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SUMMER PATÉ

INGREDIENTS

Philadelfia cheese

Mascarpone cheese

Avocado

Canned red pepper

Anchovies

You need a mould, put in it some oil from the anchovies can. Spread the oil.

Mix the two kinds of cheese.Peel the avocado and slice it.

Chop the pepper and the anchovies.

Put in the mould a lawyer of the cheese mixture, put above another lawyer of avocado, pepper and anchovies.

Put on other lawyer of the cheese mixture, after that put on other lawyer of avocado, pepper and anchovies.

You should finish with a lawyer of cheese.

Put it in the fridge one night.

It is a bit difficult to take out the paté from the mould, if it is necessary use a knife to separate it, then turn the mould to put the pate in a plate.

You need small toasts to spread the paté.

Ana Colmenero

Ingredients 

4 eggs

1 yogurt

1 measurement* of oil (Not fill it)

3 measurements* of sugar

4 measurements* of flour

1 packet of baking powder

Scratch of lemon

A bit of butter (put it in the microwave to melt it) 

*Measurement: It’s the packing of empty yogurt 

How to make it 

First beat the four eggs, and then mix all the ingredients (yogurt, oil, sugar, flour mix with the backing powder, lemon, and butter). Orange juice and a bit of anisette (alcoholic drink) can be added.  

It’s necessary to mix all the ingredients well until no lumps stays; if you want, you can use the beater. 

Preheat the oven at 225 ºC. 

Smear the backing tin to do sponge cakes with little oil and breadcrumbs, while the oven is preheating. Then put the mass in the backing tin. 

Finally put the backing tin into the oven at 225ºC for approximately 30 minutes. 

The result, a delicious sponge cake like this one:

 

  

 

 Mónica Corrales Marbán

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

─ 6 sp. of oil.

─ 6 sp. of sugar.

─ 2 tsp. of yeast.

─ 500 gr. of sugar.

─ Powder sugar to dust.

─ 2 eggs.

─ 1 sp. of water.

─ 500 gr. of flour.

─ A drizzle of oil to fry.

─ 1 lemon.

Directions:

You must separate the yolks from the whites of the eggs and mount the last with a mixer.

In a container, mix the yolks, the sugar and the lemon scratch.

Add the mixture to the mounted whites of egg.

Later, add the flour with the yeast little by little and work the dough with the hands until

it is homogeneous.

Then you have to stretch the dough and give it the shape of a doughnut. Fry them to

average fire (this is very important in order that they are done externally and within) in a

pan with oil.

Finally, drain them on absorbent paper, put them in a sauce, dust the powder sugar and

serve them.

Rubén Alonso 5º 4-5.30h

CHOCOLATE CAKE

Ingredients:

½ l of cream

Crême caramel in powder

300g of milk chocolate with almonds

Caramel

Whipped cream

Warm up the cream. Add the crème caramel in powder and the chocolate, and stir it until the chocolate melts.

Spread the caramel in the mold.

Pour the mixture in the mold and leave it in the fridge for a few hours.

Decorate the cake with the whipped cream.

 

 

Irene

Pote de fabes y berzas (Cantabrian Pote)

Time of cooking: 2 hours.

Level: easy.

Price: cheap.

Ingredients:

• ½ kg of lacón. (Also available veal meat).
• 2 hand pork sausages.
• Some ham.
• 2 cabbage (one of a litlle size).
• 3 potatoes.
• ½ kg of white kidney beans.
• ½ onion.
• 2 cloves of garlic.

First of all, the night before, put the kidney beans and the lacón into water in a bowl.

Put in a pot with the kidney beans, the lacón (or veal meat) and the ham, all covered with water to boil. Add some salt. It must boil for an hour.

Secondly, add the hard pork sausages, the blood sausages, the potatoes cut in cubes, the onion and the garlic. Next, wash and chop the cabbage and add it.

Let it boil for an hour. Then taste it and add more salt if necesssary.

Finally, cut the lacón, the hard pork sausages and the blood sausages in little pieces.

It is served very hot.

Marisol de la Fuente Cuesta

Hake stuffed with prawns.

• Ingredients.

1 hake

a quarter of a kilo of prawns or king prawns

2 large onions

3 cloves of garlic

a handful of parsley

olive oil

salt

• Directions.

To clean the hake, remove the spine, guts and scales from it. Once it is open and clean, shell the prawns and put them on the middle of the hake. Then, roll up the hake, bundle it up and put it over a special tray for oven. Salt it and add a handful of parsley.

Make thick rings with the onions and add them to the hake. Chop up the garlic and fry it in a pan with a generous drizzle of olive oil. After a minute or so, add it to the hake. Roast for ¾ hour at 230ºC.

Aniria Blanco

Pears cake with chocolate

 

Ingredients : 4 People

Pears 1 kg

Eggs 4

Sugar 100 gr.

Flour 100 gr.

Baking Powder

Grated Lemon

Natural Yoghourt

Chocolate 200 gr.

Olive Oil A drizzle

Elaboration:

Beat the eggs in a bowl with the sugar. Add the grated lemon and the pears in bits. Add the yoghourt, the flour and the baking powder too. Carefully mix all together.

In a cake mould put a drizzle of olive oil and spread it all around, after that, flour it. When you finish this task, fill the mould with the former mix. Put it in the oven heated to 160º C during 30 minutes. When the time is over, get it out from the oven, unmould and give it a bath of hot chocolate. You can decorate it with the pears berets.

Leandro Conde Fernández

TUNA ROLL

Ingredients

100 grams cured ham (you can use bacon, but cured ham is better)

2 canned red peppers (not hot)

1 onion

Some stuffed olives

1 boiled egg

All these ingredients chopped

¾ kilogram of tuna

2 cloves garlic

2 pinch of fresh melted parsley

Little flour

2 tablespoons of milk

2 tablespoon of bread crumbs

1 egg

½ glass of white wine

Olive oil

Salt

Put off the skin and the bones of the tuna and chop the fish in small pieces (don’t use a food processor)

In a big bowl, put the fish, the cured ham, the egg, the olives, the peppers, the parsley, the bread crumbs soaked with the milk, the garlic smashed with a pinch of salt and one beated egg. Mix all the ingredients.

Make two rolls and flour them.

Pour the olive oil in a fry pan. When the oil is hot, fry the rolls .They must be gold.

Put the onion in a pot, the fried rolls over it and pour the hot oil over all .Add the white wine, a pinch of parsley and salt. Cover the pot and boil about 30 minutes.

Wait for the roll be cold and cut it up into slices.

You can serve it cold with mayonnaise or you can put the slices into the onion sauce and heat them up

Teresa

Black Sea Beam to the cider

INGREDIENTS

1 Black sea beam “ Chopa ”

1 onion

½ green pepper

2 cloves of garlic

1 tomato

250cc of cider

Parsley

White pepper

Salt

Olive oil

INSTRUCTIONS

• Boil the cider and reduce it to its half and reserve
• Cut the onion, green pepper and garlic and fry them lightly until they become a little dark.
• Add the tomato and the cider and boil it for 5 minutes. You can also add the limpets or clams at this point
• Cut the “ chopa” into big slices and sprinkle with salt and a bit of white pepper and add the sauce.
• Introduce it into a pre-heated oven (180ºC) for 20 minutes (preferably in a clay casserole) and sprinkle every 5 minutes with the sauce so that it doesn´t become dry.
• Once out of the oven, sprinkle with parsley and serve ( you can add boiled potatoes as a fitting )

 

Carlos González Quintana

Ingredients:

Ÿ ½ Kilo of hake

 

Ÿ ½ Kilo of angler

 

Ÿ ½ Kilo of prawns

 

Ÿ 3 eggs

 

Ÿ Vinegar

 

Ÿ Onion

 

Ÿ Parsley

 

Ÿ Oil

 

Ÿ Salt

 

Ÿ Garlic

Preparation:

1) Boil the fishes along with a bit of onion, a clove of garlic, a little of parsley and salt for ten minutes after the bubbling.

 

2) Take out the hake and continue cooking the angler for five minutes more.

 

3) Then let the fishes cool down.

 

4) Cook the prawns with salt during five minutes after bubbling and let them cool down too.

 

5) Crumble the fish in a large dish and cut the prawns.

 

6) Prepare a sauce with twenty-four spoonfuls of oil, eight of vinegar, four of onion and two of garlic (previously extremely cut), three hard boiled eggs and salt.

 

7) Put some spoonfuls of gravy over the large dish and serve the rest apart.

 

You can decorate the dish with a few olives, some prawns… You can also add some mussels if you like them.

 

I wish you liked it!

 

 

CRISTINA PÉRZ RIVERO

 

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