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Homemade Meatballs

500 g minced beef 20 g bread crumbs 3 onions 1 cup milk 2 tablespoons flour 3 cl
oves garlic 1 egg 1 cup beef broth 1 cup white wine Oil Salt Ground black pepper
Chopped parsley
Mix bread crumbs with milk and let stand. Beat the egg, parsley and garlic chopp
ed previously with bread crumbs. Add some salt and pepper to the meat and add to
the above. The resulting dough make meatballs. Roll in flour and fry in oil. Do
ral and keep them in a dish. Chop onions and Doral in the same oil where we frie
d meatballs. Add 2 tablespoons of flour and mix well. Pour the beef broth and wh
ite wine and let it do for a few minutes. Put meatballs in another pot and pour
sauce on top. Simmer for 10 minutes. Pass the sauce through a food mill. Put the
meatballs in a large bowl to serve.
Marinated clams
1 kg. clams 1 onion 2 cloves garlic 1 tablespoon flour 1 cup white wine Chopped
parsley oil
Finely chop the onion and garlic. Rehógalos in oil, add flour and dissolve it. A
dd the white wine and clams and keep in the heat until they open. Sprinkle with
parsley and serve. Tip: the sanitary quality of the areas where these animals ar
e raised is very important. To ensure your safety we buy in stores of trust and
avoid those collected by amateur or of dubious origin.
Tip: Like all shellfish, mussels should be alive when being cooked, or eaten. Th
e valves have to be very dark, or close quickly when touched with finger.
Rice pudding
1 l. milk. 1 / 2 stick of cinnamon. 125 grams of sugar. 150 gr of rice. The rind
of half orange and half a lemon. Ground cinnamon
Boil the milk with the cinnamon stick and lemon peel and orange. Bring to the bo
il add the washed rice and cook slowly for 20 minutes, stirring occasionally. Ad
d sugar and continue cooking slowly for another fifteen minutes until you get a
creamy texture. Divided into individual bowls and sprinkle with a little cinnamo
n.
On this occasion the rice and milk together to delight with a delicious dessert.
It is important that the rice is ready.
Cod with seafood sauce
800 grs. Fresh cod prawns August 12 mussels 1 / 2 cup white wine Oil Water, Chop
ped parsley Salt and pepper For the sauce: 1 onion 2 tomatoes 2 carrots 2 leeks
2 tbsp. Tarragon paprika 1 small glass of brandy and salt Parsley Oil
Cook the mussels in white wine and water also reserve the broth. To prepare the
sauce, pocha all with parsley chopped vegetables in a pan with oil. Season. Apar
t, sauté crushing the heads of the prawns and add the tarragon and paprika, dous
ed with brandy and flambé. Add to this flambé vegetables. Leave it to about 5 mi
nutes, grind and go through a Chinese. Reserve. Skip cod and shrimp peeled, all
seasoned. Serve the cod and prawns in a dish with the bottom covered with seafoo
d sauce. Sprinkle with parsley and garnished with mussels. Accompany with remain
ing sauce.
Cake
1 1 container lemon yogurt yogurt yogurt oil 2 cans sugar 3 yogurt pots flour 3
eggs 1 envelope yeast 3 powdered sugar butter flour apple green cherries
In a bowl whisk the 3 eggs with sugar. Add the flour and baking powder and mix u
sing the mixer. Add, too, yogurt and oil whisking thoroughly. Pour the mixture i
nto a buttered mold and then inserted flour and apples, peeled and chopped. Put
pan in oven at 170 º for 30 to 35 minutes. Once done, desmóldalo and decorate wi
th cherries and icing sugar.
Mussels with pepper
1.5 kg of mussels 1 red pepper 1 cup white wine 4 cloves garlic Salt White peppe
r grain flour 1 tbsp oil Chopped parsley Water
Put the mussels cooked in wine and water with some peppercorns, or steamed in a
steamer, which will have made in the bottom water along with wine and pepper. Be
sides, in a skillet saute the chopped bell pepper and garlic in foil, room to ta
ste and then add the flour. Then fry and add to the cooking broth from the musse
ls and white wine. League and let the sauce reduce and sprinkle with chopped par
sley at the end. Meanwhile, remove one of each mussel shell, place in a serving
dish and salséalos. Per person: Total calories: 265 kcal. Protein: September 31
(47%). Carbohydrates: 11.4 9 (17%). Total Fat: 9.8 g (34%) [unsaturated: 1.6 g (
3.4%) Monounsaturated: 4.5 9 (15.3%), polyunsaturated: 18 g (6.1%)] Other: Chole
sterol: 125 mg. Dietary fiber: 0.4 gr. Calcium: 253 mg. Iron: 18.4 mg. Potassium
: 824 mg. Sodium: 733 mg. Tips: Dish especially recommended for consumption by o
bese people with diabetes, osteoporosis or iron deficiency anemia. Should those
with sporadic consumption of cholesterol problems, kidney failure, elevated uric
acid and hypertension.
Hake in green sauce
8 slices of medium (hake) 2cm thick 16 clams 2 cloves garlic, virgin olive oil (
or normal) flour 1 tablespoon water or fish stock and salt Chopped parsley
Put in a bowl (no need to be of clay) chopped garlic clove 4 tablespoons olive o
il, when it starts to brown add the flour and stir well until you undo and then
add a little water or broth fish and if we have a little stock to take advantage
of asparagus also doing well. Then take parsley, hake and clams, let cook for 2
to 3 minutes per side and go.
Hake stuffed
A 1.5 kg hake. 1 / 2 kg. fresh salmon 10 to 12 blanched spinach leaves 1 green p
epper 1 / 2 onion 1 potato 1 cup white wine 1 / 2 l. Oil fish broth and salt a f
ew sprigs of parsley
Once clean hake, open it in half and removal of backbone. Season and top with sp
inach leaves blanched beforehand. Then placed on top of salmon cut into strips.
Close the piece of hake and tie a rope liz. Place the hake stuffed in a baking t
ray on a bed of green pepper and onion into strips and minced garlic. Season and
pour the white wine and fish stock. Add some potatoes peeled and cut type chips
. Bake for 35-40 minutes at 180-190 degrees. If you see it dries, add more broth
. Once baked, remove the rope. Serve this hake stuffed with vegetable garnish an
d sauce with the soup pan. Finally garnish with sprigs of parsley.
Chocolate Mousse
175 grs. chocolate covered 30 grs. butter 4 eggs 80 oz. sugar 1 cup rum or brand
y Garnish: Whipped cream lemon peel candied fruit Nuggets few mint leaves
Undo chocolate bath. Once broken, take a little bit about the buds that have sep
arated from the whites and whisk gently. Pour this mixture over the chocolate. T
hen add the butter, stir until it is undone. Pour the liquor and allowed to cool
and out of the fire. Add the sugar gradually to egg whites until stiff and stil
l breaking. Then pour some of the clear over the chocolate, mix well and pour ov
er the remaining whites, stir carefully so fluffy. Distribute the mousse into in
dividual glasses and put in the refrigerator for 2 hours at least. Finally, garn
ish with cream, some candied fruits, mint and strips of lemon peel, which can be
boiled with sugar and water to remove bitterness.
House Cup
- 1 / 2 roly-poly stuffed with cream - 4-6 scoops of ice cream - two handfuls of
almonds - a handful of strawberries (wild) - 16 to 24 cherries - 300 grs. In fa
ct chocolate
Short arm sliced Roma and distribute them at the bottom of the dishes or cups. P
lace balls in the center of ice cream and pour over chocolate. Sprinkle with cho
pped almonds and finally, decorate this dessert with cherries and strawberries.
Fried milk
1 l. 240 gr milk. 200g loose flour. icing sugar 4 eggs peeling an orange 1 cinna
mon stick 1 bunch of currants to batter and frying: 2 eggs flour sugar cinnamon
Hojiblanca extra virgin olive oil
In a large saucepan, put to boil the milk (reserve a little) with cinnamon and o
range zest. Sift flour and icing sugar, mix in a bowl, add the reserved milk bef
ore and dissolve well. In eggs and beat until a homogeneous mass. Strain and pou
r the milk bowl, mix well and return to spend the pot. Put back into the fire an
d cook (stirring constantly) over medium heat until thickened, about 5 minutes.
Spread the dough to an ample supply and low and allow to cool. When cool, cut in
to rectangles, brimming with flour and egg and fry in a pan with oil. Drain on a
plate with kitchen paper. Mix in a bowl with the sugar in grain cinnamon powder
and brimming pieces of fried milk. Serve on a platter and decorate with a bunch
of currants. Tip: Two pieces of advice. The first regards the orange peel, it i
s important to be as thin as possible. No, take the white part because embitter
milk. And the second, cutting the pieces of fried milk, will be much easier if y
ou pass the knife blade under cold water.
Plum - cake
250 grs. 250g butter. 1 ½ tablespoon flour. 250g yeast. sugar 4 eggs 2 handfuls
of raisins and cherries Butter and flour (for pan) Powdered sugar
In a bowl, pour the softened butter and sugar. Then, go adding the eggs one at a
mixing with a whisk. Then add the flour and baking powder and continue mixing w
ith a spatula. Pour batter into a buttered pan and sprinkle with flour. Echale r
aisins (previously soaked) and sour cherries, both dipped in flour. Distribute t
hem on the cake. Put the mold in a hot oven at 200 º for 10 minutes. After this
time, lower the oven temperature to 175 º and leave another 30 minutes. Remove f
rom oven, let cool and remove the mold. To serve, sprinkle the plum-cake with ic
ing sugar and trocéalo
Apple cake
6-8 apples 100 gr. butter 200 gr. pastry 200 gr. custard peach jam
Spread out the puff pastry sheet until it is very thin and the size of a baking
tray. With the back of a knife, make some notches around the edge. Then spread t
he cream on it but leaving a free margin of 1.5 cm plate. Approx. Peel the apple
s and filetéalas. Place the pieces on a walnut cream and butter on top. Bake abo
ut 30 minutes, depending on the thickness and type of apples - a medium oven. Fi
nally, shines a cake with peach jam. You can take cold or hot.