Ingredients

Molotof

Egg whites - 12
Sugar – 12 Tablespoons of Soup

Caramel

Yellow Sugar - 1 Cup
Cream – 1/2 Cup (or if you want a smoother 1/4 milk 1/4 cream)
Butter - 2 Tbsp
Salt - Pinch



Instructions

To make molotof, start by preheating the oven to 180C.
Then in a large bowl beat the egg whites, then add the sugar and beat a little more (I usually make 12 scoops but make 10 try and adjust according to your taste, it should be sweet but not super sweet), until everything is ok in castle.
Take a castle tin and butter it very well, this is important because the egg whites are fragile and easily stick, at this point if you want you can add some caramel to the bottom, I usually don't add it.
Put it in the oven for about 20 minutes, after the time has passed, turn the oven off and let the molotof dry inside for a while, take it out when the oven has cooled down.
Finally, carefully unmold and cover with the liquid caramel.
Caramel is simple, add all the ingredients, sugar with 2 tablespoons of water, caramelize until it starts to darken (it's not yet a caramel but it's at a close point), at this point remove from the heat, add the butter, stir and then the cream and stir well, put it back on the heat for another 5 minutes to get a little thicker and finally a pinch of salt and that's it.

Ingredients

425g of red beans (1 small can)
1/2 red pepper
1/2 chopped onion
2 chopped garlic
2 tablespoons of tomato pulp (Garlic and Onion Compal)
1 dessert spoon of chili dough
50g of chorizo ​​in small cubes
1/2 Knorr broth
1 bay leaf
Salt q.s.
Pepper q.b
Olive oil q.s.
Water q.s.



Preparation:


Place the onion and garlic in a small pan with a drizzle of oil.
When the onion is translucent, add the pepper cut into small cubes and the sausage, sauté until the sausage begins to brown and add about 1/2 liter of water.
Add 1/2 Knorr broth, salt and pepper, tomato pulp and pepper paste.
When it starts to boil, add the rice and reduce to a low heat, let it cook with the pan closed for 15 minutes (stirring every 5 minutes so the rice doesn't stick to the bottom).
After 15 minutes add the beans and cook for another 5 minutes, if necessary add water.

Ingredients:

1 whole spare rib
1 onion
2 cloves garlic
2 tomatoes
1 bay leaf
1 glass of white wine
Piri-piri q.b
Salt q.b



Preparation:

Place the sliced onions, garlic, chopped tomato, a bay leaf and the entire spare ribs on the baking tray.
Season with salt and piri piri.
Water it with wine and put it in the oven, not too strong.
Sprinkle from time to time with the sauce.
If the sauce starts to dry, add a little more wine.
To accompany, bake potatoes which, after being cooked, are placed next to the spare ribs, when ready and left in the oven for another 5 minutes.

Ingredients:


12 to 14 cannelloni
3 tablespoons of oil
1 large onion finely chopped
1 bay leaf
1 tablespoon full of unleavened wheat flour
250g of tuna canned in olive oil (3 cans of 85g)
4 tablespoons of tomato pulp
250 ml of milk
Chopped parsley
For the Sauce:
50g of butter
50g unleavened wheat flour
650 ml of milk
200 ml of cream
Salt q.s.
Pepper q.s.
Nutmeg q.s.
70g grated parmesan cheese



Preparation:

1. In a saucepan, heat the oil, chopped onion and bay leaf.
Stir and let it cook over medium heat without letting it brown.

2. When the onion is braised, remove the bay leaf.
Mix the flour and tuna very well.
Let it sauté a little.

3. Mix the tomato pulp, milk and chopped parsley.
Season with a little pepper.
Stir until it starts to bubble.

4. In the meantime, make the sauce.
In a pan, heat the butter and when it is melted, add the flour.
Mix it very well so it doesn't get lumps.
Gradually and while stirring, add the milk and cream.
Season with salt, pepper and nutmeg.
Finally, stir with a wire rod so that the cream is smooth.
When it starts bubbling, remove.

5. If the cannelloni need to be pre-cooked, cook them according to the instructions on the package.
Fill the cannelloni with the tuna cream.
Place the cannelloni on a baking tray, previously greased with butter.
Do not leave them too close together so they can bake.
Drizzle the cannelloni with the sauce.
Finally, sprinkle with grated cheese.

6. Place in a preheated oven at 160º and bake for approximately 45 minutes.
If the cannelloni has been pre-cooked, they don't need to stay in the oven for so long.
Just stay long enough to brown.
After the cannelloni is cooked and toasted, remove them.

And they are ready to serve.

Ingredients:

750g of cooked and chopped nuts (chestnut puree)
1 can of condensed milk
6 eggs
6 yolks
1 teaspoon of cinnamon
150g of sugar
To make the chestnut puree:

Boil the chestnuts for 30 minutes in water.
Let it cool down a bit and peel it while it's still hot.
Then purée in the chopper or in the vite-vite.



Preparation:

1. In a pudding tin, heat the sugar and a little water.
Simmer until caramel.
When it reaches the caramel point, turn off the heat and line the mold with the caramel, until it cools down and covers all the walls of the mold.

2. Add the condensed milk to the chestnut puree and mix well.
Add the yolks and stir.
Then, while stirring, add the eggs one by one.
Add the powdered cinnamon.
After everything is well mixed, place it in the pan.

3. Bake for 40 minutes at 200º.
After 40 minutes, unmold and let it cool.

Ingredients :

1 cod loin
8 defrosted or fresh shrimp
4 tablespoons of oil
1 red onion cut into half moon slices
1 chopped garlic clove
1 bay leaf
Chopped parsley
12 black olives
200 ml of cream
170g of spaghetti
Pepper q.s.
Salt q.s.



Preparation:

1. In a pan of boiling water, place the cod loin to cook for 10 minutes.
After time, remove it with a slotted spoon onto a plate and let it cool.

2. Add a tablespoon of oil and a little salt to the codfish boiling water.
Add the spaghetti, stir it with a fork and let it cook for the time indicated on the package.
After the spaghetti is cooked, drain it and lightly rinse it in cold water so it doesn't cook anymore.

3. Meanwhile, peel the shrimp and remove the casing.
Clean the cod from skins and bones and shred.

4. In a skillet, heat the remaining oil, onion, garlic and bay leaf.
Stir and cook until the onion softens.

5. When sautéing, add the shrimp, cod and parsley.
Season with pepper.
Saute very well until the shrimp is colored.

6. Add the cream.
Stir and cook on low heat for 1 minute.
Remove the bay leaf.

7. Finally, add the spaghetti and mix it well.
Remove and serve immediately.

Ingredients:

4 chicken legs cut in half or 1 chicken cut in pieces
4 tablespoons of oil
1 chopped onion
2 chopped garlic cloves
1 bay leaf cut in half
2 pieces of fresh ginger
2 dry chillies
½ red pepper cut into strips
½ orange pepper cut into strips
½ yellow pepper cut into strips
250g of fresh rolled mushrooms
400 ml of coconut milk
Chopped coriander q.s.
Salt q.s.



Preparation:

1. Season the chicken evenly with salt.
Let it taste for 1 hour.

2. In a large saucepan, heat 4 tablespoons of oil, onion, garlic, bay leaf, ginger and chillies.
Stir and let it cook well without letting it brown.

3. When sautéing, add the red peppers, orange peppers and yellow peppers.
Stir, let it heat up a little and add the chicken pieces skin side down.
Let it gain some color on both sides.
Cover and cook over medium heat for 5 minutes.

4. After 5 minutes, add the mushrooms and coconut milk.
Stir, cover and cook over medium heat for 20 minutes.
After the meat is cooked and the sauce is finished, turn off the heat.

Serve this dish sprinkled with chopped coriander and accompanied by spaghetti with curry or basmati rice and cooked broccoli.

Ingredients:


4 apples peeled and cut into 6 segments
5 tablespoons of sugar
40 g of butter
2 orange cones
1 cinnamon stick
1 lemon juice
2 orange juice
90 ml of Port Wine



Preparation:



In a skillet, heat the butter and let it melt. Add sugar and mix.
Add orange peel and cinnamon stick.
Stir and cook over medium heat until the sugar starts to melt and turn brown.
Add orange juice, lemon juice and Port wine.
Stir until the sugar is dissolved and the syrup starts to boil.
Add apples. Cook over a high heat for 10 minutes.
Stir from time to time. When the apples are cooked and the sauce is finished, remove.
Serve hot and accompanied by a scoop of vanilla ice cream or cream.

Ingredients:

400g of needle rice (I used special paella)
100g of peas
1 bag of fresh clams
500 g of shrimp (20/30)
2 chicken legs
2 chicken wings
3 rabbit tenderloins
1 onion
4 cloves of garlic
olive oil q.s. (grease the bottom of the pan with the paella)
saffron q.s.
salt q.s.
1.5 liters of water
1/4 red pepper strips




Preparation:

Peel the onion and garlic and chop them finely.
Place them in a paellera, add the oil and heat until the onion is translucent.
Add the chicken and rabbit and let it fry for a while.
Then add the previously washed and drained peas and clams.
Sprinkle with the saffron.
Add the rice and add the boiling water.
Stir slightly and let the rice cook.
Arrange the whole shrimp on top.
After 5 minutes, reduce the heat to the minimum and cook for another 20 minutes.
Turn it off and let it rest for 10 minutes, tapad

Ingredients:

For the broth:

1 head of hake or other whitefish
1 carrot cut into slices
The white part of ½ leek cut into slices
Chopped parsley
12 white peppercorns
1 bay leaf cut in half
Salt q.s.

For rice:

4 tablespoons of oil
1 chopped onion
2 chopped garlic cloves
390g of peeled tomato in pieces
1 bay leaf cut in half
300g of carolino rice
Chopped parsley



Preparation:

1. Make the broth.
In a pan with 1 liter of water, season with salt.
Add the peppercorns, bay leaf, carrots, leek and chopped parsley.
Cover and boil for 10 minutes.

2. After 10 minutes, add the fish head.
Cover and cook for 10 minutes.

3. After the head is cooked, remove it with a slotted spoon onto a plate.
Strain the broth.
Clean the head of skins and bones and shred the fish.

4. Make rice.
In a pan, heat the oil, onion, garlic and bay leaf.
Stir and let it cook.

5. When the onion starts to brown, add the tomato.
Stir and let it cook for approximately 10 minutes.

6. After everything is well braised, add the rice.
Stir and let it heat up for a few minutes.
After everything is very hot, add 750 ml of the fish stock.
Stir and season with a few pebbles of salt, bearing in mind that the broth is already salty.
Cover and cook over medium heat for 11 minutes.

7. After 11 minutes, mix the fish and chopped parsley.
Stir well and serve immediately.

Ingredients:

200g of lettuce leaves
600g of melon
130g of slices of ham cut into strips
1 medium tomato cut into wedges
3 tablespoons of oil
3 tablespoons of vinegar
1 level teaspoon mustard
Salt q.s.



Preparation:

1. Cut lettuce leaves into julienne.
Soak them in cold water so they don't oxidize and drain.

2. With a proper tool, remove melon balls or cut the melon into small pieces.

3. In a bowl, put a little salt and mustard.
Stir and gradually add the oil.
Add the vinegar and mix everything well.

4. On a platter, spread the lettuce.
Arrange the tomato wedges to taste and season with the sauce.
On top, spread the melon balls and ham strips.
Refrigerate until serving time so that the salad is fresh.

Ingredients:

5 eggs
1 can of 6 sausages
1 spinach sauce
20 g of butter
Salt q.s.



Preparation:

Pour the eggs into a bowl and beat them well. Add the sausages, cut into slices, and the spinach, mix everything and season with a pinch of salt.
Melt the butter in a skillet, pour the previous mixture into it and cook, stirring with a fork, until the eggs are cooked to taste. Serve it hot.

Ingredients:

1 small chicken cut in half
1 carrot
the basil stalks
2 bay leaves
1 clove of garlic
salt
black pepper
80 g of butter
1 large chopped onion
100 g of type 55 wheat flour without yeast
450 ml of milk
200 ml of cream
Nutmeg
lemon juice
2 tablespoons of oil
3 chopped garlic cloves
100 g of sliced ​​bacon cut into strips
500g of fresh rolled mushrooms
200 g of tomato pulp
125 ml of white wine
Chopped fresh basil leaves
250 g pasta for lasagna
200 g of grated mozzarella cheese
200 g of grated emmental cheese
Dried oregano leaves




Preparation:

1. In a pan of water, add salt, pepper, garlic clove, bay leaf, carrot and basil stalks.
Bring to the heat and bring to a boil.
When the broth starts to boil, add the chicken.
Cover and cook for 25 minutes.
After time, remove the chicken to a plate.
Strain and set aside the broth.

2. In a saucepan, heat the butter and 1/3 of the onion.
Stir and let it cook without browning.
When sautéing, add the flour and mix well.
Gradually and while stirring, add half a liter of cooking broth to the chicken.
Then, gradually and while you continue to stir, add the milk and cream.
Season the sauce with nutmeg.
Rectify the salt and pepper seasoning.
Finally, add a few drops of lemon juice.
Stir until the cream starts to bubble.

3. Clean chicken of skins and bones and shred.

4. In a large saucepan, heat the oil, remaining onion, remaining bay leaf, minced garlic and bacon.
Stir and let it cook without browning.
When sautéing, add the mushrooms.
Season with salt and pepper.
Stir and sauté until the mushrooms run out of water.
Add the tomato pulp, white wine and 125 ml of chicken broth.
Simmer for 2 minutes until the alcohol evaporates.
Add the shredded chicken, chopped basil leaves and 1/3 of the sauce you prepared.
Mix everything very well.
As soon as it starts bubbling, add some dried oregano leaves and remove from heat.

5. In a bowl, mix the 2 cheeses.

6. On an oven tray, place alternating layers of meat, a little grated cheese and lasagna dough.
If the dough is too thin, keep double the plates for the end, in this case 4.
Cover the dough plates with the remaining sauce.
Smooth and finally sprinkle the lasagna with the remaining grated cheese.

7. Place in a preheated oven at 180 °C with the bottom rack and fan on.
Let it brown for approximately 40 minutes until the lasagna turns golden.
Once ready, remove and serve.

Ingredients:

400g of puff pastry
flour to sprinkle
300 ml of milk
1 large lemon zest
1 can of condensed milk weighing 397g
4 egg yolks
1 tablespoon of cornstarch
Powdered sugar q.s.
Cinnamon powder q.s.
20 molds greased with butter




Preparation:

1. Sprinkle the countertop with a little flour.
Roll out the puff pastry into a large rectangle.
Roll the dough into a rolling pin and knead well.
With a knife, cut off the ends of the roll.
Cut the roll into slices 1.5 cm thick.

2. Place a round in the center of an aluminum pan.
With your thumbs press the center of the dough, spreading it to the top of the pan so that the edges are thicker.
Repeat the process until the dough is finished.
Place the shapes on an oven tray.

3. In a saucepan, heat the milk and lemon zest.
Stir and bring to a boil.
After the milk has been boiled, strain it into a fine net.

4. In a pot, place the condensed milk, egg yolks and cornstarch.
Stir well with a wire rod until the cornstarch is dissolved.
Gradually add the milk and mix it well.

5. Bring to the heat and cook over medium heat without stopping stirring.
As soon as the cream thickens and without letting it boil, remove from heat.
Divide the cream into the molds without overfilling.

6. Place the tray in the oven preheated to 230ºC next to the top heating element.
Bake for 12 to 20 minutes until the pastries turn golden.
After the blond pastries, remove and unmold.

7. When serving, sprinkle the pastries with powdered sugar and powdered cinnamon.

Ingredients:

160g of pasta to taste
170g of drained tuna in water canned (2 cans of natural tuna)
40g of margarine
half chopped onion
1 chopped garlic clove
1 tablespoon of unleavened wheat flour
2 tablespoons full of tomato pulp
300 ml of milk
50g of green olives stuffed with peppers and cut in half
80g of grated mozzarella cheese
Dried oregano leaves
Salt q.s.
Pepper q.s.
Nutmeg q.s.



Preparation:

1. In a pan of boiling water, season with salt.
Place the dough to bake for the time indicated on the package.
After the pasta is cooked al dente, drain it.

2. Meanwhile, in a saucepan, heat the margarine, onion and garlic.
Stir and let it cook over medium heat without letting it brown.

3. After the onion is well braised, add the flour and stir.
Gradually and while stirring, add the milk.
Also add the tomato pulp.
Season with pepper, nutmeg, a little salt and oregano leaves.
Mix everything very well.
Finally, fold the tuna, olives and as soon as it starts to boil, the dough.

4. Place on an oven tray.
Sprinkle with grated cheese and oregano leaves.

5. Place in a preheated oven at 250ºC and brown only on the top rack for 10 minutes.
After the cheese au gratin, remove and serve.

Ingredients:

600g of red beans
100g of chorizo
300g of Portuguese cabbage cut into pieces
125 ml of oil
1 chopped onion
1 chopped garlic clove
500g of potatoes
3 carrots cut into cubes
50g of noodles
Salt q.s.




Preparation:

1. In a pan of water, season with salt and cook the chorizo ​​and beans for about 35 minutes.
After the beans are cooked, remove the chorizo ​​onto a plate and set aside half the beans.

2. In another pan, heat the onion, oil, garlic and let it simmer.
Add the potatoes and half the beans with the cooking water.
Cook for 25 minutes until the potato is cooked through.

3. Once cooked, pass with a magic wand.
If necessary, add more water.
Add the cabbage and cook for 15 minutes.
Add the carrots and cook for 10 minutes.
Finally, add the noodles and reserved beans.
Let it cook for 10 minutes.

4. After everything is cooked it is ready to serve.
Serve this soup hot with the chorizo ​​slices on top.

Ingredients:

4 loaves
150g of sliced ​​bacon cut into strips
200g of grated mozzarella cheese
4 small or medium eggs
1 chopped garlic clove
1 tablespoon of butter
Dried oregano leaves q.s.
Fine salt q.s.
Pepper q.s.
aluminum foil



Preparation:

1. In a skillet, heat the bacon and sauté it well.
After the bacon is fried, remove it.

2. In another skillet, heat the butter and garlic.
Allow to warm up and remove.

3. Cut off the top of the buns.
With the help of a knife and a spoon, remove the crumb.
Place each loaf on aluminum foil and place them on a baking tray.

4. In the bottom of each loaf, place a little cheese, 1/4 of the bacon and squash well with a spoon.
On top, put more cheese, some oregano leaves and the broken egg.
Season the egg with a pinch of salt and pepper.
On top, place a teaspoon of the garlic butter.
Cover each loaf with the top and drizzle with the remaining garlic butter.
Finally, wrap the buns with aluminum foil.

5. Place in a preheated oven at 190ºC and cook for 15 minutes.
After time, open the aluminum foil and move the top of the buns away.

6. Take it back to the oven for 3 to 5 minutes until the egg is cooked to taste and remove.

Ingredients:

For mass:

1 bowl of flour (450g)
1 bowl of water (650 ml)
100g of margarine
1 lemon peel
Coarse salt q.s.

For the filling:

1 kg of shrimp
1 L of water
1 chopped onion
100g of margarine
125g of flour
1 tablespoon of tomato pulp
chopped parsley q.s.
2.5dl of milk
half lemon
Pepper q.s.
Salt q.s.
Nutmeg q.s.
3 eggs
Breadcrumbs q.s.
flour to sprinkle
Frying oil



Preparation:

1. Boil the shrimp in about 1 l of boiling water seasoned with salt.
Let it cook for 3 minutes.
Drain them, reserving the broth.
Peel the shrimp.
Chop 10 shrimp in the chopper.

2. In a saucepan, heat the margarine with the onion.
Stir until it starts to brown.
Add the flour.
Stir well and alternately add the broth and milk gradually, stirring constantly.
Then add the tomato pulp and the chopped shrimp.
Season with a few drops of lemon, pepper and nutmeg.
Add the remaining shrimp and the chopped parsley.
When bubbling, remove and allow to cool.

3. Meanwhile, prepare the dough.
In a saucepan, heat the water with the margarine, lemon peel and salt.
When it is boiling, remove the lemon peel and add the flour and stir until it comes off the pan.
Remove.

4. Pour the dough onto the floured countertop and let it cool a little.
After it has cooled down a bit, roll it out finely with the rolling pin.
Spread spoons of cream over it.
Fold the dough and cut the patties with the help of a glass.

5. Pass them through the beaten eggs and breadcrumbs afterwards.
Fry them in hot oil.

Ingredients:

1 kg of bananas from Madeira
5 eggs
1 can of condensed milk weighing 397g
1 liter of hot milk
150g of sugar
3 tablespoons of cornflour
3 tablespoons of sugar
7.5g vanilla sugar
Cinnamon powder q.s.



Preparation:

1. Spread a little sugar on a baking tray.
Sprinkle with a little cinnamon.
Peel the bananas and cut them in half vertically.
Spread them out on the bottom of the board.
On top, spread the remaining sugar.
Sprinkle with a little more cinnamon.
Place in a preheated oven at 250º and let it caramelize for 10 minutes.

2. Meanwhile, break the eggs and separate the yolks from the whites.
Put the yolks in a pot.
Add the condensed milk, cornflour and vanilla sugar to the yolks.
Stir very well with a wire rod until the flour is dissolved.
Gradually mix the milk.

3. Heat and let it thicken without stopping stirring.
When it starts bubbling, remove.

4. After 10 minutes, remove the bananas from the oven.
Decrease oven temperature to 180º.
Over the bananas, spread the cream.

5. Beat the egg whites firmly.
Add the 3 tablespoons of sugar and beat until it becomes a meringue.
Cover the board with the meringue and smooth.

6. Bake for 10 to 15 minutes until the meringue turns golden.
Once ready, remove.
Allow to cool and serve.

Ingredients:

2 kg of mussels
5 tablespoons of oil
1 large chopped onion
2 chopped garlic cloves
1 bay leaf cut in half
6 chopped basil leaves
1 chopped chilli
500g of diced ripe tomatoes
125 ml of white wine
400g of spicy spaghetti
Salt q.s.



Preparation:

1. Wash the mussels and remove their beards.
Put them in a pot.
Cover and heat until the shells open.
Once the shellfish has opened, remove and let it cool.

2. In a pan with plenty of boiling water, add a tablespoon of oil and season with salt.
Add spaghetti.
Stir with a fork and cook for 6 minutes.
After the pasta is cooked, drain it.
Rinse in a little cold water so that it doesn't overcook and sticks.

3. Remove the mussel core from the shells and reserve the water.
In a fine net, strain the mussel broth.

4. In a large saucepan, heat the oil, onion, garlic, bay leaf and chilli.
Stir and let it cook without browning.
When the onion is glazed, add the basil and tomato.
Mix everything and let it simmer until the tomato starts to fall apart.

5. Add the white wine and mussel broth.
When it starts to boil, remove the bay leaf and use the magic wand.
Simmer for 10 to 15 minutes until the sauce reduces and becomes thick.

6. Add the mussel core and cooked spaghetti to the sauce.
Wrap well, let it heat up a little and serve.

Ingredients:

For the base of the pie (if you prefer you can buy it already made, but this is very good)
5 eggs
125g of sugar
60g of flour

For pastry cream:

2 yolks
3 tablespoons of sugar
1 spoon of corn flour
250ml. of milk
For decoration:
4 to 5 kiwis, thinly sliced
1 small package of 12g clear gelatine




Preparation:

Start by preparing the base.
Separate the yolks from the whites, add the sugar to the yolks and then beat the flour very well and finally the beaten egg whites.
Butter a pie pan well.
Bake at 180ºC for 15 to 20 minutes until slightly blond. (attention bakes fast)

Cream Preparation:

Mix the egg yolks with sugar, cornflour and finally the milk.
Bring to the heat without stopping stirring and when it starts to bubble remove from the heat and let it cool until warm.
In a pie dish, place the bottom of the pie upside down, smooth the cream on top and finally the sliced ​​kiwi fruit.
Prepare the gelatin according to the instructions on the package and with a spoon, pour it on top of the kiwi fruit.
If you want, you can't put it.
(This pie can be made with whatever fruit you want or also with tinned fruit in syrup)

Ingredients:

1 tender veal steak weighing 350g
1 chopped garlic clove
30g of margarine
Half lettuce cut in julienne
1 large tomato cut into slices
2 grated carrots
Half red pepper cut into strips
180g of cold cooked colored spiral pasta
180g of cocktail sausages
2 boiled eggs
Stuffed green olives q.s.
Pink sauce q.s.
Salt q.s.
Pepper q.s.



Preparation:

1. Season the steak on both sides with salt and pepper.

2. In a skillet, heat the margarine and garlic.
When hot, fry the steak on both sides without letting it go too far.

3. Cut the steak into strips and let it cool.

4. On a platter, spread the lettuce.
Decorate around the platter with tomatoes and mounds of grated carrots.
Place the dough on top of the lettuce.
On top of the dough, spread half the pepper, half the sausage and half the meat strips.
Repeat the process with the remaining halves.
Over the salad, spread the olives and decorate with the boiled eggs cut in half.

Store in the fridge and when serving, accompany with the pink sauce.

Ingredients:


For steaks:

2 loin cow steaks with about 180g each
1 tablespoon of butter
1 teaspoon full of dijon mustard with seeds
Black black pepper at q.b.
Salt q.b.

For the sauce:

250g of strawberries arranged and cut into slices
1 tablespoon of butter
1 chopped sweet onion
1 tablespoon well full of brown sugar
2 tablespoons balsamic vinegar
2 basil folks
Basil sprigs to decorate

For baked potatoes:

3 medium potatoes cut into slices
1 tablespoon of olive oil
1 Dry Thyme Shopper

For Cauliflower:

2 sprigs of cauliflower
1 teaspoon shallow saffron powder
Lemon



Preparation:

1. Begin by making the potatoes.
Season the potatoes with a little salt and the flasks of thyme.
Drizzle all with olive oil and mix.

2. On a board of going to the oven, spread the potatoes.
Bake the preheated oven in 180ºC and let bake for 40 minutes.

3. Make cauliflower.
In a pan with boiling water, season with salt, a little lemon juice and the saffron.
Stir and place cauliflower.
Tape and make cooking about 15 minutes.

4. However, season the steaks on both sides with salt and pepper.
Barre the steaks equally with mustard.

5. Make the sauce.
In a light frying pan butter and let it warm.
Add the onion, stir and let it out without letting.
Rehaults, add the strawberries and season with a pinch of salt.
Stir and cook on soft lumes about 10 minutes until strawberries start to undo.

6. After cooked strawberries, add sugar and basil leaves.
Stir very well and cook 1 minute.
After 1 minute, erase the fire and mix the balsamic vinegar.

7. Crush the sauce in the blender until creamy.
Book the sauce in a hot place.

8. When the cabbage is cooked, remove it with a skimmer for a plate.

9. Finally, fry the steaks.
In a light frying pan butter and let it warm up well.
Fry the steaks on both sides, 2 to 4 minutes on each side, as bad, medium or well past.

10. After baked potatoes and berrinhas, remove them from the oven.
Serve the steaks with the sauce and accompanied with potatoes and cauliflower.

Ingredients:

800g unleavened wheat flour
20g of baker's yeast
190 ml of water
1 teaspoon of coarse salt
2 eggs
50 ml of brandy
400g of meat sausage cut into thin slices
flour to sprinkle



Preparation:

1. In a bowl, place the yeast.
Add half the water.
Mix well with your hands until the yeast is dissolved in the water.
Add a little flour and knead until it becomes a ball that comes off your hands.
Cover with a cloth and let stand in a warm place for 1 hour.

2. After 1 hour, place the remaining water, eggs, brandy, salt and a little flour in the bowl.
Start to knead and gradually add the remaining flour.
If the dough starts to get too hard and dry, add a little more water.
Knead very well until the dough comes off your hands.
Make a ball of dough.
Cover with a cloth and leave to rise in a warm place for 2 hours.

3. Sprinkle the countertop with flour.
Make balls out of the dough.
Place the balls on the flour and roll out with the rolling pin in the shape of a rectangle.
Spread chorizo ​​slices over the dough.
Roll it into a truncheon shape and close the ends tightly.
Place the buns on a baking tray that has been dusted with flour.
If you want, instead of making several loaves you can just make one big one.
Cover the pan with a cloth and let it rise for another 1 hour.

4. After 1 hour, place the buns in a preheated oven at 180º and bake for approximately 30 minutes.
After the breads are cooked, remove and serve.

Ingredients:

350g of rice for risotto
350g of fresh mushrooms cut in half
500g of chicken breasts
40g of bacon
1 cube of chicken broth
1.5 l of water
1 chopped onion
50g of margarine
2 chopped garlic cloves
100g grated parmesan cheese
chopped parsley q.s.
Salt q.s.
Pepper q.s.



Preparation:

1. Put the water, the chicken broth cube in a pan and season with salt
Add the bacon, season with pepper and bring to a boil.
Add the chicken and cook for 15 minutes.
Add the mushrooms and cook for another 5 minutes.
Remove everything to a plate and let it cool.
Reserve the broth.

2. Cut the chicken and bacon into cubes.

3. In a saucepan, heat the margarine, onion and garlic.
Let it cook until everything turns golden.
Add the rice and let it fry for 4 minutes.
Add the broth gradually and stir from time to time.
Cook for 20 minutes until the rice is cooked and creamy.
If necessary, add a little water.

4. After the rice is cooked, add the mushrooms, chicken and bacon.
When it is boiling, add the cheese and mix well.

Remove from heat and serve on a platter immediately sprinkled with chopped parsley.

Ingredients:

550g of T55 wheat flour without yeast
9.2g of granulated dry yeast
150 ml of warm milk
salt
150g of sugar
100g of melted butter
2 eggs
40 ml of brandy
40 ml of port wine
flour to sprinkle
100 ml of milk
150g of cooking chocolate on a tablet, broken into pieces
50g of cooking dark chocolate in a tablet, broken into pieces
100g of granulated almonds
1 beaten egg to paint
3 tablespoons of granulated sugar
3 tablespoons of powdered sugar
25g of granulated almonds
candied cherries
100g of chila candy
Quince jelly for brushing
Cooking chocolate on a tablet to scrape




Preparation:

1. To the warm milk, add the yeast and stir very well with a fork.
Let stand for 5 minutes.

2. Break eggs into a bowl and stir with a fork.

3. In a large bowl or bowl, place the flour and make a hole in the middle.
Add some pebbles of salt and place in the center the dissolved yeast, butter, brandy, port wine, 2 beaten eggs and 150g of sugar.
With your fingertips, start to mix everything with the flour.
Knead the dough very well and gradually add more flour, until it comes off the bottom.
Make sure that the dough is not too dry.
Sprinkle the dough with flour and cover with a cloth.
Leave to rise for approximately 2 hours in a warm place until the dough folds.

4. When the dough is ready, make the filling.
In a saucepan, heat the 100 ml of milk and let it warm.
To the milk, add the 150g of chocolate in regular tablet and the 50g of dark chocolate.
Stir with a wire rod until the chocolate melts and becomes creamy.
Remove from heat.

5. Sprinkle the countertop with plenty of flour.
Place the dough in the center and sprinkle it again with a little flour.
Using a rolling pin, roll out the dough into a large rectangle.

6. On top of the dough, place the melted chocolate and spread with a spatula.
On top, spread the 100g of granulated almonds.

7. Roll the rectangle into a roll like a pie.
Tuck well so that the filling is inside the dough.
Join the ends of the roller together so that a crown remains.
Snuggle well so that the ends are well joined.

8. Very carefully place the crown inside an oven-baked baking tray that has been dusted with flour.
Cover again with the cloth and let it take approximately 30 minutes, until the dough rises a little more.

9. After the dough has risen, brush the crown with the beaten egg.
On top of the crown, place little piles of chila jam, 25g of granulated almonds and candied cherries.

10. In a bowl, combine the 3 tablespoons of granulated sugar with the powdered sugar.
Sprinkle everything with a little water and stir with a fork until the sugar is moistened.
Finally, sprinkle spoonfuls of the sugar mixture over the dough.

11. Place in a preheated oven at 180ºC and bake for 40 minutes.
After the pasta is cooked, remove.

12. Carefully place the cake on a plate and brush it with the quince jelly.
Finally, spread chocolate chips over the cake.
And it is ready to be served.

Ingredients:

1 apple cut into cubes, drizzled with ½ lemon juice
1 orange cut into cubes
2 sprigs of mint
1 cinnamon stick
60 ml of white martini
60 ml of vodka or brandy
6 tablespoons of white sugar
250 ml of still orange soda
750 ml of red wine
300 ml of carbonated lime lime soda (7up or Sprite)
Ice q.s.



Preparation:

1. In a pan place the fruit, half the sugar, the mint sprigs, the cinnamon stick, the martini and the vodka.
Mix very well with a spoon.
Finally, add the red wine.
Cover and let stand for 5 minutes.

2. When serving, add the orange juice and lemon lime soda (7up or Sprite).
Mix it up.

3. In a jar, place the remaining sugar and sangria.
Add ice cubes, mint and cinnamon stick.

If you want, you can add other fruits to taste, such as peaches and grapes.

Ingredients:

600g of stewed beef cut into cubes
320g of spaghetti
Oil
1 chopped onion
4 chopped garlic cloves
1 bay leaf
200g of peeled tomatoes
6 tablespoons full of tomato pulp
2 carrots cut into cubes
250 ml of white wine
1 teaspoon of dried oregano leaves
salt
black pepper



Preparation:

1. In a large saucepan, heat 3 tablespoons of oil, onion, garlic and bay leaf.
Stir and let it simmer a little.

2. When sautéing, add the meat.
Season with salt and pepper.
Stir and fry until the meat is colored.

3. Add the peeled tomatoes and tomato pulp.
Stir and cook for 5 minutes.

4. After time, add the white wine and half a liter of hot water.
Cover and cook over medium heat for 40 minutes.
If necessary, halfway through the time, add water.

5. After time, add the carrot and another half liter of hot water.
Cover and cook for 15 minutes.

6. After 15 minutes and when the meat is cooked, add the spaghetti and stir very well with a fork until the dough softens.
If necessary, add a little more hot water.
Cook for approximately 10 minutes until the dough is "al dente".

7. Finally, turn off the heat and sprinkle everything with the dry oregano.

Ingredients:

350 ml of cream
1 raspberry gelatin package
125g of raspberries
500g of strawberries
2 tablespoons of chopped pistachios
5 tablespoons sugar masquado
vanilla essence (optional)



Preparation:

1. Begin by preparing gelatin according to the packaging instructions, allow it to cool in full without solidify.
2. Beat the cream along with the sugar until they are firm.
3. With the help of the wand (or other utensil) reduce strawberries and raspberries, puree. Add the pistachios and mix.
4. Lastly, pure the fruit puree on the cream and gently joining the gelatin, add the vanilla essence, always stirring.
5. Take the refrigerator until it is very fresh.

Ingredients :

Diced fresh cheese
Lettuce
chopped carrot
Tomato Chucha
olives
Chopped parsley
chopped honey cereals
Seasonings: Salt, Garlic Powder, Black Pepper Powder, Olive Oil
Toast Ingredients:
Sliced bread
Butter
Garlic powder
Oregano

Poached Egg Ingredients:

Boil water with salt, garlic powder and oregano




Preparation:

Green Salad - Chop the lettuce and place it in a salad bowl next to the carrots, cheese, tomatoes, olives, parsley and cereals. After mixing all the ingredients, just season them with the remaining ingredients.
Toast - Spread the butter and sprinkle the bread with the garlic powder and oregano. Place the toast in the oven until golden.
Place the salad on a plate and the toast on the side. On these place the poached egg.

Ingredients:

1 chicken cut into pieces
500g of prawn kernels
80g of margarine
1 chopped onion
3 chopped garlic cloves
5 tablespoons of tomato pulp
1 cube of chicken broth
200 ml of water
200 ml of white wine
1 sprig of chopped parsley
200 ml of cream
Salt q.s.
Pepper q.s.




Preparation:

1. Season the chicken with salt and pepper.
Mix well.

2. In a saucepan, heat the margarine, onion and garlic.
Stir and let it cook.

3. Add the chicken and let it fry well.

4. After the chicken is colored, add the tomato pulp, the chicken stock cube and the chopped parsley.
Stir and add the white wine.
Cover and let it settle a little.

5. Add the water and cook for 15 minutes.

6. When the chicken is tender, add the prawns.
Stir and mix the cream.
Let it cook for 5 minutes.

After the sauce is ready, it is ready to serve.
You can accompany this dish with white rice.

Ingredients:

800g of peeled melon cut into pieces
200g of yellow sugar
4 egg yolks
30g corn flour
8 sheets of gelatin
300 ml of milk
200 ml of whipping cream



Preparation:

1. In a blender, puree the melon.

2. Soak the gelatin sheets in cold water for 5 minutes.
In a pot, mix the cornflour, sugar, egg yolks and milk very well, little by little.
Finally, mix the melon pulp.

3. Bring to the heat and without stopping stirring, bring to a boil.
Before starting to boil, when the cream is thick, add the well drained gelatine sheets and stir.
As soon as it starts to boil, turn off the heat.
Let it cool.

4. Beat the cream until fluffy and voluminous.
Mix the cold cream with the cream.
Place in a form previously soaked in cold water.
If you want, you can also put them in bowls.
Refrigerate approximately 8 hours until it solidifies.

5. When serving, rinse the pan in hot water for a few seconds and unmold.
If desired, decorate with melon balls.

Ingredients:

650g of cubed pork leg
400g of fresh or defrosted shrimp
400g of noodles
1 tablespoon of lard
3 chopped garlic cloves
1 tablespoon of chili paste
1 bay leaf
80 ml of white wine
2 tablespoons of vinegar
1 chopped coriander sauce
Salt q.s.
Pepper q.s.



Preparation:

1. Season the meat with salt and pepper.
Add the garlic, pepper paste and bay leaf, split in half.
Mix everything very well and pour over the white wine.
Marinate for 30 minutes.

2. In a pan of boiling water, season with salt.
Add the dough.
Stir and cook for 7 minutes.
After 7 minutes, drain the dough.

3. In a wide pan, heat the lard and let it heat up well.
Add the meat well drained.
Stir and fry very well.

4. After the meat is well done, add the marinade.
Mix and add the prawns.
Let it fry everything.

5. After the fried shrimp, add the vinegar and stir.
Finally, add the dough and let it sauté well.

6. After the dough is well sautéed, add the coriander and mix.
And it is ready to be served.

Ingredients:

170g of sugar (for caramel)
3 eggs
7 slices of pineapple in syrup
200g of butter
225g of sugar
250g of wheat flour for cakes
100g of powdered chocolate
50 ml of milk
zest of 1 lemon
1 teaspoon of baking powder



Preparation:

1. Place the sugar in the pan and bring to the heat, when it becomes a caramel point, stir and spread it very well throughout the pan. (Attention, this process should be quick so as not to let the caramel dry before spreading it, you should also be very careful in this task to avoid burns.)
2. After the caramel has cooled, coat the pan with butter and place 7 slices of pineapple in the bottom of the pan.
3. Beat the butter and sugar until pale cream.
4. Add eggs one by one, beating very well between each addition.
5. Reduce the speed of the mixer to the minimum and add the chocolate and milk, alternately with the wheat flour mixed with the yeast. Slowly beat until the dough is smooth.
6. Finally add the lemon zest and beat a little.
7. Place the dough in the tin and place in a preheated oven at 180ºC, after 45 minutes check the cooking with a toothpick.
8. Once cooked, remove from oven and carefully unmold.

Ingredients:

2 lobster treats with 75g each
100g of purple lettuce cut into pieces
100g of beaded lettuce cut into pieces
1 small sleeve cut into cubes
Half papaya cut into cubes
3 tablespoons of lean mayonnaise
100g natural greek yogurt
1 teaspoon of curry powder
half a file
Salt q.s.
Pepper q.s.



Preparation:

1. In a bowl, mix the mayonnaise with the yogurt.
Season with salt, pepper, curry and approximately 2 teaspoons of lime juice.
Stir everything and adjust the seasonings.

2. In a salad bowl or serving platter, mix the two lettuces.
On top, spread the mango and papaya.
On top, place the sliced lobster treats.

3. Store salad in refrigerator until fresh.
When serving, accompany with the sauce sprinkled with a little curry powder.

Ingredients:

180g of ground oatmeal cookie
70g ground hazelnuts
Berries of 3 pomegranates
125g unsalted butter
400g of fresh spreadable cheese
300g white chocolate broken into pieces
200 ml of fresh cream
2 sheets of gelatin
150g powdered sugar
400 ml of fresh whipped cream
White chocolate to decorate



Preparation:

1. In a saucepan, place the butter and let it melt over a low heat.
When it is melted, turn off the heat and add the wafer and hazelnut.
Mix well.

2. In a mold with a removable ring and 25 to 30 cm in diameter, place the wafer mixture and simmer well so that it becomes a compact base.
Place in the refrigerator until the base is stiff.

3. In the meantime, make the filling.
Place 2/3 of the pomegranate berries in a blender and make juice.
Strain the juice in a fine mesh.

4. In a saucepan, in a water bath and over a low heat, place the chocolate to melt.
When the chocolate is melted, add the 200 ml of fresh cream and mix.
Allow to cool.

5. Soak the gelatin sheets in cold water for 3 minutes.
In a pan with 3 tablespoons of hot water, dissolve the well-drained gelatin sheets.
Add the gelatin to the chocolate and mix well.

6. In a bowl, place the cheese and 1/3 of the powdered sugar.
Beat until smooth.
Gradually and while beating, add the chocolate.
Finally, add 150 ml of pomegranate juice.

7. Place the cream on top of the wafer base.
Store in the freezer until the dessert is frozen.

8. When serving, melt the white chocolate to decorate in a double boiler.
Spread the melted chocolate on the counter.
Allow to cool.
When the chocolate is almost stiff, with the help of the back of a knife, break the chocolate into chips.

9. Beat the 400 ml of cream until fluffy and bulky.
Gradually and while beating, add the remaining powdered sugar.
Beat until it is a very consistent whipped cream.

10. Cover the ice cream with the whipped cream and smooth.
Put a knife around the rim and remove it.
Decorate with the remaining pomegranate berries and the chocolate chips.

If you do not spend the dessert in one go, store it in the freezer.
And it is ready to be served.

Ingredients:

3 whole chicken legs with skin
3 teaspoons of dijon mustard with seeds
200 ml of beer
1 bay leaf cut in half
1 crushed garlic clove
Lemon juice
1 tablespoon butter
Chopped parsley
Salt q.s.
Black pepper q.s.
Sauerkraut q.s.



Preparation:

1. Place the chicken legs on an oven tray.
Season on both sides with salt and pepper.
Spread the legs evenly with the mustard.

2. Turn the meat over so that the skin is facing upwards.
Add bay leaves and crushed garlic.
Drizzle everything with a little lemon juice.
Add the beer and butter.

3. Place in a preheated oven at 190ºC and bake for approximately 35 minutes.
Half the time, drizzle the meat with the sauce.

4. After the roast chicken and the sauce, remove from the oven.
Sprinkle everything with the parsley.
Serve the chicken with sauerkraut and accompany to taste with boiled, sautéed or fried potatoes.

Ingredients:

1 can of condensed milk
7 dl semi-skimmed milk
1 dl of mint liquor
10 sheets of colorless gelatin (18g)
1 coffee spoon of green food coloring



Preparation:

Start by hydrating the gelatin sheets in cold water for about 4 minutes.
Heat 1 dl of the 7 dl of milk ordered in the recipe and dissolve the gelatin sheets previously drained in the hot milk.
In a bowl, mix the condensed milk with the mint liqueur and the dye and mix well.
Then add the milk little by little, stirring to mix well.
Finally, add the milk with the gelatin, stir well and pour into a form to taste.
Refrigerate for a few hours, unmold and serve.

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Jun 2nd 2021 at 3:21 AM by Klara Schmidtz Yummm, love mint!

Ingredients:

1 small can of cooked red beans (410g)
200g of needle rice
Oil
1 chopped onion
2 chopped garlic cloves
2 bay leaves
¼ of 1 red pepper cut into cubes
1 tomato cut into cubes
2 tablespoons of tomato paste
salt
chili
800 ml of vegetable, fish or meat stock according to the main dish
Chopped parsley




Preparation:

1. In a saucepan, bring 3 tablespoons of olive oil, onion, garlic, pepper and bay leaf to the heat.
Stir and sauté until golden.

2. When sautéing, add the tomato and let it cook until the tomato starts to come apart.

3. After everything is well sautéed, add the rice and mix well.
Season with salt and pepper.
Add the tomato pulp and the entire contents of the bean can.
After everything is well mixed, add 2/3 of the broth.
Stir, cover and cook over medium heat for 12 minutes.

4. After the time has elapsed, add the remaining stock and the chopped parsley.
Stir and as soon as it starts to bubble, cover and turn off the heat.
Let stand for 5 minutes.
After 5 minutes, it is ready to serve.

Ingredients:

400g of fresh sausages
1 small savoy cabbage with about 350g cut into julienne
2 large grated carrots
125g of dough elbows
3 tablespoons of olive oil
1 large chopped onion
2 chopped garlic cloves
1 bay leaf cut in half
3 medium ripe peeled diced tomatoes
3 tablespoons of tomato pulp
1 cube of natural chicken broth
3 cloves of India
Salt q.s.
Pepper q.s.



Preparation:

1. In a saucepan, bring the oil, onion, garlic and bay leaf to a boil.
Sauté without browning until the onion is glazed.

2. Add the diced tomatoes.
Stir and let it sauté a little longer.

3. When the tomato starts to come apart, add the sausages.
Season with salt and pepper.
Stir and cook a little until the sausages are colored.

4. After the blond sausages, add the tomato pulp, cloves, chicken stock and 2 liters of water.
Stir, cover and cook for 10 minutes.
After 10 minutes, when the sausages are cooked, remove them with a fork for a plate and let it cool.

5. Add the carrot and cabbage to the broth.
Stir and if necessary add a little more water.
Cover and bring to a boil.

6. When the vegetables start to boil, add the pasta.
Stir, cover and cook for 10 minutes.

7. In the meantime, cut the sausages into slices.
After the pasta is cooked, rectify the seasoning and remove from heat.

Serve the soup with the sausage slices on top.

Ingredients:

4 lettuce leaves cut into julienne
Arugula leaves
200g pineapple cut into pieces
200g of peeled cooked shrimp
125g mayonnaise
2 tablespoons ketchup
2 tablespoons of cream
1 boiled egg, finely chopped
2 tablespoons white Port wine
Tabasco q.s.
1 tablespoon chopped parsley



Preparation:

1. Mix the lettuce with the arugula.

2. In a bowl, mix the mayonnaise, the ketchup, the cream, the white Port wine, a few drops of tabasco, the egg and the parsley very well.
After the sauce is well mixed, add the shrimp and wrap.

3. In cocktail glasses, at the bottom, put the mixture of lettuce and arugula.
On top, spread a little pineapple.
Finally, add the sauce mixture with the shrimp.

Decorate to taste and is ready to serve.

Ingredients:

6 eggs
260g of sugar
1 tablespoon of vinegar
2 shallow tablespoons of cornstarch
400 ml whipping cream
125g of sugar
400g of red fruits
3 passion fruit
Vegetal paper
Butter for greasing



Preparation:

1. Break the eggs and separate the yolks from the whites.
Beat the egg whites until they become full.
Gradually and while beating, add the 260g of sugar.
Beat until it becomes a shiny and consistent meringue.

2. Add the sieved corn starch and vinegar to the meringue.
Wrap carefully with a spoon or spatula.

3. With a compass, mark a circumference 26 in diameter on the parchment paper.
Place the parchment paper in an oven tray and butter it.
With a spatula, spread the meringue over the parchment paper (inside the circumference) and form a nest.
Take to a preheated oven at 135ºC and cook for 1 hour and 20 minutes.

4. In the meantime, make the egg candy.
In a saucepan, bring to the boil 150 ml of water and 125 g of sugar.
Stir and when it boils, boil for 5 minutes.
After the time and when the syrup is in the strong pearl point, remove it from the heat and let it cool.

5. Stir the yolks with a fork.
Add the egg yolks to the cold syrup.
Mix well and return to heat.
Cook over a low heat, stirring constantly until the yolks thicken and without boiling.
After the egg candy is done, remove and let it cool completely.

6. Cut the passion fruit in half.
With a spoon, remove the pulp into a bowl and set aside.

7. After time, turn off the oven and let the pavlova cool completely inside the oven without opening the door.
After the cold pavlova, remove.

8. Whip the cream until smooth.
Very careful not to break, place the pavlova on a serving plate.
Cover the center of the pavlova with the cream and smooth.

9. On top, spread the red fruits, the passion fruit pulp and, finally, the egg candy.
And it's ready to serve.

Ingredients:

900g of minced beef
1 chopped onion
2 chopped garlic cloves
250g of fresh rolled mushrooms
450g of tomato pulp
100g of margarine
3 bay leaves
1 cube of beef broth
1 glass of white wine
250g of fresh lasagna dough
0.5L of bechamel sauce
200g grated mozzarella cheese
Salt q.s.
Oregano q.s.
Pepper q.s.



Preparation:

1. In a frying pan, place a spoonful of margarine and the garlic.
Let the butter heat up.
Add the mushrooms and sauté.

2. In another pan, place the remaining margarine, the chopped onion, the remaining garlic and bay leaves.
Let it sauté.

3. After the braised onion, add the minced meat.
Stir everything and season with salt and pepper.
Gradually add the tomato pulp, the bouillon cube and the white wine.
Cook for 10 minutes.
After 10 minutes, add the mushrooms and season with oregano.

4. Place a little meat on a tray, enough to cover the bottom.
Spread some grated cheese and place a sheet of lasagna dough.
Add another layer of meat, a little more cheese and another layer of pasta.
Repeat the process until the meat is finished.
The last layer should be made of dough.
Finally, cover with the bechamel sauce and top with the remaining grated cheese.

5. Bake between 180º and 200º for 40 to 50 minutes.

Ingredients:

½ field chicken cut in half
100g of meat sausage
100g bacon
2 small carrots
2 ripe tomatoes cut into cubes
2 stalks of celery
1 onion cut in half
6 cloves from India
1 teaspoon of black peppercorns
2 bay leaves
salt
320g of rice



Preparation:

1. In a pan with boiling water, place salt, pepper, cloves, bay leaves, onions, carrots, celery, tomatoes, chorizo ​​and bacon.
When it starts to boil, add the chicken.
Cover and cook between 50 minutes to 1 hour until the chicken is tender.
After the chicken is cooked, remove it with a slotted spoon for a serving dish.

2. Strain the broth and reserve 800 ml.
In a saucepan, place the 800 ml of broth and as soon as it starts to boil, add the rice.
Stir, cover and cook over medium heat until the broth evaporates.

3. Cut the bacon into thick slices and the chorizo ​​into slices.
Clean the chicken from skins and bones and shred.

4. After the cooked rice, spread half on an oven tray.
On top, spread the chicken and cover everything with the remaining rice.
On top, spread the bacon pieces and the chorizo ​​slices.
Take it to a preheated oven at 190ºC and let it brown for approximately 25 minutes.

5. After the blond rice, remove and serve.

Ingredients :

6 ripe bananas
200 g of sugar (for caramel)
180 g of butter
200 g of sugar
6 eggs
250 g of unleavened wheat flour T55
1 teaspoon of cinnamon powder
1 teaspoon of vanilla essence
1 teaspoon full of baking powder
Butter for greasing
1 round shape with 30 cm in diameter



Preparation:

1. In a saucepan, place 200 g of sugar and 150 ml of water.
Stir and boil until it reaches the caramel point.

2. When the caramel is dark, pour it into the mold and quickly spread it evenly.
Let the pan cool and when it is cold, grease it with butter.

3. Peel the bananas.
Cut them into slices and spread them on the bottom of the pan.

4. In a bowl, place the remaining 200 g of sugar and butter.
If it is too stiff, soften it slightly in the microwave.
Beat until creamy.

5. While mixing, add the vanilla essence, cinnamon and broken eggs one by one to the cream.
After everything is well beaten, gradually add the flour and baking powder.
Beat just until everything is well mixed.
Spread the dough over the banana.

6. Place in the preheated oven at 180 ° C and cook for approximately 35 minutes.
Before removing the cake from the oven, make sure it is cooked with a toothpick.
After the cake is cooked, remove it and unmold immediately so that the caramel does not start to solidify.

Ingredients:

200g of spiral or other pasta to taste
170g canned tuna oil
1 small onion, chopped
1 clove of minced garlic
180g of fresh rolled mushrooms
100g of spinach leaves
2 teaspoons of olive oil
2 tablespoons of tomato pulp
200 ml of cream
Dried oregano leaves
Salt q.s.
Pepper q.s.




Preparation:

1. In a pan with boiling water, add salt and a drizzle of olive oil.
Add the dough and stir.
Let it cook according to the time indicated on the package.
After the pasta is cooked, drain it.

2. In a wok or in a frying pan, place the remaining oil, onion and garlic.
Stir and let it sauté.

3. When stir-frying, add the spinach.
Sauté a little until the leaves soften.
Mix the mushrooms.
Season with salt and pepper.
Sauté everything until the water is dry.

4. Add the tuna and the tomato pulp.
Stir well and cook on high heat for 1 minute.

5. Add the dough and wrap it very well.
When everything is very hot, add the cream.
Wrap everything very well and when it starts to bubble, turn off the heat immediately.
Finally, sprinkle the dough with the oregano leaves.

Ingredients:

8 eggs
2 cans of condensed milk with 397g each
4 spoons of soup well full of soluble coffee
300 ml of milk
200 ml of cream
50 ml of whiskey
Liquid caramel q.b.
1 form of pudding with capacity for 2 liters




Preparation:

1. In a little tackle the milk and the coffee.
Stir with a rod of wires until the milk is warm.
After the warm milk, remove from the heat and mix the whiskey.

2. In a bowl, place the condensed milk, the parties and the creams.
Beat a little and slowly add the milk with the coffee.
Beat until everything is well mixed.

3. Line the shape with the liquid caramel.
Carefully, stick the liquid into the shape.
Tape the shape and place it inside a wide tacho.
Pour the water into the tacho without exceeding the form of the pudding.

4. Lame to bake the preheated oven in the 190 ° C for 1 hour and 20 minutes.
Before removing, make sure the pudding is cooked with a toothpick.
After the cooked pudding, let it cool until loving and uncomfortable.
After the unformed pudding save in the refrigerator until it is fresh.
After cold is ready to serve.

Ingredients:

2 eggs
5g butter
1 small garlic clove, finely chopped
50g of grated mozzarella cheese
Dried oregano leaves
salt
chili



Preparation:

1. Break the eggs into a bowl.
Season with a little salt and pepper.
Stir the eggs with a fork without beating too much, so that the omelet is fluffy.

2. In a nonstick skillet approximately 20 cm in diameter, place the butter and let it melt over a low heat.
Add the garlic and let it fry without browning it too much.

3. After the sautéed garlic, remove it and set aside.
In the skillet, place the beaten egg and stir lightly with a fork, so that the bottom of the skillet is covered with the egg.
Over the egg, spread the grated cheese, sautéed garlic and oregano leaves to taste.
With a spatula, slowly and carefully roll the omelet.

4. After the omelette is completely rolled, let it simmer for 1 minute on each side so that the inside is well done and the cheese is melted.

Ingredients:

4 eggs
1 can of condensed milk with 397g
125g butter
100g of sugar
270g unleavened wheat flour
1 teaspoon baking powder

To the roof:

90g butter
150g of sugar
90g chopped walnuts





Preparation:

1. Start by making the cake.
In a bowl, beat the butter with the sugar.
Break the eggs and separate the yolks from the whites.
Add the egg yolks one by one to the butter cream and the egg whites in a bowl.
Add the condensed milk to the cream and beat until smooth.

2. Beat the egg whites until stiff.
Alternately, wrap the flour, baking powder and egg whites with the cream.

3. Place the cake dough, in a previously greased and buttered and floured form.
Take to the preheated oven at 170º and cook for 30 to 40 minutes.
After the cake is baked, remove it and unmold.

4. For coverage:
In a frying pan, bring the butter to the heat and let it warm.
Add the sugar and stir constantly until it turns a brownish cream.
Finally, add the walnuts and stir until they start to look roasted.
Cover the cake immediately and let it cool.

After the cold cake, it is ready to serve.

Ingredients:

600g onions cut in half moon slices
75g butter
1 tablespoon of sugar
50g unleavened wheat flour
60 ml white Port Wine
1600 ml of broth (1600 ml of hot water + 2 cubes of broth)
8 small slices of bread
Olive oil
Oregano q.s.
200g grated gruyere cheese
Salt q.s.
Pepper q.s.
Nutmeg q.s.



Preparation:

1. In a saucepan, bring the butter to the heat and let it melt.
Add the onion and stir.
Add sugar and mix.
Cook over low heat, approximately 1 hour until the onion is caramelized.

2. Meanwhile, place the slices of bread on an oven tray and drizzle them with a drizzle of olive oil.
Season with a few stones of salt and sprinkle with oregano.
Take to the preheated oven at 220º and let it toast for approximately 10 minutes.
When the bread is golden brown, remove it.

3. Stir the onion from time to time.
When the onion is caramelized, season it with a few pebbles of salt, pepper and nutmeg.
Add the flour and mix well.
Gradually and stirring constantly, add the broth.
When it starts to boil, add the Port Wine and season with some oregano leaves.
Simmer for 15 minutes.
After 15 minutes, rectify the seasoning and turn off the heat.

4. Place the soup in the ovenproof bowls.
On top, place two slices of bread and drizzle with 1/4 soup ladle.
Sprinkle with grated cheese, drizzle with a drizzle of olive oil and finally sprinkle with oregano.
Take to the preheated oven at 250º, approximately 10 minutes, until the soup is toasted.

After 10 minutes, it is ready to serve

Ingredients

200g of strawberries
170g of sugar
3 dl of cream
6 eggs
5 tablespoons of flour
1 teaspoon of vanilla essence
lemon juice (a few drops)
butter and flour to grease and sprinkle



Preparation

Cut the strawberries into small pieces and reserve some to decorate.
Whip the cream with whipped cream (place in the freezer 20 minutes before using) adding vanilla essence and a few drops of lemon (to beat more easily).
Reserve in the refrigerator.
Beat the egg yolks with the sugar until you get a fluffy, whitish cream.
Beat the calaras in a firm castor and add the egg yolks alternating with the sifted flour.
Pour the dough into a tray lined with parchment paper (the tray must be large and rectangular), greased with butter and sprinkled with flour.
Bake in a hot oven (200ºC) for 20-25 minutes.
Unmold the dough onto a cloth dusted with sugar.
Spread one of the parts with a thin layer of whipped cream, sprinkle with the strawberries that you cut into small pieces (these should be evenly distributed throughout the whipped cream) and spread with another thin layer of whipped cream.
Roll it up carefully, cover with the remaining whipped cream and decorate with the reserved strawberries.

Ingredients :

1 chicken cut into small pieces
800g squid cut into pieces
1 kg of clams soaked in cold water, seasoned with salt for 2 hours
80 ml of olive oil
6 crushed garlic cloves
Juice of 1 lemon
Chopped parsley q.s.
Salt q.s.
Pepper q.s.




Preparation:

1. Season the chicken with salt and pepper.
Wrap the seasoning well with the meat.

2. In a large saucepan, bring the oil and garlic to the heat.
Stir and let it warm up.
Add the chicken and let it fry until the meat is cooked, approximately 25 minutes.
Stir occasionally to fry evenly.
After the fried chicken, remove it to a plate.

3. Add the squid to the remaining fat.
Stir and cook for about 10 minutes until they are fried.
After the squid is cooked, add the chicken again and stir.
Let the chicken heat up.

4. Finally, add the clams.
Drizzle with lemon juice and sprinkle everything with the chopped parsley.
Stir and cook until the clams open.
After the clams are open, remove from heat and serve.
Accompany this dish with french fries or butter rice.

Ingredients

1 tablespoon. of garlic powder coffee
1 tablespoon. curry tea
1 tablespoon. of mustard tea with grain
1 tablespoon. peanut butter dessert
½ spoon. salt coffee
qb mill pepper
120 g small chicken breast
1 c. of cider vinegar soup
240 g pumpkin, sultanas and walnut breads
1 c. of oil soup
200 g rolled mushrooms
100 g spinach leaves
180 g chèvre cheese



Preparation

1. In a bowl, mix the garlic with the curry, mustard and peanut butter. Season with salt and freshly ground pepper.
2. Wrap the chicken breast in this mixture and marinate for at least 30 minutes.
3. Preheat the oven to 180 ° C.
4. Heat a non-stick frying pan well and place the chicken breast well drained from the marinade, browning on both sides over medium to high heat.
5. Reduce heat, add the marinade and cider vinegar, cover and cook for about 15 minutes.
6. Cut the loaves in half, place them on a baking tray lined with parchment paper, with the cut side facing up, and toast in the oven.
7. Meanwhile, heat the oil in a frying pan, add the mushrooms and sauté over medium to high heat for 2 to 3 minutes. Add the spinach leaves, mix well and remove from heat.
8. Cut the cheese into slices about 5mm thick, and the chicken breast into thin slices.
9. Spread the mushroom mixture over the toast and alternately place slices of cheese and chicken slices on top. Take it back to the oven with the grill function on, until the cheese starts to melt.
10. Serve the rusks drizzled with the chicken sauce.

Ingredients

2 sachets of strawberry vegetable origin
300 g fresh strawberries
700 ml sparkling water and lemon
120 g mascarpone cheese
1 cream
C. whipped cream soup
fresh mint



Preparation

1. Make a dessert sachet according to the instructions on the package.
2. Then, place six glasses flat on an English cake pan, or in another container that can hold the glasses on the side.
3. Divide the dessert into four glasses and add half of the washed and chopped strawberries. Take the cold for about 2 to 3 hours until it solidifies.
4. Then place 500 ml of lemon water in a container and microwave until it starts to bubble. Add the contents of the second vegetable dessert sachet and mix well.
5. Add the mascarpone cheese and beat well with the help of an electric mixer. Add the remaining sparkling water and continue to beat.
6. Whip the cream and add it to the mixture. Continue to beat until you get a cream.
7. Add the cream to the glasses with the vegetable dessert and refrigerate for another 2 hours.
8. Decorate with whipped cream, with the remaining strawberries and mint. Serve immediately.

Ingredients

1 small onion
1 clove of garlic
50 g of Margarine
50 g of bacon in thin strips
200 g of mushrooms *
200 g of risotto **
0.5 dl of good white wine
6 dl of chicken stock (or water)
salt
50 g of Parmesan cheese
peppercorns
* Boleto are the most suitable for being fleshy and tasty
** Italian short grain rice.



Instructions

Finely chop the onion and garlic clove and sauté it in half of margarine.
Let it brown slightly and add obacon in thin strips. Wash and chop the mushrooms and add them to the sauté. Let it sauté.
Add the risotto, wrap and drizzle with the white wine. Let it evaporate a little, stirring, over a low heat. Add the chicken broth, or the water, little by little, as needed, stirring constantly, in an 8-inch motion.
Season with salt and, when the rice is "al dente", add the Parmesan cheese, grated at the moment. Let it stir, stirring constantly.
Remove from heat and add the remaining margarine. Continue to stir, always with the same movement in 8 and season with pepper, freshly ground.

Ingredients

Pasta:
220 g butter
320 g of fine white sugar
4 eggs
250 g of wheat flour with yeast
zest of 2 lemons
50 g dehydrated mango cut into pieces
50 g of rolled almonds
50 g of grated coconut
Filling:
60 g of Margarine
170 g of powdered sugar
1 to 2 teaspoons of vegetable drink
100 g of mango puree
Roof:
lemon juice
100 g of sifted powdered sugar
Decoration (optional):
25 g of dry shredded coconut
25 g dehydrated mango cut into pieces
15 g of sunflower seeds
15 g of pumpkin seeds
15 g of toasted laminated almonds




Instructions

For the dough, add the butter and sugar in a bowl and whisk until fluffy. Add them, one by one, and add the remaining ingredients.
Put the mixture in a deep 23cm diameter cake pan, greased Margarine.
Place in the oven, preheated 170 ° C, for about 1 hour and 10 mins or until a toothpick inserted in the middle of the cake comes out clean.
Unmold and let cool.
For the syrup, place the sugar and lemon juice in a saucepan over medium heat and stir until the sugar dissolves. Bring to a boil and pour over the hot cake.
For the filling, mix the margarine, sugar and vegetable drink in a bowl and beat until smooth. Divide the cake into 3 and fill between the layers with this filling and the mango puree.
Optional: To finish the cake, make an icing by adding lemon juice or water to the powdered sugar until it gets a thick consistency, and spread it over the cake. Decorate to taste with a mixture of seeds, mango, coconut and almonds.

Ingredients

1.5 kg of whole ribs
70 g of margarine
6 tablespoons of “sweet chili sauce” *
1 dessert spoon of powdered cumin
1 tablespoon of salt
1 dl of beer
1 medium butternut squash
1 leek
600 g of medium new potatoes



Instructions

Ask the butcher to give a few strokes to the spare piece without separating the ribs.
Rinse the spare ribs with water to remove any loose bones, dry them thoroughly with kitchen paper and place them on the oven tray.
Microwave the margarine for 30 seconds and add the chopped garlic clove, sweet chili sauce, cumin and salt.
Mix well and spread the ribs on both sides with the mixture.
Drizzle with beer and marinate for at least 2 hours, turning the meat halfway through.
Turn the oven to 130ºC.
Peel the pumpkin, clean it from seeds and cut into thick sticks.
8. Cut the leeks into slices, wash and drain.
9.Wash the potatoes very well and cut them into segments.
10.Mix the prepared vegetables, sprinkle with a pinch of salt and arrange them around the meat.
11.Take in the oven for about two and a half hours, turning the meat and stirring the vegetables several times during the process.
12.In the last 15 minutes, increase the temperature to 180ºC.

INGREDIENTS

360 g salmon loins
2 c. salt coffee
2 c. lemon juice soup
1 c. ginger root tea
2 c. powdered garlic tea
qb leaves / branch of dill or fennel
1 kg potatoes
350 g carrots
1 courgette
200 g mini
2 celery stalk
3 shallots
6 c. olive oil soup
water
1 c. sesame seeds soup



PREPARATION

1. Season the salmon with a teaspoon of salt, lemon juice, ginger root and half of the garlic powder. Sprinkle with dill leaves (reserve some) and marinate in the refrigerator, covered.
2. Preheat the oven to 180º C.
3. Skin the potatoes and carrots, cut them into slices and place them on an oven tray.
4. Wash the zucchini and mini peppers, cut the zucchini into cubes and the peppers into large segments or strips, cleaning them from seeds.
5. Wash the celery stems, trim the bases, remove the stiffest strands and cut them into thin sheets. Peel and cut the shallots into segments.
6. Add the prepared vegetables to the potatoes and carrots, sprinkle with the remaining garlic powder and season with the remaining salt.
7. Sprinkle with dill leaves and drizzle with four tablespoons of olive oil. Mix very well and spread on the tray.
8. Sprinkle with two to three tablespoons of water and bake for about 30 minutes or until the vegetables are tender.
9. About 10 minutes before the vegetables run out, drain the salmon, place it on another tray, drizzle with the remaining oil, sprinkle with the sesame seeds and bake for approximately 10 minutes.
10. Serve with vegetables and sprinkle with fresh dill leaves

INGREDIENTS

100 g sugar
150 g butter + 1 c. grease soup
80 g marmalade
1 orange
1 tablespoon. powdered cinnamon soup
4 eggs M
150 g walnut kernels
80 g chilly + 1 c. soup to sprinkle
1 tablespoon. quince jelly soup
1 tablespoon. grated coconut soup



PREPARATION

1. In a bowl, mix the sugar with the butter. Add the diced marmalade, half the orange zest and the cinnamon.
2. Separate the yolks from the whites. Reserve the egg whites and add the egg yolks to the previous mixture. Mix well.
3. Add the walnut kernels and flour and beat well.
4. Beat the egg whites and mix in the mixture.
5. Pour the dough into mini cake pans, previously greased with butter and sprinkled with flour.
6. Bake, preheated to 180 ° C, for about 20 minutes.
7. Serve the cakes painted with jam and decorated with more orange zest and grated coconut.

INGREDIENTS

1 kg large octopus
4 cloves of garlic
2 bay leaves
320 g new small potatoes with skin
1 tablespoon. salt soup
400 g pineapple
80 g bacon with slices
4 small fresh squids
100 g spring onions
0.5 dl olive oil
q parsley
40 g black olives



PREPARATION

1. Cook the octopus in abundant water with a clove of garlic and a bay leaf for about 35 minutes.
2. Remove, let it cool slightly and cut it into pieces. Reserve.
3. Wash the potatoes well and cook them in water seasoned with salt until they are tender.
4. Cut the pineapple into two slices, remove the peels and wrap the bacon slices in the center. Reserve.
5. Grill the squid and pieces of octopus.
6. Remove and place the pineapple with bacon and chives on the grill.
7. Place a stoneware platter on top of the grill and arrange the potatoes that are slightly crumpled.
8. Add the green onions, the octopus and the grilled squid, sprinkle with the remaining chopped garlic and drizzle with the olive oil.
9. Bring to a boil and garnish with chopped parsley and olives.
10. Serve with the grilled pineapple.