEPAN, MELT THE BUTTER AND WHEN IT IS LIQUID ADD THE FLOUR AND MIX WELL TO OBTAIN A LUMP-FREE DOUGH. WHEN IT HAS MIXED WELL, ADD THE WARM MILK AND CONTINUE STIRRING UNTIL THICK AND FIRM. FINALLY WE WILL GIVE THE POINT OF SALT AND PEPPER TO OUR LIKING, AND FINALLY WE WILL ADD A PINCH OF NUTMEG.

MAGRET FROM DUCK TO PRUNES, FRANCE INGREDIENTS 2 DUCK MAGRETS OF 400 G EACH 400 G OF CHICKEN OR DUCK BROTH 100 G OF SUGAR 50 G OF BUTTER 24 PRUNES 4 SMALL POTATOES 4 SMALL TOMATOES 4 GLASSES OF RED WINE 2 GLASSES OF PORT WINE 2 CINNAMON STICKS SALT AND BLACK PEPPER TO TASTE

PREPARATION IN A POT, COOK THE PRUNES FOR 10 MINUTES WITH RED WINE, SUGAR AND CINNAMON. THEN PUT THE MAGRETS IN A BOWL AND ROAST THEM IN A LIVE OVEN FOR 18 MINUTES. REMOVE THE MAGRETS AND DISSOLVE THE JUICE THAT WILL BE LEFT IN THE CONTAINER WITH THE PORT WINE. HEATING SAID CONTAINER, ADD THE BROTH, SEASON AND ADD THE BUTTER. PASS EVERYTHING THROUGH THE POTATOES INTO SLICES FINALLY, CUT THE MAGRETS ESCALOPES, PLACE THEM ON

A FINE SIEVE. CHOP AND SAUTÉ THEM. INTO SMALL THE PLATE AND SERVE.

FRENCH APPLE PIE, FRANCE INGREDIENTS 3 LARGE APPLES LEMON JUICE (QUANTITY NEEDED) 150 GRAMS OF OINTMENT BUTTER 1 CUP OF WHITE SUGAR 3 EGGS VANILLA 2 CUPS OF FLOUR 0000 1 CUP OF CORN STARCH 3 TEASPOONS OF BAKING POWDER ½ CUP OF MILK A PINCH OF SALT

PREPARATION THE FIRST THING YOU HAVE TO DO IS PEEL ALL THE APPLES, REMOVE THE CENTER PART AND CUT THEM IN NOT VERY THIN SLICES. SPRINKLE WITH LEMON JUICE TO PREVENT THEM FROM BEGINNING TO BLACKEN. TO PREPARE THE CARAMEL, PLACE A SMALL SAUCEPAN OVER LOW HEAT, ADD SUGAR, GLUCOSE AND A LITTLE WATER. LET BOIL WITHOUT STIRRING UNTIL A HONEY-COLORED CARAMEL FORMS. TO OVERTURN THE CANDY VERY CAREFULLY ON A TORTERA OF ABOUT 28 CENTIMETERS OF DIAMETER AND TO SPREAD IT DELICATELY BY ALL THE WALLS. ALLOW TO COOL AND THEN PUT THE ENTIRE TORTERA IN PLACE. THEN, IN A BOWL WITH A BLENDER STIR THE BUTTER, THE SUGAR UNTIL A CREAMY PREPARATION IS FORMED. ADD THE EGGS ONE BY ONE AND THE VANILLA ESSENCE. ON THE OTHER HAND, SIEVE THE FLOUR, THE CORN STARCH, THE BAKING POWDER AND THE PINCH OF SALT. ADD A FEW TABLESPOONS OF FLOUR TO THE PREPARATION AND CONTINUE WHISKING. SANDWICH THE MILK WITH THE FLOUR UNTIL IT FINISHES WITH IT. TO ASSEMBLE THE CAKE, YOU MUST DISTRIBUTE ALL THE SLICES OF APPLES ON THE BOTTOM OF THE MOLD ALREADY GREASED AND CARAMELIZED. THEN ADD THE PREPARATION AND MATCH WITH A SPATULA. BRING TO OVEN AND COOK SLOWLY AT 170 ° FOR ABOUT 40 MINUTES UNTIL GOLDEN BROWN. REMOVE AND UNMOLD OVER A SOURCE.

BÉARNAISE SOUP, FRANCE INGREDIENTS HALF A KILO OF BAYONNE HAM 9 PEPPERCORNS 1 ESPELETTE PEPPER OR HALF A TEASPOON PAPRIKA 1 ONION 4 CLOVES OF GARLIC CELERY 1 SPRIG OF THYME 1 BAY LEAF 1 CABBAGE 6 CARROTS 4 TURNIPS 2 LEEKS 6 POTATOES 250G OF BEANS 8 PIECES OF DUCK CONFIT

PREPARATION

THE FIRST THING TO DO IS LEAVE THE BEANS SOAKED THE NIGHT BEFORE, OR AT LEAST TWELVE HOURS BEFORE. WE WASH AND PEEL THE VEGETABLES, BUT FOR THE MOMENT WE ONLY CHOP THE CELERY INTO TWO OR THREE LARGE PIECES. NOW WE TAKE A CAULDRON AND PUT INSIDE IT THE PIECE OF HAM, THE PEPPERCORNS, THE CHOPPED GARLIC CLOVES, THE ESPELETTE PEPPERS, THE ONION WITH TWO CLOVES, THE CELERY, A SPRIG OF THYME AND A BAY LEAF .

WE COVER THE INGREDIENTS OF THE CAULDRON WITH ABOUT FOUR OR FIVE LITERS OF WATER AND THEN BRING IT TO A BOIL. WHEN IT IS BOILING, LOWER THE HEAT TO MEDIUM HEAT AND LET IT COOK FOR AN HOUR AND A HALF. NOW WE CUT THE CARROTS AND TURNIPS INTO THICK SLICES, AND THE LEEKS INTO THIN SLICES. WE TAKE THE PIECES OF DUCK CONFIT AND PASS THEM THROUGH THE PAN, WHEN GOLDEN BROWN WE REMOVE THEM FROM THE FIRE AND LEAVE THEM ON ABSORBENT PAPER. IN THE SAME PAN AND WITHOUT REMOVING THE JUICES, SAUTÉ THE CARROTS, LEEKS AND TURNIPS PREVIOUSLY CUT FOR 3 OR 4 MINUTES. WHEN THE MEAT STEW TAKES AN HOUR AND A HALF APPROXIMATELY WE REMOVE SOME 10 TABLESPOONS OF BROTH AND RESERVE THEM SEPARATELY. THEN WE WILL ADD THE SAUTÉED VEGETABLES AND THE WELL DRAINED BEANS TO THE STEW CAULDRON, TO LET IT COOK FOR TWO MORE HOURS. WHEN THEY ARE TWO HOURS ADD THE CABBAGE (WASHED, CUT INTO STRIPS AND WITHOUT THE HEART), AND THEN POUR THE 10 TABLESPOONS OF BROTH PREVIOUSLY REMOVED.