Andrés Meana Fernández

Recipe

Garlic soup 

Ingredients:

12 garlic cloves

4 cups water

4 ounces bread cubes

1 1/2 teaspoons paprika

1/4 cup olive oil

2 eggs

2 teaspoon salt

A pinch of pepper

Directions:

               Peel garlic cloves and cut them into large chunks.  Heat oil in a saucepan.  When oil is hot, add garlic and bread cubes and sauté until lightly browned.  Add water, salt, pepper and paprika and simmer covered for 5-10 minutes until bread looks like it is dissolving. 

               Crack two eggs into the soup without stir them and allow the eggs to poach until they are set (about 4 minutes). Stir slightly and serve.

               An alternative way to serve it is to put the soup in oven safe dishes and crack an egg into each dish.  Place the dishes in the oven and bake until the eggs are set.

SEA BASS WITH CIDER SAUCE  1 sea bass

1 clove of garlic

a drizzle of olive oil

a drizzle of cider

1 cup of rice

salt 

Directions:To prepare the sea bass, divide it into two pieces without the head and put both pieces in a frying pan with a drizzle of olive oil and a pinch of salt, then you have to fry for 4 or 5 minutes (2 each side of the fish).You cut the garlic and prepare a mixture with a drizzle of oil, the cider and the garlic, and while the sea bass is frying you cover it with that mixture and wait a minute.

Serve it with a green salad and some boiled rice.

ELISA B. FERNANDEZ

*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

§ 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 (for 4 people):

• 1kgr of young lamb cut in pieces
• salt
• 3 or 4 cloves of garlic
• pure olive-oil
• parsley
• lemon

instructions

First, put salt in the pieces of lamb and put them in the oven tray. Then add three or four cloves of garlic (cut into strips) and a drizzle of pure olive-oil (not too much oil because the lamb is greasy). Put the tray into the oven (preheated at 250ºC) and cook the lamb until it is brown. Then spread a handful of parsley over it and turn each piece of lamb. If you notice that it has dropped too much fat, take it away because if not the lamb will be baked and you won’t get it to be crunchy.

Last, add a twist of lemon and let it to get brown enough for your taste. Serve it immediately.

Andrea Rojo Fernández

Ingredients:

-Hard bread-Milk-Sugar-Lemon skin-Cinnamon-Eggs Mix Cinnamon, milk, sugar and lemon skin and boil the mixture.Wait until the mixture is cold again.Cut the bread in slices of 1cm.Soak them in the mixture.Moffle up the slices in beaten eggs and fry them.Finally you can remove the oil with a cook paper and add the slices sugar.

Daniel Miguélez González

Ingredients (for 4 people):

1 Kilo tomatoes (plum tomatoes would be best).

1/2 small onion (60 grams).

1 small green pepper.

1 small cucumber.

1 small cup of olive oil.

2 desert spoons of vinager.

200 grams of bread from the day before, soaked in water.

Put the tomatoes, onion, pepper, cucumber, vinager, oil and bread into a liquidizer. If you want to dilute it, add a glass of water. If you want a garlic taste, add a small amount of fresh garlic to the mixture before liquidizing.

Put the mixture into a bowl, add salt and pepper and leave the gazpacho to chill for at least an hour. If you want to eat it straight away, you can put some ice cubes in to cool it down. Gazpacho is a Summer dish, so the colder it´s served the better!!

You can also add diced serrano ham or hard boiled egg.

Casadielles

José Ángel Huidobro jahuidobro@uniovi.es