INTENSIVE INTERMEDIATE 1 SCHOOL YEAR 2015 / 2016

PAULA COSTA

MEXICAN TACOS

INGREDIENTS

12 corn bread taco

1/2 kilo beef or pork

1 kilo tomatoes plus 2 big tomatoes

1/2 small onion

4 garlic cloves

1 jalapeno

100 grams grated cheese

1l water

Some olive oil

1/2 lime

1 bay leaf plus a few leaves fresh cilantro

Salt and black pepper

PREPARATION

Firstly, you can peel and chop the kilo of tomatoes. Then set aside. Now, cut the beef (or pork, as you have chosen) into large chunks and put some salt and pepper on it. Put the meat on a dish. Crush some cloves of garlic (as many gloves as you like) with a knife and put them in a saucepan with hot olive oil (medium high). Add a couple of bay leaves and when the garlic begins to sizzle IT is the time to add the meat. It must be cooked until the meat is golden. Then take the meat from the spoon and keep it on a different dish. Put the chopped tomatoes into the spoon (medium-high) and wait. Let the tomatoes lose all the water and then fry for 5 minutes. You have to remove with a spoon. Now take the meat we had reserved and one liter of water and add some salt and a small quantity of pepper. Cover and wait for about two hours or until the meat is very soft. Meanwhile you can prepare “Pico de Gallo” sauce: Chop half a small onion and the medium sized tomatoes. Cut a jalapeno into pieces. Cut coriander leaves and throw everything in a bowl. Add salt and the juice of half a lime. Mix well and set aside. When the meat is very tender, cut it with two forks and put it back into the pot. Add oregano and wait some minutes. Finally, you only have to cover to keep it warm. Now it´s time to warm corn bread. Put the corn bread pieces on a large pan and let them warm. The last thing you have to do is to put the meat with the sauce on the corn bread and roll it!

MAR GARCÍA LIMETRE

SPANISH OMELET

INGREDIENTS

3 or 4 eggs

5 big potatoes

1 medium-sized onion

300ml sunflower oil

A pinch of salt

PREPARATION

First, peel and slice the potatoes and chop the onion. Put the oil in a frying pan and heat. Then add the potatoes, onion and salt. Cook for about 15 or 20 minutes stirring occasionally until the potatoes are softened. Remove the mixture and drain.

Next, beat the eggs in a bowl and add the mixture. In a small pan heat a spoon of oil and then remove it. Put the mixture in the pan and cook for just 1 minute then put a plate covering the pan, invert and slide the omelet into the pan. Heat for another minute and remove it.

Finally, slide on to a plate and cool for 10 minutes before serving.

CRISTINA FERNÁNEZ

LEEK CREAM

INGREDIENTS

6 leeks

1 potato

1 onion

A glass of milk

Water

Olive oil

Salt

PREPARATION

Chop the onion and fry it in olive oil. Cut up the potato and leeks and fry them with the onion. Add the glass of milk and water to cover the ingredients. Cook the ingredients for about 30 minutes and then add salt to taste. Finally, grind the ingredients and it is ready to eat!!!

ADELA GARCÍA GARCÍA

PASTA SALAD WITH SEAFOOD

INGREDIENTS

A packet of pasta

A can sweet corn

Peas

A carrot

Four eggs

A can tuna

Surimi

Boiled prawns

Olive oil

Vinegar

Mayonnaise

Salt

PREPARATION

First, boil the pasta in a pot for 5 minutes and drain it. In another pot, boil the carrot chopped into small pieces, the peas and the eggs. Firstly, remove the vegetables. Then, remove the eggs. 15-20 minutes later you can start to make the salad. Mix the pasta with the peas, the sweet corn and the carrot pieces. Then, add the sliced eggs, the can of tuna, the boiled prawns and the surimi. Put the salad in the fridge for an hour. Add the olive oil, a bit of vinegar and, if you like it, some mayonnaise. Finally mix all the ingredients and serve.

CRISTINA MARRA

MEXICAN TOAST

INGREDIENTS

Chicken

Lettuce

Mexican omelet

Mexican beans

Chipotle (Mexican sauce)

Mexican cream

Cheese

PREPARATION

First, boil the chicken while you wash the lettuce and chop it. Secondly, chop the chicken and then cook the beans until you make a sauce. Thirdly, fry the omelet until crispy. Then, put all the ingredients in different jars: the chicken, the lettuce, the sauces and the cheese and put them on the table. Finally, each person must make their own omelet with all the ingredients.

MIRIAM MONTAÑÉS MORANO

STUFFED PEPPERS

INGREDIENTS (for 2)

1 can of red peppers (10 approximately)

3 eggs

8 crab sticks

4 slices of pineapple

Mayonnaise (The amount you want)

Preparation time: 15 minutes

PREPARATION

Boil the eggs and chop the crab sticks and pineapple slices. Mix and add the mayonnaise. When the eggs are already cooked, remove from water, peel, chop and mix with the rest of the ingredients. Fill in the peppers with the mixture and serve.

Simple and tasty!

If there are people who do not like pineapple, the dish is as tasty even if you don´t use it. You can also try to the same recipe with other ingredients, like tuna, salmon…use your imagination!

This is one of my favorite recipes, because almost everyone likes it. It is very easy to prepare and very nice in both summer and winter.

SAÚL OBELLEIRO

CHICKEN NUGGETS

INGREDIENTS

Breadcrumbs

Four or five eggs

Chicken breast (250-350gr)

Oil

Salt

Tomatoes

Onion

Oregano

Once we have everything ready, we need to start cutting the chicken breast into smaller pieces, tiny enough to pick them up with our fingers. We let it rest in a plate so we can move onto the next task.

Now comes the sticky part, we break the eggs into a deep plate so we can beat them afterwards. After this process we should place three plates in a row next to a frying pan. Don’t forget to add some salt into the beaten eggs.

We add some oil to the frying pan and when it heats up we get ready to prepare the actual nuggets:

The first plate contains the small pieces of chicken breast while the second has the beaten eggs and the third has a generous amount of breadcrumbs. All we need to do is to pick up the chicken and shove it into the beaten eggs, once they are fully wet, cover them with the breadcrumbs and finally fry them.

We remove the chicken nuggets when they have a golden brown colour but not too dark or we will burn them. We should also consider putting one or two napkins on the bold where we will keep the chicken nuggets because they will drip a bit of oil

To make this a bit more enjoyable we can make a sauce out of tomatoes, onion and oregano. I usually chop the onion and tomatoes before adding it to the whole mixture. It will depend on whether my guests mind pieces of them on their sauce. Mix them until you get a nice smooth sauce for our chicken nuggets. That’s all! Enjoy your homemade chicken nuggets, one million times healthier than the ones from fast food restaurants!

LIDIA HERVÉS GONZÁLEZ

STUFFED SQUID

INGREDIENTS

Squid

Red pepper

Green pepper

Mushrooms

Onions

Aubergine

Tomato

Courgette

Cheese

Salt

PREPARATION

First clean the squid and separate the head off the legs. Then, prepare the stuffing. Chop the vegetables and the squid legs into small pieces and put them into a pan without oil. Roast the vegetables for 20-30 minutes. When cooked, put them into the squid head, together with the cheese and the legs. Bake in the oven for 10 minutes.

Serve with some decoration and a glass of good wine!!

JOSÉ MANUEL ACUÑA GARCÍA

HAKE IN GREEN SAUCE

INGREDIENTS (serves 6 people)

2 1/4 pounds (1 kilo approx) hake fillets

1/3 cup olive oil

2 cloves garlic, peeled and finely chopped

1 tablespoon flour

1/2 cup clam broth or natural clam juice

1/2 cup dry white wine

2 tablespoons finely chopped fresh parsley

PREPARATION

Carefully clean, rinse and pat dry the hake. Sprinkle the fillets lightly with salt. Heat the oil over medium-high heat in a large, heavy skillet. Add the garlic and cook until the garlic just begins to color, about 3 minutes. Sprinkle the flour over and mix thoroughly, 1 to 2 minutes. Add 1 cup of water, the clam broth or juice, wine, parsley and salt to taste. Decrease the heat to medium and cook the sauce, stirring occasionally, until the sauce is slightly thick or just barely coats the back of a wooden spoon, about 5 minutes. You can add more cold water to loosen up the sauce if necessary. Add the hake to the pan, skin-side up, in a single layer. Cook the hake fillets in the sauce for 2 minutes, round the pan constantly and sliding the pan on and off the fire until the hake

fillets give off some of their gelatin and emulsify with the rest of the sauce. Flip the hake fillets once and cook until the fish is opaque but not overcooked, another 2 to 3 minutes on the other side. The sauce should be very light green and slightly thick but still loose and light. Serve immediately.

JOSÉ CAMBADOS

SPAGHETTI BOLOGNESE

INGREDIENTS

Pasta

Meat

Olive oil

Salt

Onions

Red or green pepper

Garlic

Tomatoes

White wine

PREPARATION

The first thing you have to do is peel an onion and chop the onion and red pepper into small pieces. Then, in a pot with little oil fry them and add salt, a bit of black pepper and the white wine for ten minutes. After that, add the minced meat and stir all the ingredients and pour the tomato sauce in it.

At the same time, you can boil spaghetti for twenty minutes, When ready, drain the pasta with cold water so that the spaghetti is not sticky.

Finally, mix the pasta and tomato sauce, wait for 10 minutes and ready to eat.

ROCÍO GARCÍA CORTEGOSO

SPAGHETTI WITH TUNA, CHEESE, TOMATO AND CREAM

INGREDIENTS (serves 2)

200 gr spagheti (or similar)

200 gr tomato

250 gr cream

2 litres water

200 gr cheese

160 gr tuna

Salt

PREPARATION

Boil the water in a pan and add salt. Add the spaghetti. Boil for 10 minutes.Drain the water and put the spaghetti in a baking pan. Add tuna, cream, tomato and cheese. Enter in a preheated oven at 200° and bake until cheese is melted.

INES DA SILVA

MUSHROOM RISOTTO

INGREDIENTS

180 g. Arborio rice

1 l. vegetable broth

100 g. onion finely chopped

75 g. unsalted butter

50 g. Parmesan cheese

100 ml. white wine

2 cloves garlic finely chopped

7 tablespoons olive oil

300 g. Portobello mushrooms, sliced and washed

Black pepper

Salt

PREPARATION

In a medium saucepan, bring the broth to a simmer over medium heat. Reduce the heat to very low to keep hot.

In a frying pan, heat five tablespoons olive oil and the garlic over medium-low heat. Add the mushrooms, one teaspoon salt and the black pepper and cook until their liquid is evaporated.

In a large saucepan, heat two tablespoon olive oil and melt 50 grams butter over medium-high heat. Add the onion and a pinch salt and cook about 15 minutes. Add the rise and cook, stirring constantly, about 1 minute. Add the wine and cook, stirring, until nearly all evaporate. Add three cups of the broth and the mushrooms. Continue adding more cups of broth at a time as the

previous addition is nearly absorbed, until the rice is tender and creamy, 18 to 20 minutes. Add the Parmesan cheese and 25 grams butter and mix well.

SAMANTHA MULLONI MARTÍNEZ

BRANDY CHICKEN

INGREDIENTS

Onion

Garlic

Red pepper

Chicken

Salt

Brandy

Olive oil

PREPARATION

Fry the onion, the garlic and the red pepper in olive oil and put them in a baking pan. Fry the chicken and add it to the vegetables on the baking pan. Add salt and pour some brandy. Put the baking pan in the oven for 40 minutes and it will be ready to serve.

CRISTINA AMBROA BOULLOSA

PINEAPPLE CAKE

INGREDIENTS

Two cans pineapple in its juice

500 ml cream

2 gelatin envelopes

a packet of fairy biscuits

PREPARATION

First, put the juice of the two cans in a pan and wait until it boils. Then add the cream and wait for the mixture to boil again. Add the two envelopes of gelatin and stir until it boils one more time.

Empty the content of the pan into a mould. Then, put the biscuits on top. Finally, put the mould in the fridge for 24 h. Invert the mould and put the cake on a tray. Decorate.

JESÚS ACUÑA

CHOCOLATE CAKE

INGREDIENTS

4 EGGS

1 GLASS OIL (YOGHURT CONTAINER)

3 GLASSES FLOUR (YOGHURT CONTAINER)

1 NATURAL YOGHURT

1 GLASS SUGAR (YOGHURT CONTAINER)

1 PACKET YEAST

1 GLASS BLACK CHOCOLATE (YOGHURT CONTAINER)

PREPARATION

Put the four eggs, flour, yeast, sugar, oil, cocoa and yoghurt in a bowl. Mix well. Heat oven to 180 degrees. Put the mixture into a greased mold and enter it in the oven for 45 minutes. Remove the cake out of the mold and put it in a dish. Once cool eat and enjoy it

DIANA CIDRÁS ROSARIO

GALICIAN PANCAKES

INGREDIENTS

250 gr flour

3 eggs

150 ml milk

1 pinch salt

1 tablespoon butter to spread

2 tablespoon oil

2 tablespoon sugar

PREPARATION

Beat three eggs and mix them with the flour, milk and salt. Use the blender to make a liquid batter. Prepare a pan with a little oil, so that the batter doesn´t stick, and spread a little butter in the microwave to spread the edges of the pan. Take a little batter in the pan and spread. Fire should be medium temperature. Invert when the batter is golden brown. Remove from the pan and sprinkle with sugar.

CLARA CORTIZO ABOAL

SACHER CAKE

INGREDIENTS

For the sponge cake:

150 gr. Nestle chocolate for desserts

100 gr. butter

100 gr. sugar

100 gr. ground almonds

4 eggs

1 packet yeast

For the topping:

100 gr. Nestle chocolate for desserts

100 ml. whipping cream

50 gr. butter

Optional (but it is THE KEY, in my opinion): Raspberry marmalade

PREPARATION

Chop the chocolate and the butter. Melt them using warm water. Separate the whites from the yolks. Beat the yolks with the sugar to create a cream. Add the melted chocolate and butter. Mix. Add the almonds. Mix. Add the leaving. Mix. Add the whites, LITTLE BY LITTLE. Pour all into a mold you have spread with butter. Preheat oven to 180 º C , and bake for 30 minutes more or less. To know if the sponge cake is ready, you can click a fork…if it is clean, the cake will be ready. Spread the raspberry jam over the cake.

For the topping: boil the whipping cream, add the chocolate and the butter and mix all. Then, pour it over the jam. Put in the fridge for a couple of hours.

RAQUEL MACEIRAS LÓPEZ

SWEET BALLS

INGREDIENTS

Condensed milk (370 g)

Biscuits (twenty- five Maria biscuits)

A little powdered sugar

Hazelnut (150 g)

PREPARATION

Mix the hazelnut and pour it in a bowl. Do the same with the biscuits. When they are mixed, Pour the condensed milk and mix again.

When the batter is ready, take a teaspoon and make small balls. Put some powdered sugar in your hands and rub so that the batter is not sticky. They are ready to serve!!

VIRGINIA RODRÍGUEZ CARDEÑOSO

FILLOAS

INGREDIENTS:

2 l warm water

Salt (a bit)

7/9 eggs

400 gr. Flour (approximate)

PREPARATION

Put all ingredients in a big bowl and mix them with a whisk until you get a uniform mixture. Allow to stand for a night into the fridge. The next morning mix again with a spoon. Heat up a frying pan and spread a bit of fat. Then, pour a little amount of the mixture trying to distribute it in the frying pan and making a thin layer. When the borders rise, turn it over and finally put it in a plate.

You can serve them with chocolate, honey, sugar or cream

MARINA VÁZQUEZ

FRUIT PIZZA

INGREDIENTS

Watermelon

The rest is optional, like in a normal pizza, choose the fruits you prefer. I usually put strawberries,

grapes, oranges, bananas and kiwis.

PREPARATION

First cut de watermelon into triangles, like in a normal pizza. Do as many slices as you want. Put

them together in a circle. Cut the rest of the fruits into small pieces. Place them on the

watermelon and enjoy!