The document contains various recipes, including classic Spanish dishes such as gazpacho, Spanish omelette, and salmorejo, along with dessert recipes like tiramisu and torrijas. Each section provides a list of ingredients and detailed preparation instructions. The recipes highlight traditional cooking methods and flavors characteristic of Spanish cuisine.

1. Ingredients
•
1 kg of ripe tomatoes.
2 small green peppers.
2 garlic cloves.
100g of farm house bread.
4 tablespoons of extra pure
olive oil.
1 tablespoon of cherry
vinegar.
Water boiled.
Egg.
Salt.
Preparation
Soak the bread in water and then crush with
the diced vegetables,oil,vinegar,salt and
water. According to how thick you want the
soup to be.
Nowadays we use a mixer,which has the
advantage of producing a finer blend of
vegetables.
By Diana
Gazpacho
Andaluz

2. Ingredients
• 6 egg yolks
• ¾ milk
• 75 grams of sugar
• ½ cane of cinnamon
• 1 piece of lemon peel
• Salt
Preparation
Pour the pant (prevents stick in milk
cook it) and make boil the milk with
the lemon peel, cinnamon and a
pinch of salt. Turn of the heat and
leave to infuse.
Work the egg yolks with the sugar
until is melted and bleach. Add a
few tablespoons of milk infused so
as not curdle the eggs. Put the
mixture in a pan on fire. Go stirring
it with spoon until it is taken.
Remove from heat and pour into a
bowl. Idle the stirring occasionally
to avoid lumps.
You can survive the sewer by vanilla
pod. Salt enhances the sweet taste
to prevent lumps can also be coated
with a cream foil greased with
butter. Because the pipe melts the
vanilla pod .By Carla
Catalan Cream

3. Spanish omelette
Ingredients
• 6 eggs
• 3 potatoes (600 gr)
• 1 small onion
• 1 green pepper
• 2 glasses of olive oil
• Salt
• A leaf of parsley
Elaboration
1-Peel and chop the onion into medium dice.
Clean the green pepper, remove the stem and
the seeds and cut it into dice.
2-If the potatoes are dirty, water them. Pale
them, cut them in half lengthwise and then cut
each piece into half-inch thin moons.
3-Put everything in the pan, season as you like
and fry over a low heat for 25-30 minutes.
4-Remove the fry and drain. Transfer the oil to
a bowl and set aside. Clean pan with kitchen
paper.
5-Peel the eggs, place them in a large bowl
and chop them. Add them to your taste, add
the fry of potatoes, onion and pepper and mix
well.
6-Put the pan back into the fire, add a trickle
of the reserved oil and add the mixture.
Remove a little with a wooden spoon and wait
(20 seconds) to start curdling.
7-Separate the edges, cover the pan with a
dish of larger diameter than the pan and turn
the pan.
8-Pull it back to square the other side.
By
David

4. Catalan cream Method
-Wash lemon and orange very well and peel your skin
in a thin, without much white that then bitter the
dessert.
-Open the vanilla pod and extract the seeds that we
will reserve to add later to the milk.
-Heat the milk over medium heat almost to the point
of boiling.
-Lower the temperature and remove from the heat,
add the vanilla seeds, the skin of the orange and
lemon, and finally the cinnamon stick.
-Separate the whites from the yolks and put them in a
bowl with the sugar (250 g).
-Beat with an electric mixer.
-Add to the bowl containing the egg cream and sugar
the fine corn flour.
-Warm the milk back to medium temperature for 10
minutes with vanilla, orange-lemon peel and
cinnamon.
-We put the casserole with the milk to simmer, we
add the mixture of cream of egg, sugar and flour. We
remove it continuously.
-When it begins to thicken we remove of the fire and
we continue moving one more minute.
-Fill up some cool pans or bowls you have at home.
-When we go to serve the Catalan cream we burn the
surface.
Ingredients
-10 egg yolks
-250 g sugar (cream)
-150 g sugar (for
burning)
-100 g of corn starch
-1 liter and half of
whole milk
-A cinnamon stick
-The peel of a lemon
-Optional to
aromatize: Vanilla on
branch and the skin
of an orange
By Angel

5. INGREDIENTS
6 eggs
3 medium potatoes
1 medium onion
Olive oil
Salt
PROCESS
Peels and diced potatoes are
peeled and chopped and made
salt.
Stir in a frying pan with enough
oil over low heat
When it is softened beat the 6
eggs aside and it becomes
To remove salt, part of the oil is
removed from the pan
and then Mix the eggs with the
other ingredients in the pan
and Finish cooking by stirring
the ingredients until the omelette
is done.
SPANISH OMELETTE
By Max

6. Ingredients
-potatoes
-eggs
Instructions
-Take the potatoes, cut the potato
and fry the potato
Take the eggs and beat them, mix the
potato and the eggs and put them in
the pan 1 o 2 minutes and end.
SPANISH
OMELETTE
By Joan

7. Wind fritters
recipe
• First, we add in a saucepan the milk, a spoonful of sugar, salt and butter.
• When everything has melted and begins to boil, pour the flour.
• Over low heat, stir the mixture until a smooth ball that will stick on the spoon.
• Remove the mass of fire, had to a bowl and let it warm up, stirring with a whisk to prevent not to
curdle the eggs.
• Then add eggs one to one without stirring until they are incorporated completely. Add crushed
anise and continue mixing well.
• We introduce the fritters dough in a sleeve nozzle smooth pastry or curly forming dough ball in
our hands, wet with cold oil, letting them fall a casserole with oil hot.
• When the balls are golden brown, remove them from the Pan using a slotted spoon. Mix
cinnamon with the remaining sugar and spent the doughnuts for him.
Serve!! By Mario

8. INGREDIENTS
 Tomato
 Cucumber
 Pepper red and
green
 Garlic
 Bread
CONDIMENTS
 Oil
 Vinegar
 Salt
EXTRAS
 Egg
 Ham
 You can add ham
and hardboiled
egg in dice
By Gabriel Sánchez
INSTRUCTIONS
1.To steep the bread
2.Cut the bread
3.Chop the remaining
ingredients
4.Put everything in a
bowl an bate
5.Add condiments and
bate again
SALMOREJO

9. Brave potatoes
INGREDIENTS:
6 large potatoes, oil, salt, mayonnaise sauce, garlic and
Cayenne in powder.
PREPARATION:
•first peel the potatoes, wash and cut into medium
pieces and pour salt.
•In a skillet or deep fryer we put abundant oil to heat
and when this in its point of temperature we will
incorporate the potatoes until frying them properly.
•Once fried the deposits on absorbent paper to
release the leftover oil.
•Next we also add an aioli sauce, which we can find in
our markets, or make a mayonnaise sauce to which we
will put a clove of garlic and cayenne in powder
•We coated the potatoes and bathed with the sauces.
BY ARIANNA

10. Ingredients
1 rabbit to cut up
4 cups of rice
2 artichokes
1 pepper red
1 pepper green
100g of broad bean
frozen
1 liter of broth of bird
2 tooth of garlic
1 onion
2 tomatoes
1 lemon
Salt, pepper and oil
Instructions
1-cut the peppers, peel the onion
and to grate the tomatoes.
2-cut the artichoke and sprinkle
with lemon.
3-roast the rabbit.
4-add the onion , the garlic’s and
the peppers five minutes.
5-add the artichoke and stir the
rice.
6-add the tomatoes grate and the
rice.
7-pour the broth and broad beans.
8-serve the rice whit rabbit and
enjoy your meal
Rice with rabbit
By: Lucas Torres
Fernàndez

12. INGREDIENTS
250g of mascarpone
100g of brown sugar
20 biscuits speculoos
(typical biscuit from
Belgium).
4 eggs
1 tablespoon vanilla
sugar
5 cl Marsala or
Amaretto
20 cl of very tight
black coffee
(espresso)
Bitter cocoa
Preparation
Break the eggs and separate the whites from the yolks
Blanch the egg yolks, gradually adding the brown sugar and the vanilla sugar
Mix well by adding the sugar so as to obtain a homogeneous and foamy mixture. The eggs and
sugar should form a firm ribbon.
Add the mascarpone to the eggs and whisk together
In a deep plate, combine the coffee with the marsala (possibly with a little caramel,
Lightly dip the speculoos cookies into the soup plate. Do not soak them so the biscuits remain a
firm minimum. The inside of the biscuit must remain dry.
Line the bottom of a terrine or dish with a layer of biscuits
Cover the biscuit layer with the mascarpone mixture and eggs.
Alternate layers of biscuits and cream
Finish with a layer of cream.
Place the dish in the refrigerator for 4 h.
Serve portions sprinkled with bitter cocoa
By Sarah
Tiramisu and speculoos
☺

13. ●6 eggs
●1 small onion
●Green pepper
●Potatoes (600 gr)
●Glasses of olive oil
●Salt
●A leaf of presley
1-for the onions and
potatoes
2-chop the onions into
tiny pieces
3-chop the potatoes in
dice wile cooking the
onions
4-remove the pan from
the burner and drain the
oil a little
5-beat the eggs in a large
bowl and add the
potatoes and onions
6-add a little oil in apan
and pour the mixture
7-turn the omelette to
brown on botch sides
Ingredients
Preparation
By Paula
Omelette recipe♥

14. .A loaf of bread from
the prvious days
.4 eggs
.1 liter of milk
.1 cup of sugar
.A piece of lemon
peel and the other
Orange
.A spring of
cinnamon
.A teaspoon of
cinnamon powder
.Oil for frying 3.4
liter
1. In a pot put heat the milk with half
sugar, Orange and leamon peels and
cinnamon twig , mullin spoon to
dilute the sugar.
2. Before you get to the boil , remove
and allow to rest for 10 minutes .
3. After being soaked in milk for aboute
ten or twelve seconds slices of bread
remove and reserve on a plate
4. Oil is boiled .
5. While the oil is heated the eggs are
beaten .
6. Once the hot oil is put the toast .
7. When you think that the toast have a
color on a both sides remove them on
the absorbent paper .
8. Stir the bread with the milk and the
egg and then fry it , once fried is
drilled with sugar and cinnamon.
9. Keep in the refrigerator and consume
preferably before four days.
Torrijas
Recipe ♣
BY Dèlia