Our recipe book intermediate 2

2 IN NTERMEDIIATE

SCHO OOL YEAR R 2013-2 2014

OUR COOKERY BOOK

TEACH HER: PAULA GÓMEZ G G GROUPS: IN NI2 1

IN NI2 2 2

IN NI2 2 9

STARTERS

MEDITERRANEAN AUBERGINES

SONIA CASTRO VALLADARES

Ingredients 3 medium-sized aubergines Salt and a pinch of sugar 3 spoons olive oil 15g. butter 1 large onion, chopped ½ red or green pepper 400g canned plum tomatoes 1 clove of garlic 2 tsp oregano

For the topping: 3 spoons bread crumbs 2 spoons butter Grated cheese

Method Cut the aubergines in half and make cuts into the flesh. Sprinkle with salt and leave for half an hour. Rinse and dry the aubergines and fry them face down in the oil for a few minutes. Remove them and allow to cool. When the aubergines are cool, scoop out the flesh with a spoon and place the skins in an oven proof dish. Fry the onions in the butter and then add the peppers and tomatoes for 5 minutes. Add the aubergine flesh, oregano, salt and pepper and cook together for a further five minutes. Place the mixture into the aubergine skins and sprinkle the bread crumbs and grated cheese over the top. Bake in the oven for 15 to 20 minutes.

SPANISH TORTILLA

ENRIQUE COCHÓN GARCÍA

Ingredients 2kg. Potatoes ½ onion 10 eggs Olive oil A pinch of salt Method Peel the potatoes and slice them. Do the same with the onion. Fry the potatoes and the onion in the frying pan with very hot olive oil. When ready, put them in a bowl. Crack the eggs in another bowl and beat them.

Add the beaten eggs to the fried potatoes and onion and mix with a fork.

Then, add the pinch of salt. Cook the mash in the frying pan with little oil.

Help yourself with a plate to invert the tortilla when cooked on one side.

HAM CROQUETTES

FÁTIMA CRESPO DE LA TORRE

Ingredients 100gr. Ham ¾ l. milk 50gr. Butter Flour Salt Nutmeg 2 eggs Bread crumbs Olive oil

Method Chop the ham and keep it aside. Heat the butter in a pan. Meanwhile, mix 2 tbsp flour with some cold milk in a bowl. Then, add the mixture into the pan and stir. Gradually, add the remaining milk stirring continuously.

Season with salt and nutmeg. Add the chopped ham and don´t stop stirring for 10 minutes. After that, place the dough on a large plate and put it into the fridge. The next day sprinkle a pinch of flour on the table and place the dough on it. Cut it into small pieces and a round shape with your hands. Whisk the eggs. Dip the batter in the eggs and coat with bread crumbs. Pour quite a lot of olive oil in the pan on high heat. Add the round pieces and fry them. Place on kitchen paper.

SPANISH TORTILLA

MARISOL DEL CAMPO MARCOS

Ingredients 3 large potatoes 250ml. olive oil 1 large onion 5 large eggs Salt

Optional: some courgette Method You have to peel the potatoes, the courgette and the onion. Cut them into slices or cubes and season with salt. Heat the oil in a pan. When the oil is hot (3-4 minutes), add the chopped vegetables and stir them occasionally.

While these ingredients are frying, break the eggs on a bowl, season with salt and whisk with a fork. When the vegetables are soften, remove them with a slotted spoon and add them into the bowl with the beaten eggs. Mix all the ingredients well and pour all the mixture into the same frying pan.

Heat on medium heat for 2 or 3 minutes. Place a large plate over the pan and flip the omelet. Put it back into the pan to cook the other side. Finally, flip the omelet again and it is ready to eat.

SPANISH TORTILLA

DAVID ESTÉVEZ DOMÍNGUEZ

Ingredients 4 potatoes 4 eggs 250ml. olive oil 1 onion Salt

Method Peel the potatoes with a peeler and chop them with the onion. Heat a frying pan for 3-4m. and the add ¾ of the oil. When the oil is hot enough, add the potatoes and onion and cook them for about 5m. Meanwhile, beat the eggs and crack them on the side of a bowl. Pour them in. Whisk them.

Once you have the beaten eggs mixture, add the potatoes and onion with a slotted spoon. After that, press down the mixture with a spoon and season with salt. Finally, add the mixture in the frying pan and spread it with a slotted spoon. Cook for 10m. Then place it under the grill from 3-5m.

Then, with one hand on a plate, flip the tortilla over from the pan into the plate. Now you can serve your tortilla and enjoy!

CHICKEN WITH CREAM AND PASTA

MARÍA V. FERNÁNDEZ REY

Ingredients 500gr. Chicken 200m. cream A pinch of salt 250gr. Pasta 1 onion, chopped 100gr. Mushrooms, chopped Method First, fry the chicken with the onion in a frying pan for 5m. When golden brown, add the mushrooms. Add the cream 5m. later and cook gently for 10m. Then, boil the pasta with 2l. water and season with salt. Put the pasta in a strainer and add to the chicken.

CLAMS SAILOR STYLE

ALBERTO GAMALLO OTERO

Ingredients 1 kg clams 1 onion 2 cloves of garlic 1 glass Albariño wine 1 tbsp parsley, chopped 2 tbsp flour 1 bay leaf 1 tbsp paprika 75 ml extra virgin olive oil Salt

Method Put the clams in a bowl with water and salt for several hours to remove the sand. Chop the onion and garlic finely on a cutting board. Pour the olive oil in a deep frying pan. When hot, add the chopped onion. Stir often with a wooden spoon until they are soft and light brown. Then, add the garlic and cook for two more minutes and add the flour, the clams, the white wine, the bay leaf and the paprika. Cook for a few minutes shaking the pan until the clams open. Discard any clams that don´t open. Finally, sprinkle with parsley and salt.

Serve with a ladle in a clay pot accompanied with bread and Albariño wine.

NACHOS WITH CHEESE AND MINCEMEAT

NATALIA GARCร A UCHA

Ingredients Salt 500gr. mincemeat A bottle tomato sauce A bag of nachos 250gr. cheese, crumbled 1 teaspoon oregano

Method Preheat the oven to 160ยบ. Cook the mincemeat in a pan with hot oil. Mix the tomato sauce with the mincemeat. Fry gently for 8 minutes.. Mix and season with salt. When the mincemeat is cooked, put it on the nachos.

Then, sprinkle with the remaining cheese. Finally, cook for 5 minutes in the oven.

CUBAN RICE

NATALIA GARCÍA YÁÑEZ

Ingredients Rice Eggs Garlic Olive oil Tomato purée Peas A pinch of salt Method Heat the oil with the chopped garlic in a pot. Add a cup of rice per person and stir with a wooden spoon. Then, add water (2 ½ cups per person) and a pinch of salt. Boil for 10m. In a pan, heat some oil with chopped garlic.

Add the tomato purée, some water, some peas and a pinch of salt. Fry for 15m. In another pan, heat oil and fry the eggs. Serve with tomato sauce on top and the eggs on one side.

SALAD WITH GOAT CHEESE

GUMERSINDO GÓMEZ FERNÁNDEZ

Ingredients Walnuts 1 lettuce 2 golden apples 1 roll goat cheese 350gr. Green pasta Vinegar Olive oil

Method First, put a cooking pot with water and 1 tbsp olive oil on the stove. When the water is boiling, add the green pasta and a little salt. Meanwhile, peel the walnuts, cut the lettuce into large chunks and cut the apple into cubes.

Don´t peel it!! When the pasta is cooked, drain and cool it under the tap with a strainer. Mix the pasta, walnuts, lettuce and apples in a bowl.

Season with salt, oil and vinegar and mix again. Then, put the salad in the dishes. Finally, cut the cheese into thick slices. Cover a baking pan with parchment paper and put the slices. Roast the cheese in the oven and when the top is brown, put one slice on top of each dish.

RISOTTO WITH MUSHROOMS

MARCOS GUITIÉRREZ CRUZ

Ingredients 1 ½ glasses of rice 1 clove of garlic ½ onion 200gr. Mushrooms Salt A glass of white wine Butter Chicken soup Method Boil some water to prepare the chicken soup (I usually prepare it with chicken soup cubes) for 20m. Meanwhile, cut the onion and garlic with a knife on a cutting board. Wash the mushrooms and slice them. Fry all the ingredients together in a frying pan with a little oil. Stir the ingredients for 5m. and add the rice. Stir again with a spatula to mix well. Add the wine and cook. Add the chicken soup and stir. Cook for 20-30m. Then, add a butter cube and stir again. Wait for the soup to reduce. If you think the rice is dry, add a little soup.

MACARONI AND CHEESE

VĂ?CTOR MANDĂ?AS TOLEDO

Ingredients Macaroni Water Cheese Salt and ground pepper Oil and butter

Method Boil some water in a pot. Then, add a pinch of salt, a little oil and the macaroni. Cook for 10 minutes. Meanwhile, cut the cheese into small slices and preheat the oven. When the macaroni are ready, drain and put in a deep pan with the cheese and a little butter. Cook for 10 to 20 minutes and then serve with a little of ground pepper on top.

PIQUILLO PEPPERS STUFFED WITH COD AND PRAWNS MERCEDES ORTEGA SUBĂ?AS

Ingredients 3 tins of piquillo peppers 250gr. Cod, unsalted, chopped 250gr.

Prawns,

peeled

and

chopped 1 tbsp flour 1 clove of garlic, chopped 1 onion, finely chopped 1 tbsp olive oil

Sauce ingredients: 1 clove of garlic ½ onion 2 piquillo peppers The liquid of the peppers 200ml. cream

Method Drain the peppers and reserve the liquid. Heat the oil, add the garlic and onion, chopped and fry gently for 5 minutes. Add the cod and prawns and fry for 3 minutes stirring it. Add a tbsp flour stirring with a wooden spoon and pour the milk. Season to taste and stir untilt it gets a little thick. Stuff the peppers with a teaspoon and put on a pan. Pour the sauce over the peppers and cook for 3 minutes.

Sauce method Pour some oil in a small pan and fry a clove of garlic, an onion, chopped and 2 piquillo peppers. Add the liquid of the peppers that we have reserved before and cook for 15 minutes. Beat with the mixer. Add the cream, mix and pour over the pan with the peppers.

TIGER MUSSELS

LUCÍA OTERO MIGUÉLEZ

Ingredients 1/2l. milk 60gr. Flour 1 leek ½ chorizo Egg and bread crumbs Oil, pepper and nutmeg White wine Mussels

Method First, you have to clean the mussels. Secondly, open them with a little water and wine. Chop the leek and fry lightly in butter and oil. Add the flour and poach. After that, add some milk and boil again. Pour the mussels, chorizo, pepper and nutmeg. Fill the mussels’ shells and dip them in egg and coat with bread crumbs. Fry them.

SPANISH TORTILLA

JENNIFER OTERO PORTELA

Ingredients Eggs Potatoes Some onions Some chorizo Oil Some salt

Method The first step is peeling the potatoes and slicing them. Then, in a bowl, beat the eggs and add some salt. Meanwhile, heat the oil, add the onion and fry gently. Now, add the potatoes and fry. Chop some chorizo and add into the same frying pan. Finally, pour the beaten eggs, cook on both sides and serve.

MAIN COURSES

SPAGHETTI BOLOGNAISE

DIANA ALONSO PAMPÍN

Ingredients 500gr. Spaghetti 500gr. Mincemeat 2 onions, finely chopped 1 clove of garlic 200ml. white wine 400gr. Tomatoes, chopped 1 tbsp dried mixed herbs Oil, water Cheese Method Preheat the oven to 180º. Boil the spaghetti in a cooking pot with 1l. water and a pinch of salt for 10m and remove them. Meanwhile, heat the oil in a frying pan. Add the onion, garlic and mincemeat and fry gently for 10m. Add the tomatoes, white wine and herbs. Season to taste and simmer for 5m. When the spaghetti is cooked, drain them with a strainer and put them in a baking pan. Then, add the mincemeat and tomato mixture over the spaghetti and mash them. Sprinkle with cheese. Place the baking pan in the oven and cook for 10m. until the topping is golden brown.

SEAFOOD PAELLA

CARMEN BAYA GARCĂ?A

Ingredients olive oil 2 tomatoes 2 cloves of garlic 250gr. Squid, sliced 500gr. Mussels 250gr. Large prawns 250gr. Medium-sized prawns 500gr. Angler fish 500ml water Salt, spices and saffron

Method First of all, cook the mussels and the large prawns in a pot with the water.

When the mussels are open, remove and reserve. Then, cut the garlic, the tomatoes and the angler fish and fry them in the pan with the olive oil.

Add the squid and the clam and mix together for a couple of minutes.

Next, add the rice and the water where you cooked the mussels and the large prawns. The water must double the rice. Stir well. After that, season with salt, spices and saffron and leave it to cook for 15 minutes on medium heat. Finally, remove from heat. Decorate with the mussels and the large prawns on top. Then, cover it with a cloth and leave it to stand for 3 to 4 minutes.

PICKLED QUAILS

ALEJANDRA CAAMAﾃ前 RIVAS

Ingredients 4 quails 8 shallots 2 carrots 2 bay leaves 10 pepper grains 300ml. olive oil 175ml. apple vinegar Salt

Method Wash, salt and tie the quails with some kitchen twine. Pour some olive oil in a pot and heat it. Fry the quails and remove when gold. Peel the shallots and the carrots and cut the shallots. In the same oil, poach these vegetables with a pinch of salt. Add the bay leaves, pepper, vinegar, oil and quails and simmer for 2 hours. When the pot cools down, keep in the fridge.

You can serve the quails with salad, mashed potatoes or rice.

FIDEUÁ

MERCEDES COCHÓN PEÓN

Ingredients 400gr. Thick noodles 400gr. Monkfish 400gr. Red shrimp 200gr. Prawns

1l. fish broth

A bunch of clams and mussels

Olive oil

3 tomatoes

4 threads of saffron

3 cloves of garlic

1 tsp cayenne Some salt

Method Steam the mussels in a covered pot with some water until they open. Pour some olive oil in a pan and fry the shrimp and prawns for a maximum 34m. Leave aside. Add some more olive oil into the pan. Smash the garlic together with the cayenne and some salt and add to the pan. Add the tomato sauce and stir with a wooden spoon. After 5m., add the fish into the pan and cook for 12m (6 on each side). Leave the fish aside. Keep on cooking until the tomato sauce gets the sofrito texture. Add the fish broth.

Make it boil and add the noodles and saffron. Season with salt. Add the clams and cook for 5m on high fire. Add the fish, the shrimp and prawns and cook for another 5m. Put it in the oven at 210º for another 5m, so that it gets dry and golden. Take it out of the oven and cover for 5m.

Decorate with the mussels.

PAELLA

CELIA MÂŞ FERNĂ NDEZ CRESPO

Ingredients 250gr. Prawns, peeled 2 or 3 squid 1 kg. mussels, boiled 200gr. Clams 2 tomatoes 1 red pepper 1 green pepper Salt and parsley 2 or 3 cloves of garlic Freshly ground black pepper, saffron Oil and shellfish broth Rice

Method Put oil on a paella dish and add the peppers cut into strips. When golden, add the black pepper, a pinch of salt, the garlic, some parsley and saffron and mix all. Wait for five minutes. When cooked, add the grated tomatoes and cook for another five minutes. Then, add the squid and clams. Cook until the clams open. Add the rice, mussels and peeled prawns. Then, pour the shellfish broth and decorate the top with the rest of the seafood. When the broth is boiling, wait for 20 minutes and then, remove from heat. The rice should be ready in 5 minutes.

MARY´S LASAGNE

Mª JOSÉ FERNÁNDEZ GONZÁLEZ

Ingredients 10 lasagne noodles 400gr. Mincemeat 1 onion 1 carrot ½ red pepper 2 tomatoes 3 mushrooms 2 tsp oil, salt and pepper

For the bechamel topping 250ml. cold milk 100gr. flour 150gr. butter Salt and nutmeg

Method You should boil the pasta, drain and keep aside. Meanwhile, place a frying pan to heat with the oil. Add the onion, red pepper and carrot, chopped.

When the vegetables are poached, add the meat. Cook for 5 minutes and add the mushrooms and tomatoes peeled and chopped. Season to taste and leave it t o cook.

For the bechamel: Heat the butter, add the flour and pour the milk slowly until it thickens. Finally, you should alternate the layers of pasta with layers of meat and cover with the bechamel. Grill in the oven.

RICE WITH OCTOPUS

ROBERTO FERNĂ NDEZ TRELLES

Ingredients 1kg. rice 1 octopus (2kg) A pepper 2 onions Salt Red cayenne 20ml vegetable oil 1l. water

Method The first thing you have to do is boil water in a big cooking pot. Place the octopus inside for 2 m, leave it to cool and slice. After that, chop the onions and pepper, heat oil in a clay pot, add the vegetables and fry gently for 10m. After this, put the rice and the octopus in the pot and mix. Pour 1l. water. Spread salt and red cayenne. Mix and cook for 20m. Then, the dish is ready to serve.

SPAGHETTI BOLOGNAISE

MANUEL GĂ“MEZ LEDE

Ingredients 600gr. Spaghetti 400gr. Minced beef 100gr. Bacon, chopped 400gr. Tomatoes, chopped 300gr. Cheese, grated 1 onion 1 carrot, chopped 10gr. Butter Salt and pepper 20ml. olive oil

Method Heat the oil in a frying pan and add the bacon. Cook until golden brown.

Then, add the butter and the vegetables and cook for 2 more minutes. Add the minced beef and stir all the mixture. Cook the meat until golden brown. Add the chopped tomatoes, salt and pepper. Stir again and cook for 15 minutes. Heat about 2l. water in a saucepan until it boils. Add one teaspoon of salt and the spaghetti and boil them for about 10 minutes.

Drain the spaghetti and put them in a pan. Add the mixture on top and stir. Finally, sprinkle with the grated cheese.

QUAILS WITH VEGETABLES

CONCEPCIÓN GONZÁLEZ POZA

Ingredients 8 quails 2 small onions 3 cloves of garlic Bay Olive oil 400gr. Peas 500gr. Mushrooms Salt White wine Water White pepper Method Fry the quail a little in a pan with a bit of olive oil. Put this oil with the quail, two small onions, two cloves of garlic (chopped), bay and a pinch of salt in a pot. Add the glasses of white wine and spread a pinch of white pepper. Cover with parchment paper and the lid. Cook gently and add a glass of water if dry. Chop a clove of garlic. In another pot, put 5 or 6 tbsp olive oil. Add the mushrooms and the garlic. Stir well and season with salt.

When the mushrooms are fried, add two glasses of water. When the water boils, add the peas. Serve on a try with the quails in the middle and the vegetables around it.

HAKE IN THE OVEN

ANA Mª IGLESIAS CANCELA

Ingredients 2 tbsp olive oil 1 onion finely chopped 4 potatoes sliced 1 carrot diced 1 red pepper halved and sliced A hake (about 1kg) Salt and black pepper Method Preheat the oven to 180º. In a baking pan, pour the olive oil, add the onion, the sliced potatoes, the diced carrot, the red pepper and the hake on top. Season to taste. the vegetables are tender.

Put in the oven and cook for 35 minutes, until

ROAST HAM

GRACIELA MÍGUEZ LAGO

Ingredients 3kg. Fresh pork ham 2 glasses of White wine Olive oil 4 cloves of garlic 1 tbsp paprika White pepper, thyme and salt Method Put the ham in a baking pan with oil. Make two cuts on top. Mix together the garlic (peeled and sliced), parsley, white pepper, thyme, a pinch of salt, a tbsp paprika and two glasses of wine in a bowl. Stir will and add it over the ham. Heat the oven to 180º and put the pan into the oven. Cook for two hours on both sides. After that, cut to check if it is ready. Cut into thick slices and place in a bowl.

STUFFED SQUIDS

JULIO MOLDES BOULLOSA

Ingredients Squids Bacon Leek Eggs Flour Garlic Olive oil White wine Parsley Salt Method First, separate the heads and tentacles of the squids from their body. Chop the bacon, the squid head and tentacles and leek into small dices. Boil the eggs and reserve. Stir-fry the small pieces of squid, leek and bacon in a frying pan. Cut the boiled eggs into small pieces and mix with the stir-fried ingredients. Fill the squid bodies with the mixture and sew the opening side with a toothpick. Flour the bodies. Put slices of leek and mashed garlic with salt and parsley in a pot. Stir-fry with the squid bodies. Add a glass of white wine and some saffron. Cook for 30m. Blend the sauce with a mixer.

Serve the squids with the sauce and white rice or mashed potatoes.

PAELLA

MONCHI MOLEDO DOMÍNGUEZ

Ingredients Oil

1 crab

Salt

¼ prawn

¼ garlic

¼ mussels

Parsley

¼ slice of salmon

1 tomato

¼ squid

½ onion

¼ peas

½ red pepper

4 glasses of fish broth

½ glass of wine

1/2Kg. rice

Saffron Method Firstly, put some oil in the paella dish. Add the garlic, parsley, onion, tomato, red pepper and salt. Cook for 10m. After this, pour the wine and reduce for 2m. Next, add the rest of the ingredients, except the rice. Stir for 5m. Finally, add the rice and cook for 20m.

ROAST MEAT

MARĂ?A DEL CARMEN OTERO BREA

Ingredients 2kg. Bovine meat cut into pieces (for 8 to 10 people) 1 onion, finely chopped 1 leek, finely chopped 1 red pepper, finely chopped 1 carrot, finely chopped A stick of parsley, finely chopped 3 or 4 tbsp olive oil Salt, 1 tbsp meat spices A mug of broth A glass of good white wine Method Heat the olive oil in a cooking pot. Add the vegetables and fry gently for 10 minutes. Put the meat into the cooking pot and add the salt and spices.

Put on maximum heat stirring carefully. Then, pour the wine and reduce heat. Pour the broth and keep the heat low. Let it cook gently until the meat is tender. Leave it to stand.

This meat can be served with a salad or white rice.

ROAST BREAM

FRANCISCO SANTOS PIÑEIRO

Ingredients 2 bream fillets 2 medium sized potatoes, peeled and sliced ½ red pepper, chopped ½ green pepper, chopped ½ onion, sliced 40ml. olive oil 50ml. wine Salt

Dressing: 4 cloves of garlic, crushed 6 slices of dried chilli 250ml. olive oil 2 tbsp sherry vinegar 4 stems of leek, chopped Method Preheat the oven to 200º. Put the onion, peppers and potatoes in a baking pan in this order, salt and add 30ml. olive oil. Bake for 15m. Take baking pan out of the oven, put the bream fillets, salt and add 10ml. olive oil.

Bake for 15m. Meanwhile, fry the sleek in a pan on low heat until they are blind. Add the garlic and remove for 2m. Add the vinegar and place the frying pan on high heat for 2m. Take away the frying pan, add the dried chilli and remove. Pour this dressing over the bream and it´s ready to serve!

SEAFOOD RICE

CRISTINA SUEIRO GENS

Ingredients Some rice Some oil Some garlic ½ crab Shrimp Squid 2 carrots 1 tin peas Salt Method Once you have all the ingredients, clean the seafood items. Firstly, skin and wash them. Next, wash the garlic and slice it. Don´t forget to peel the carrots and chop them. Then, add the peas. After that, turn on the heat and place a frying pan on the stove. Then, pour the oil and let it heat for about 30 seconds. Later, put the garlic and seafood. In the meantime, sprinkle a pinch of salt onto the rice. Pour the rice into the frying pan and add some glasses of water. When the rice is cooked, turn off the heat.

DESSERTS

YOGHURT CAKE

PATRICIA CAMPOS ALONSO

Ingredients 1 yoghurt 250gr. Flour 200gr. Sugar 3 eggs 125ml. Sunflower oil 1 tbsp butter Baking powder An apple / pear (optional) Method First, preheat the oven to 200º. Secondly, whisk 3 eggs with sugar in a bowl. After that, add the rest of the ingredients and mix. Butter the baking pan and pour in the mixture. Bake in the oven for 35 minutes until it rises. If you like fruit, you can chop a pear or an apple and add it to the mixture. It´s also delicious!

LECHE FRITA

VERÓNICA CRESPO PÉREZ

Ingredients 750gr. Milk 5 tbsp corn flour 5 tbsp sugar 2 branches of cinnamon 1 lemon zest 2 yolks a pinch of salt Flour 2 eggs Vegetable oil Sugar Cinnamon

Method Pour ¾ of the milk in a cooking pot, add the sugar, the 2 branches of cinnamon, the lemon zest and a pinch of salt and heat to boiling point.

Meanwhile, pour the rest of the milk in a bowl, add the corn flour and mix until smooth. When the milk boils, add the mixture of the bowl and simmer for 5 minutes, stirring it all the time with a whisker. Remove the cinnamon and the lemon zest and add the 2 egg yolks and beat. Pour the batter into a cake pan and wait until it gets thick. It takes about 2 hours.

Break the 2 eggs in a bowl and whisk them. Cut the batter into cubes and dip them in the flour first and then in the egg. Warm a frying pan with vegetable oil and fry the cubes until they are golden brown. Serve on a tray and sprinkle with sugar and cinnamon.

TIRAMISU

VANESSA DE LA IGLESIA SEIJAS

Ingredients 3 eggs 75gr. White sugar 300ml. heavy cream 250gr. Mascarpone cheese 1 cup strong black coffee 1 packet sponge ladyfingers (savoiardi) 2 tbsp Amaretto Cocoa powder Method Prepare the coffee. Mix the espresso and Amaretto in a small bowl.

Separate the yolks and whites. In a medium-sized bowl, whisk the egg yolks and 25gr. Sugar with an electric mixer until pale and thick. Mix the mascarpone with the egg mixture. In another bowl, whisk the egg whites together with 25gr. Sugar. Using a spoon, add gently into the mascarpone egg mixture. In a separate bowl, beat the heavy cream and 25gr. Sugar.

Using a large spoon, add it into the mascarpone mixture and mix well. Dip the ladyfingers in the espresso and Amaretto mixture. Then lay them on top of the mascarpone mixture in the dish and sprinkle with cocoa powder.

Repeat the process twice. Cover and refrigerate for at least 6 hours.

BROWNIE WITH WALNUTS

ALEJANDRA FONTÁN GONZÁLEZ

Ingredients 125gr. Butter 1 chocolate bar 1 cup sugar 2 eggs 1 cup flour Walnuts 1 tsp baking powder 1 tsp vanilla

Method Preheat the oven to 180º. In a bowl, put the butter and the chocolate and put in the microwave for 45 seconds. Then, pour the sugar and the vanilla and mix. Add the eggs, the flour and the baking powder and the walnuts.

Pour the mixture in a buttered square pan. Bake for 20 minutes. The brownie is ready to eat.

CHOCOLATE AND BUISCUIT CAKE

CHRISTELLE GONZÁLEZ GONZÁLEZ

Ingredients 1 packet square biscuits 2 packets vanilla pudding 1l. milk 8 tsp sugar 1 Lemon zest 250gr. Chocolate 100 ounces of milk or 50gr. Butter

Method First, you have to do the custard with the sugar, the lemon zest and the milk. Then, in a square tray, put a layer of biscuits and another one of custard and then keep in the fridge. The next step is to break up the chocolate with the butter. Finally, pour the chocolate over the cake and you are done!!

TIRAMISU

SARAY LEMA MAQUIEIRA

Ingredients 3 tbsp instant espresso powder 200gr. Reduce-pat cream cheese ž cup heavy cream 1/3 cup sugar 2 packets of soft trifle sponges Unsweetened cocoa powder for the dusting Method To start with, in a medium-sized bowl mix the espresso powder with 3 tbsp boiling water until it dissolves. Add 1 ½ cups of cold water. Reserve.

After that, beat the cheese, sugar and heavy cream with an electric mixer until light and fluffy. Then, spread a few tbsp of the cream cheese mixture in the bottom of a 2/4 serving dish. Separate the trifle sponges one by one.

Dip 1/3 of the trifle sponges in the espresso. Then, put them in the dish.

Spread with 1/3 of the cream cheese mixture. Repeat twice with the remaining trifle sponges, espresso and cream cheese mixture. You can refrigerate it up to 1 day. Finally, dust with cocoa just before serving.

CHOCOLATE TRUFFLES

NEREA LOIRA CAMIĂ‘A

Ingredients 5oogr. Cream 650gr. Chocolate 50gr. Brandy Chocolate shavings

Method Heat the cream: Put the cream in the pot on medium heat and mix it with a spoon.

Add the chocolate and the brandy: Cut the chocolate into pieces, add it into the pot and mix with the cream. Pour the brandy and mix using a spoon.

Spread the mixture: Spread the mixture in a bowl and put it in the freezer for 60 m.

Make the truffles. With two coffee spoons, make balls and sprinkle with chocolate shavings. Put them in the freezer until you serve them.

Serve: Serve your truffles in paper capsules.

LEMON YOGHURT CAKE

BEATRIZ MONTES VICENTE

Ingredients 1 lemon yoghurt 3 cups flour 2 cups sugar 3 eggs ½ cup vegetable oil Baking powder 1 lemon Method Preheat the oven to 200º. Butter and flour the baking pan. Take a bowl and crack the eggs. Beat and mix with the sugar and yoghurt. Add the vegetable oil and grate the lemon. Whisk all the ingredients. Sift the flour and pour it with the baking powder very slowly. Pour the batter in the baking pan and punt into the oven for 25-30m. Let the cake cool completely before serving.

THREE CHOCOLATE CAKE

AGUSTĂ?N PONTEVEDRA RIVERO

Ingredients 1 packet biscuits 60gr. Butter 750ml. milk 750cl. Cream 150gr. White chocolate 150gr. Milk chocolate 150gr. Dark chocolate 1 envelope curd

Method For the base, crush the biscuits and add the butter. Pour a little milk, mix well and put the mixture in the base of the pan. Make the dark chocolate mass in a cooking pot. Pour 250cl. Milk, 250cl. Cream and add the chopped dark chocolate. Heat the mixture and whisk while cooking. When boiling, pour in the curd and mix until it boils again. Then, remove from heat and pour in the pan. Put in the fridge and prepare both the milk and white chocolate masses the same way. Finally, put the cake in the fridge from two to eight hours.

APPLE CAKE

VELIA VEGA MORGADE

Ingredients 1 cup yoghurt 2 cups flour 1 ½ cups sugar 1 cup vegetable oil 3 eggs Baking powder 2 apples Peach jam

Method In a bowl mix the yoghurt, flour, oil and sugar. Add 3 eggs and the baking powder. Whisk. Peel the apples and grate one of them with the mixture.

Put in an oven-proof dish and decorate with the apple. Preheat the oven to 200º for 10m. Put the mixture into the oven for 40m. Take the cake out of the oven and spread the peach jam on top.

CRÈME CARAMEL

MYRIAM VIÉITEZ PORTO

Ingredients 1l. milk 6 eggs 150gr. Sugar Method Put a bit of sugar in a pan on low heat. When golden brown and liquid, switch off the heat. Mix the eggs and the milk in a bowl. After that, pour the mixture in a mould and close it. Put the mould into a pressure pot with 3-4cm. water and close it, too. Cook until it boils and switch off the heat. Wait for 6m. Open the pot. Mind the steam and put the crème caramel on a dish. Serve cold.