1- REBOZADOS HOOPS OF ONION

Ingredients: 4 people
Medium onions or
560 gr. of congealed hoops of onion
egg
bread flour

INGREDIENTS
In the first place to conrar to hoops the onions.
Next to rebozar them with the egg and the flour of bread and in abundant hot affluent oil, to freir minutes until it is gilded.

He is mejo not to fry much amount of a single time, since you will obtain to a less oily product and rebozado a more crujiente.

Fish plate trimming of or meat is used like, or to serve to itch.


2- TUNA IN ESCABECHE

Ingredients:
1 rodaja of tuna. with a thickness of 4 fingers and a diameter of 25 or 28 cm that fits comfortably in the casserole
Extra virgin oil Equal volume-or one picks more of a good vinagre of white wine (Amount of both elements: to 50%. and the necessary thing exactly to cover rodaja with tuna)
1 or 2 leaves of laurel
Salt
15 or 20 grains of whole black pepper
10 or 12 grains of white pepper
One picks of nolida fresh black pepper
6 or 8 teeth of garlic: 3 crushed. the rest bare and cut in great pieces.

A ramito of Cebollitas thyme "French" (2 or 3 by companion at table)

1 onions medium (if he is red better) by each 3 companions at table bare and teared the pages out of

PREPARATION
To put in a casserole the oil soon and the rest of the ingredients except the tuna and the worn out pepper.

To cover hermetically with tin paper. and to cover with a heavy and great rag raises to put the cover of the casserole on which to place a good weight to assure that the smaller possible vinegar steam escapes

Thus. in cold to place on fire suavísimo using a diffuser of which they are used to toast the bread in order that the heat is distributed.

To try that it does not boil (when does feels a light vibration).

To calculate the necessary time so that the onions whiten and they soften and garlic begins to emulsionar. 6 or 8 minutes
To extinguish so that it is cooled off
Between as much clearing the central thorn of the tuna and all those that can - not it skin -. and salpimentar slightly by both faces.
So that when opening the casserole "does not go away the vinegar to me". to let cool. If note that has evaporated too much vinegar to add one picks. To incorporate the tuna on a bed from the onions
To cover with the rest. and to return to cover exactly equal to very low fire.

When it begins to boil (the set very smoothly vibrates) to wait for other 6 or 8 minutes and to extinguish

It must be left enough whole number. if it is in excess to give the return rodaja. to cover and to make it a pair again of minutes more.

To clear the skin to tear the pages out of with well-taken care of lascas of pretty as well as the onion and to place in a crystal container trying that the tuna place setting by the onion has left and escabeche; and to keep it in the refrigerator all the night.

Spent 24 hours but or less, to place in each plate the tuna, two or three cebollitas and a few lascas of onion.
To there be dew with the sauce that after to have rested in the refrigerator is very oily, gelatinous and aromatic.

It is possible to be accompanied with rodajas you cold of boiled potatoes

3- DOUGHNUTS OF RICE

Ingredients
- 300 gr. of round rice
- 1 liter of milk
- 150 gr. of sugar
- 1 palito of cinnamon
- Ralladura of orange peel
- Average it cotoots of cognac
- 250 gr. of flour
- 1/2 liter of virgin olive oil
- 250 gr. of sugar glas
- 1 egg
- one picks of salt

Preparation
To boil the rice in a container with milk, a little salt and the cinnamon, during 20 minutes.

To separate from the fire and to incorporate the sugar, the orange peel, the cognac and the egg. To mix well.
To make the doughnuts when the prepared one is cold.
Enharinar them and to freir them in abundant boiling oil.
Superficially to slip and to serve with the sugar glas. To let cool before eating it to it.

4- CHAMPIÑONES TO AJILLO: WITH JAMON OR PRAWNS

INGREDIENTS:
champiñones
abundant garlic
oil and salt
jamon mountain or prawns (optional)

PREPARATION:
They clean and they wash champiñones, they are cut in fillets and they are salan.

In a dipper with a little oil cut teeth of garlic are sofrien in you laminate and when they esten to means to do add champiñones, dejandolos to do to smooth fire removing once in a while until almost the water has been consumed them that have loosen.

In the end to being left but well substantial with something of sauce that dry.

ADVICE: Final All, when they esten ready, finishes doing adding to them a little of jamon mountain perforated or tails of bare prawns.

5- GERMAN SALAD

INGREDIENTS
2 kg.patata
250 gr. bacon
50 CL vegetable broth
2 you onion 1 dl. wine vinegar 1 sopera spoon perforated parsley salt and 2 pepper dl. olive oil

PREPARATION
To cook potatoes with water skin abundant.
Once done, to slip, to pelar when still they are lukewarm and to start off in rodajas.
To reserve in a container.
On the other hand, to cut the very fine onion and to rehogar with bacon and a little oil.
When the fritura is ready, to sprinkle potatoes with her, to ripen the mixture, to add to half of the hot broth and the vinegar.
To let macerate it one hour and then to add the oil.
If still he were too dry, to add a little more broth.
Finally, before serving it, verifying the season and to dust with parsley.


6- RUSSIAN SALAD

Ingredients:
700 gr.. of potatoes
2 carrots
150 gr.. of peas
150 of oil tuna
10 to 12 black olives
1/4 liter of mayonnaise
1 on of gelatin without flavor

Preparation:
Pelar the potatoes, to wash them and to cut them in cuadritos. To scrape the skin of the carrots and to cut them in cuadritos.
To put a pot to the fire with water and little salt. When boiling to add the carrots and to the five minutes to incorporate the Popes and the peas approximately cooking ten minutes.
To strain and next to let cool. While the Popes cool off to dissolve the water gelatin, following the instructions of the package, once the gelatin is cold, to mix with the mayonnaise.
To prick the olives and to along with incorporate them to potatoes and carrots the tuna and the mayonnaise. To put in a lubricated mold and to let materialize in the refrigerator. To strip and to adorn to the pleasure.


7- JAMÓN WITH FRAGMENTATION HAND GRENADE

INGREDIENTES:4 PEOPLE
1 tin fragmentation hand grenade
salad leaves
50 g of mantequilla
100 brown sugar g

1 piece of jamón cooked of 1 k
2 dl of fragmentation hand grenade juice
2 dl of honey
1 dl of licor
1 teaspoon of nails
1 spoonful of cinnamon
pepper
salt

PREPARATION :
In the first place to cut jamón to square pieces and to puncture the nails.
In a bowl to mix the honey with the brown sugar, the cinnamon and the juice of fragmentation hand grenade.

in one a tray the furnace to place jamón and to grease it with the preparation of the honey.
To preheat the furnace to 190ºCs

To place the tray in the furnace 40 to 45 minutes, sprinkling it several times during the baking.

To remove jamón from the furnace and to put in a dipper to the fire the juice of the baking and the licor
In a frying pan to melt mantequilla and the sugar to add the divided fragmentation hand grenade and to caramelizar it, giving him returned with wood spoon.

To serve jamón with the caramelizada fragmentation hand grenade.

The sauce uses part


8- STUFFED TOMATOS

Ingredients:
6 medium tomatos
1 tin of tuna, in oil
1 mountain tin of choclo
3 Cdas. of mayonnaise
3 hard eggs, cut in halves
1 small branch of parsley

Preparation:
The tomatos drain.

The pulp of the tomato puts it, cut in cuadraditos, in a bowl, adds the tuna, choclo and the mayonnaise.

The tomatos fill up and halves of hard eggs and the small branches of parsley are decorated with.

9- SPANISH OMELETTE

INGREDIENTS:
2 great potatoes
1 great white onion
2 1/2 spoonfuls of olive oil
salt and pepper to ripen
5 eggs
1 spoonful of mi

PREPARATION:
In the first place we will come to cut potatoes in rodajas of average inch.
Next we will cut and to pelaremos the onion.
To warm up the oil in a great frying pan and to fry potatoes and the onion once in a while, removing them until the potatoes soften.
To ripen to taste and to mix.
The eggs are fought and they add the salt,
the pepper and milk.
We will dress the mixture over potatoes
and the onion.
To cover and to cook to very slow fire until
the egg materializes.
to wait for approximately 15 minutes.
We will take a plate great and we will put it upon the frying pan as a cover.
Holding the plate, we will give the return him to the frying pan and will drop the tortilla in the plate.
One becomes to place the tortilla with well-taken care of in the frying pan so that the other side becomes until it changes of color.
To use the same technique to remove the tortilla
of the frying pan.
To serve in a great and round plate.
The tortilla is a good complement to accompany with salad.

Exquisite plate that can be taken hot or fries.


10- SALAD OF CHICKEN And MEJILLONES

Ingredients:
1 pechuga of roasted chicken
200 gr.. of shrimps
200 gr.. of mejillones
1 red pepper and another green one
1 small lettuce
1 onion
2 oranges
2 hard eggs
2 spoonfuls of mustard
2 spoonfuls of cream
2 spoonfuls of vinegar
4 spoonfuls of mayonnaise
Salt and pepper

Preparation:
To wash and to cut in strips the leaves of lettuce and the peppers.

To prick the onion and to cut the bare oranges in daditos.

On the other hand, to fillet pechugas and to pelar the cooked shrimps.

They can be used mejillones that comes in tin.

To mix all the ingredients in a ensaladera and to elaborate a sauce to base cream, mayonnaise, mustard, vinegar, salt and pepper.

To leave one hour in the refrigerator before serving.

1-PAELLA

Ingredients: (serves 6)
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops

Preparation:
Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!

2- RICE TO THE SAILOR

FURNACE - MICROWAVES
KITCHEN: RICE
Difficulty: Easy
Plate: First

INGREDIENTS:
* 1 prepared of paella
* (muzclos, prawns, sipia, etc.)
* 350 gr.. of rice
* 1/8 of liter of oil
* 2 spoonfuls of fried tomato
* 3/4 liter of fish broth
* 1 tooth of garlic
* Saffron or colorante
* Salt

PREPARATION:
In the tray for the furnace the oil is put and the ingredients of the prepared one of paella and are introduced in the furnace during minutes.

The tray removes to gild, retire mejillones, reservandolos, and the fish broth is added if possible warms up, and it again introduces in the furnace other 4 minutes.
To add the tomato, pricked garlic, saffron and the rice.
To ripen to the taste and to put it in horno15 minutes.
4 After this time, in which the rice already will be to point, the source removes and they are placed mejillones above as adornm


3- RICE WITH CLAMS

INGREDIENTS: 4 people
4 tacitas of rice.
800 gr.. of clams.
8 tacitas of water.
4 teeth of perforated garlic
10 spoonfuls of oil.
Perforated parsley.
Salt
Water for the clams.

PREPARATION:
In a paella pan half lies down of the oil and of pricked garlic, sofríe and without garlic gilds itself, lies down the rice and it occurs a few returns him rehogando it.
Later we added the water, we ripened slightly and covering the container we left it cooks during 20 or 30 minutes.
To part, we threw the rest of garlic pricked in the rest of oil and after a time and without leaving it is gilded, we threw the clams, we give a few returns so that they would be sofrían very slightly and just added water until covering the clams but without ripening.
According to they are opened the clams, we are them removing to a container. Once removed all the clams, we added to the rice along with the liquid to them of its baking and left all together boils other five minutes.

Finally we will throw the ready parsley and to serve.


4- RICE WITH SAFFRON

INFREDIENTES: 4-6 people
2 spoonfuls of olive oil
2 spoonfuls of onion finely pricked
1 1/2 cups of rice of grain length
3 hirvida water cups
1 spoonful of salt
1/8 cup of worn out saffron

PREPARATION:
In a great frying pan we will warm up the oil on average fire during minutes.
Once he is very hot, the onion is added, and remuéviendo frequentemente, it cooks by 5 minutes, or until they soften.
We will throw the rice and it is mixed by 2-3 minutes.
The water, the salt, and saffron are added, and they are put to boil.
We will cover the frying pan and we lower the fire.
Letting cook to very slow fire during 20 minutes, or until the liquid is absorbed of the rice and which the grains are in their point.
With a possesor, the rice is removed before serving.
Condimentar to pleasure.
If it is not had to serve immediately better to cover the frying pan and to put in the furnace to 200 degrees (F).


5- RICE WITH CALAMARIES

 INGREDIENTS: 6 pers.
1 pound of long grain rice
1 tin of 8 ounces of calamaries in its red
1 medium onion
1 perforated red pepper
3 perforated teeth of garlic
2 spoonfuls of olive oil
1 spoonful of tomato sauce
¼ cup of dry wine
1 spoonful of salt
3 water cups

PREPARATION:
First to finely prick the onion, the red pepper and garlic.
To introduce it in the pot or casserole where one is going away to cook.
To add the oil, sauce of tomato, the calamaries and cocínelo by 5 minutes.
Add the water, the salt and the dry wine, cocínelo by 5 minutes more.
Rinsing and slips the rice to add it to the other ingredients, cocínelo to medium fire by 20 minutes revolviendo it occasionally and cúbralo.
Once the rice begins to dry itself, it lowers to the flame and continue cooking it until this soft one, 15 minutes more either the less.


6- RICE WITH CHICKEN

INGREDIENTS: 8 people
2 great chickens. 2 pounds of rice. 6 ounces of butter. 1 tin of petit pois. 1 tin of peppers morrones. 1 tin of champinones. 3 medium onions. 3 teeth of garlic. 5 great ajies. 25 tomatos. 8 ounces of dry wine. Saffron, to discrecion. Salt and pepper, to pleasure. Broth of chicken.

PREPARATION :
The chickens sacrificed the vispera of the food and they kept in cold, once washed and clean, up to two or three hours before cooking when they were cut in pieces and they were ripened with salt.
To line fine the onions and the tomatos, without seeds. Crush the garlic teeth and you leave the ajies whole, but clean of seeds.
Put to the fire a great freidera with the butter and the pieces of chicken; dejelos to sofreir awhile and anada the dry wine and minutes despues adds the onions, the tomatos, garlic and the ajies.
Sofria during awhile and polvoree with pepper.
When it is left or very little butter, it adds broth of chicken or water until a height of two fingers over the pieces of chicken. It added the rice, already washed, when the chicken this almost soft one.
Color with saffron toasted and desleido in a little water.
Cook to alive fire until the rice is opened, then pongalo to untimed fire and anada petit pois and champinones, slipped.
Finish cooking to the steam.
Sirvalo in the same freidera and adorns with peppers morrones.

7- SPAGHETTI TO FOUR CHEESES

INGREDIENTS: 8 people
200 spaghetti g,
75 cheese g roquefort,
75 emmental cheese g,
75 cheese g gruyere,
75 parmesano cheese g,
salt, oil.

PREPARATION
We cook the water spaghetti abundant with salt and a chorrito of oil.
When they are in its point they slip.
We put in an ample frying pan to the moderate fire with a nut of mantequilla and divided cheeses.
We will remove until the cheese melts.
They use well I warm up


8- LASAÑA WITH MEXICAN CHAMPIÑONES

INGREDIENTS:
1/2 kilo champiñones (fungi);
1 lemon;
1 spoonful of mantequilla;
2 spoonfuls of oil;
1 picadita medium onion,
around 3/4 of cup;
1 tooth of garlic, crushed;
1/3 of cup of the white part of garlic porro, picadita;
1/2 cup of dry white wine;
1/8 of teaspoon of ground white pepper;
1/4 of English sauce teaspoon Worcestershire;
2 teaspoons of salt;
350 grams of cheese of hand or mozzarella or soft white cheese 350 grams of semihard white Creole cheese, both in thin slices;
1 parmesano cheese cup ralside, (100 grams)

INGREDIENTS FOR THE LASAÑA
250 grams of paste for lasaña;
3 liters of water,
2 teaspoons of salt
1 spoonful of oil to cook it;
1 spoonful mantequilla to be smeared with grease a glass mold to hornear of about 25 xs 15 5centímetros xs; 1/2 rallado parmesano cheese cup; 1 spoonful of mantequilla to put above.

INGREDIENTS FOR THE SAUCE WHITE SAUCE
2 spoonfuls of mantequilla;
2 spoonfuls of flour;
2 boiling milk cups;
1/8 of salt teaspoons;
1/8 of teaspoon of ground white pepper;
1/16 of teaspoon of rallada moscada nut,

FOR THE FILLING
1. The inferior end of the stem of the fungi is eliminated, they are cleaned or they are rinsed slightly with water.
They are cut vertically in thin tajaditas.
The stems that are given off cut in thin rueditas. Everything is put aside.
2. In a pot or great frying pan they put mantequilla, the oil, the onion, garlic and garlic porro and fries itself until marchitar, about 5 minutes.
The fungi, the wine, the pepper, the English sauce and the salt add themselves.
One takes to a fervor and one cooks until almost the water evaporates that produces the fungi, about 12 to 15 minutes.
It must be enough dry for the filling of lasaña.

FOR THE SAUCE WHITE SAUCE
1. In a pot mantequilla is put to warm up.
2. The flour is added revolviendo and to smooth fire it cooks until forming burbujitas, about 3 to 4 minutes.
3. It is added little by little and revolviendo boiling milk, the salt, the pepper and the nut moscada, if it is wanted, in pequenísima amount and revolviendo constantly cooks to smooth fire about 5 to 7 minutes until thickening and forming a cream.

PREPARATION:
1. The furnace to 350 degrees is preheated.
2. In a pot the 3 liters of water are put, the spoonful of salt and the spoonful of oil.
One takes to a fervor.
The paste is added and it cooks until being al dente according to the instructions of the manufacturer.
In general about 25 minutes.
It is strained, is rinsed slightly. One slips.
3. With the spoonful of mantequilla a glass package is smeared with grease to hornear of about 25 xs 15 xs 5 centimeters.
The bottom is covered soon with the mold with a light cream layer white sauce and with a layer of the paste.
It is continued with a layer of fungi, one of each cheese and some points of sauce white sauce.

It is continued until finishing with a paste layer that cover with a light layer with sauce white sauce, rallado parmesano cheese and points of mantequilla.
4. To place the package in the furnace and to hornear about 30 minutes until gilding.


9- ÑOQUIS TO THE PIAMONTESA

Ingredients for 4 people:
1 kg of harinosas yellow potatoes.
150 grs. of flour.
70 grs. of mantequilla.
Rallado parmesano cheese.
1 tooth of garlic.
Salt.

Preparation.
To put potatoes (whole, washed and without pelar) in salt water and to take it to boiling; to boil them during 30 minutes. Soon to slip them, to pelar them and to chafar them with pasapurés.

To put puré obtained on a marble or smooth an affluent surface and to make a mass with the flour and the salt. To knead energetically until the mass acquires a suitable elasticity.

To make with the mass long cylinders of the thickness of a finger and to cut them in small trocitos to be able ñoquis of approximately 3 cm. To place them in the enharinado marble and, if it is wanted, to pass them over the teeth of a possesor or a rallador. Soon to throw ñoquis in salt water boiling.

Meanwhile, to melt mantequilla with garlic in the small frying pan. When ñoquis floats, to remove them with the skimmer (few simultaneously) and to serve them in hot plates affluent.


To decorate with mantequilla exhausted (after removing garlic) and the parmesano.


10- RAVIOLIS OF REQUESÓN  AND SMALL ONION

Ingredientes:4 people:
200 grs. of flour.
2 eggs.
1 clear one.
1 yolk.
300 grs. of requesón fresh.
60 grs. of small onion.
A tiny amount of moscada nut.
1 manojito of small onion.
1 pepper.
1 small onion.
3 leaves of salvia.
3 spoonfuls of extra virgin olive oil.
Salt and pepper.

Preparation.
To sift the flour and to reunite it in a marble doing to him a hollow in the center. To break eggs in the center and to add salt and to knead the ingredients until obtaining an elastic and homogenous mass.

To let approximately rest the paste during 30 minutes, surrounded in a cloth and fresh place.

To prepare the filling beating in a bowl requesón with the egg yolk and the moscada nut, to add finally the small onion washed and crushed in great pieces and a pinch of salt and pepper. To remove until the ingredients well are mixed.

To extend the paste in a very fine layer and to above distribute the filling in small small piles, to a distance of 4 cm the one of the other.

To give pinceladas of clear of egg in the edges of the paste and to close tightening it so that one adheres. To later trim raviolis with the gear.

For the seasoning, to wash and to clean in the first place the pepper cutting it in dices. To wash, to dry and to prick the small onion; to pelar and to cut the very fine onion.

To warm up the oil in a frying pan with salvia and the onion and, before it takes color, to add to the pepper and the small onion, to salpimentar and to cook to untimed fire during 5 minutes.

To cook raviolis in abundant salt water, to slip them, to decorate followed them mind and to serve them very hot.


11- TALLARINES To The ROMAN

INGREDIENTS /4 PEOPLE
* Tallarines: 400 g
* Mature tomatos: 350 g
* Menudillos of chicken: 250 g
* Bacon of jamón: 50 g
* Dry mushrooms: 15 g
* Rallado Parmesano: 60 g
* Onion: 1 small one
* Tooth of garlic: 1
* Dry white wine: the necessary one
* Salt
* Pepper

PREPARATION:
In a frying pan to sofreir the bacon with the perforated onion
and the tooth of crushed garlic.

Once gilded to remove garlic and to add the bare tomatos,
without seeds and the mushrooms.

Salpimientar.

In a casserole to cook the higadillos of chicken
with 3 spoonfuls of oil.

When spanish stews esten to water them with a little white wine,
and to let it evaporate, soon add a little broth,
to cover and to continue cooking untimed fire.

To boil tallarines in salt water, to slip them
and to put them in a sopera.

Condimentar with the higadillos, the sauce of tomato and spoonfuls of broth.
To mix well, to dust the rallado parmesano and to serve


12- TALLARINES TO THE CHINESE STYLE OF CHICKEN

Ingredients:
1½ lb. (3 cups approximately) of chicken, cut in cuadraditos
1 lb. of Chinese vermicelli tallarín
½ Chinese sauce cup
1 cup of consomé of chicken
2 peppers, cut to the Julian one
2 red onions, cut the Julian one
2 white onions, cut the Julian one
2 carrots, cut finite, to the Julian one
4 branches of beet, picaditas
6 branches of celery, cut the Julian one
3 Cdas. of oil (1 Cda. for the baking of paste and 2 Cdas. for the refrito)
¼ cdita. of pepper
¼ cdita. of curry
salt to the pleasure
4 teeth of garlic, cut the Julian one
1 bucket of concentrated broth of chicken

Preparation:
They are put to fry garlic, the chicken previously ripened, just a little bit of salt, pepper and curry until the chicken gilds itself.
Soon the beet leaves, the carrots, the onions are added to him, peppers and Chinese sauce.
The vegetables are not recocinan.
Consomé of chicken is added done of the bucket of concentrated broth of chicken.
Tallarín cooks Chinese and the previous spanish stew is put above.


13- ANCHOVIES WITH CAPERS

INGREDIENTS : 2 people
Anchovies 300 g.
Alcaparars 1 spoonful
Garlic 1 tooth
Parsley 1 handful
White wine 4 spoonfuls
Oil 2 spoonfuls

PREPARATION
Eliminate the heads and the thorns of the anchovies,
that it will divide in two fillets.
Place two capers on each fillet, enróllelos and finely prick garlic and the parsley.
Together put picadillo of garlic and parsley with the oil in a container of pírex, above arrange the anchovies, rocíelas with the wine and tápelas with a plastic perforated transparency.
To introduce it in the furnace of microwaves and déjelo to cook during 7'.
It is let rest 3'.
NOTE: Ripen the anchovies with a chorrito of lemon juice and a little heavy worn out pepper.


14- SAUCE CODFISH OF ORANGE ESPECIADA
Furnace/microwaves

INGREDIENTS (4 people)
4 cups of cooked rice
4 fillets of codfish (of 100 grams each one)
1 small red pepper, cut in rodajas
1 small green pepper, cut in rodajas
1/3 orange juice glass
1/4 slipped crushed mandarin gore glass
4 great teeth of garlic, crushed
2 mustard teaspoons
1 teaspoon of honey
1 olive oil teaspoon
1/2 teaspoon of ralladura of orange peel
1/4 teaspoon of red pepper
1/4 teaspoon of black pepper just ground

PREPARATION
To warm up the furnace to 400 degrees.
To extend four laminae of aluminum paper and, to avoid that one sticks, to put a drop of oil in each one and to extend it.
To put a cup of rice in the center of each lamina; to esparcer the rice until the size of the fish fillet.
To place the fillet above and covers with rodajas of peppers.
In a small container, to mix the juice of orange, mandarin gores, garlic, the mustard, the honey, the oil, the ralladura of orange and the pepper.
Viértir on the fish.
To surround each aluminum paper until it is closed well, as if they were packages.
To place them in the furnace in a tray and déjalo of 12 to 15 minutes, or until you verify that the fish is ready. The packages at the moment are opened for serving.

15- SEA BREAM TO THE SALT

INGREDIENTS: 8 people
Sea bream
Marine salt
potatoes

PREPARATION
In a tray to go to the furnace to put a finger of heavy or marine salt it raises the fish and to cover it completely with salt to wet a hand with water and to throw superficially drops so that it makes a scab.
To put in the furnace to 200º and to cook according to the size for one of 1 1/2 kg (for 4 people) of 35 to 40 minutes.
Once cooked with a mortar hand to clear the salt to reject the skin and to serve the pieces as fish accompanied by a mayonnaise with garlic.
But the important thing to obtain that it is in his point is to obtain the exact point of baking
NOTE:In order to make a sea bream, golden or lubina to the salt not clear the vísceras nor escames the fish since the salt would ente


16- GILDED TO THE SHERRY

Ingredients:
One gilded of 1 kg approximately.
Two lemons.
Olive oil.
Oloroso wine, of Sherry.
Salt

Preparation:
To clean the gilded one, and to put it find out in a casserole for furnace, ripening it and sprinkling it with lemon juice. To put rodajas to him of lemon between cuts in back.
To sprinkle it with a good spurt of oil, and means oloroso glass, that according to taste can be dry or sweet.
To put to the furnace about twenty mimutos, (20 minutes by each kilo of weight), and to be sprinkling it with its own juice every five minutes.
To Servir, to acocompañar with some sauce, like vinagreta or white.


17- GILDED IN ORANGE SAUCE

Ingredients: 6 pers.
6 fillets of gilded or pargo
2 nectar cups of Natura orange
½ cup of bee honey
1 milk cream tin the Milkmaid of 295 g.
50g of mantequilla
Oil
Salt and pepper.
Preparation:
Ripen and you roast fillets of gilded, preference in the grill or to the plate. In a frying pan it puts the honey of bee with the orange juice and lets reduce approximately until half.
The Milkmaid incorporates the milk cream and hopes until she boils to add mantequilla, without letting move the preparation.

18- PRAWN WITH CREAM

Ingredients for 4 people
3 or 4 prawns by person
(according to the size)
50 grams of mantequilla
50 grams of carrot
50 grams of chalotes
½ liter of cow cream
½ glass of cognac or brandy
2 spoonfuls of perforated parsley
2 spoonfuls of estragón itched
a small tin of puré of tomato
salt, pepper.

Preparation:
In a pot to gild to high fire the prawns until they are put well red by all sides.

Soon the perforated carrots and chalotes add themselves mincemeats, and they are let acitronar.

The average cognac glass is spilled, the flame rises and it is flamed. When the flame has been extinguished, the cream, puré of tomato is added, them grass, it is mixed or and it is let cook everything to low fire during 15 or 20 minutes the more.

The prawns remove and they comply in a Plato warms up, and the sauce of baking in a strainer not very fine is strained, over the prawns


19- PULPY TO THE JAROCHA

INGREDIENTS (6 people)
2 pulpy of 1 1/2 kilos each one
2 perforated onions
3 teeth of garlic finely pricked
4 escalfados great tomatoes (bare)
and finely itched (tomato)
1 medium tin (250 grams approximately)
of puré of tomato
1/2 cup of perforated parsley
1/4 of olive oil cup
1 spoonful of worn out oregano
1 green pepper morrón itched
1 red pepper morrón itched
100 grams of green olives
2 spoonfuls of capers
50 grams of bare and divided almond
Salt and pepper to the pleasure
Chile (red pepper or guindilla) to the pleasure

PREPARATION:
They cook the pulpy one with 1 head of garlic, 1 onion, grass
of scent and pepper (not to add salt during the baking since it hardens). Cooked the pulpy one if it is desired they can pelar
Despues is crotan in trocitos.
In a heavy casserole to warm up the olive oil
acitronando garlic, onion and tomato
To leave the fire until the tomato changes of color
adding puré, parsley and peppers
It is ripened with salt, pepper and oregano
To add a water cup or fumet to him
(fish broth)
To leave the fire until it boils adding the olives,
almonds, capers and Chile to the pleasure
Finally to incorporate the squid and to leave fire
slow for 20 minutes
It is accompanied with white rice

20- SUSHI

INGREDIENTS:
Nori alga, rice and material for the filling (crude vegetables, tortilla, crude fish etc.).
In order to prepare sushi correct, they must arrange like essential material: laminae of Nori alga and glutinous rice (it is possible to be done with other varieties of rice but the result is not the same one).

PREPARATION
Hto ervir the rice with water and to slip it. Once arrived at this point it is possible to be used such as or "to be perfumed it" with vinegar of rice and dry tuna and in dust.
To take a leaf of Nori alga and to be toasted slightly (a last one on the burner of the kitchen) by one of the faces.
To place the alga leaf on one esterilla of bamboo (to facilitate the enrrollamiento) and is come to put in on the alga (with the face toasted outwards) rice and the material that is used of filling.
Once finalized this operation it is come to coil on if same the alga leaf (as if one was canelón), having taken care of to wet with rice water the final part of the alga to facilitate its adhesion.
Once volute cuts to the cylinder in several tacos, using for it very a well sharpened water knife wet previously to avoid that the rice has left patch.
One uses accompanied with sauce as soybean and wasabe (paste of sharp radishes).
The sauce of radishes can be replaced by a good mustard or Harissa sauce.


21- ALITAS OF CHICKEN SHARP

INGREDIENTS
Sauce for 30 alitas but or less:
6C of Tabasco sauce
50g of margarina or olive oil
Ç of vinegar of white wine.
1 picks of dust celery.
5 or six peppers of Cayena.
2c of pimentón sharp.
1 pair of garlic teeth.
ç of black pepper.
ç of Worcestershire sauce.
2 sauce Cs of jalapeño.

PREPARATION
Everything in an untimed fire casserole is placed until the margarina is based removing once in a while.
The alitas:
To take the alitas and you clear the end to them, that is to say, you remain both with muslitos of the wing.
They are put to fry in a frying pan with abundant oil.
To fry by turns of 10 or 15 of 12 to 15 minutes.
Later to remove them and to slip them well. Later you put them in a deep container with the sauce, cover and you shake the container as a coctelera.
If they are gratinan during 5 minutes to the furnace usually they are better. To serve with celery and carrot in palitos to grease with a little mayonnaise.

22- STEAK OF LEG OF ALPACA TO THE CHORILLANA

INGREDIENTS: 4 people
4 leg steak (180 grams c/u)
1 kilo of bare tomatos and without pepas
1 kilo of red onion
2 spoonfuls of restregado dry oregano
5 spoonfuls of white vinegar
2 spoonfuls of oil
1 spoonful of worn out garlic
5 spoonfuls of sillao
1 yellow garlic in strips
salt - pepper - I comine

PREPARATION:
Aside in a great frying pan, it warms up the oil and it gilds garlic, it skips the onion cut as for jumped back and comes equal with the tomato.

This procedure is had to do to high fire, ripens with salt, pepper, oregano, yellow garlic, vinegar and sillao.

Once made the preparation the steak can be freir, not them recocine; once gilded, júntelos with the ready sauce and.

One accompanies with white potatoes and rice with choclo.
NOTE: The steak has to be thin and of good size, it ripens with salt and pepper.


23- MEAT TO THE CREAM

INGREDIENTS:
450 grs of perforated meat
2/4 of oats cup
1/3 of milk cup
1/2 milk cup
1/2 water cup
on of cream of fungi
necessary bread molido(el)
salt and pepper to the pleasure

PREPARATION:
In the first place we will mix the meat, with the salt and the pepper,
oats and the 1/3 of milk.
We will less form small balls but or of the same size.
Later we will pass it through the bread, and we will let them rest.
Milk cup is diluted on of fungi with the 1/2 and the water
and min is let boil by 10.
They fry albondigas and it is covered with the cream.
Finally it is let boil 10 minutes but to means to cover


24- MEAT WITH /CANARIAS POTATOES

Time of firing: 35 minutes
INGREDIENTS:
1 kilo of pig meat
2 onions
1 head of garlic
2 red peppers
2 tomatos
1/2 of liter of blano wine
1/2 of pretty Popes
Laurel
Thyme
Salt

PREPARATION:
We put the meat in the kettle in which we are going it to prepare, the onion in pieces, the tomatos, the peppers, two heads of garlic bare and pricked and the rest of the whole head without pelar.
Finally we threw the species and we ripened it.
We covered everything with the white wine and we let it stew.
Once the meat is tender we added bare and whole the Popes to him (potatoes) pretty


25 PECHUGAS OF CHICKEN WITH YOGUR OF JAM

INGREDIENTS:
4 averages pechugas of chicken, without skin nor bones
1 yogur natural light
1 small glass of yogur of apricot jam
1 spoonful of mostaz
Salt, pepper and oil.

PREPARATION:
To preheat the furnace.
To clean of rest of fat pechugas of chicken well, to salpimentar them and to place them in a tray of oil furnace greased, without they are superposed.
To mix yogur, the jam and the mustard, and to upset on the chicken.
To let do without covering half an hour between and 45 minutes.


26- PIG LEG To The BEER

INGREDIENTS
1 leg of pig of ö 6 kgs without bone
3 beers of 355ml. c/u
1litro of cocaine tail
1 1/2 spoonfuls of consomé of dust chicken
4dientes of garlic
1/4 vinegar cup
5 nails of scent
5 peppers
1 moscabado sugar cup
1 handful of hierbasde scent
çucharada of fécula of maize

PREPARATION
The spices, grass of scent, garlic, vinegar are liquefied and consomé, with this bathes the leg and it is let marinar (to rest) a day before.
It is put in a tray, bathes with the beer, the cocaine tail, fécula and with which marinó.
Hornea during 4 hours covered with aluminum, one is bathing every 30 minutes; it already lists (cooked) is opened, the moscabado sugar dusts off and it is let gild.

Fry is sliced and one uses warms up with a paste.


27- CHICKEN OR MEAT TO THE VINAGRETA

INGREDIENTS:
jamoncitos of chicken or substantial meat
onions
1 head of garlic
1 branch of parsley
oil
white wine or water
vinegar
salt and white pepper

PREPARATION:
It is divided and the skin is cleaned to the chicken removing to him.

To place in a wide dipper and to add the head of garlic, the branch of parsley and the onion cut in four or hoops.

Salpimienta and adds to the white wine or water to him, an oil spurt and a vinegar spurt... so that it covers and letting it very just cook it until this in its point.

ADVICE:
One uses accompanied as chips.
Also they are possible even to be prepared asi another type of birds and the rabbit.

28- EMPANADAS OF MEAT/ARGENTINA

INGREDIENTS:
* For 20 empanadas ones
* Ingredients: Preparation:
* 250 gr.. of flour
* 1 spoonful of butter of fused cow
* ½ milk cup
* ½ spoonful of sugar
* 1 yolk
* 1 spoonful of cow butter
* 500 gr.. of heavy perforated onions
* 250 gr.. of meat of perforated calf
* 1 teaspoon of pimentón
* ½ thyme teaspoon
* ¼ of teaspoon of white pepper
* 1 teaspoon of salt
* 50 gr.. of you happen without seeds (Corinto)
* 50 gr.. of green olives without bone in halves
* 3 spoonfuls of broth
* 2 cooked eggs

In order to make the mass:
To place the flour upon the table in form of crown and the center the fused butter, milk, the sugar and the yolk.

It unites everything without less sobar too much and estírala to a thickness of 2 mm but or. It soon cuts discs of about 12 cm. of diameter.
For the filling:
Rehogar the onion in the butter without allowing that it is gilded until this tender one.

Agrégar the meat and mézclala well until one whitens.

To ripen with pimentón, thyme, salt, and pepper. Añádele the broth, returns to mix and retírala immediately.
Once finished it is gotten up you pass and olives and guards in the refrigerator during 1 or 2 hours. At the moment for doing the empanadas ones you put to each one a cooked egg piece to him.
Freir until they take color in a mixture from butter of cow and oil.

If you do not find cow butter you can use of pig or margarina


29- GALICIAN EMPANADA OF SALMON

INGREDIENTS:
1 kg of salmon
5 onions
oil
750 flour g
1/2 milk ls
leavening


PREPARATION
The flour with the leavening, milk and the salt is kneaded. To the time, the onion is fried.
The thin lamina salmon cuts itself.
The mass stretches and it fills up with the salmon and the onion.

Once finished, it is placed to the furnace.


30- TURKEY TO THE ORANGE

Ingredients:
1 Kilo pechuga of turkey
Olive oil
Onion
Garlic
1 wine glass
1 orange juice glass
Water

PREPARATION
A sobrito with the onion and garlic in oil becomes.
When they esten gilded adds the previously salpimentado turkey and a little is gilded.
Finally him añde a juice glass of orange, one of wine and another one of water and is let cook until it is in sauce.

STUFFED AVOCADOS

Ingredients:
for the white sauce
6 spoonfuls of flour
4 milk cups
1 teaspoon of salt
1 onion (optional)
6 teaspoons of mantequilla
one picks of moscada nut.

Preparation:
We will put to boil milk with the salt, the average onion and the nut moscada during 2 or 3 minutes.
Aside, in a casserole it melts mantequilla, soon year the flour, revuelva with a wood spoon and cocínelo until it acquires a color ivory.
Retire the casserole of the fire, agrégue little by little the hot milk to which previously it must have removed the onion to him, revuelva constantly the mixture to avoid that grumos form.
Again put to boil the sauce, to untimed fire, until it takes the wished consistency.

Stuffed for the avocados
Revuelva a tin of tuna crumbled with white onion pricked good, trocitos of olives and white sauce, obtaining a consistent filling.
Póngalo in the avocados bare and divided by half, bañelos with white sauce and adórnelos with a hard egg and a stuffed olive.


2- ALFAJORES OF MAICENA

INGREDIENTS:
200 grams of butter
4 yolks
200 grams of flour
300 grams of maicena
2 spoonfuls of dust of hornear
milk candy
the rallado Coco
200 grams of sugar
1 teaspoon of vanilla essence

PREPARATION
To beat the butter with the sugar, to add the yolks and to continue beating. To sift the flour, the maicena, the dust of hornear and mixing with the first preparation.
To unite the ingredients but without kneading, single tightening. Enharinar the table and to place the mass, to stretch it with palote until leaving it of half centimeter of thickness.
With the mouth of a glass or one it wins to cut circulos of mass. To accommodate them on a enmantecada plate source and to hornear them during 15 minutes
to moderate fire.
To leave they cool off.
To unite the covers with milk candy and to adhere
the Coco rallado to the edges


3-RICE WITH MILK

INGREDIENTS:
3 water cups
1raja of cinnamons great
a trocito of orange peel
one picks of salt
1 cup of rice
1 great evaporated milk tin
½ condensed milk jar (great)
Vanilla and worn out cinnamon

PREPARATION:
To put the water in a casserole with the orange peel, cinnamon and salt.
When it breaks the fervor, to add the washed affluent rice, to cover the pot and to let boil to untimed fire until it dries.
To add milk moving constantly until it takes point. To drain in a dulcera and to dust with cinnamon


4-BANANA PIE And CHOCOLATE

Ingredients:
Sponge cake:
-4 eggs
-125 sugar g
-80 flour g
-40 g of fécula
-450 g of liquid cream
-5 egg yolks
-100 sugar g
-100 chocolate g to take crude
-50 apricot gelatin g
-2 gelatin leaves
-4 mature bananas
- juice of 1 lemon

PREPARATION
To mount 4 eggs with the sugar. To incorporate smoothly, removing with a spatula, the flour and fécula.
To fill a mold previously greased with mantequilla. To cook it to 200 ºCs (thermostat 6-7) during 35 minutes.
To mix the egg yolks with 70 sugar g and to warm up them to the bath Maria (80ºCs). To mount them with the beater.
To fuse the chocolate (35ºCs). To mount the cream with the remaining sugar. To soak the gelatin with cold water to soften it.
To cut the sponge cake in two discs. To throw a part of the mixture on one of discs. To mounted half of those of egg, to add the fused chocolate to 35ºC.s; to carefully mix it with the third part of the beaten cream.
To cover the circle and, above, to place the other disc of sponge cake.
To slip the gelatin and to fuse it to the bath Maria. To add the rest of the mounted egg yolks. This mixture must be to 30 ºCs.
To pass through the picadora 3 bananas with the juice of average lemon. To add them to the previous mixture and to smoothly incorporate the rest of the beaten cream. To cover with this cream the pie and to smooth it.
To conserve it in cold 6 hours.
To cut a banana in rodajas and to mix them with the lemon juice. To warm up the apricot gelatin and to glasear the pie.
Superficially to adorn it with rodajas of banana. To end up glaseando it with apricot gelatin.


5-ARM OF GIPSY

FURNACE MICROWAVES
Ingredients:
-4 eggs,
-4 spoonfuls of sugar,
-4 spoonfuls of flour,
- ralladura of lemon.
Stuffed:
-1/2 kilo of mounted cream,
- season fruits.
Cover:
-1/4 kilo of mounted cream,
-50 grams of cover chocolate.

PREPARATION
To beat eggs with the sugar and the ralladura of lemon until they whiten.
To add the flour with bypassing little by little.
To lubricate the tray of the furnace with mantequilla and to cover it with vegetal paper.
To spill the paste and to cook in the furnace 10 minutes to 175º.
To strip on a dusted humid cloth with sugar, to coil it on the cloth being taken off carefully the paper and to let cool.
To unroll the sponge cake and to arrange a varied layer of mounted cream and fruits filleted (it agrees that they are well mature).
To return to coil and to reserve in the refrigerator.
To cut the ends to equal it and to cover the arm with the cream mounted with the aid with a spatula or a pastelera sleeve.

To finish decorating making drawings with the fused chocolate.


6-APPLE PUDDING

INGREDIENTS
8 acid apples
1/4 sugar cup
2 spoonfuls of margarina
3 ralladas spoonfuls of flour
- cinnamon
2 clear ones

PREPARATION
The apples are pelan, are cut in four, removes the heart to them.
They are put to cook with a little water and cinnamon in covered affluent untimed fire pot, taking care of that do not stick.
The apples go through sieve, sugar is added and a little cook more.
One removes from the fire.
The flour is added taking care of that does not form grumos.
One adds margarina and nails of scent. She mixes herself well and Maria in the furnace puts itself in carameled mold to bath.


7-CREPES TO THE ORANGE

INGREDIENTS:
400 of flour
50 gr.. of azucar
1 tempered milk l.
6 eggs
1 dl. of peanut oil
50 gr.. of mantequilla fused
1 glass of Great Marnier
1 c/c of azucar of cane
The juice of average orange
skin of lined orange
1 c/p of mantequilla

PREPARATION:
We will mix the first dry ingredients soon and tempered milk, the eggs and the oil.
To remove well so that they are not left grumos and to let rest one hour.
In an antiadherent frying pan, to freir with a drop of very hot oil two soperas spoonfuls of the mass, being shaken the frying pan to scatter it by all the surface and giving the return him in
whatever materializes, without leaving is dried.
To double in four crepes resulting, danddole the triangular form.
In an untimed fire frying pan, to fuse mantequilla.
Next to add crepes and to flambear them with the Great Marnier.
To add to the sugar and the juice.
To let reduce and add just a little bit of skin of carved orange.
It has to be left sweet, reduced but liquid a syrup.
To serve and to dust with a little cane sugar


8-DELIGHTS CHOCOLATE

Ingredients
450 grs. of semisweet chocolate
3/4 condensed milk Cup
1 Teaspoon of vanilla
1/8 Teaspoon of salt
1/2 Cup of cacao
1 cup of the rallado Coco to adorn

Preparation:
The chocolate in "Bath of Maria" melts.
The other ingredients are added to him and it cools off by 45 minutes.
With the hands greased of mantequilla small balls form and they are made roll by the cacao or the rallado Coco.


9-CANDY OF RASPBERRY And CERESAS

INGREDIENTS
Sugar 250 grs.
Cherries or 300 plums grs
300 raspberries grs. 300 india berries grs.

PREPARATION
We mixed in a casserole the clean india berries, the stoned raspberries, cherries or plums and the sugar.
We cooked 40 minutes to untimed fire, revolviendo each as much with wood spoon.
Before serving we let cool


10FLAN OF CHAMPAÑE

PREPARATION/6 PERS.
* 125 g of sémola of sugar
* 300 brown sugar g
* 25 CL of champaña
* 15 water CL
* 2 CL of Grand-Marnier (licor of orange)
* 2 whole eggs
* 5 clear ones of egg
* 1 picks of salt
* 2 cditas. of lemon juice
* 100 dry g of fruit
* 100 g of grapes you pass white
* 1 cda. of rayadura of orange

PREPARATION:
To drain the sémola in a caerola and to cover it with the water and champaña.
To leave is inflated during 1 h to room temperature.
To thicken the mixture being warmed up it 3 or 4 minutes to untimed fire without letting move.
To add 200 sugar g, the 5 more Grand-Marnier, rayadura, egg and to cook min to untimed fire.
To retire of the fire.
To drain the mixture in a stainless steel container.
To incorporate the dry fruit, the grapes you pass and the egg remaining.
To beat the clear ones on the verge of turrón with picks of salt and the lemon juice.
To more in the end add to 30 g d sugar to half of process and 30 g.
To mix 1/3 part of the clear ones to the sémola to lighten the mass.
To incorporate the rest of the clear ones of surrounding form with the help of a spatula.

To preheat the furnace to 180 ºCs.

Enmantequillar a mold of high edges, to dust a little to him brown sugar.
To drain the mixture in a mold previously enmantequillado and to dust a little to him sugar.
To cook to bath Maria during 1h30.
To remove from the furnace. To wait for 10 min before stripping, later letting cool completely.
Carameliazar the surface dusting a light sugar layer on flan and gilding it 3 or 4 min.

NOTE: To serve fresh with a sauce as vanilla or coulis as red fruits


11-FLAN OF THE COCO

INGREDIENTS
100 g. of the rallado Coco
1 small condensed milk boat
3 eggs
1 hot water glass
3 spoonfuls of sugar to caramelizar the mold
Drops of lemon

PREPARATION
To separate the yolks of the clear ones of eggs. To beat the clear ones on the verge of snow. To mix the yolks with condensed milk, the rallado Coco and a hot water glass. To incorporate this mixture to the clear ones mounted little by little, until it is left all good mixed.
To put the sugar in a small dipper and to cover with a little with water. To add drops of lemon and to let boil until it is on the verge of caramel. To cover with this caramel the bottom with a round cake mold or a flanera.
To spill the mixture of the Coco and milk condensed on the flanera and to cook in the furnace, to the bath Maria, during about 30 minutes or until they flan are dumbfounded.
To let cool and serve.


12-STRAWBERRIES WITH ORANGE And HONEY

INGREDIENTS :
2 oranges
3 soperas spoonfuls of sugar
1 water glass
500 gr.. of fresones
1 sopera spoonful of honey

PREPARATION :
Without arriving at the white layer to clear the skin to the oranges.
To cut in you shiver and to boil in water 2 minutes, to slip and to reserve.
Of the sugar and the glass of water a light syrup takes control and the orange strips are put, having left them to marinar 12 hours.
The oranges are expressed and the juice in a dipper lies down along with the honey, to the first fervor add 250gr.

To part fresones we will have cleaned them and trocedado and we maintain them smoothly cooking two minutes, moving them with a wood spoon.

To clear of the fire and to along with throw in two the other 250 glasses gr.. of fresones to the natural one.

To mix and to scatter by the surface the orange strips that we have in the syrup, to cover and to let marinar 2 hours to the fresh air


13-FUNDUE OF FRUITS

Ingredients for 4 people:
1 apple
6 juices of orange (juice)
10 datiles
6 juices of lemon (juice)
1 gore orange (laranja)
3 kiwis in rodajas
5 spoonfuls of honey (syrup, sirop, sirope, syrup, to almibar)
10 higos
2 platanos in rodajas (banana, banana)
Score:
Difficulty: Easy
Preparation: 20 min.
Vegetarian: If
Calories: Means

PREPARATION
To mix juices and to decorate them with the sugar or the honey.
To let cook to untimed fire in the kettle during 5 minutes.
In general, any type of possible fruit the most varied and to temperature ambiente.Se punctures and they are introduced in fundue

14-STUFFED HOJALDRE OF CHICKEN

Ingredients:
4 pechugas of chicken without skin
Oil to freir
30 g of mantequilla
1 onion for pickle finely pricked
1 tooth of perforated garlic
250 g of champiñones great itched
400 g of mass of hojaldre
4 fine slices of smoky or panceta bacon without crust
1 egg little beaten
Sauce

4 divided wings of chicken
1 perforated onion
2 perforated carrots
1 stem of perforated celery
1 champiñón itched
1 leaf of laurel
1 spoonful of sherry vinegar Cord
Bleu
6 1/2 spoonfuls of Madeira or dry sherry 2 cups of broth of chicken or calf

Preparation
To warm up 3 spoonfuls of oil in a frying pan and to sofreir pechugas 1 minute by each side. To retire them and to reserve them.
To warm up mantequilla in a medium pot and to incorporate the onion and garlic.

To place a encerado sheet of paper, to cover the pot and to let cook to untimed fire, until they are I am transparent.

To add champiñones and to raise the fire. To let cook them, without covering, until one evaporates
liquid of champiñones and to salpimentar.

To cut the mass in quarters and to extend it on a surface enharinada until obtaining 4 rectangles of 16 xs 25 cm.

To put them in a enharinada tray and to keep them in the refrigerator by 20 minutes, soon to slide them on the surface of work and in the shortest sides, to make cuts each 2 cm. The cuts, of 8 cm in length, must go towards the center of the rectangle.
To have one pechuga in the center each rectangle.

To place 1/4 of the sofrito on each pechuga, to squash it slightly and to surround with the bacon or panceta. To paint with egg the mass strips.

To place on the chicken the superior strip of a side of the rectangle. Later, to put the strip across superior, as if it go to braid them. To conduct the same operation throughout all pechuga, superposing the strips and leaving to small hollows among them so that the steam can escape and this way the paste is left crujiente.

To fix the strips in the base.

Once prepared, to transfer them to a source for furnace previously greased with mantequilla and to keep 20 minutes in the cold.

While, to warm up the furnace to 200° C or 400° F.
In order to prepare the sauce, to warm up 3 spoonfuls of oil in a tray for furnace, to add the alitas and to hornear them during 30 minutes, until they gild.

To place the tray in the superior plate of the kitchen and to incorporate divided vegetables, the leaf of laurel and the vinegar.

To let cook all 5 minutes, until the sauce is reduced to 3/4 parts and the juice of the baking begins to thicken.

To add to the Madeira or sherry and to take everything to boiling, to incorporate the broth, to lower the fire and to let cook during 10 minutes, until the sauce is reduced to half.

With a spoon, to retire the foam that is raising the surface. To strain the sauce on a clean container and to ripen to pleasure.
To paint hojaldres with egg. Hornear of 25 to 30 minutes until they are gilded and crujientes. If the inferior face is soft, to cover with paper aluminum and to prolong the baking. To serve with the sauce and fresh asparagus.

15-APPLES To The HONEY

INGREDIENTS
6 great acid apples,
100g of you happen of grape white and black without seeds,
25 heavy g of almonds or perforated nuts,
6 spoonfuls of honey, butter, white wine.

PREPARATION
To retire the center to them with the seeds to apples. To place them in a somewhat deep and mantecada source of furnace. To mix you happen with the dry fruit and to fill up the hollow of apples.
To add to each one a trocito to them of butter. To bathe them with the honey
and to add to the source spoonfuls of wine.
To take them to moderate furnace until the apples notice soft. To serve the hot ones or you cold, to pleasure.

16-NATILLAS OF CARAMEL

INGREDIENTS:
8 egg yolks
Some drops of the essence of vanilla
milk of 1 dot
syrup of 2 tbls.
sugar of 4 ounces

PREPARATION:
To warm up the sugar of 3 tbls. with water of ½ tbls. until it is of a brown consistency of the caramel.
Vertir in a tray for the furnace or small individual plates, that have submerged in the cold water and they have not been dried previously (this one avoids sticking).
Do natillas beating the yolks of egg, adding milk and the condimentación and spill in the plate or caramel-aligned plates and cook to the furnace by near 20 minutes.
Refresqúese, resulve and to manter in served fresh place until.

17- SWEET BREAD

INGREDIENTS
1 100 egg and 2 yolks grs. of confitada fruit
6 100 spoonfuls of azucar grs. of you happen of grape without seed
100 grs. of milk cream 100 grs. of nuts
50 grs. leavening of beer 100 grs. of almonds
1 lukewarm milk glass 100 grs. of pinyones
1/2 cdita. of fine salt A election, approximately 300 grs.
100 grs. of melted butter altogether
1 spoonful of orange blossom water
1 cdita. of vanilla essence
350 grs. of flour
150 grs. maizena

PREPARATION
To dissolve the leavening in a little about 20 lukewarm milk and to let rest min.
To beat the egg with the yolks, azucar and the cream of milk. To sift meetings the flour and the maicena, and to go being added little by little to preparcion 2 alternating with preparcion 1.
To work either the mass with the hands until this or smooth one.
To let rest the mass in citio warmed up, until it reaches the double (+ or -) of his volume.
To itch fruit to tamanyo wished and TO HAPPEN IT THROUGH FLOUR (important so that one does not go away to the bottom of the mass) and to incorporate it to the mass despues that has raised.
To put in the molds for bread sweet, enmantecado and enharinado and to leave increases a 50% but of its volume.
To paint them with sweetened water (2 spoonfuls in 1/4 of boiling water cup)
To cook in hot furnace until this gilding and cooking on the inside (to sink a clean knife in means, if this clean spanish stew, saldra)
To cool and to dust with azucar impalpable.
If mold for sweet bread is not had, to make two buns with the preparation and to place them on a enmantecada and enharinada plate. Soon it follows equal
Also a little the fruit pricked for the preparation can be scattered on the surface of the sweet bread


18-Apple pie

INGREDIENTS
4 bare and cut apples
1/4 sugar cup
1/2 cinnamon teaspoon
1/2 sugar cup
2 spoonfuls of margarina
1 egg
1 flour cup
1 dust teaspoon of hornear

PREPARATION
To place an apple layer in an oiled mold, to dust with half of the sugar and the cinnamon.

To put a new apple layer and covers with the sugar and remaining cinnamon.

To mix separate average sugar cup with margarina, adding the egg.

Finally to put the flour and dusts of Hornear. Spill on apples.

To introduce it in the furnace and to leave it about 30 minutes.

19-PEARS To The MINT

INGREDIENTS
6 hard pears
6 spoonfuls of you of azzcar
1 liter of water
6 nails of scent
6 leaves of mint
3 glasses of licor of mint

PREPARATION
To wash pears well and to pelar them, without removing the cabito to them.
To place them in a casserole of wide mouth, all paraditas by its base.
To dust them with azucar and to nail to each one scent pin to them.
To place the carerola on medium fire and to add the licor of mint.
When puncturing the skillful ones and finding them on the verge of conserve, these you would estaran ABSOLUTELY GREEN, like the color of the licor.
To retire them of the fire, to only cool in refrigerator, and to serve accompanied them by its sauce and one displace of cream ice cream or hemstitch


20-SOUFFLE OF CHOCOLATE

INGREDIENTS
100 gr. flour
100 gr. mantequilla
1/2 l.s milk
5 eggs
125 gr. chocolate
100 gr. sugar glace

ELABORATION:
Desclarar the eggs
To put to warm up milk and to add the chocolate removing until one is based
To make roux with mante