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“Callos”

Ingredients:

• 1 Kg of beef tripe
• 1/2 Kg of beef snout
• 1 mug of vinegar
• 400 g smoked ham
• 125 g red sausage
• 125 g black sausage
• 4 Garlic cloves
• 2 Onions
• 1 Laurel leaf
• A few grains of black pepper
• Salt
• 1 sweet red pepper
• Oil
• Little chilli pepper
• Potatoes (not necessary)

Preparation:The tripe and snout must be washed very well, cut into small pieces and put into a bowl with some water, a mug of vinegar and some salt. Wash them again with the liquid until they are clean. If necessary, repeat this procedure several times. Afterwards, put in a pot, cover with cold water and once the water boils, take them out and clean them again with cold water.Place them one more time into a pot with fresh water, and then add the onion (in pieces), two garlic cloves, the laurel, and the pepper grains. Let them cook for about four hours and put aside to be fried the next day.Put into a pan some oil, two chopped garlic cloves, the chopped onion and fry until soft and golden. Add the smoked ham cut into very small pieces, the red sausage in slices and lightly fry. Once done, add a teaspoon of sweet red pepper and immediately remove the pan from the heat.The “callos” are placed in a clay pot, removing the onion, the garlic and the laurel with which they were cooked the day before. Add the mixture (with the ham and red sausage, etc.). Cover with 1/2 L of water, add the black sausage, and a little chilli pepper. Cook on a low heat for about 45 minutes.Serve in the same pot in which they were cooked. If several portions are to be served, try to use hot clay small pots (like the ones in the photos).If you want, you can also add, once it is served, some fried potatoes, chopped in little pieces. It makes the dish less strong and a lot tastier (at least for me). Have fun.Daniel Cepedal Macías

§ INGREDIENTS
• 2 teaspoons of butter
• 1 tablespoon diced of green pepper
• 2 tablespoons minced of onion
• 1 can of tomato sauce

• 2 teaspoons of white sugar
• 1 teaspoon of sauce
• 1 pinch ground of red pepper
• 8 eggs
• 3 tablespoons of milk
• salt and pepper to taste
• 1 glass of Olive Oil

§ INSTRUCTIONS
In a skillet or frying pan, melt the butter over medium heat. Add green pepper and onion, sauté with care. Stir in tomato sauce the sugar, the sauce and the red pepper. Simmer it until the sauce has thickened, about 10 minutes.
While sauce is cooking, beat together eggs and milk. Heat a lightly oiled with the skillet over medium heat. Cook four small omelettes, one at time, in the skillet. Season each one with salt and pepper and keep them warm while the others are cooked. Serve them warm with sauce spooned over each omelette and bon apettit!

Adrián García

*Ingredients:

- 4 eggs- Oil- 200 gr. of spinach- Salt

*Way of cooking it:

1) Beat the four eggs on a plate.

2) You put some salt on it. You should not put too much salt on it because other ways the spinach will get tasteless.

3) Then you cut the 200gr. of spinach as small as you can.

4) Now, it is the moment to mix everything up: the beaten eggs and the spinach, and through it in the frying pan with very little oil.

5) Wait until you see that it is well done, and turn it the other way round.

6) Now leave it in a plate and once it gets cold, it will be ready to eat.

(I don’t have any pictures but any way you can imagine it: think of a normal ommelete and put some green on it. J )

GOOD PROFIT!!

Arancha López Colunga

SPONGE CAKE

Ingredients

4 eggs1 yogurt1 measurement* of oil (Not fill it)3 measurements* of sugar4 measurements* of flour1 packet of baking powder Scratch of lemonA 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

SALMON PIE

Ingredients: 1/2 kg of salmon5 eggs8 prawns200gr of surimi350cl of cream1 clove of garlic1 onionparsley Directions: The first thing you have to do is cook the salmon.Put it in a pot with a clove or garlic, a slice of onion, parsley and salt. Just for a few minutes.The next thing you have to do is peel the salmon and chop it.After you’ve done that, mix the salmon with cream, add the surimi, the prawns and two table spoons of tomato.

Finally put the mixture in a mould and bake it in a bain-marie for 40 minutes.

Irene Quesada Garay

Churros DoughIngredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup flour
3 eggs
1/4 cup sugar
Prepare to fry the churros by heating oil in a pan.To make churros dough:  heat water, margarine and salt to rolling boil in a saucepan; stir in flour. Stir over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into cake decorators’ tube with large star tip (like the kind use to decorate cakes). Squeeze strips of dough into hot oil. Fry them until golden brown, turning once, about 2 minutes on each side. Drain on paper towels; roll churros in sugar Hot chocolate for Churros Dunking4 dark chocolate, chopped
2 cups milk
4 tbsp sugarPlace the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes Remove and whisk smooth. Pour and server in cups or bowls for dunking churros.Maria Cuevas Crespo  

Ingredients: 300 grams semi-sweet chocolate (Nestle)1/2 cup water5 eggs (separated from yolk)1 tsp. instant coffee (if desired.)flavoring (extract or powder)100 grams of sugar.

Process:

Melt the chocolate in a pan, over low heat, with a few cups of water. Beat the egg yolks and add them to the chocolate with the instant coffee.Beat the egg whites with the conf. sugar until thick, and then beat a few minutes more.Add the beaten egg whites to the melted chocolate and “slowly”!!!! mix it in.

After that, we usually place it in small, glass, personal-size bowls, and refrigerate until it gets thick. You could also put it in one large one, or, for a formal occasion, champagne glasses.

POOR SPAGUETTI:

My sister and I gave this name to this easy recipe once we were home alone and we hadn´t got too many ingredients to cook a more elaborate dish; it´s very similar to spagheeti carbonara and it´s delicious too.

Ingredients (2 people):

_ 250gr of spaghetti.

_ An onion.

_ 2-3 eggs.

_ 50-75 gr of sandwich cheese.

_ A drizzle of milk (1/2 glass)

_ Black pepper.

_ Olive oil.

_ Salt.

Instructions

You start frying de onion with a drop of olive oil and a teaspoon of salt; meanwhile you can simmer the pasta.

On a bowl put the eggs and cheese and remove it until it turns into a dough; then you can add a drizzle of milk to get a more liquid texture.

Once the onion are “pochada” mix it and the dough with the pasta and remove it until the cheese are founded; add a bite of black pepper and eat it!.

LUCÍA GONZALO SÁNCHEZ.

CHURROS:

They are usually eaten for breakfast.

Ingredients ( for about 20 units)

- a cup of water

- a pinch of salt

- a cup of flour

- 1 l. of oil ( but we are not going to use all of it)

- 100 g. of sugar

Preparation

Put the water and the pinch of salt in a pan and heat it until it begins to boil. Then add the flour and mix it by using a wooden spoon until the mixture is firm enough and it falls of the walls of the pan.Leave it cool down. Put the mixture into a pastry bag with narrow tube.Warm oil in a saucepan -put just the quantity of oil you need to cover the bottom of the saucepan- then make tubes of the mixture -length:15 or 20 cm- and leave them fall into the saucepan over the oil, so they can get fried.When the “churros” have become golden both sides take them out of the saucepan and put them on an absorbing paper on a plate. Sprinkle them with the sugar.

Eat them when they’re still hot, you can eat them alone, or joined with a cup of hot chocolate where you can dip them.

Elena Meana Fernández

Seafood soup recepie

Ingredients

1 cup of olive oil 1 cup of white wine 1 minced onion2 cloves of sliced garlic

1 minced carrot Some hot red pepper1 hake headSome musselsSome shrimps Some clams1 crushed tomatoeSome black olivesSome parsleySome two –or –three -day -old sliced breadSome salt

Procedure

Pour some olive oil in a large saucepan and heat it for a few minutes. Add the sliced garlic, onion, carrot, red pepper and stir for 5 minutes until the onion has become golden . Add the mussels, clams,shrimps, sliced bread, wine, tomatoes, olives, and salt. Put a lid on the saucepan and make it boil turning the gas up. Then, turn the gas down and simmer for about ten more minutes. If you enjoy spicy meals, don´t forget to put some chilli. It will taste hot.

.Adolfo Garcia Queipo, 5th