LENTIL MARINE

LENTIL MARINE.

Ingredients:

• 300 gr. of cooked lentils
• cuttlefish
• shrimp tails
• tomato
• 1/2 l. fish stock
• oil
• salt

Elaboration:

• First, clean the cuttlefish and cut into cubes or slices.
• In a saucepan, stir oil, onion and fry it and cuttlefish. When you have advanced a little, add the shrimp tails too.
• We add the tomato sauce well and fry it until it is well preserved.
• In addition to heating the fish stock.
• Once we have the sauce and pour the lentils well preserved and let fry a little fish.
• Below evoke the fish stock and let it boil a little.

WIND FRITTERS.

 

Ingredients:

• 125 ml. water
• 75 gr. flour
• 60g. butter
• 3 small eggs
• salt
• 5 teaspoons anise (optional)

Elaboration:

• Put the water and butter in a saucepan on the fire with a pinch of salt.
• When the water boils and all the butter has melted, add the flour at once tamissada and cook, stirring, until the dough is separated from the walls of Cassia.
• Off the heat add egg and stir until it is smooth.
• So, to add three eggs.
• There also mix 3 teaspoons anise. We booked.
  In a pan put oil to heat.
• When are we getting too hot with a spoon and with the help of another frying are going, they only girent if any one resists the turn.
• When browned remove from heat and leave them on absorbent paper.
•  Still warm coat them with sugar.

SOUP OF CHEESE AND EGG(MAIN COURSE).

INGREDIENTS:

-3 eggs.
-50 grams of Parmesan striped cheese.
-1 spoonful of broth of vegetables.
-Pepper and nut moscada.

PREPARATION:

It beats 3 eggs in a container, and adds the Parmesan cheese.

Put a 1 litre of water in the pot and hope that boil. Later, add the broth of vegetables.

In the pot, add the parmesan cheese and egg, and later  beat one or two minutes. Finally, retir the pot of the fire.

Finally, service the soup in container and add the pepper and nut moscada.


TIRAMISU(DESSERT).

INGREDIENTS:

-1 spoonful of instantaneous.
-2 spoonfuls of warm water .
- 1 package of cheese cremates.
-1/4 cup of sugar glass.
-32 cookies of vanilla.
-1 ounce of semisweet chocolate.

PREPARATION:

Dissolves  the coffee in the warm water to add  the cheese cremate.  

Place  16 cookies at the back of a pan.Put above the half of the mixture of cheese cremate. Repeat the caps.

 Refresh the dessert for several hours.

Use the chocolate in the moment of serve.

RICE WITH RABBIT.

Ingredients:

• 1/2 chopped rabbit
• 400 gr. (approx.) rice
• tomato
• oil
• salt
• broth

Elaboration:

• First put in a pan in a little oil and brown them is the rabbit.
•  Once we have good fried rabbit, fry it a little tomato.
• Moreover warming broth that will have to have it hot when you add it to the rice.
  Once the tomato sauce, fry the rice and pour the broth there.
• Leaving a 20 minutes until the rice is. We will not remain vigilant without broth.
•  When remaining minute until 2-3, turn off heat, leave it resposar

CHOCOLAT CROISSANT.

Ingredients:

• 1 sheet of puff pastry
• chocolate fondant
• 1 egg
• chocolate shavings

Elaboration:

• Cut the puff pastry into triangles, smaller or larger depending on the size you want them to be croissants.
• Put a piece of chocolate in the center of the dough triangles and screw from one side to an end.
• Corbin ends inward to achieve the typical form of croissant.
• In a baking dish, stir in parchment paper, and we put the croissants.
• The paint with beaten egg.
• There espolveragem some chocolate shavings, and cook it in a preheated oven at 200 ª for 15 minutes, or until they are golden brown see.

 

Rice with corn

INGREDIENTS

• Rice
• Onion
• Bacon
• Evapored milk
• Cream cheese
• 1 can of corn
• White wine
• Parsley

PREPARATION

• For cream:

Firstly, chep the onion and the bacon. Frying together until golden. 

Secondly, mix 1 can of evapored milk with 8 tablespoons of cream cheese. Mix them, added 1 can of corn in grain and boil a moment.

Thirdly, added white wine and parsley.

• For rice:

Preparing the white rice to taste. Moled and gets over the cream of corn.

TIPS

Serve immediately.

Oreo and coconut brownies

INGREDIENTS

• 3/4 cups crushed oreo
• 3/4 soft butter bar
• 1/4 cups of grated coconut
• 3/4 cup of chocolate chips
• 3/4 cup of chocolate white chips
• 1 can of 397 grams of condensed milk

PREPARATION

1. Grease of rectangular mold.

2. Mix the cookies of oreo and the butter until that bind.

3. Press the mixture in the mold bottom. Cover the cookies with the grated coconut, then spread the two clases of the chocolate chips and finally, gets over the condensed milk.

4. Bake in an oven to 350º f, during 25 or 30 minuts until golden. Let cool.

CAKE OF VEGETABLES.

Ingredients

·        Pizza base                                                          

·        3 peppers

·        1 onion

·        3 Tomatoes

·        salt

Elaboration:

• Take the pizza base and reducing its thickness stretch it.
• Cut the vegetables, onions, peppers and tomatoes and mix in a bowl or on a plate, and put salt.
• Then put them on the basis of distributing everything, trying to remain a layer or too thick nor too thin.
•  Now we just have to put the cake in the oven preheated to 180 degrees, and leave 20 minutes.

COFFE FLAN.

Ingredients:

• 1 pot of condensed milk
•  1 size of the pot of milk
• 3 eggs
•  3 envelopes of soluble coffee
•  liquid Candy
• Cream

Elaboration:

• Pre-heat oven to 175 degrees.
• Mix all ingredients in a bowl except the candy.
• Caramelized pan and stir in the preparation we have done.
• We baked in a bain-marie Courant about 40 min.
• Quan is cold, the treim mold and we have it ready to serve!

 

SAUCE OF PESTO (MAIN COURSE).

INGREDIENTS:

• 1 sprig fresh basil (approximantely 50 grams).
• 3 cloves of garlic.
• 4 tablespoons pine nuts.
• 1/2 glass olive oil.
• 100 grams of freshly  Parmesan cheese.
• 25 grams of freshly grated milk cheese.
• A pinch of salt and pepper.

PREPARATION:

1.-Crush the sprig of basil, the bare garlics, a pinch of salt and pepper, and the pine kernels. Finally there is obtained a creamy pasta.

2.- Mix the olive oil with the mixer. Add the rest of the oil  without stopping beating. Finally there is obteined the sauce 'homogeneous and creamy.

 3.-Add then the grated cheeses and to remove.

 4.-Confirm  if the quantity the salt and pepper is correct.

5.-Serve cold on the warm pasta and guard in the fridge in a glass  for his conservation.



CUP MASCARPONE CREAM WITH CHOCOLATE NUTELLA AND PEPERONCINO (DESSERT)

INGREDIENTS:


• 1 egg yolk.
• 1 teaspoon sugar.
• 125 g of mascarpone.
• 4 tablespoons mount cream (approximately 150 ml cream ).
• Nutella.
• Two digestive coockies.
• 2 or 3 ounces of chocolate peperoncino.


PREPARATION:

1.-Mount the cream.

2.-Beat the yolk of egg with the sugar. Finally there is obtaining a cream of almost texture.

3.-Continue beating the macarpone.

4.-Incorporate the scum and mix it with the cream.

5.-Cut in pieces the cookie and use them  refill the bowl of the cup.

6.-Daub the interior of the cup with Nutella.

7.-Refill the other part of the cup with mascarpone

8.-Cut the chocolate  and put it over the cream.

9.-Cool one hour in the fridge.