Ingredients: Biscuits Melted chocolate Whipped cream Utensils: A mould First, wash your hands. Put the biscuits in a mould. Later, put the melted chocolate over the biscuits. Finally, put the whipped cream over the melted chocolate and the biscuits. You have to repeat this process twenty times more. Once doing it, you have to put the cake in the refrigerator. After one hour you can eat this delicious and fantastic biscuit cake and if you want, you can decorate it with sweets, lacasitos, fruit, etc.
INTRODUCTION: The ratatouille (samfaina), in Catalan, is a meal made with a mixture of chunks vegetables with tomato, which can be, depending on the area, peppers, eggplant and onions, then seasoned with parsley and pepper. It can be eaten alone or accompanied by meat, fish or snails. According to the Catalan Encyclopaedia ratatouille's name (samfaina) was written first in 1890, and comes from the Latin symphōnĭia (symphony).
1/2 kg of ripe tomatoes 2 large eggplants
2 large courgettes 2 large red peppers and 2 large green peppers
4 cloves of garlic
1/2 litre of water
PREPARATION: 1. 2. 3. 4.
First, scald, peel and chop the tomatoes. Then put them in a large saucepan. It will add the garlic, cover the pan and let it simmer for remove the tomato juice. Chop the others vegetables and add to the tomatoes. Add the water and cover the saucepan to cook leisurely medium heat, stirring occasionally. 5. After about 30 minutes or so, it will be well cooked. 6. Finally, when the texture is to taste, add salt.
By: Roger Morales Cubedo
CHICKEN BREASTS WITH CREAM OF YOGURT INGREDIENTS:
8 chicken breasts 150 grms of chopped onions 1 small glass of white wine 200 ml of natural yogurt 30 grms of butter 3 tablespoons of green pepper mustard 3 egg yolks Olive oil, salt and pepper PREPARATION 1. Place the frozen chicken breasts in a deep dish covered with milk. Then put the dish in the fridge so that the chicken defrost slowly. Put the onion in a strainer so that as it defrost, all the water drips away. 2. The next day, put a saucepan on the heat with the butter and a little oil. Strain, add salt and pepper to the chicken breasts and then lightly fry. As soon as they change colour, add the defrosted and strained onion and leave over a low heat stirring from time to time. 3. The next day, put a saucepan on the heat with the butter and a little oil. Strain, add salt and pepper to the chicken breasts and then lightly fry. As soon as they change colour, add the defrosted and strained onion and leave over a low heat stirring from time to time. 4. The next day, put a saucepan on the heat with the butter and a little oil. Strain, add salt and pepper to the chicken breasts and then lightly fry. As soon as they change colour, add the defrosted and strained onion and leave over a low heat stirring from time to time. 5. 3. When half-cooked, add the wine and while the chicken is cooking, prepare the sauce by putting the yogurt and the egg yolks in a saucepan bain-marie without letting it boil. Beat the mixture until it begins to thicken or a little froth forms on the surface. 4. Add the mustard and continue beating the mixture until the sauce thickens, adding at the end, the previously cooked and sieved sauce. Continue to stir off the heat to make a light sauce. Serve the chicken breasts covered with the sauce and accompanied by some potato morsels or a rice cake.
by David Espinosa
ENGLISH RECIPE Sticky toffee cupcakes with chocolate topping Ingredients
How to do it 1. Preheat the oven at 200ºC.
30 g sultanas 30 g dried apricots 30 g dates 1 teaspoon baking powder 140 g self-raising flour 30 g sugar 1 tablespoon golden syrup 1 large egg 30 g butter, melted 140 ml water, hot
2. Chop the sultanas, apricots and dates very finely and add baking powder. 3.Put this mixture into a bowl with the sugar, the golden syrup, the egg and the melted butter and stir together. 4. Add the very hot water and the flour and mix well with a whisk.
For the chocolate topping
40 g butter 40 g sugar 40 g good-quality dark chocolate (70% cocoa solids) 70 ml double cream
5. Divide the mixture between 12 cupcake papers and place on a baking tray. 6. Bake in the preheated oven for about 15 minutes. 7. Melt all the chocolate topping ingredients in a saucepan and bubble for a while until it darkens slightly.
8. Remove from the heat and let the sauce cool until it thickens.
9. Then put a blob on top of each cupcake.
by: Celia & Aitana Clares
GINGERBREAD COOKIES INGREDIENTS -150 GR FLOUR -60 GR. MARGARINA OR BUTTER -100 GR BROWN SUGAR - 1 TBSP BAKING PARTNER -1 TBSP GINGER -ONE SPOON GOLDEN SYRUP SYRUP -1 EGG -HALF SPOON OF YEAST ROYAL
HOW TO MAKE IT
-PREHEAT THE OVEN TO 180 -DRY PLACE ALL INGREDIENTS IN A BOWL AND MIX -ADD MARGARINA CRUMBS AND ARE WITH FINGERS -CHURN THE EGG AND I PLAY MIX WITH A WOODEN SPOON HORN GET MASS - BALL SIZE ARE STANDING IN WALNUT AND TRAY OVEN OR A COOKIE MOLD -SE GET INTO THE OVEN - 15 MINUTES TO BE TAKE THE OVEN AND LET COOL AFTER 15 MINUTES OF THE LONGER YOU CAN EAT.
by JULIA and SUSANA 5è
GREEN SALAD Ingredients: -Lettuce
-Carrot -Tuna - Olives Preparation 1- Wash the lettuce, tomato and carrot. 2- Cut the lettuce and tomato and put them on a bowl. 3- Peel the carrots, cut them in thin strips and add them to the bowl. 4- Add the chopped onion, the tuna and olives. 5- Finally add the salt, the oil and the vinegar.
by ELSA GOMEZ
STRAWBERRY AND BANANA JUICE ď‚ˇ
Ingredients: -5 strawberries -1 banana not big -1 glass of milk -Sugar
Utensils: -Blender -Knife -Tap -Chopping Board
1-Wash the strawberries and the bananas in the tap. 2-Mix the fruit and milk and put in the blender put sugar. 3-Then put the milk and fruit in the glass.
It is delicious!!!
3 eggs 1 yogurt the lemon With far yogurt: o 3 flour yogurt o 1 oil yogurt o 2 sugar yogurt - 1 packet of yeast (royal) - Lemon zest (1/2 lemon) Preparation: You put everything in a container previously smeared with butter to prevent sticking a 180 c 30 minutes.
And already prepared!!!!!!! A try!!!! Glad!!!
by Pau Toledo Bonell
LASAGNA RECIPE INGREDIENTS 1/2-1 lb sliced virginia baked ham 1 (9 ounce) package no-boil lasagna noodles 2 (10 1/2 ounce) cans cheddar cheese soup 1 (10 1/2 ounce) can milk (soup can) 1 (7 ounce) can Rotel Tomatoes 1 tablespoon dry mustard 1/2 cup cheddar cheese 1/4 cup grated parmesan cheese 2 large eggs DIRECTIONS Spray casserole dish non stick spray. mix the eggs and parmesian cheese and set aside. mix the soup, milk, rotel, cheddar cheese, mustard with a whisk on low heat until well melted. spread 1 cup of melted cheese sauce in the bottom of baking dish. top with 3-4 no boil lasagne noodles. brush top of noodles with the parmesian chesse and egg mix. top with thin sliced deli ham. top with melted chesse sauce. repeat steps 3 times. for last layes top with montzerella cheese. cover tightly with foil. bake covered for 50 minutes or until sauce bubbles and noodles are tender. uncover and bake an additional 10 minutes.
Chocolate cake Ingredients 1 glas of sugar 5 eggs 80 grams of flour
butter 1 glass of yogurt of lemon 35 grams of chocolate 1 glass of oil Preparation First, I start breaking eggs and mix everything else. Second, I beat all into a thick mass. Later, I put the chocolate in the mass and I still beat. And I spread butter mold, and then, I put the mass into the mold. And finally, I put the cake in the oven and to finish, I still have a good cake.
by Maria B.
Perfect Roast Beef INGREDIENTS 2 lb (1 kilo) top rump of beef, room temperature •
olive oil , for drizzling salt
freshly ground pepper
2 tsp thyme
1 lb (500 g) new potatoes, halved
2 onions, peeled and chopped
3 carrots, peeled and chopped
2 sticks celery, roughly chopped
1 bulb garlic, broken into cloves and peeled
2 bay leaves
Preheat the oven to 425 F (220 C).
Drizzle the beef with a little olive oil , then season all over with salt, pepper and
Heat a cast iron skillet over high heat, and sear the beef on all sides until browned,
but not burned, about 3-4 minutes per side. 4.
Put the vegetables and bay leaves in the bottom of a roasting dish. Drizzle
with olive oil and place the roast on top. 5.
Place the roast in the oven and bake for about 15 minutes, then reduce the heat to
375 F (190 C). Roast for about 13-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Check the meat with a thermometer to make sure it is the temperature you want it--145°F for medium rare, 160°F for medium. (Baste the roast a couple times while cooking, and keep an eye on the vegetables. If they begin to burn, you can cover the pan with a foil tent .) 6.
When the beef is cooked, remove it from the oven and allow it to rest on a board,
covered with foil and a kitchen towel, for about 15 - 30 minutes. by Alex Chiquero Martínez
CRĂŞPES Ingredients: -150 G of flour -1/2 Liter of milk -3 Eggs -1 tablespoon of water -1 tablespoon of oil -1 tablespoon of sugar -A pinch of salt -Jam or chocolate RECIPE: 1_ Take a bowl and mix the eggs, flour and milk. Add the salt. 2_ Pour a tablespoon of water. Put the oil to heat in a frying pan. 3_Toss in medium skillet bucket and allow cooking ground between two and three minutes. 4_Give turn the crĂŞpe unsupervised and leave it cock two minutes, you can serve them with jam, sugar, chocolate, etc.
RICE WITH TOMATOE Ingredients :
-Fill a pot of water and heat.
-Boil the rice in the water heat, twelve minutes.
-Chop the onions and one garlic. Fry them.
-Pour sugar and salt on the onions.
-When the onions is fry pour the grated tomatoes,
salt and sugar.
- Heat and beat.
-Fry the eggs and the banana.
-Drain the rice and pour onto a plate. -Pour on the plate the tomatoes, one egg and one banana
SERVE AND EAT!
BROWNIE INGREDIENTS: -1/2 cup- 125mL Butter or Margarine -2 Large Eggs -1 cup- 250 mL All-purpose Flour -1 tsp.- 5mL Vanilla flavoring -cup- 250mL Semisweet Chocolate Chips -1/2 cup- 125mL Brown Sugar Packed -1/2 cup- 125mL Chopped Walnuts RECIPE: 1. Preheat oven to 350 degrees F(175 degrees Celsius). Grease 8x8 inch (20x20 cm) pan. Combine butter or margarine and chocolate chips in saucepan on low heat. Stir often until melted. Do not overheat. Remove to a hot pad. 2. Beat eggs in mixing bowl until frothy. Add sugar and vanilla. Beat to mix. Add chocolate mixture to this mixture. Stir. 3. Add flour and walnuts. Stir just until moistened. Scrape batter into pan. Spread evenly. Bake in oven for 25 minutes. Cool brownies before cutting. Enjoy!
by Natalia Canet Gallardo
COLD TUNA CANNELLONI Preparation time: 45 minutes Ingredients: -2 packages of pasta -3 cans of tuna -1 can of stuffed olives -1 can of red peppers -3 hard boiled eggs -1/2 can of tomato sauce -1 cup mayonnaise -2 tablespoons of milk
Preparation: Prepare the cannelloni (by brand) make a paste with the ingredients, leaving some olives, 1 egg and a pepper strips for garnish. Complete and place in a bowl. Lowering the mayonnaise with the milk, beating well and pour over. Decorate and put in refrigerator until serving time.
CUPCAKES: CHRISTMAS Ingredients:
300 flour, 200g of sugar cane, 375 ml of buttermilk, vegetable oil 120,2 egg, 1 envelope yeast and 1 vanilla sugar, 4 tablespoons cocoa, blak 100g chocolate, 100g of white chocolate, orange flavor. For Decorating: 150g de chocolate coating, 500g icing sugar, 2 egg whites, red eating chocolate and other sugar decorations
In a bowl, sift flour and yeast. In anather bowl beat eggs, the two types of sugar, oil and buttermilk. Stirring constantly incorporate de flour mixture. Divide the dough between two bowls: one add cocoa power and chopped chocolate and blak on the other, the seent of orange and white chocolate chopped also. Divide the batter among the molds (6 white and 6 black) and cook in a prehaeated oven at 180ยบC for 25-30 minutes. Remove from de over and cool. Apply the dark cupcackes with chocolate frosting. To clear cupcackes, prepare other coverage by mixing the egg whites with the icing sugar. Spread glaze over and cool. Divide the remaining white frosting into two portions and color one red and one green. With a pastry bag, draw geometric patterns on the cupcakes, decorate with beads of sugar to taste.
by MARIA JIMENEZ ANGLES