Spanish Comenius Recipe Book
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Spanish Comenius Recipe Book

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Spanish Comenius Recipe Book

Spanish Comenius Recipe Book

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Spanish Comenius Recipe Book Spanish Comenius Recipe Book Presentation Transcript

  • - SNACKS- TRADITIONAL DISHES- TYPICAL FAVOURITE DISHES THAT STUDENTS LIKE VERY MUCH- DISHES CONNECTED TO CELEBRATIONS- DISHES CONNECTED TO SEASONS- DESSERTS- CAKES
  • INGREDIENTS: • 2kg of small potatoes to cook. • 2 chives. • 1 bunch of parsley. • 200ml of extra virgin olive oil. • 3 cans of tuna. • 4 eggs. • Sherry vinegar. • Salt.DIRECTIONS:1. Wash the potatoes very well and put them in a casserole withwater and take them to the fire.2. Cook the eggs.3. Prick the chives and the parsley.4. Check if the potatoes are tender.5. Once cooked, retire them of fire and throw the water.6. Peel the potatoes and eggs when they are cold and chop them.7. Place them in a source with the chive and the parsley.8. Flavor with the oil, vinegar and salt.9. it’s a fresh salad.
  • INGREDIENTS: • ¼kg shrimps • 450g wheat flour • Chopped parsley • Chopped onion • 2 cups olive oil • Saffron dye • Water • SaltDIRECTIONS :1. Put the flour, parsley, onion and shrimp in a bowl.2. Add a little salt, 1 teaspoon of dye and water until a smoothpaste.3. Heat the oil in a skillet.4. Add a tablespoon of dough, which must be crushed and jaggededges, not round.5. Once fried, put them in a plate with paper towels and servehot. View slide
  • INGREDIENTS:• 1/3 cup of olive oil• 1 small onion, minced• 2-3 cloves of garlic, crushed• 3-5 tablespoons minced fresh parsley• 1 generous bunch of saffron• 2 tablespoons of chicken bullion• 3 skinless chicken breasts, large chunks• 2 green peppers, sliced• 1 red pepper, sliced• 1 tablespoon of yellow food coloring• 8 oz tomatoes sauce• 1 tablespoon sugar• 4 cups of rice• 7 cups of water• salt• 1/2 lb - 1 lb shrimp, leave shell on• 1 lb scallopsDIRECTIONS :Saute onion and garlic in olive oil until the onion begins to become transparent.Add saffron, chicken, peppers and saute until chicken has become white.Add tomatoes sauce, sugar, food coloring and stir.Add rice and water and bring it to boil.Salt and taste.Boil 5 minutes, stirring occasionally.Add shrimps and 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 unwantedliquid. View slide
  • INGREDIENTS:1/4kg bean3 onions1 ham bone2 tomatoes2 deciliter the beef broth1 tablespoon the flour1/4kg the rice2 garlic cloves2 brown peppersSaltPepper in grain1 cup the rice1 teaspoon the parsleyOlive oilDIRECTIONS :Step 1: Put the dried beans to soak overnight.Step 2: Chop the onion and garlic.Step 3: Make a sauce with onions and garlic in a saucepan. When they becamebrown, add the flour and beans, until flour was browned too.Step 4: Add the grated tomatoes and finish the sauce.Step 5: Then, add the broth and cook.Step 6: Meanwhile in a mortar, make a mix with pepper grains, garlic grains andparsley.Step 7: Throw them to the casserole, add salt, taste and cook about 45 minutes.Step 8: Finally, add the rice and cook all together to be ready (about 30minutes).Step 9: Garnish the rice with brown peppers.
  • INGREDIENTS:• 1 chicken• 1kg potatoes• Oil• Salt• FlourDIRECTIONS :Peel the potatoes and quarter them.Rinse and season them.Preheat the oil in a pan.Fry the potatoes and when they became golden, takethem out and put the potatoes in a dish.Season the chicken.Heat another pan with some oil, flour the chickenand fry it.
  • INGREDIENTS :• 6 eggs• 300g of potatoes• 9 tablespoons olive oil• SaltDIRECTIONS :Cut the potatoes into small piecesFry them slowly in a frying pan with 6 tablespoons of oil, stirringthem from time to time.Once made it, take out the potatoes and season and drain them ofoil.Beat the eggs in a bowl.Put the remaining oil in the frying pan and heat it.Add the eggs and potatoes.Stir the mixture softly until the eggs set up, then put a plate or a lidon the frying pan and turn the omelette upside down.The omelette is done when it becomes in a soft gold colour.
  • INGREDIENTS : • 1 large turkey, at least 4kg. • ½ kg of lean minced pork. • 200g of onion. • 200g of prunes. • 100g of bread crumbs. • 1 glass of milk. • 100cl of sherry. • 200ml of white wine. • Salt.DIRECTIONS :Cut the turkey on its back. Try not to break the skin to do it.Let prunes macerate for an hour with the sherry. Soak the crumbs with milk.Soften the finely chopped onions simmered in a little oil or butter.Mix all ingredients with lean pork and make them a ball. Putting salt and pepper totaste.Fill the turkey.Sew the skin of the turkey, pass a thin string around to keep its shape after cooking(bracket).After two hours, put the scrapings on the fire and add a glass of white wine.The resulting sauce must add a 1/4l of chicken stock and move carefully.Use a little corn flour dissolved in water beforehand. Take everything to a boil, turnoff and taste it.Serve everything cutting into steaks.Usually it is accompanied with applesauce or cranberry.
  • INGREDIENTS :• 1 leg of lamb• Oil• 1kg potatoes• 2 onions• Salt• A pinch paprika• Black pepper• 2 tomatoes• 1 lemon• 1 glass of red wineDIRECTIONS :Preheat the oven for about ten minutes at 150º c.Put a good splash of oil in the pan, about covering the entire surface.Place the potatoes (cleaned and cut into circles of centimeters thick), try coveringthe bottom of the tray.Place potatoes on a base of onion (finely chopped and circle) and salt them.Take a little paprika and some black pepper.Place meat and brains on this base and put chunks of tomato and lemon (natural).Taste it. The meat, tomato and lemon should cover the bottom of potatoes andonions.Introduce in the oven for half an hour at the same heat (150ºc).After this half hour is recommended to reverse the flesh (not the brains) and stop20 to 30 minutes, all depends on how we like the meat done.Remove and take with a red wine.
  • INGREDIENTS :• 1kg tomatoes• A half small onion• 1 small green pepper• 1 small cucumber• 1 small cup of olive oil• 2 tablespoons vinegar• 200g of bread crumbs soaked in water previous day• A garlic clove (optional)DIRECTIONS :Previously: Cut into small cubes: tomato, pepper, cucumber,onion, bread the day before.Step 1. We will put in a mixer o blender tomatoes, onion, bellpepper, cucumber, vinegar, garlic, oil and bread. Liquid shouldbe fine.You can add water if you want to lighter.Step 2. It is important to serve very cold, so it should be inthe fridge well before serving. It is worthwhile, put some icecubes when ready to serve to cool further.
  • INGREDIENTS :• 1kg chicken pieces• 100g onion• 1 carrot• 1 leek• 1 branch of celery• 1 tomato• 125g noodles• Salt• 2 l waterDIRECTIONS :Clean the chicken.Wash and chop up the vegetables.Throw everything in a pot with 2 litres of boiling water. After 30 minutes, take apart the chicken and the vegetablesand throw the noodles into the pot. Wait 10 minutes and turnthe cooker off.Crumble the chicken and serve it with the vegetables in aplatter.Throw he soup in bowls and serve it with the crumbledchicken and the vegetables.
  • INGREDIENTS :• 2 cups whole milk• 2 eggs (preferably free-range)• 2 egg yolks• 1/3 cup sugar• 1 teaspoon vanilla extractDIRECTIONS :1. Preheat oven to 300°F.2. Place six 4-ounce ovenproof cups in a deep baking pan just large enoughto hold them.3. In a medium saucepan, bring the milk to a simmer over medium-low heat.4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, andvanilla.5. Slowly pour the egg mixture into the simmering milk, whisking gently tocombine.6. Pour the mixture through a fine strainer into the cups, then sprinklelightly with the nutmeg.7. Pour hot (not boiling) water into the pan until it reaches halfway up thesides of the cups.8. Bake until the custard is just set, 30 to 35 minutes.9. Let the custard cool in the water bath for about 2 hours before serving.
  • INGREDIENTS :• 250g of rice• 400g of sugar• 1l of milk• 1 lemon• Ground cinnamonDIRECTIONS :Heat a pan with milk and add the rice.When the milk starts to boil put the lemon peel and cinnamonsticks.When the rice is cooked, add sugar and continue stewing toprevent sticking.Keep cooking until it thickens.Change the rice to a source, get the lemon rind and cinnamonsticks and let it cold.Store in the refrigerator.Sprinkle with cinnamon powder.
  • INGREDIENTS :• 100cc olive oil• 100cc dry and white vine• 15gr aniseed• 300gr flour• 250gr honey• Olive oil for fryDIRECTIONS :1. Put the olive oil in a frying pan with lemon peel andaniseed.2. Put 250gr flour, olive o oil and white wine in a big bowl,mix them until getting a smooth mixture.3. Put the mixture in a cloth and wait 30 minutes.4. Spread the mixture and cut small rectangles.5. Fry the “pestiños” with hot oil. Then put them on acook paper.6. Finally, put the “pestiños” into a mixture of honey andwater.7. They are ready.
  • INGREDIENTS : 1/2 cup fresh lemon juice 2 cups all-purpose flour 1 tablespoon cornstarch 2 teaspoons baking powder 6 tablespoons butter 1 teaspoon salt 3/4 cup white sugar 1/2 cup butter 4 egg yolks, beaten 1 1/4 cups white sugar 4 cups confectioners sugar 3 eggs 1/2 cup butter, softened 1 teaspoon vanilla extract 2 tablespoons fresh lemon juice 1 cup milk 1 teaspoon grated lemon zest 1 tablespoon grated lemon zest 2 tablespoons milkDIRECTIONS :1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder andsalt. Set aside.2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs, and then stir in the vanilla.Beat the flour mixture alternately with the milk, mixing just until incorporated.3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cakecomes out clean. Allow to cool in pans on wire racks for 10 minutes.4.To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch untilsmooth. Mix 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirringconstantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour theegg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or untilthick (not to boil).5. Pour mixture into medium bowl. Cool to room temperature. Refrigerate 3 hours.6.To make frosting: In large bowl, beat confectioners sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest untilsmooth. Beat with milk, and increase speed and continue to beat until light and fluffy.7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a servingplate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread withremaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake untilserving time.