RECIPES BOOK

CEIP GARCÍA

BARBÓN

By 6A and 6B pupils

2010-2011

COOKING

Cooking by 6A and 6B pupils

2

GARCÍA BARBÓN SCHOOL 2010-2011

RECIPES LIST:

GALICIAN PANCAKES By Pedro Fontela ........................................................................ 4

CUPCAKES By Carmen Pastrana ........................................................................................ 5

FRENCH TOAST By Nicolás Van Der Zwet..................................................................... 6

SEBADAS (an Italian recipe) By Ramón Martinez ......................................................... 7

ORANGE CAKE By Iván Serra .......................................................................................... 8

CHERRY AND COCONUT CAKE By Laura Caballero ...................................................... 9

GALICIAN PANCAKES By Lois Iglesias ........................................................................ 10

COTTAGE PIE By Sandra Souto ...................................................................................... 11

SPANISH OMELETTE By Sergio López ........................................................................ 12

SPAGHETTI CARBONARA By Adrián Rivera ............................................................... 13

ST JAMES CAKE By Paulo Pérez .................................................................................... 14

MY COOKIES By Aida Fernández ................................................................................... 15

YOGURT CAKE By Jaime Atán ........................................................................................ 16

CHEESECAKE By Sabela Corral ...................................................................................... 17

LEMON MOUSSE By Jacobo García .............................................................................. 18

PANCAKES By Víctor Varela ........................................................................................... 19

ROQUEFORT CHEESE SAUCE By Angel Pidal ............................................................. 20

FAST CHOCOLATE CAKES By Carla Dourado .............................................................. 21

MARMALADE “a Scottish invention” By Ana Bustelo .................................................. 22

STUFFED AUBERGINES By Sara Ananín ..................................................................... 23

MUFFINS By María Berea ............................................................................................... 24

FRENCH OMELETTE By Simón Fernández.................................................................... 25

MIXED FRUIT SPONGE PUDDING By Marta Hernandez ......................................... 26

PUMPKIN NUT BREAD By Hector Santorum ............................................................... 27


3


CHOCOLATE MOUSSE By Ana Riveiro.......................................................................... 28

CHOCOLATE CAKE By Manuel González........................................................................ 29

GALICIAN STEW By Pablo Durán .................................................................................. 30

CRÈME CARAMEL WITH CONDENSED MILK By Rubén Escobar ............................ 31

RICE WITH CHICKEN By Alfonso Argibay .................................................................. 32

BREAD WITH TOMATO By Elias Fernandez................................................................. 33

LEMON YOGURT CAKE By Candela Rial.......................................................................... 34

DRY FLOURY SWEET By Germán Del Olmo ................................................................... 35

SPANISH OMELETTE By Noelia Comesaña ................................................................... 36

RICE PUDDING By Andrés Gil .......................................................................................... 37

CHOCOLATE COOKIES By Claudia de Oliveira ............................................................. 38

LEMON BISCUITS By Laura Ruzo................................................................................... 39

WHITE RICE WITH EGGS By Anxo Del Rio.................................................................. 40

SPAGHETTI CARBONARA By Pablo Álvarez ................................................................. 41

RICE WITH CHICKEN By Larisa Raducan ...................................................................... 42


4


GALICIAN PANCAKES

By Pedro Fontela

INGREDIENTS

PREPARATION

Beat the eggs with the salt and mix with the water and milk

Add the flour bit by bit until you have a smooth paste.

put a little butter in a hot Frying pan

Pour a little of the mixture into the pan. When is golden, turn the

pancake over and cook until done.

Eat with sugar, cream or jam

Enjoy it!

250 ml of milk

250 ml of water

4 eggs

A pinch of salt

Flour

http://hipogrifos.files.wordpress.com/2007/09/botellitas-de-leche.jpg

http://www.vitadelia.com/images/2008/10/huevos.jpg


5


CUPCAKES By Carmen Pastrana

INGREDIENTS:

3 eggs Grated lemon

250 g of sugar 250 ml of milk

250 ml of sunflower oil 400 g of flour

1 tea spoon of powder yeast

PREPARATION:

1. Beat eggs and the sugar. Pour the flour and mix.

2. Add the oil, the milk and the grated lemon and beat

3. Mix the flour with the powder yeast and add this mixture with the

mixture before

4. Put the mixture into little moulds for cakes

5. Put into the over for forty minutes

I hope you enjoy them!


6


FRENCH TOAST By Nicolás Van Der Zwet

INGREDIENTS:

1 French bread 1 l. of hot milk

3 eggs Oil to fry Sugar

PREPARATION:

1.-Cut the bread in slices

2.-Put them into a dish with hot milk

3.-Roll the slices in beaten eggs

4.-Fry them with hot oil

5.-Put sugar over them

Enjoy it!


7


SEBADAS (an Italian recipe) By Ramón Martinez

INGREDIENTS:

300 g. flour Olive oil

300 g. mozzarella salt

Honey 1 egg icing sugar

Water Grinded cinnamon

PREPARATION:

Put flour, cheese, salt, egg and enough water to make soft dough.

Cut the dough in small pieces and make little balls.

Crush the balls with a roller pin and fry them with hot olive oil.

Put over them grinded cinnamon and sugar or honey.

They are delicious. Taste them!


8


ORANGE CAKE By Iván Serra

INGREDIENTS:

4 Eggs 2 Glasses of sugar

2 Glasses of flour 1 Glass of orange juice

½ Glass of olive oil 1 Baking powder

1 Grated orange Butter

PREPARATION:

1.-Beat the eggs in a bowl, add sugar and flour with baking powder. Pour

olive oil and orange juice. Mix all the ingredients and add one grated orange.

2.-Grease the mould with butter and flour. Pour the mixture in the mould.

Put the mould into the preheated oven. Cook the cake at 180º for about ½

hour or ¾ hour.

This cake is very nice. Taste it!

http://askpaco.com/trans/1_1_olive.html

http://askpaco.com/trans/1_1_olive.html

http://askpaco.com/trans/1_1_grate.html


9


CHERRY AND COCONUT CAKE By Laura Caballero

INGREDIENTS:

250 g self-rising flour

125 g cut butter

¼ teaspoon salt

75 g grated coconut

125 g sugar

125 g Chopped glace cherries

2 large beaten eggs

225 ml milk

25 g shredded coconut

PREPARATION:

1. - Grease a loaf tin. Base-line with grease-proof paper, grease the paper

and dust with flour.

2. - Put the flour and salt into a bowl and rub in the fat until the mixture

resembles fine bread-crumbs. Stir in the coconut, sugar and cherries.

3. - Whisk together the eggs and milk and beat into the dry ingredients.

Turn the mixture into the tin, level the surface and scatter over the

shredded coconut.

4. - Bake in the oven at 180oC for 1 ½ hours. Check after 40 minutes and

cover it with grease-proof paper if overbrowning. Turn out to cool for 1

hour. Enjoy it! It’s very nice.

!


10


GALICIAN PANCAKES By Lois Iglesias

INGREDIENTS:

Flour 100gr.

Sugar 35 gr.

Butter 40 gr.

Eggs 2

Lemon 1

Milk ¼ l

Salt

PREPARATION:

1. - Put the flour in a bowl, put in the eggs, sugar, butter (25 gr), salt and

grated lemon.

2. - Add the cold boiled milk, stir and strain, spread pan with butter and

two spoonfuls of pastry, move the pan to cover all the bottom, when it is

congealed and fried ,turn the pancake to the other side.

3. - Take it out, spread on the plate,

4. - Repeat with the rest of the pastry.

5. - Add sugar, honey or jam, roll them and they are ready to eat

Taste them!

,


11


COTTAGE PIE By Sandra Souto

INGREDIENTS:

500 g Potatoes

-100 ml Milk

-50 g Butter

-100 ml Oil -1 Onion

-2 Carrots

- 500 g Minced Meat

- 2 Tomatoes Salt

Pepper

PREPARATION:

1. - Boil the potatoes in water until soft. Mash with butter, milk and salt.

2. - Heat the oil in a pan. Add the onion and carrot and cook until soft.

3. - Add the tomatoes and minced meat with salt and pepper.

4. - Pour the meat into a tray. Put a crust of mashed potato over.

5. - Preheat the oven to 190°C and put the tray into the oven for 35

minutes.

6. - Take the cottage pie out. Serve it when it’s warm. It’s a very typical

British dish.

Cooking at 6 A and 6 B classes

GARCÍA BARBÓN SCHOOL 2010-2011 12

SPANISH OMELETTE

By Sergio López

INGREDIENTS:

½ k. of potatoes

1 onion Salt

Olive oil 6 eggs

PREPARATION:

1. - First: peel the potatoes and cut them in small pieces. Cut the onion in

small pieces too.

2. - Then, fry the potatoes and the onion in olive oil until soft.

3. - Beat the eggs and mix the eggs with fried potatoes and onion in a bowl

and put some salt.

4. - Put this mixture in a pan and after some minutes, turn it and fry the

other face.

Spanish omelette is ready to eat! Enjoy it! It’s delicious!

http://recursos.cnice.mec.es/biosfera/alumno/3ESO/nutrisalu/dibujos/investigacion1/huevera.gif



SPAGHETTI CARBONARA By Adrian Rivera

INGREDIENTS:

Bacon

Onion

Spaghetti

Salt

Black Pepper

Marjoram

Cream

Olive oil

PREPARATION:

1. - Cut and fry onion until soft. Add the minced bacon. Add cream, black

pepper and marjoram to the mixture before making the sauce.

2. – Boil spaghetti in a pan with water, salt and a jet of olive oil.

3. – Drain the spaghetti. Put it on a dish and pour the sauce on it.

It’s delicious! It’s my favourite food.



ST JAMES CAKE By Paulo Pérez

INGREDIENTS:

3/4 cup of flour

1 1/4 cup of sugar

4 eggs

8 tablespoons of butter

1/2 teaspoon of baking powder

1/2 cup of water

Grinded lemon peel

Icing sugar to decorate

2 2/3 cup of grinded almonds

PREPARATION:

Heat the oven to 180 ºC. Grease a round tin. Grind the almonds until fine.

In a large mixing bowl, beat the eggs and sugar together. Add the butter,

flour, baking powder and water and beat with an electric hand mixer. Add

the grinded almonds and the grinded lemon peel and stir until all is mixed.

Pour the batter into the cake tin. Bake it in the oven for approximately 45-

50 minutes. Decorate by putting a cross of paper on it and sprinkling icing

sugar. Take the cross out and the cake is ready to eat.



MY COOKIES By Aida Fernández

INGREDIENTS:

-125 gr. of sugar -125 gr. of butter

-250 gr. of flour -1 egg

-1 tea spoonful baking power

PREPARATION:

Mix the butter with the sugar and the egg. Add the flour with the baking

power.

Put the dough in the fridge for 1/2 hour.

Make balls or cookies with the dough and put them on an oven tin.

Prick with a fork the cookies and put them into the preheated oven at 190o

for 15 minutes.

Enjoy them!!!!!!!



YOGURT CAKE By Jaime Atán

INGREDIENTS:

1 pot of natural yogurt

2 yogurt pots of flour

1 ½ yogurt pots of sugar

1 yogurt pot of sunflower oil

1 teaspoonful of baking powder

4 eggs

A bit of butter

PREPARATION:

Pre-heat the oven at 180°C.

In a big bowl, mix all the ingredients together and stir well until smooth.

Pour the mixture in a cake form tin.

Put it in the oven for 30 min.

Leave it till it gets cold.

Remove from its mould to a dish. It’s ready to eat.

http://images.google.com/imgres?imgurl=http://www.warsiskyloosuper.nl/images/sunflower-oil.jpg&imgrefurl=http://www.warsiskyloosuper.nl/offers.html&usg=__aBc4EsWDqOw5_Z5i8kg2krVobvo=&h=1024&w=768&sz=51&hl=es&start=0&zoom=1&tbnid=Zg2m3DEIhJN0SM:&tbnh=150&tbnw=113&prev=/images?q=sunflower+oil&hl=es&biw=1276&bih=767&tbs=isch:1&itbs=1&iact=hc&vpx=590&vpy=51&dur=2750&hovh=259&hovw=194&tx=100&ty=175&ei=dPb7TJb1AoKp8QPAqtjxBg&oei=dPb7TJb1AoKp8QPAqtjxBg&esq=1&page=1&ndsp=26&ved=1t:429,r:2,s:0

http://mathildescuisine.wordpress.com/2010/04/13/measurement-yogurt-cake/yogurt-cake-ok/



CHEESECAKE By Sabela Corral

INGREDIENTS:

3 Eggs

3 Natural yogurts

4 spoonfuls of corn flour

8 spoonfuls of sugar

200 gr. of cream cheese

Strawberry jelly

Strawberry jam

Some butter for greasing

PREPARATION:

1.-Put eggs, yogurts, corn flour, sugar and cheese cream in the bowl and

beat with the mixer until the mixture is thick. Put it in the tin.

2. - Introduce the tin in the oven for 30 minutes.

3.-Put in hot water the jelly and jam and stir and then when the cake is

ready put the mixture on it.

4.-Let it to cool and serve.



LEMON MOUSSE By Jacobo García

INGREDIENTS:

2 eggs 2 lemons

350g sugar

2 table spoonful of corn flour.

PREPARATION:

1º-In a bowl put ½ litre of water, the two eggs well-trodden ( white and

yolk) the corn flour, the sugar , the juice of the lemons with the pulp and

the scrape of the skin.

2º-Put it on the fire, removing constantly until it thickens.

3º-Move it out of the fire and pass through a colander.

4º-When is warm put it into the fridge.

5º-Serve cold



PANCAKES By Víctor Varela

INGREDIENTS:

Two eggs A cup of

flour

A cup of

milk

Sugar A little salt

PREPARATION:

1. We mix all ingredients with a whisk.

2. We heat the pan.

3. We pour the mixture into the pan slowly.

4. We roast the pancake on both sides.

5. We can eat the pancake.

http://www.google.es/imgres?imgurl=http://heiressintraining.com/images/flour_blend.jpg&imgrefurl=http://www.heiressintraining.com/2009/04/26/gluten-free-flour-blend-recipe/&usg=__07YGdRT8OljtiEgb7YDdLadKIcU=&h=328&w=500&sz=40&hl=es&start=29&zoom=1&itbs=1&tbnid=koKkdxTm1uf19M:&tbnh=85&tbnw=130&prev=/images?q=flour&start=20&hl=es&sa=N&gbv=2&ndsp=20&tbs=isch:1

http://www.google.es/imgres?imgurl=http://www.locomidoylobailado.cl/media/users/1/98688/images/public/22338/AZUCAR.jpg?v=1288662510898&imgrefurl=http://www.locomidoylobailado.cl/content/view/1069517/La-Dolce-Vita-Endulzantes-Naturales.html&usg=__0VTtKwGFw_AAgPDgH2xoogATYL8=&h=306&w=460&sz=22&hl=es&start=4&zoom=1&itbs=1&tbnid=xiHuE_zGflqrrM:&tbnh=85&tbnw=128&prev=/images?q=azucar&hl=es&gbv=2&tbs=isch:1

http://www.google.es/imgres?imgurl=http://www.gastronomiaycia.com/wp-content/uploads/2009/04/sal_yodada.jpg&imgrefurl=http://www.gastronomiaycia.com/2009/04/16/sal-yodada/&usg=__ccEJrwqjQmSEBqu0QLx2JgyfgKc=&h=420&w=500&sz=42&hl=es&start=11&zoom=1&itbs=1&tbnid=lYxQ92wc9ulejM:&tbnh=109&tbnw=130&prev=/images?q=sal&hl=es&gbv=2&tbs=isch:1



ROQUEFORT CHEESE SAUCE By Angel Pidal

INGREDIENTS:

-One brick of cooking cream

-Roquefort cheese

PREPARATION:

-Put the liquid cream in a bowl.

-Mix the Roquefort cheese with the liquid cream.

-Put it in the fridge.

It goes very well with meat



FAST CHOCOLATE CAKES By Carla Dourado

INGREDIENTS:

-4 soup spoonfuls of flour.

-4 soup spoonfuls of sugar.

-2 soup spoonfuls of cocoa.

-3 tablespoonfuls of milk.

-3 soup spoonfuls of oil.

-1 egg

-Baking powder

-Vanilla

PREPARATION:

1. - In a bowl we put the flour, the sugar, the cocoa, the baking powder and

the vanilla. We remove.

2. - Now add the egg and mix.

3.-Last add the oil, the milk and mix everything until it is soft.

4. - Grease two cups with butter and fill with the mixture. Put the cups into

the microwave for 3-4 minutes, when it finishes don’t open the microwave,

leave it 5 minutes.

5. - Take out the cups and take out the cakes from the cups.

The chocolate cakes are ready!

http://www.placeralacarta.com/wp-content/uploads/2009/03/bizcocho-de-chocholate.jpg



MARMALADE “a Scottish invention” By Ana Bustelo

INGREDIENTS:

2 lb (1kg) Seville oranges

4 pints (2 litres) water

1 lemon 4 lb (2kg) sugar

PREPARATION:

Cut each orange in two. Squeeze the juice and cut the orange peel in small

pieces.

Put the orange juice, the water, the lemon juice and the orange peel in a

pan

Boil for about 11/2 hours until the peel is soft and the liquid is reduced by

half. Add the sugar and cook at low heat, until melted. Boil high heat, then,

pour a spoonful onto a cold saucer, then leave to cool for 2-3 minutes. If

the mixture wrinkles when you push it with a finger, it is ready. Cool for 15

minutes. Stir well, put into jars and put the lid on them.



STUFFED AUBERGINES By Sara Ananín

INGREDIENTS:

3 medium aubergines 2courgettes

4 ripe tomatoes Parsley

1 onion 1dl olive oil Pepper and salt .

PREPARATION:

1.-Blanch the tomatoes, peel, seed and cut in dices. Peel and cut the

courgettes in dices. Cut the aubergines in two pieces. With a sharp knife

remove the soft part of the aubergines onto a plate and cut in dices.

2.-Season the inside of the aubergines and place them upside down in a

colander to drain.

3.-Sauté the diced courgettes and aubergines, in a frying pan for 20

minutes.

4.-In another frying pan with a tablespoon of hot oil, sauté the chopped

onion add tomatoes and cook for 10 minutes.

5.-Mix all vegetables, add the parsley and season with salt and pepper to

taste. Mix well and fill the aubergines.

6.-Sprinkle with oil. Bake in preheated oven at 180ºC for 20 to 25 minutes.



MUFFINS By María Berea

INGREDIENTS:

(12 muffins)

4 eggs 200 g. of sugar

200 g. of flour 16 g. of baking powder

150 gr.butter

PREPARATION:

Beat the eggs with the sugar.

Add the melted butter, the flour and the baking powder and mix all.

Fill half the mould with the pastry

Bake in the oven at 180º for about 20-30 minutes.

They are very good.

http://www.google.es/imgres?imgurl=http://zestycook.com/wp-content/uploads/2008/12/butter.jpg&imgrefurl=http://zestycook.com/8-essential-pantry-items-for-baking/&usg=__BJUCmbH5zw3w3A8Zm0oWhC5GHH0=&h=480&w=640&sz=35&hl=es&start=0&zoom=1&tbnid=qvbzLXWSX6py4M:&tbnh=140&tbnw=193&prev=/images?q=butter&um=1&hl=es&sa=N&rlz=1T4SKPB_esES315ES315&biw=1259&bih=728&tbs=isch:1&um=1&itbs=1&iact=rc&dur=875&ei=ILgETf2tKcaDswbh5L3yCQ&oei=ILgETf2tKcaDswbh5L3yCQ&esq=1&page=1&ndsp=24&ved=1t:429,r:13,s:0&tx=107&ty=75



FRENCH OMELETTE

By Simón Fernández

INGREDIENTS:

- Eggs.

- Olive oil.

- Salt

PREPARATION:

Put a bit of olive oil in a pan. Put the eggs in the plate. Whisk the eggs with

a bit of salt. When the pan is hot, pour the eggs in it. Let the eggs until

they are curdled. Put the French omelette on a plate and it’s ready to eat.

If you want, you can serve it with tomato sauce.

Enjoy your omelette!!!

-

http://www.google.es/imgres?imgurl=http://www.recetasdiarias.com/recetas/files/2010/01/tortilla-francesa.jpg&imgrefurl=http://www.recetasdiarias.com/recetas/huevo/tortilla-francesa/&usg=__os0KAOh7H85DbSXf-zcqiZECmyA=&h=225&w=300&sz=30&hl=es&sta



MIXED FRUIT SPONGE PUDDING By Marta Hernandez

INGREDIENTS:

eggs

125g butter

2 tablespoonful of water

60g mixed dried fruit

3/4 cup caster sugar

1 1/2 cups self raising flour

PREPARATION:

Cream the butter and sugar together until light and fluffy. Beat in the eggs one

at a time then fold in the flour. Stir in the water and dried fruit. Place the

mixture in a greased microwave bowl. Cover and microwave it for 5 minutes.

Turn the bowl and microwave for a further 3 to 5 minutes. Remove the cover

and leave the Mixed Fruit Sponge Pudding to stand for 2 minutes before turning

it out. Serve hot with custard.

Enjoy your Mixed Fruit Sponge Pudding!




PUMPKIN NUT BREAD

By Hector Santorum

INGREDIENTS:

2 cups of flour

2 teaspoonful of baking powder

1 teaspoonful of salt

1 teaspoonful of cinnamon

½ teaspoonful nutmeg

1 cup of pumpkin puree

1 cup of sugar

½ cup of milk

2 eggs

¼ cup of olive oil

1 cup of nuts

PREPARATION:

Mix the flour with the baking powder, the salt, the cinnamon and the

nutmeg in a bowl.

Mix the pumpkin puree, the sugar, the milk and the eggs in another bowl.

Add the oil and the mixture of the flour. Mix all well and then add the nuts.

Pour in a mould of sponge cake. Bake it in the warm oven to 175ºC for an

hour.

Leave it to cool in the mould for 10 minutes, then remove its mould and

leave it to cool in the oven. When it is cold, wrap it in a cloth and don’t cut

it until the next day.



CHOCOLATE MOUSSE By Ana Riveiro

INGREDIENTS:

125g chocolate 4 egg whites

3 tablespoonful of milk 3 tablespoonful of sugar

75g butter 3 egg yolks

PREPARATION:

1.-Put chocolate and milk in a pan. Heat the pan on a low flame. Melt the

chocolate out of the fire. Add the butter.

2. -In a bowl, beat the yolks and the sugar. Add the melted chocolate and

mix well.

3. -Whip the egg whites until soft peaks are formed; add little by little

and fold into the chocolate mixture, and then spoon the mixture into

glasses.

4. - Put the mousse in the fridge for 2 hours. Then you can serve this

dessert. It’s delicious.

http://www.google.es/imgres?imgurl=http://viviendosanos.com/wp-content/uploads/2007/10/chocolate.png&imgrefurl=http://viviendosanos.com/2007/10/10-razones-para-consumir-chocolate.html&usg=__78TjmLlxLca633kZ_RGcyia8r-k=&h=400&w=500&sz=76&hl=es&start=1&zoom=1&tbnid=1-xU4YTc6QXv1M:&tbnh=104&tbnw=130&prev=/images?q=chocolate&hl=es&sa=X&tbs=isch:1&itbs=1

http://www.google.es/imgres?imgurl=http://www.sobretodosalud.com/saludimages/2010/04/La-leche.jpg&imgrefurl=http://www.sobretodosalud.com/buena-leche/&usg=__UCpit0MW3PZIiLHW4IlXtzcYpQg=&h=419&w=499&sz=30&hl=es&start=3&zoom=1&tbnid=vz1P_tYo_vTZHM:&tbnh=109&tbnw=130&prev=/images?q=leche&hl=es&sa=X&tbs=isch:1&itbs=1

http://www.google.es/imgres?imgurl=http://www.consumer.es/web/es/alimentacion/imgs/alimentos_a_debate/azucar1.jpg&imgrefurl=http://www.consumer.es/web/es/alimentacion/aprender_a_comer_bien/alimentos_a_debate/2006/01/04/148295.php&usg=__LYR1witZjpB091AefetRoHmuS2w=&h=235&w=230&sz=13&hl=es&start=16&zoom=1&tbnid=tCHx98stcRn-4M:&tbnh=109&tbnw=107&prev=/images?q=azucar&hl=es&sa=X&tbs=isch:1&itbs=1

http://www.google.es/imgres?imgurl=http://img.directoalpaladar.com/mantequilla.jpg&imgrefurl=http://www.directoalpaladar.com/ingredientes-y-alimentos/que-prefieres-mantequilla-o-margarina&usg=__UgcjZt4uzNjlKD9uytgzEsC-VPs=&h=260&w=250&sz=7&hl=es&start=3&zoom=1&tbnid=3TI9H-JL1RvWfM:&tbnh=112&tbnw=108&prev=/images?q=mantequilla&hl=es&sa=X&tbs=isch:1&itbs=1

http://www.google.es/imgres?imgurl=http://www.pequerecetas.com/wp-content/uploads/2009/05/huevo2.jpg&imgrefurl=http://www.pequerecetas.com/escuela-de-cocina/truco-express-por-que-se-corta-la/&usg=__TZEdTMEzD-jwbu0ZlBPyOPQ9Nrc=&h=303&w=283&sz=61&hl=es&start=8&zoom=1&tbnid=CnJov7ckiI9cZM:&tbnh=116&tbnw=108&prev=/images?q=yema+de+huevo&hl=es&sa=X&tbs=isch:1&itbs=1



CHOCOLATE CAKE By Manuel González

INGREDIENTS:

300 g. of sugar

300 g. of flour

1 baking powder

200 g. chocolate

4 eggs

200 g. of cream

PREPARATION:

Preheat oven to 175 degrees C.

1. In a large bowl, beat eggs with sugar.

2. Melt chocolate with cream and mix with eggs. Beat by hand until

smooth.

3. Add flour and baking powder and beat by hand until smooth.

4. Pour into a tin. Bake at 175 degrees C for 40 minutes, or until

toothpick inserted into center of cake comes out clean.

It’s very nice with coffee, tea, milk…



GALICIAN STEW By Pablo Durán

INGREDIENTS:

300 g. lacón

400 g. potatoes

4 chorizos

100 g. bacon

400 g. vegetables

300 g. chick-peas

PREPARATION:

In a great container cook lacón and bacon. After one hour, change the

water, add chick-peas and let it cook one hour more. 20 minutes before

finishing, peel and cut the potatoes in pieces and add to the stew. In

another container, we cook the vegetables, with chorizos. When all is

cooked we serve all together.



CRÈME CARAMEL WITH CONDENSED MILK By Rubén Escobar

INGREDIENTS:

1 can of condensed milk

600 ml. of milk

5 eggs

A little bit of vanilla essence

Caramel to line the tin

PREPARATION:

1- Pour the condensed milk in a bowl.

2- Add warm milk and mix.

3- Beat eggs with vanilla essence and add to the mixture before.

4- Pour it into a pudding basin lined with caramel and bake in a moderate

oven, inside another tin with 2 or 3 cm. of boiling water for about 1 hour.

5- Cool completely before turning out.



RICE WITH CHICKEN By Alfonso Argibay

Ingredients:

-1/2chicken

- 2 artichokes

- 1 tomato

-Red pepper

-pepper

-salt

-300 g of rice

-Olive oil

Preparation:

Cut the chicken in pieces and fry it in a casserole. When it is done add the

grated tomato until it fries. Add a teaspoonful of red pepper, pepper, salt

and water (more or less a litre). Let it cook for 20 minutes. Add the rice.

Cut the artichokes in small pieces and cook with the rice. After 20 minutes

the rice is ready to eat.



BREAD WITH TOMATO By Elias Fernandez

INGREDIENTS:

Bread

Olive oil

Tomato

Salt

PREPARATION:

Cut the bread in slices. Squeeze the tomato. Put some tomato

on the bread. Pour salt and olive oil.

It’s very nice with ham or cheese.

BON APETITE!!



LEMON YOGURT CAKE By Candela Rial

INGREDIENTS:

1. A lemon yogurt

2. Two cups of sugar

3. Three eggs

4. Three cups of flour

5. A cup of olive oil

6. 1 baking powder

7. Butter

PREPARATION:

1. In a bowl, put the sugar and eggs, beat well until soft. Add the lemon

yogurt and beat again.

2. In another bowl put flour and baking powder, mix well.

3. Add this mixture to the mixture before sifting with a strainer; mix

carefully.

4. Spread a tin with butter pour the mixture on it and bake at 190 degrees

for 30 minutes.

5. Let it cold.

6. Remove from the tin onto a dish. It’s ready to eat.

It’s delicious!!



DRY FLOURY SWEET By Germán Del Olmo

INGREDIENTS:

350 g. of flour.

110 g. of pork lard

90 g. of icing sugar

1 teaspoonful of cinnamon

PREPARATION:

The day before making the dry floury sweets, put in an oven the tray of

flour; introduce the tray in the oven to 130 º, half an hour, removing

occasionally.

Put the flour in a big bowl; add the rest of ingredients, the Iberian pork

lard and the icing sugar.

With very clean hands mix all the ingredients, until dough is soft.

Make only a ball and put it in the same bowl covered with paper film, in the

fridge an hour.

Make different shapes of dry floury sweets.

Then, line the tin with baking paper and place the dry floury sweets on it

and leave them to rest another hour.

We bake at 200 degrees for fifteen minutes.

When they are cold, dust them with ice sugar.



SPANISH OMELETTE By Noelia Comesaña

INGREDIENTS:

Oil

Four eggs

Three potatoes

1 onion

Salt

PREPARATION:

1. Peel and mince potatoes and onion, season.

2. Fry the minced potatoes and onion in a frying pan with oil.

3. Beat the eggs.

4. Mix eggs with fried potatoes and onion.

5. Pour the mixture in the frying pan, when is fried turn and fry the

other side.

6. Take it out to a plate.

http://www.google.es/imgres?imgurl=http://es.dreamstime.com/mis-tres-patatas-thumb6704930.jpg&imgrefurl=http://es.dreamstime.com/stock-photo-my-three-potatoes-image6704930&usg=__R8HonL5IREOLuyAJJ0-D-_08U20=&h=267&w=400&sz=16&hl=es&start=0&zoom=1&tbnid=5U8Yly6Re22pJM:&tbnh=170&tbnw=214&prev=/images?q=tres+patatas&um=1&hl=es&sa=N&rls=com.microsoft:es-us:IE-SearchBox&rlz=1I7GGLL_es&biw=1259&bih=824&tbs=isch:1&um=1&itbs=1&iact=hc&vpx=259&vpy=99&dur=3078&hovh=183&hovw=275&tx=150&ty=115&ei=PnofTd__DIr2sgbr8IDaDA&oei=PnofTd__DIr2sgbr8IDaDA&esq=1&page=1&ndsp=20&ved=1t:429,r:1,s:0



RICE PUDDING By Andrés Gil

INGREDIENTS:

Rice (1/2 cup)

Milk (4 cups)

Sugar (1/2 cup)

Pinch of Salt

Lemon Peel

Cinnamon (1 stick)

PREPARATION:

1. Cook the rice for about 5 minutes with not too much water, but be

careful, don´t let the rice get dry; Remove and pour the milk with the

lemon peel the salt, the sugar and the cinnamon.

2. When the milk is hot, before starting to boil, add the precooked rice on

a low flame. Stir from time to time checking it doesn’t burn. Cook 20

minutes; if the rice is dry during the cooking add more milk. The rice with

milk should be liquid never solid.

3. When the rice is cooked, take the lemon peel and the cinnamon out.

Serve in single cups. Wait until the rice is cold and put into the fridge.

Serve cold with cinnamon dust.

It’s delicious!!!



CHOCOLATE COOKIES By Claudia de Oliveira

INGREDIENTS:

-180g of flour

-100g of sugar

-Baking power

-Envelope vanilla

-1 egg

-60g of butter

-Salt

-Chocolate chips

PREPARATION:

-Put the flour, the sugar and salt in a bowl.

-Add the envelope of vanilla and the baking power.

-After add the egg and the butter.

-Finally chocolate chips.

-Now make the cookies.

-Bake them on a tin at 200º for ten minutes

-Let them get cold and you can eat them.




LEMON BISCUITS By Laura Ruzo

INGREDIENTS:

100g butter

100g sugar

Grated lemon rind

Lemon juice

340g flour

1 teaspoon baking powder

milk

Icing sugar for dusting

1 beaten egg

PREPARATION:

1. Preheat oven to 170º, grease a baking tray.

2. Mix the butter, sugar and lemon rind well until they turn light and fluffy.

3. Slowly add the beaten egg and lemon juice beating the mixture well.

4. Mix the baking powder and flour. Add enough milk to be able to make

dough out of the mixture.

5. Roll out dough on a floured board and cut into the required shape.

6. Place the biscuits on a baking tray and cook for 20 minutes. The biscuits

should turn a pale golden brown.

7. Let them get cold, and dust the biscuits with a little icing sugar.




WHITE RICE WITH EGGS

By Anxo Del Rio

INGREDIENTS:

¼ kg. rice

3 garlic cloves

2 parsley sprigs

Oil

Salt

2 eggs

1 banana

PREPARATION:

1. Heat some oil in a pan

2. When it begins to smoke, add the rice, stir and fry for 3 minutes.

3. Pour a pint of boiling water in the pan.

4. Add minced garlic, parsley and salt.

5. Let it cook for 20 minutes.

6. Fry the eggs in a pan with very hot olive oil, and pour on them a pinch of

salt.

7. Fry a banana.

8. Put the rice with the fried eggs and the banana on a plate.

Enjoy!!!!



SPAGHETTI CARBONARA By Pablo Álvarez

INGREDIENTS:

350 g. spaghetti

200 g. bacon

50 g. butter

3 eggs

50 g. grated parmesan cheese

Salt Black paper

PREPARATION:

Boil the spaghetti in a casserole with salted water, stirring from time to

time, while pasta cooks.

Whisk the eggs with some salt, some pepper and grated cheese. Reserve.

In a frying pan, fry the bacon with the butter and reserve.

When the pasta is just right (about 8 minutes) slip and put in a sauce pan

over low heat, pour the egg mixture, stir and when the egg is curdled add

the bacon and mix again.

Serve on a plate and you can enjoy this delicious food.




RICE WITH CHICKEN By Larisa Raducan

INGREDIENTS:

Chicken in pieces

long Rice

green Pepper

red Pepper

crushed Tomato

Onion

Garlic

Saffron

Olive oil

Salt and pepper

Water

PREPARATION:

Season the chicken.

Mince ½ green pepper, ½ red pepper, ½ onion and 2 garlic cloves and

cook lightly for about 10 minutes.

Take out of the fire and put the vegetables on a plate.

Brown the chicken in the same oil.

Take out the chicken to another plate.

Now in the same pan pour the tomato.

When the tomato is fried add vegetables, chicken and a bit of

saffron

Stir for 3 minutes.

Add water until the chicken is covered.

When it begins to boil add the rice and salt. Cook on a low flame.

In about 20 minutes the rice is ready.

RECIPES BOOK

Documents

Transcript of RECIPES BOOK