1. SPRING RECIPES
5 YEAR STUDENTS
CEIP TOMÁS ROMOJARO
FUENSALIDA (TOLEDO)

2.  SPRING DISHES:
 -DEVILED EGGS
 -TUNA WITH SPRING VEGETABLES
 -FRUITS CAKE

3. 1-STARTER: “DEVILED EGGS”
 INGREDIENTS:
 -12 EGGS
 -3 TINS OF TUNA
 -TOMATO SAUCE
 -MAYONNAISE

5. ELABORATION:
 -Boiled the eggs

6. -Peel the eggs

7. -Divide the eggs in two parts

8. -TAKE OFF THE YOLKS AND MIX THE
YOLKS WITH TOMATO AND TUNA

9. -PUT THE MIXTURE IN THE
EGGS

10. -COVER THE EGGS WITH MAYONNAISE

11. 2-MAIN COURSE: “TUNA WITH
SPRING VEGETABLES”
 INGREDIENTS:
 -TUNA STEAKS
 -150 GR OLIVES
 -1 ONION
 -POTATOES
 -1 GREEN PEPPER
 -3 ASPARAGUS
 -OLIVE OIL AND SALT

13. ELABORATION
 -SAUTE ONION, PEPPER AND OLIVES
AND MASH THEM

14. -FRY TUNA STEAKS SPRINKLED
WITH SALT

15. -BAKE POTATOES SLICES AND
ASPARAGUS

16. -PLACE BAKED POTATOES, ADD TUNA
STEAKS AND MASHED VEGETABLES
WITH THE ASPARAGUS

17. 3-DESSERT: “FRUITS CAKE”
 INGREDIENTS:
 -STRAWBERRIES
 -KIWIS
 -PEACHES
 -GRAPES
 -MANDARINES
 -REDCURRANTS
 -RASPBERRIES

19. ELABORATION
 -Cut the fruit in small pieces

20. -Put the fruits in the mould

21. -Bake the fruits in the oven (120º) for 20
minutes

22. -Cover with syrup