A WORLD OF DIFFERENT RECIPES

OATMEAL PANCAKES

2010-01-30T17:22:00.004+01:00

Ingredients
½ cup of gold medal all-purpose flour
½ cup of quick-cooking oats
¾ cup of buttermilk
¼ cup of milk
1 tablespoon of sugar
2 tablespoons of vegetable oil
1 teaspoon of baking power
½ teaspoon of baking soda
½ teaspoon of salt
1 egg

Preparation
Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes , stir in 2 to 4 tablespoons of additional milk)
Grease a heated griddle, if necessary, with shortening, using a pastry brush.(To see if griddle is hot enough, sprinkle with a few drops of water. If bubbles skitter around, heat is just right)
For each pancake, pour about ¼ cup of batter onto the hot griddle.
Cook until pancakes are puffed and dry around edges. Turn and cook other sides until golden brown. Serve with apple sauce if desired.
Makes 10 to 12 pancakes.

Tortitas de harina de avena
Ingredientes:
1/2 media taza de harina de primera calidad
½ taza de avena para cocinar
¾ taza de leche cortada
1 cucharada de azúcar
2 cucharadas de aceite vegetal
1 cucharadita de levadura en polvo
½ cucharadita de bicarbonato
½ cucharadita de sal
1 huevo

Preparación
Batir los ingredientes en un bol mediano con un batidor hasta que se quede suave (para que se haga más suave mezclar también de 2 a 4 cucharadas de leche)
Engrasar un plancha caliente, si fuese necesario, con manteca utilizando una brocha pastelera (para ver si la plancha está lo suficientemente, espolvorea unas gotas de agua. Si saltan pompitas, la temperatura es la adecuada)
Para cada tortita, echa ¼ de taza de pasta en la plancha caliente.
Cocina hasta que las crepes se hinchen y limpia los bordes. Dales la vuelta y cocina por el otro lado hasta que se doren. Sirve puré de manzana si se desea. Haz 10 o 12 tortitas.

Traducido por Rafael Fernández Relaño 2º ESO C

STRAWBERY CAKE

2010-01-22T12:44:00.004+01:00

Ingredients
6 eggs
275g flour
275g sugar
2 spoons of icing sugar
half a glass of boiling water
vanilla sugar
300g of strawberries

How to do it
Separate the eggs yolks. Mix the yolks with the sugar until it becomes a cream. Add one by one 5 spoonfuls of boiling water and mix with a blender after each spoonful. Add all the flour and mix. At the end add the eggs white with 2 spoonfuls of icing sugar. Put the dough in a cake mould spread with butter and put the strawberries on top in small pieces. Put it in a preheated oven at 180 Cº for 30 minutes. Do not open the oven in the first 15 minutes.

PRAJITURA CU CAPSUNI
Ingrediente

6 oua
275 gr faina
275 gr zahar
2 linguri zahar vanilat
5 linguri apa clocotita
1 plic zahar vanilat
300 gr capsuni (cel mai bine iese cu prune si visine.

Mod de preparare
Separam albusurile de galbenusuri. Galbenusurile se mixeaza cu zaharul pana devin crema. Se adauga pe rand 5 linguri de apa clocotita(eu o fierb,nu folosesc apa direct de la robinet)si se mixeaza dupa fiecare lingura adaugata.Adaugam toata faina dintr-un foc si mixam.Iar la sfarsit adaugam in doua transe albusurile batute bat cu 2 linguri de zahar pudra(amestecam de jos in sus ca sa nu se lase.Punem aluatul in tava iar pe deasupra fructele taiate feliute subtiri.Bagam in cuptorul preincalzit la 180 grade pentru 30 minute(in primele 15 minute nu deschidem cuptorul)

TARTA DE FRESAS
Ingredientes
6 huevos
275g harina
275g azúcar
2 cucharadas de azúcar glas
medio vaso de agua hirviendo
azúcar vainillado
300g de fresas

Preparación: Se separan las yemas de las claras de huevo. Las yemas se mezclan con el azúcar hasta que quede una crema. Se añaden una a una 5 cucharadas de agua hirviendo y se mezclan con una batidora después de cada cucharada echada. Se añade toda la harina y se mezcla. Al final echamos las claras de huevo con 2 cucharadas de azúcar glas. Se pone la masa en un molde para tartas untado con mantequilla y por encima se ponen las fresas cortadas en pequeños trozos. Se mete en el horno ya calentado a 180 grados durante 30 minutos. En los primeros 15 minutos no se abre el horno.

Receta rumana de mi madre Daniela Durac.
Paula Elena Durac (1ºESO D)

PURPLE PORRIDGE

2010-01-22T12:39:00.004+01:00

Ingredients
1/2 kilo of purple corn

1/4 kilo of sugar
10 tablespoons of potato, sweet potato or corn flour
2 lemons
1 apple
1 quince
1 pear
1 pineapple
2 peaches
1/2 cup of dried plums
1/2 cup of dried peaches
1/2 cup cherries (optional)
6 dried apricots
cinnamon sticks
ground cinnamon
clove

Preparation Boil the purple corn in a pot once you wash the corn and partially removing the grains. When it is cooked, strain the liquid through a fine strainer and then add more water until you complete the three liters. Then strain the liquid again and put the liquid on fire. Add sugar, cloves, one or two cinnamon sticks, the pineapple, the quince, the peaches, the dried peaches in bits, the cherries and the dried plums. Cook well and then add the flour dissolved in a little cold water. Don’t stop stirring to avoid lumps. Once it is done, pour the lemon juice and let it boil stirring all the time. It's easy to recognize when the candy is ready because at the time you can see the bottom of the pot when you move it. Wait until this delicious dessert is cool, pour it in confectioners and served sprinkled with cinnamon. It is really delicious. One option if you do not have the dried fruits, can be to prepare it logically without the dried fruit, and then the apple and the quince are diced. It is also very tasty.

MAZAMORRA MORADA
Ingredientes
1/2 kilo de maíz morado
1/4 kilo de azúcar
10 cucharadas de harina de chuño (patata) o de camote (batata) o maicena
2 limones
1 manzana
1 membrillo
1 pera
1 piña
2 melocotones o duraznos
1/2 taza de guindones o ciruelas pasas
1/2 taza de guesillo (durazno seco)
1/2 taza de guinditas (opcional)
6 orejones
canela entera
canela molida
clavitos de olor

Preparación
En una olla se pone a cocer el maíz morado, previamente lavado y en parte desgranado. Cuando esté bien cocido, se cuela el líquido con una coladera fina y luego se le agrega más agua hasta que complete los tres litros. Luego se vuelve a colar y se pone el líquido al fuego. Agregue el azúcar, el clavo de olor, la canela entera (uno o dos ramitos), la piña, el membrillo, los peros, los melocotones, los orejones picados en trocitos; las guinditas, los huesillos, y guindones bien lavados. Dejar cocer bien y luego añadir la harina diluida en un poquito de agua fría. No dejar de mover porque pueden formarse grumos. Una vez que está a punto, verter el jugo de los limones y dejar que hierva nuevamente sin dejar de mover, es fácil reconocer cuando el dulce está a punto ya que en ese momento permite ver el fondo de la olla cuando se le está moviendo. Se espera que este delicioso postre se enfríe, se vacía en dulceras y se sirve espolvoreado con canela molida. La verdad es muy rico. Una opción si no se tiene la fruta seca, igual se puede preparar obviando lógicamente la fruta seca, y en ese caso la manzana y el membrillo van picaditos. También queda muy sabroso.

Receta de Perú realizada por Mª Pía Flores Layseca. (1º ESO D)

COLOMBIAN PASTRIES

2010-01-22T12:08:00.005+01:00

Ingredients:
½ kilo patatoes
1 kilo beef minced meat
1 big onion
2 tomatoes
2 cups corn flour
2 cups warm wáter
Colouring
Salt
Sunflour oil to fry

How to do it:
Put the potatoes in small cubes and the minced meat in a pot with water to cover it, but not too much, only 3 or 4 cms above the ingredients. Add salt, the onion and the tomato previously chopped. Boil it at a high heat until the ingredients are tender and almost all the water has evaporated. Let it cool and mash it with a fork. Then we make the dough. We mix the corn flour, the salt and a bit of colouring with the warm water. We knead the dough until we get a soft dough. We place it on a board to spread it with a rolling pin. We take portions of round dough that we get with a saucer we use as a mould. We fill in the dough with the filling. We bend it and we get the pastry in a moon shape. Wefix the borders with a cup or small saucer. Finally we fry them.

EMPANADAS COLOMBIANAS
Ingredientes:
½ kilo patatas
1 kilo carne picada ternera
1 cebolla grande
2 tomates maduros
2 tazas de harina de maiz
2 tazas de agua caliente
Colorante
Sal
Aceite de girasol para freir

Preparación:
Poner las patatas en cubos pequeños y la carne picada en una olla con agua que los cubra pero no demasiada, tan solo 3 o 4 cms por encima de los ingredientes. Añadir sal, la cebolla y el tomate previamente picados. Ponerlos a hervir a fuego alto hasta que los ingredientes estén blandos y el agua haya evaporado en su mayor parte. Bajar y dejar reposar. Se tritura todo con un tenedor. Después Pasamos a hacer la masa. Mezclamos la harina de maíz, sal y un poco de colorante con el agua caliente. Amasamos hasta que quede una pasta suave y la colocamos en una tabla que amasamos con un rodillo. Cogemos porciones de masa redonda que conseguimos con un plato pequeño que usamos como molde. Rellenamos la masa con el relleno. Doblamos y hacemos la empanada. Fijamos los bordes con una taza o plato pequeño. Finalmente las freímos.

Receta colombiana de mi madre: Mª Isabel Mejia Jaramillo
Alumna: Tatiana Zapata Mejia (1ºeso D)

“SOBAOS” OR SQUARE MUFFINS CAKE

2010-01-22T12:00:00.003+01:00

Ingredients:
· 1 packet lemon jelly
· 1 carton of cream, 1/2 a litre
· 1 tub of spreading type cheese
· 1 packet of “sobaos” or square muffins
· 1 jar of strawberry jam

How to make it:
Take a rectangular mould and grease it with quite a lot of butter. Put the “sobaos” well stuck to the butter covering the mould completely.
Put in a bowl a very hot glass of water, the packet of lemon jelly, the spreading cheese and the cream. Mix everything with an electric blender and spread the mixture onto the “sobaos”.
Put it in the fridge. When the mixture is hard, we put strawberry jam on top. Cut into square portions to serve.

TARTA DE SOBAOS
Ingredientes:
· 1 paquete de gelatina de limón
· 1 brick de nata, 1/2 litro
· 1 tarrina de queso de untar
· 1 paquete de sobaos
· 1 tarro de mermelada de fresas

Preparación:
Coge un molde rectangular y úntalo con bastante mantequilla. Pon los sobaos bien pegados a la mantequilla cubriendo el molde completamente.
Echar en un cuenco un vaso de agua muy caliente, el paquete de gelatina de limón, el queso de untar y la nata. Mezcla todo con la batidora y extiende la mezcla sobre los sobaos. Meter el molde en el frigorífico. Cuando la mezcla esté dura, cubrimos con la mermelada de fresa. Cortar en porciones para servir.

Receta de mi tía: Manuela Muñoz Molinero

Inmaculada Gañán Cabezas (profesora)

Banana Bread

2010-01-17T11:39:00.004+01:00

Ingredients
1 cup Sugar
1/3 cup Margarine or butter, softened
2 x Eggs
1 1/2 cup Mashed ripe bananas
1/3 cup Water
1 2/3 cup All-purpose llour*
1 tsp Baking soda
1/2 tsp Salt
1/4 tsp Baking powder
1/2 cup Chopped nuts

How to cook :
Heat oven to 350F. Grease bottom only of loaf pan.
Mix sugar and margarine in a bowl.
Stir in eggs until blended.
Add bananas and water; beat 30 seconds.
Stir in remaining ingredients except nuts just until moistened; stir in nuts.
Pour into pan.Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes.
Loosen sides of loaf from pan; remove from pan.
Cool completely before slicing.

Pan de plátano

1 Vaso de harina → 890 calorías
2/3 vaso de harina de trigo → 513 calorías
1/2 cucharada de sal → 0 calorías total:
1 cucharada de bicarbonato → 0 calorías
1/4 de levadura → 150 calorías
1/4 vaso de azúcar → 7’5 calorías
1/3 vaso de mantequilla derretida → 591’4 calorías
2 huevos → 114 calorías
1 1/2 vaso de puré de plátanos (3 ó 4 plátanos) → 192 calorías
1/3 vaso de agua → 0 calorías
1/2 vaso de nueces picadas → 875 calorías

Precalentar el horno a 350 grados. Engrasa el fondo de un molde alargado.
Mezclar el azúcar y la margarina en un tazón
Revolver con los huevos hasta que se mezcle.
Añadir los plátanos y el agua. Batir durante 30 segundos.
Mezclar con los demás ingredientes excepto las
nueces sólo hasta estén humedecidas. Después añadir las nueces.
Verter en el molde. Hornear hasta que al insertar un palillo en el centro salga limpio (1 1/4 hours para un molde de 20cm, de 55 a 60 minutos para un molde de 23 cm) Enfriar durante 5 minutos.
Afloje los lados del molde de pan y desmoldar. Enfriar completamente antes de cortarlo.

Traducido por Santiago Guerra Franco 3º ESO E Y Esperanza Vergara Garrido 2º ESO C

Yoghurt Cups

2010-01-14T18:54:00.008+01:00

Ingredients:

3/4 cup of Gold Medal all-purpose flour
1/4 cup of margarine or butter,softened
3 tablespoons of powdered sugar
2 to 3 teaspoons of cold water
1 1/3 cups of yogurt (any flavor)

Steps:
1. Heat the oven to 375º.
2. Mix flour, margarine and powdered sugar until crumbly; sprinkle in water, 1 teaspoon at a time, stiming until dough forms.
3. Press about 3 tablespoons of dough in bottom and up side of each of 4 ungreased 6-ounce custard cups to within 1/2 inch of top.
4. Bake until golden brown, 10 to 12 minutes; let cool 10 minutes. Carefully remove from cups with a small metal spatula; let cool completely on wire rack.
5. Fill each cup with 1/3 cup of yogurt; garnish with fresh fruit if you like.
Makes 4 cups.

Vasos De Yogur

3/4 taza de harina de 1º calidad para todo uso
1/4 taza de margarina o mantequilla, ablandada
3 cucharadas de azúcar en polvo
2 o 3 cucharaditas de agua fria
1 1/3 tazas de yogur (cualquier sabor)

Instrucciones:
1.Calienta el horno a 375º.
2.Mezcla la harina, la margarina y el azúcar en polvo hasta que se desmorone; rocia con agua, 1 cucharadita a la vez, mueva hasta que se forme la masa.
3.Pegue presionando 3 cucharadas de la masa en el fondo y las paredes de 4 tazas mediana hasta unos 5 centimetros de la parte superior de la taza
4.Hornee hasta que estén doradas, 10 o 12 minutos, dejar enfriar 10 minutos. Retire con cuidado de las tazas con una espátula de metal pequeña; dejar enfriar completamente sobre una rejilla.
5.Llenar cada vaso con 1 / 3 taza de yogur, adórnalo con fruta fresca, si quieres.Prepara 4 tazas.

TRANSLATED BY Mª CARMEN JURADO DÍAZ 3º ESO E Y FRANCISCO LÓPEZ CRIADO 2º ESO C

Welsh Leek Pie

2010-01-14T18:48:00.005+01:00

For 4 people:
Ingredients for the pastry:
450g. flour
½ teaspoon salt
225g. butter
7 tablespoons cold water
1 beaten egg

for the filling:
1 onion
500g. leeks
75g butter
125g bacon
1 teaspoon flour
125ml thick cream or evaporated milk
salt and pepper to taste

The leek is the national sign of Wales, but leeks are in fact used in cooking all over Britain.
Set the oven to 210ºC, Mark 7. First make the pastry. Then put it in the refrigerator while you make the filling. Peel and chop the onion. Chop the leeks and wash them very carefully. Melt half the butter in a frying pan. Cook the onions until they are soft. then add the leeks and the rest of the butter to the frying pan. Cook slowly about 15 minutes until the leeks are very soft. Take the frying pan off the heat. Chop the bacon and add it to the leek and onion mixture. In a small bowl, mix the flour and the cream well.
Add this to the mixture in the frying pan. Mix well. Add salt and pepper. Let the mixture get cold. Then roll out half the pastry and put it in the bottom of a pie dish, 20cm across. Put in the filling. Brush the edges of the pastry in the dish with beaten egg. Roll out the rest of the pastry. Put this on top of the pie dish. Press the edges together tightly. Make a hole about 2cm long in the centre of the pie. Brush the top of the pie with beaten egg. Cook in the oven at 210ºC, mark 7 for 15 minutes, then for 20-30 minutes more than 180ºC, Mark 4. Serve hot.

Pastel de puerro Galés

Para 4 personas
Ingredientes para la masa:
450g. de harina
½ cucharilla de sal
225g. de mantequilla
7 cucharones de agua fría
1 huevo batido

Para el relleno :
1 cebolla
500g. de puerro
75g. de mantequilla
125g. de bacon
1 cucharilla de harina
125ml de leche en polvo.
Sal y pimienta al gusto

El puerro es el símbolo nacional de Gales, pero de hecho los puerros se cocinan en toda Gran Bretaña.

Poner el horno a 210ºC grados, , Posición 7. Primero preparar la masa. Luego colocar en el refrigerador mientras se prepara el relleno.
Pelar y cortar en rodajas la cebolla. Cortar los puerros y lavarlos cuidadosamente. Fundir la mitad de la mantequilla en una sartén.
Cocinar las cebollas hasta que estén blandas. Luego, añadir los puerros y el resto de la mantequilla a la sartén. Cocinar lentamente mas o menos 15 minutos hasta que los puerros estén blandos. Quitar la sartén del fuego. Corta el bacon y únelo a la mezcla de puerros y cebolla. En un pequeño cuenco, mezclar la harina y la crema bien. Añadir esto a la mezcla en la sartén. Mezclar bien. Añade sal y pimienta. Deja enfriar la mezcla. Luego, extender la mitad de la masa y ponerla en un molde, de 20 cm de largo. poner el relleno. Untar los bordes de la masa con huevo batido. Extender el resto de la masa. Poner esto en lo alto del molde. Untar la parte de arriba de la tarta con huevo batido. Cocinar en el horno a 210ºC, Posición 7, 15 minutos, luego 20-30 minutos más a 180ºC, posición 4. Servir caliente.

TRANSLATED BY JOSÉ ALFONSO MUÑOZ MORENO 3º ESO E Y LORENA VALVERDE CALER 2º ESO C

TOMATO SOUP

2010-01-14T18:45:00.004+01:00

For 6 people:
1 kilo tomatoes or 1 large tin of tomatoes
1 large onion
1 carrot 25g butter
25g flour
300ml water.
1 bayleaf
2 teaspoons sugar
1/4 teaspoon ground nutmeg
250ml cream or a little grated cheese

Britain has a long tradition of soup-making. Soups are very easy to make and the ingredients are not expensive. Tomato soup is a great favorite. Many people know only the tinned kind, which is sad, because homemade tomato soup is not difficult to make and is delicious.
If you are using fresh tomatoes, put them into a bowl and cover ther with boiling water. Leave for 1 minute. Then you can remove the sikins easily. Cut each tomato into fo pieces. Take out the seeds. Throw away the seeds.
If you are using a tin of tomatoes, put the toatoes through the sieve, keep the juice and throw away the seeds. Peel and chop the onion and carrot. Metthe butter in a saucepan. Add the onion and carrot. Put a lid on the saucepanand cook slowly for 5 minutes. Do not let the vegetables brown. Take yhe saucepan off the heat. Add the flour an stir well. Add the tomatoes and their juice, the water, bayleaf, sugar, nutmeg and salt and pepper. Put the saucepan back on the heat and stir until te soup boils. Cook slowly for 30 minutes.Then put the soup back in the saucepan. Heat it again. Check the seasoning.
Add more salt and pepper if necessary. Pour the soup into individual bowls.You can add a little cream or grated cheese to each bowl before serving.

SOPA DE TOMATE
Para 6 personas: 1 kilo de tomates o 1 lata de tomates.1 cebollagrande.1 zanahoria.25g de mantequilla.25g de harina.300ml de agua.1 hoja de laurel 2 cucharadas de azúcar.1/4 de cucharada de nuez mascada.350ml de crema o un poco de queso rallado.
Gran Bretaña tiene una larga tradición de hacer sopas. Las sopas son fáciles de hacer y no necesitan muchos ingredientes. Las sopas de tomate es una gran favorita. Algunas personas solo conocen la de lata, lo que es lamentable, porque la sopa de tomate no es difícil de hacer y está deliciosa. Si vas a usar tomates frescos ponlos en un cuenco y cúbrelos con agua hirviendo. Déjalos 1 minuto. Después puedes pelarlos más facilmente. Corta cada tomate en 4 piezas.Quita las semillas. Pon las semillas en un colador. Guarda el zumo de las semillas. Quita las semillas. Si vas a usar una lata de tomates, pon los tomates en un colador, coge el zumo y quita las semillas. Pela y corta la cebolla y la zanahoria. Derrite la mantequilla en un cazo. Añade la cebolla y la zanahoria. Pon la tapa en el cazo y cocínalo a fuego lento durante 5 minutos. No dejes que las verduras se doren. Quita la sartén del fuego o añade la harina y muévelo bien. Añade los tomates y su zumo,el agua, la hoja de laurel, la nuez mascada, sal y pimienta. Pon la sartén en el fuego y mueve la sopa mientras hierve. Cocina a fuego lento durante 3 minutos. Después pon la sopa en el colador o en la batidora eléctrica. Lava el cazo. Después pon la sopa otra vez en el cazo. Vuelve a poner al fuego. Comprueba la sal. Añade más sal y pimienta si es necesario. Echa la sopa en cuencos individuales. Puedes añadir un poco de crema o queso rallado en cada cuenco antes de servirlo.

TRANSLATED BY FRANCISCO TAMAJÓN 2º ESO C

SYLLABUB

2010-01-14T18:42:00.004+01:00

The name "Syllabub" used to be two words. In the sixteenth century, in the days of Queen Elizabeth I , a dry white wine which came from Sillery in France was very popular in Britain. "Bub" was a word for a bubbling drink. So,"Syllabub" was a bubbling drink made from Sillery wine and cream. In the next century, King Charles II was very fond of syllabub. He ordered his servants to keep some cows in St James´s Park in London so that he could enjoy a syllabub if he felt thirsty when he was walking there! Warm milk from the cow was milked into a bowl of sweet wine. But you do not need your own cow to make syllabub these days.Today we make our syllabubs thicker.We usually use cream not milk.You cannot drink them today -you need a spoon to eat them.

Put the grated peel, 4 tablespoons of lemon juice, wine or sherry and brandy into a bowl. Leave it for a least 4 hours or overnight. Pour the mixture through a sieve into a clean bowl. Add the sugar and stir until the sugar has disappeared. Slowly pour the cream into the mixture, stirring all the time.Whisk the syllabub until it is very thick but not too stiff. Spoon the syllabub into wine glasses. Put them in the refrigerator for an hour before serving.

El nombre "Syllabub" viene de dos palabras. En el siglo XVI , en los días de la reina Elizabeth I , un vino blanco seco procedente de Sillery en Francia era muy popular en Gran Bretaña. " Bub" era una palabra para una bebida burbujeante. Así es que Syllabub era una bebida burbujeante que se fabricaba en Sillery a base de vino y crema. En el siglo siguiente , el rey Charles II era muy

aficionado al syllabub. El ordenaba a sus sirvientes que mantuviesen a algunas vacas en el parque de St James , en Londres. De esta forma el podía disfrutar de syllabub si sentía sed cuando caminaba por allí. Se ordeñaba leche caliente de la vaca en un tazón de vino dulce. Pero no necesitas tener tu propia vaca para hacer syllabub hoy en día. Hoy hacemos nuestros syllabubs más espesos. Normalmente usamos nata no leche. Hoy en día no se puede beber sino que necesitas una cuchara para comerlo.

Pon la piel del limón rallada. 7 cucharas de zumo de limón el vino o el brandy en el tazón. Déjalo por lo menos 4 horas o durante la noche. Echa la mezcla por un colador en un recipiente limpio. Añade el azúcar y remueve hasta que el azúcar haya desaparecido. Despacito pon la nata en la mezla o masa removiendo todo el rato. Batir el syllabub hasta que sea espeso pero no demasiado.hechar el syllabub en copas de cristal. Después déjalo en el frigorífico durante una hora antes de servirlo.

TRANSLATED BY RAQUEL LAMA ESPINO 3º ESO E

Strawberry Shortcakes

2010-01-14T18:34:00.004+01:00

Ingredients
1 quart of strawberries, sliced.
1 cup of sugar.
2 cups of Gold Medal all-purpose flour.
2 tablespoons of sugar.
3 teaspoons of baking powder.
1 teaspoon of salt.
¾ cup of milk.
1/3 cup of margarine or butter, melted.
Sweetened Whipped Cream (below).

1. Sprinkle strawberries with a cup of sugar ; let stand I hour.
2. Heat the oven to 450º.
3. Mix flour, 2 tablespoons of sugar, the baking powder and salt in a medium bowl. Stir in milk and margarine just until blended.
4. Sprinkle a surface lightly with flour. Turn the dough onto the surface. Gently smooth into a ball; knead 20 to 25 times. Roll or pat dough ¾ inch thick; cut into shortcakes with a floured 3- to 3 ½ -inch biscuit cutter. Place on an ungreased cookie sheet.
5. Bake until golden brown, 10 to 12 minutes.
6. Split warm shortcakes crosswise; fill and top with strawberries. Serve with Sweetened Whipped Cream.
Makes 4 servings.
Sweetened Whipped Cream:
Beat 1 cup of chilled whipping cream and 2 tablespoons of powdered sugar in a chilled small bowl until stiff.

Tarta de fresa.
Ingredientes
1 cuarto de fresas, en rodajas.
1 taza de azúcar.
2 tazas de harina de trigo Medalla de Oro.
2 cucharadas de azúcar.
3 cucharaditas de levadura en polvo.
1 cucharadita de sal.
¾ de una taza de leche.
1/3 de una taza de margarina o mantequilla, fundida.
Crema batida azucarada (abajo)

Rocíe las fresas con azúcar; deje reposar 1 hora.
Caliente el horno a 450º.
Mezcle la harina, 2 cucharadas de azúcar, la levadura en polvo y la sal en un tazón mediano. Añadir la leche y la margarina hasta que se mezclen.
Se espolvorea una superficie ligeramente con harina. Gire la masa sobre la superficie. Amase de 20 a 25 veces una bola suavemente. Extiende la masa con ¾ pulgadas de grosor. Corte dentro de la tarta un adorno con un cortador de bizcocho de 3 - a 3 ½ pulgadas. Colocar sobre una bandeja sin engrasar para hornear.
Hornear hasta que se dore, 10 a 12 minutos
Partir la tarta caliente en cuñas, rellenar y cubrir con las fresas. Servir con crema batida azucarada.
Salen 4 porciones.
Crema batida azucarada: Bate 1 taza de crema batida fría y 2 cucharadas de azúcar en polvo en un tazón pequeño refrigerado a punto de nieve.

Translated by Mª DEL MAR VALDICIA PEDRAZAS 2º ESO C

Shortbread petticoat tails

2010-01-14T18:27:00.005+01:00

About 8 pieces. Ingredients
150g flour
¼ teaspoon salt
25g rice flour or ground rice
50g caster sugar
125g butter

Shortbread is Scotland’s most famous biscuit. It is eaten all through the year but especially at Christmas and Hogmanay (Scottish, New Year). A piece of shortbread is always given to the “first footers” at Hogmanay. This shortbread is called “Petticoat tails” because of its shape. It looks like the skirts which women wore under their dresses in the seventeenth century. The secret of good shortbread is to keep the ingredients and your hands as cold as possible. If you touch it too much it will not be crisp. It will keep fresh in an airtight tin for at least a week.

Put the flour, salt and rice flour, or ground rice, through a sieve into a large bowl. Add the sugar. Grate the butter, which must be very cold. Add it to the flour, sugar, salt and rice flour. Rub the butter into the other ingredients with your fingers. The mixture should look like breadcrumbs. Use your fingers again and push the shortbread mixture into a cake tin, 18cm across and 2-3cm deep. It should be about ½-¾cm thick. Make the top smooth with your fingers. Then make little holes all over the shortbread with a fork. With a knife cut the shortbread into 8 pieces. Put the shortbread in the refrigerator and leave it for at least an hour. Set the oven to 150ºC. Bake the shortbread in the centre of the oven 1 hour. When it is ready it should be a very light yellow/brown colour. Take the shortbread out of the oven and leave it in the cake tin for 15 minutes. Then take it out of the cake tin and put it on wire rack. Let it get cold. When it is cold, break the shortbread into petticoat tails.

Bizcocho “PICOS DE ENAGUAS”

Para unas 8 porciones. Ingredientes
150g de harina
¼ de sal de una cucharilla
25g de harina de arroz o arroz molido
50g de azúcar en polvo
125g de mantequilla

El bizcocho es el dulce más famoso de Escocia. Se come durante todo el año, pero especialmente en navidades y en Nochevieja (Año Nuevo escocés). Siempre se da una porción de bizcocho a los “first footers”(los primeros visitantes de una casa el día de Año Nuevo). Este bizcocho se llama “tallos, cola de enagua” por la forma que tiene. Es como las enaguas que las mujeres vestían bajo sus vestidos en el siglo 17. El secreto de un buen bizcocho es mantener los ingredientes y las manos lo más fríos posibles. Debes tocar la mezcla lo menos posible, ya que si la tocas demasiado no estará crujiente. Hay que mantenerla en un recipiente hermético al menos una semana.

Pasa la harina, la sal y la harina de arroz o el arroz molido por un tamiz (una especie de criba para la harina) a un tazón grande. Añade el azúcar. Ralla la mantequilla, que debe estar muy fría. Añádelo a la harina, el azúcar, la sal y la harina de arroz. Mezcla la mantequilla con los otros ingredientes con los dedos. La mezcla debería ser como si fuera pan rallado. Con los dedos otra vez presiona la mezcla en un molde, de unos 18cm de diámetro y de unos 2-3cm de profundidad. Debe tener ½-¾ del grosor. Suaviza la capa superior con los dedos y haz pequeños agujeritos por todo el pastel con un tenedor. Con un cuchillo corta el bizcocho en 8 partes. Pon el bizcocho en el frigorífico y sácalo cuando haya pasado al menos una hora. Pon el horno a unos 150º. Hornea el bizcocho en el centro del horno durante una hora. Cuando esté listo debería tener un ligero tono tostado amarillento. Saca el bizcocho del horno y sácalo del molde en unos 15 minutos. Cuando lo saques, ponlo en una rejilla de alambre y deja enfriar. Cuando esté frío, parte el bizcocho en 8 partes.

TRANSLATED BY SONIA WANG ZHENG 3º ESO E

Rice pudding

2010-01-14T18:23:00.008+01:00

For 4 people. Ingredients

50g round pudding rice

25g butter1 litre milk

1 tablespoon caster sugar

1 teaspoon vanilla essence or 1/2 teaspoon ground nutmeg or cinnamon¾ teaspoon salt

This is a very good, hot pudding for cold winter days. Some people also like it with cooked fruit. In Britain rice pudding is often remembered from childhood- and the memories are not good ones! But if it is made with creamy milk and if it is cooked very slowly for a long time, rice pudding is very delicious indeed. Wash the rice and drain it well. Rub a little butter round the inside of a large ovenproof dish. Put the rice in the dish and stir in the milk. Leave it for 30 minutes. Set the oven to 160ºC, Mark 3. Add the caster sugar, vanilla essence or cinnamon or nutmeg and salt to the rice and milk. Stir well. Put the pudding in the centre of the oven and bake for 1 ½ 2 hours. After 15 minutes and again 30 minutes stir pudding. The top should be golden brown and the inside thick and creamy when the pudding is ready. If it gets too dry during cooking, add a little more milk. Serve hot or cold.

Postre de arroz.

Para 4 personas. Ingredientes

50d de postre de arroz redondo

25g de mantequilla1 litro de leche

1 cucharada de azúcar blanca

1 cucharilla de esencia de vainilla o ½ cucharilla de nuez moscada o canela¾ cucharilla de sal

Esto es un buen postre caliente para fríos días de invierno. A algunas personas le gusta también caliente con fruta cocinada. En Bretaña el postre de arroz a menudo se relaciona con la infancia- ¡Y los recuerdos no son buenos! Pero si está hecho con buena leche cremosa y si es cocinado muy lentamente, el postre de arroz está buenísimo. Lava el arroz y escúrrelo bien. Frota un poco de mantequilla alrededor del molde del horno. Pon el arroz en el plato y remuévelo en la leche. Déjalo durante 30 minutos. Colócalo en el horno a 160º, posición 3. Añade el azúcar blanca, esencia de vainilla, canela o nuez moscada y échale sal al arroz y leche. Revuélvelo bien. Pon el postre en el centro del horno y caliéntalo durante 1 ½ 2 horas. Después 15 minutos y de nuevo, después 30 minutos moviendo el postre. La parte superior debe

de estar dorada y lo de dentro espeso y cremoso cuando el postre este listo. Si se queda demasiado seco mientras lo cocinas, añádele un poco mas de leche. Servir frío o caliente.

TRADUCIDO POR LAURA CÁTEDRA JULIA 3º ESO E

ELEPHANT EARS

2010-01-14T17:42:00.004+01:00

Ingredients
1/4 cup margarine or butter
1 cup all-purpose flour
2 Tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup milk
3 Tbsp. sugar
1 tsp. ground cinnamon
sugar

Heat oven to 425 degrees F. Grease cookie sheet with shortening. Heat margarine until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.
Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears. (06/29/2004)

OREJAS DE ELEFANTE

¼ cucharada de margarina o mantequilla
1 taza de harina
2 cucharadas de azúcar
½ cucharada de levadura en polvo
½ cucharada de sal
1/3 taza de leche

1 cucharada de canela molida
Azúcar

1.-Precalentar el horno a 425º.
2.-Engrasar una hoja de cocina con manteca.
3.-Calentar la margarina hasta que se derrita; apartála.
Echar harina, dos cucharadas de azúcar, la levadura en polvo y la sal en un cuenco mediano. Echar la leche y 3 cucharadas de la margarina derretida hasta que se forme la masa.
4.- Espolvorea una superficie con una fina capa de harina; gíralo y hazlo por la otra cara. Amasa durante 10 minutos. Trabaja la masa con un amasador o con las manos haciendo un rectángulo, de 9x5 pulgadas (12x 22 cm). Úntala con la margarina sobrante con una brocha; espolvorea con la mezcla de las 3 cucharadas de azúcar y la canela.
5.- Enróllalo fuertemente, empezando por una esquina. Pellizca el borde de la masa para sellar. Córtalo en 4 trozos iguales con un cuchillo afilado. Coge los trozos y ponlos en un papel de cocina; aplastarlos hasta que queden círdulos de unos 15 cm. Espolvorea más azúcar.
6.-Hornea hasta que se dore, durante 8 ó 10 minutos. Inmediatamente quita el papel de cocina con una espátula. Déjala enfriar en la rejilla del horno.
Salen 4 orejas de elefante.

TRANSLATED BY FRANCISCO M. SÁNCHEZ MELLADO (3º ESO E) AND CHICHO ZHOU ZHANG (2º ESO C)

Northumbrian potted kipper

2010-01-14T17:35:00.004+01:00

For 6 people.

3 kippers
2 tablespoons cream
125g soft butter
1 tablespoon lemon juice
A very little cayenne pepper or chilli
Powder
4 teaspoons ground nutmeg

Northumbrian is in the northeast of England, near Scotland. It’s famous for its fish, especially smoked fish. Kippers are smoked herring.

Boil some water in a saucepan. Put the kippers into the boiling water and cook them slowly for 5 minutes. Drain the kippers. Remove the skin and bones from the kippers. Leave them until they are nearly cold. Then mash them with a fork in a bowl. Make the mixture with a wooden spoon. Lastly add the lemon juice, cayenne pepper or chili powder and nutmeg. Mix well. If you have an electric blender, put all the ingredients in the blender for 1minute. You may need a little more cream or lemon juice if you use a blender. When the mixture is smooth, put it into a jar and cover with a lid or with aluminium foil. Keep it in the refrigerator until you need it.

Cazuela de arenques de Northumbria

Para 6 personas
3 arenques
2 cucharadas de nata
125g mantequilla
1cucharada de zumo de limón
1cucharadita muy pequeña de Chile o pimienta
4 cuharaditas de nuez moscada molida

Northumbria está en el noreste de Inglaterra, cerca de Escocia. Es famoso su pescado, sobre todo ahumado. Los arenques ahumados.

Hierva un poco de agua en una cacerola. Pon los arenques en el agua hirviendo y cocínalos lentamente durante unos 5 minutos. Escúrralos los arenques. Quítales la piel y la raspa a los arenques. Déjelos hasta que estén casi fríos. Después tritúrelos con un tenedor en un tazón. Remuévalo con una cuchara de madera. Finalmente añada el zumo de limón, la pimienta o el Chili en polvo y la nuez moscada. Mezcla bien. Si tiene una batidora eléctrica, pone todos los ingredientes en el mezclador y ponla 1 minuto. Si usas la batidora, puedes necesitar un poco más de nata o zumo de limón. Cuando la mezcla esté suave (sin grumos), ponlo en un tarro y cúbrela con una tapa o con el papel de aluminio. Guárdelo en el refrigerador hasta que usted lo necesite.
TRANSLATED BY

Lancashire hot pot

2010-01-14T17:28:00.008+01:00

Lancashire is in the northwest of England. This dish is very like Irish stew and "Scouse", a dish from Liverpool. The ingredients are very simple but long slow cooking gives Lancashire, hot pot is always served with pickled red cabbage. This is very easy to make, and it adds both colour and flavour to the dish. There is a recipe for pickled red cabbage after the hot pot recipe.

Ingredients for 4 people.
About 750 g lamb chops (2 chops per person)
2 lamb's kidneys
750g potatoes
2 large onions
100g mushrooms
25g butter
125 ml stock

Preparation
Set the oven to 170ºC, mark 4. If there is a lot of fat on the lamb chops, cut some of it off. Remove the fat, skin and hard centre of the kidneys. Slice them. Peel the potatoes and the onions. Slice them. Wash and slice the mushrooms. Rub the butter round the inside of an ovenproof dish. Put half the potatoes at the bottom of the dish. Then put the lamb chops, kidneys, onions and mushrooms on top. Add the salt and pepper and the stock. Lastly, put the rest of the potatoes on the top. Put a lid on the dish and cook for 1/2 - 2 hours. Then take the lid off the dish and cook for 30 minutes more. When the potatoes are golden brown, the hot pot is ready. Serve very hot with pickled red cabbage.

ESTOFADO DE LANCASHIRE
Ingredientes para 4 personas.
750 g chuletas de cordero(2 por persona)
2 riñones de cordero
750g patatas

2 cebollas grandes
100g setas
25g mantequilla
125 ml clado

Ponga el horno a 170 º C, posición 4. Si hay mucha grasa sobre las chuletas de cordero, corta un poco de ello. Quita la grasa, la piel y la parte central dura de los riñones. Córtelos. Pele las patatas y las cebollas. Córtelos. Lava y corta las setas. Frota la mantequilla alrededor del interior de una fuente refractaria (resistente al horno). Pon la mitad de las patatas en el fondo del plato. Entonces ponga las chuletas de cordero, riñones, cebollas y setas encima. Añada la sal y la pimienta y la reserva. Finalmente, ponga el resto de las patatas encima. Ponga una tapa sobre la fuente y calientalo sobre 1/2 - 2 horas. Entonces quite la tapa de la fuente y ponlo a calentar durante 30 minutos más. Cuando las patatas se pongan doradas, la comida está lista. Sevir my caliente con col roja en vinagreta.

TRANSLATED BY ELENA TORRICO RUEDA 3º ESO E

Honey Bee Cookies

2010-01-14T17:24:00.005+01:00

Ingredients

½ cup of margarine or butter, softened
1/2 cup of packed brown sugar
½ Cup of honey
1 egg
1 ½ cups of Gold Medal all-purpose flour
½ teaspoon of baking soda
½ teaspoon of salt
½ teaspoon of ground cinnamon

1. Heat the oven to 375º
2. Beat margarine, brown sugar, honey and egg in a medium bowl on medium speed, scraping bowl constantly, until smooth. Stir in remaining ingredients.
3. Drop the dough by teaspoonfuls onto an ungreased cookie sheet.
4. Bake until set and light brown around edges (surface of cookies will appear shiny), 7 to 9 minutes. Let stand 3 to 5 minutes before removing from cookie sheet, then remove from cookie sheet with metal spatula onto a wire rack.
Makes 36 cookies

Honey-Bran Cookies: Stir 1 cup of shreds of bran cereal into batter.

Honey –Cinnamon Cookies: Mix 2 tablespoons of sugar and ½ teaspoon of ground cinnamon; sprinkle on cookies immediately after removing from oven.

Honey- Coconut Cookies: Stir 1 cup of shredded coconut into batter.

Galletas de miel de abeja
½ taza de margarina o mantequilla, ablandada
½ taza de azúcar morena
½ taza de miel
1 huevo
1 ½ tazas de harina de la Medalla de Oro para todo uso
½ cucharilla de bicarbonato de soda
½ cucharilla de sal
½ cucharilla de canela molida

1. Calentar el horno a 375º
2. Batir margarina, azúcar morena, miel y huevo en un bowl(tazón) mediano a velocidad media, rebañar el bowl (tazón) constantemente hasta dejarlo sin grumos. . Añada el resto de ingredientes.
3. Dejar la masa caer en cucharadas sobre una hoja de galleta sin engrasar.
4. Hornear hasta que esté listo y los bordes estén marrones (la superficie de la galleta aparecerá brillante) De 7 a 9 minutos. Dejar reposar de 3 a 4 minutos antes de retirar la hoja de galleta, después quitar la hoja de galleta con espátula de metal para pnerlas sobre una rejilla Salen 36 galletas

Galletas de miel y cereales: Mezclar 1 taza de cereales integrales en la masa.

Galletas de miel y canela: Mezclar 2 cucharadas de azúcar y ½ cucharadita de canela molida; espolvorear sobre las galletas inmediatamente después de sacar del horno.

Galletas de miel y coco: Mezclar 1 taza de coco rallado en la masa.

TRANSLATED BY VICTORIA JURADO GARRIDO 3º ESO E Y NATALIA RUIZ RUIZ 2º ESO C

Shepherd’s or Cottage pie

2010-01-14T17:15:00.005+01:00

Description.
Monday is often the day for Shepherd’s or Cottage pie (we use both names) in British homes. It’s a tasty and economical way to finish Sunday’s roast lamb or beef. If you have any mashed potato left, you can use that too. You can also use fresh minced beef instead of cooked meat.

Ingredients.
- 500g potatoes
- 30g butter
- 400g cold cooked lamb or beef or 400g fresh minced beef and 25g flour
- 1 large onion
- 250 ml stock
- Salt and pepper to taste

How to do it.
Set the oven to 200ºC, Mark 6. If you are not using cooked potatoes, first peel the potatoes. Then cook them in boiling salted water for about 20 minutes, until they are tender. Drain them and mash them. Rub the inside of an ovenproof dish with a little butter. Put the cold lamb or beef through a mincer. Peel and chop the onion. Melt 25g butter in a frying pan. Cook the onion slowly for 5 minutes. Put the onion, stock and minced meat into the ovenproof dish. Add the salt and pepper. Mix well. Put the mashed potato on top of the meat mixture. Be careful: put on a little potato at a time. If you do not, it will disappear into the meat mixture. Make the top flat. Mark it with a fork. Then put small pieces of butter and a little salt

Pastel de Carne
Descripción.
Normalmente, este pastel se suele hacer los lunes en las casas británicas. Es una forma deliciosa y económica de aprovechar la ternera o el cordero asado del domingo. Si tienes patatas machacas sobrantes, también puedes utilizarlas. Puedes usar también carne de ternera picada fresca en lugar de carne cocinada.

Ingredientes.
- 500g de patatas
- 30g de mantequilla
- 400g de ternera o cordero cocinado y frío o 400 g de ternera picada fresca y 25g de harina
- 1 cebolla grande
- 250 ml de caldo de carne
- Sal y pimienta para dar sabor

Preparación.
Poner el horno a 200ºC. Si no vas a usar patatas cocinadas, primero pélalas. Ahora, cocinar en agua hirviendo durante unos 20 min., hasta que estén tiernas. Sécalas y machácalas. Frotar el interior de la fuente del horno con un poco de mantequilla. Pasar la carne por la picadora. Pelar y cortar la cebolla. Derretir 25g de mantequilla en una sartén. Cocinar la cebolla lentamente durante 5 min. Poner la cebolla, el caldo, y la carne picada en la fuente del horno. Añadir la sal y pimienta. Mezclar bien. Poner las patatas machacadas por encima de la mezcla de carne. Ten cuidado: échalas poco a poco. Si no, las patatas desaparecerán entre la carne. Hacer la última capa. Marcarla con un tenedor. Poner trocitos de mantequilla y un poco de sal al final.
Cocínalo durante 30 min. a 200ºC. Una vez cocinado, poner otros 20 min. a 180ºC. La parte superior debe estar dorada cuando el pastel esté terminado.

Si usas carne picada sin cocinar, primero cocina la cebolla en la sartén, como hemos dicho. Ahora, aumentar la temperatura y añadir la carne y la harina. Remover bien la mezcla 5 minutos, hasta que se quede dorado. Añadir el caldo, sal y pimienta. Volver a remover y echar a hervir. Poner toda la mezcla en la fuente del horno y continuar como se ha dicho anteriormente.

El Cottage pie está muy bueno si se come solo, pero también puedes servirlo con verduras verdes

Translated by Cristina Fernández Gañán. 3º E Y Víctor Carretero Cuenca 2º ESO C

WELSH RABBIT OR RAREBIT

2010-01-14T17:11:00.004+01:00

For 4 people ingredients:
225g cheese (cheddar, Gruyere, etc)
3 tablespoons milk or beer
25g butter
Salt and black pepper to taste
1 teaspoons mustard, already mixed with water
large slices of hot buttered toast

The name of this delicious snack is a mystery. Some people call it “rarebit”, some call it “rabbit” No one really knows which is the right name.
Heat the grill. Grate the cheese. Put the milk or beer and the cheese in a saucepan. Cook over a very low heat, stirring all de time, until the cheese melts. Add the butter, salt, pepper and mustard. The mixture should be smooth and like thick cream. Divide the cheese mixture between the four slices of toast. Put them under the grill and cook them until they are golden brown. Serve very hot with grilled tomatoes or a green salad

CONEJO GALÉS O PAN CON QUESO

Para 4 personas; ingredientes:
225 gr. de Queso (Cheddar , Gruyere, etc)
3 cucharada de leche o cerveza
25gr de mantequilla
sal y pimienta negra a tu gusto
1 cucharadita de mostaza mezclada con agua
4 rebanadas de pan tostado con mantequilla

El nombre de este delicioso aperitivo es un misterio. Algunas personas la llaman “pan con queso”, otras las llaman “conejo” nadie conoce cual es su nombre autentico.

Calentar la parrilla. Rallar el queso. Poner la leche ó la cerveza en el queso en un cazo. Cocinar a fuego lento, mover todo el tiempo hasta que se derrita el queso. Añadimos la mantequilla, sal, pimienta y mostaza. La mezcla debe estar suave (sin grumos) como crema espesa. Divide el queso entre 4 rebanadas de pan tostado. Poner en la parrilla y cocinalas hasta que estén doradas. Servir muy caliente con tomates a la parrilla y ensalada.

TRADUCIDO POR JOSÉ CARLOS MARTÍNEZ ORTIZ 2º ESO C

Bread and butter pudding

2010-01-14T16:39:00.009+01:00

for 4 people. Ingredients
6 large slices of white bread that are at least 2 days old (about 300g)
50g butter
50g currants or sultanas
50g caster sugar
¼ teaspoon ground cinnamon or nutmeg
300ml milk
1 large egg

This is another good, hot pudding for cold days. If you have a lot of bread that is 2 or 3 days old and you do not know what do with it, make a bread and butter pudding!

Cut the crusts off the bread. Put butter on the slices of bread. Cut the bread into pieces 4cm x 4cm. Rub a little butter around the inside of a large ovenproof dish. Put half of the pieces of bread and butter into the ovenproof dish. Put the currants and sultanas and half of the sugar on top. Add the cinnamon or nutmeg. Put the rest of the pieces of bread and butter on the top, and lastly add the rest of the sugar. Beat the egg in a bowl. Add the milk and stir well. Pour this mixture over the pudding and leave it for 30 minutes. Set the oven to 180ºC, Mark 4. Bake the pudding in the centre of the oven for 1 hour. The top should be golden brown when the pudding is ready. Serve hot.

Budín con mantequilla

para 4 personas. Ingredientes
6 trozos grandes de pan blanco de hace al menos 2 días (unos 300g)
50g de mantequilla
50g de pasas de Corinto o de Esmirna
50g de azúcar de granulado fino
¼ cucharilla de canela en polvo o nuez moscada
300ml de leche
1 huevo

Otro buen y caliente budín para los días fríos. Si tienes mucho pan desde hace 2 ó 3 días y no sabes qué hacer con él, ¡haz un budín de mantequilla!

Quita la corteza al pan y pon mantequilla en los trozos de pan. Corta el pan en trozos de 4cm x 4 cm. Unta un poco de mantequilla al rededor de un plato refractario grande. Pon la mitad de los trozos de pan y mantequilla en el plato añadiendo las pasas y 25g de azúcar por encima. Añádele la canela o la nuez moscada, pon el resto del pan y la mantequilla en la parte superior y añade los otros 25g de azúcar. Bate el huevo en un bol añadiendo la leche y mezclándolos bien. Vierte esta mezcla sobre el budín y déjalo reposar 30 minutos. Después, calienta el horno a 180ºC. Hornea el budín en el centro del horno durante 1 hora. La parte superior debe dorarse cuando el budín esté listo. Servir caliente.

TRANSLATED BY FRANCISCO CARRASCO MONTES 3º ESO E Y RAÚL CASTILLA ARQUILLO 2º ESO C

CHRISTMAS CAKE

2010-01-14T16:27:00.010+01:00

Ingredients: (About 24 slices)
350g self-raising flour (or 350g flour + 1 teaspoon baiking powder)
½ teaspoon slat
3 teaspoons ground mixed spice
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon ground cinnamon
125g ground almonds
450g currants
450g sultanas
450g raisins
225g chopped mixed peel
225g glacé cherries
125g almonds, without skins, chopped
The juice and grated peel of a lemon
350g unsalted butter
275g brown sugar
8 large eggs
8 tablespoons brandy
A little milk, if necessary

Preparation:
You must make your Christmas cake at least a month before Christmas. It will taste better if you do. First you make the cake itself. Then you cover it with your almond paste. Lastly, you ice it with Royal icing. This recipe also makes a good birthday cake.
Set the oven to 150ºC, Mark 2. Rub a little butter round the inside of a large cake tin, 25cm across. Put a piece of buttered paper on the bottom of the cake tin. Then put another piece of buttered paper round the sides of the cake tin. Put brown paper round the outside of the cake tin and tie it with string (this stops the cake burning). Put the flour, salt, ground cinnamon and ground almonds in a large bowl. Add the currants, sultanas, raisins, chopped mixed peel, glacé cherries and chopped almonds. Mix well. In another large bowl, beat the sugar, butter and grated lemon peel with a wooden spoon until the mixture is smooth like cream. In a small bowl beat the eggs, one at a time. Add each beaten egg to the butter and sugar. Stir well before you add the next egg. Add the butter, sugar and egg mixture to the flour and fruit mixture. Add the lemon juice and brandy. The mixture must be soft. If it is not, add a little milk. Put the mixture into the cake tin. With a palette knife, make the top flat. Bake the cake at 150ºC, mark 2 for 1 ½ and bake for 3-3½ hours more. The cake is ready when it starts to come away from the sides of the tin. Test it with the skewer. If it comes out clean, the cake is ready. If not, put the cake back in the oven.

Tarta de navidad

Ingredientes: ( Para 24 porciones )
350g de harina de trigo ( o 350g de harina + 1 cucharadita de levadura)
½ cucharadita de sal
3 cucharaditas de surtido de especias

1 cucharadita de nuez moscada molida
½ cucharadita de clavo molido
1 cucharadita de canela molida
125g de almendras molidas
450g de pasas
450g de pasas de Esmirna
450g de pasas de Corinto
225g de surtido de pieles cortadas
225g de cerezas glaceadas
125g de almendras, sin cascara, cortadas
El zumo y la ralladura de un limón

350g de mantequilla sin sal
250g de azúcar moreno
8 huevos grandes
8 cucharadas de brandy
Un poco de leche, si es necesario

Preparación:

Debes hacer tu tarta de Navidad por lo menos un mes antes de Navidad. Sabrá mejor si lo haces. Primero haz solo la tarta. Despues la cubres con pasta de almendra. Por último la decoras con azúcar glas Royal. Esta receta también sirve para hacer una buena tarta de cumpleaños.
Pon el horno a 150ºC, posición 2. Frota un poco de mantequilla alrededor del molde de 25 cm de ancho. Pon un trozo de papel untado con mantequilla en el fondo del molde. Después pon otro trozo de papel untado con mantequilla alrededor del filo del molde. Pon papel de estraza alrededor del borde externo del molde y átalo con una cuerda (esto hace que no arda). Pon la harina, la sal, el surtido de especias, la nuez moscada, el clavo, la canela y las almendras en un bol grande. Añade las pasas, las pasas de Esmirna, las pasas de Corinto, el surtido de pieles cortadas, las cerezas glaseadas y las almendras cortadas. Mezcla bien. En otro bol grande, bate el azúcar, la mantequilla y la ralladura de piel de limón con una cuchara de madera hasta que la mezcla este suave como una crema. En un bol pequeño bate los huevos , de uno en uno. Añade cada huevo batido a la mantequilla y el azúcar. Remueve bien después de añadir el último huevo. Añade la mezcla de la mantequilla, el azúcar y los huevos a la mezcla de la harina y la fruta. Añade el zumo de limón y el brandy. La mezcla debe ser blanda. Si no lo es, añade un poco de leche. Pon la mezcla en el molde. Con una paleta pon la superficie plana. Hornea la tarta a 150ºC , posición 2 durante una hora y media. Más tarde cambia la temperatura a 130ºC, marca ½ y hornea durante tres horas o tres horas y media más. La tarta está hecha cuando empiece a despegarse de los bordes del molde. Pruébalo con una brocheta. Si está sale limpia, la tarta está hecha. Si no, pon la tarta otra vez en el horno.

Translated by AzaharaSánchez Reina 3º ESO E and Claudia Pulgar Medel 2ºESO C

BOSTON COOKIES

2010-01-14T16:19:00.009+01:00

Boston Cookies

1 cup butter, softened
1 ½ cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
3 eggs
1 ¼ cups all-purpose flour
1 cup chopped nuts (roasted)
½ cup currants
½ cup raisins, chopped

Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cinnamon, and salt and beat till combined. Beat in eggs till combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour, nuts, currants, and raisins. Drop by rounded teaspoon 2 inches apart onto a greased baking sheet . Bake in a 375 degree F oven for 8 to 10 minutes or till edges begin to brown and cookies appear set. Cool on cookie sheet for 1 minute; remove to wire rack to cool completely. Makes about 60.

Galletas de Boston

1 taza de mantequilla ablandada
1 ½ taza de azúcar
1 cucharadita de bicarbonato sódico
1 cucharadita de canela molida
¼ cucharadita de sal
3 huevos
1 ¼ taza de harina

Bate la mantequilla en un bol grande con una batidora eléctrica entre una velocidad media y alta durante 30 segundos. Agregar el azúcar, el bicarbonato, la canela y la sal y batirlo todo hasta que este mezclado. Agregar los huevos. Mezclar la harina todo lo que se pueda con el mezclador. Remover cualquier resto. Una gota de cucharadita a unas 2 pulgadas de distancia en una bandeza para hornear. Hornear a 375 grados durante 8 o 10 minutos o hasta que los bordes queden tostados y las galletas. Dejar en una bandeja de horno durante 1 minuto; moverlo a una bandeja para que se enfríe.

Salen unas 60 galletas

¼ taza de harina para todo uso

1 taza de nueces picadas (asadas)

½ taza de pasas de Corinto

½ taza de pasas, picadas.

TRANSLATED BY Adrián Cabrera Fernández 3º ESO E Y Cecilia flores Latorre 2º ESO C

Bacon and eggs

2010-01-14T16:05:00.004+01:00

TRANSLATED BY JOSÉ Mª FERREZUELO 3º ESO E

Apple Strudel

2010-01-14T15:36:00.004+01:00

Ingredients
1 egg
1 tablespoon water
2 apples, cord and sliced super thin on a mandolin
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon cardamom (optional)
1 lemon, juice
1 pinch salt
1/3 cup mixed nut, dried fruit
1 teaspoon vanilla
1 tablespoon flour
Topping : 1 teaspoon sugar and 1 puff pastry sheet, defrosted

Directions
Preheat the oven to 375°F
Beat the egg and water in a small bowl with a fork or whisk.
Stir sugar cinnamon, lemon juice, salt, nuts, vanilla, and flour together.
Mix in apples gently.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet lined with parchment. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Sprinkle with 1 teaspoon sugar.
Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes.

STRUDEL DE MANZANA-

Ingredientes.
-1 huevo.
-1 cucharada de agua.
-2 manzanas, peladas y cortadas en finos trozos
-1/4 de taza de azúcar.
-1 cucharilla de canela.
-1/4 de cucharilla de cardamomo.
-1 limón exprimido.
-1 pizca de sal.
-1/3 de taza de frutos secos, fruta seca.
-1 cucharilla de vainilla.
-1 cucharada de harina.

-Para adornar:1 cucharita de azúcar y masa de hojaldre descongelada.

Preparación.
Calienta el horno a 375 ºF
Batir el huevo y el agua en un pequeño bol con un tenedor o un batidor.
Remueve el azúcar, la canela, la limonada, la sal, los frutos secos, la vainilla y la harina todo junto. Mézclalo con las manzanas suavemente.
Extiende la pasta de hojaldre en una superficie ligeramente enharinada. Amasa la pasta de hojaldre en un rectángulo de 16x12 pulgadas. En el lado más corto, pon la mezcla de manzana en el fondo de la pasta de hojaldre hasta una pulgada del borde. Enróllalo como un brazo de gitano. Coloca el lado de la unión boca abajo etocando el papel de cocina línea caliente con lamina. Junta las puntas hacia abajo para sellarlas. Extiende la mezcla de huevo en la masa con una brocha. Corta varios rajas en la parte de arriba de la masa. Espolvorea una cucharilla de azúcar por encima. Cocínalo durante 35 minutos o hasta que el strudel esté dorado. Déjalo enfriar encima de una rejilla durante 20 minutos.

TRADUCIDO POR MANUEL AUMENTE LÓPEZ 2º ESO C

Wienerschnitzel (Lightly breaded boneless veal or pork cutlet)

2010-01-14T15:32:00.004+01:00

Ingredients:
4 thin boneless pork chops or veal chops
1/2 c. oil (I use olive oil)
3/4 c. fine bread crumbs
2 eggs
salt & pepper
2 lemons

Directions: Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8"). Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it.

** Some people serve this with a fried egg placed on top of the schnitzel.

TRADUCIDO POR CORA CUENCA NAVARRETE DE 2º ESO C

Kartoffelpuffer (Potato Pancakes)

2010-01-14T15:27:00.002+01:00

Ingredients:
2 pounds potatoes, peeled and quartered
1 large onion, quartered
1/2 cup milk
1/2 - 1 cup flour (use 1/2 cup flour with drier
potatoes; up to 1 cup with more watery
potatoes
2 teaspoons salt
2 eggs
Vegetable oil

Directions:
Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.
In a large, heavy skillet heat 1/2 inch frying oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
Drain on a paper towel.

Bauernfrühstück (Farmer's Breakfast )

2010-01-14T14:53:00.004+01:00

Ingredients:
6 slices bacon
1 tablespoon butter
1 onion, chopped
4 potatoes, cooked and finely diced
6 eggs
1/2 teaspoon salt
freshly ground black pepper
1/4 cup milk

Directions:
In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and saute' the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.

DESAYUNO DE GRANJERO (TORTILLA CON BACON, CEBOLLAS, PATATAS)

Ingredientes:

6 lonchas de beicon

1 cucharada de mantequilla

1 cebolla cortada

4 patatas cocidas y a dados finos

6 huevos

1/2 cucharadita de sal

pimienta negra recien molida

1/4 taza de leche

Instrucciones: En una sartén, fríe el beicon hasta que esté crujiente. Quítalo y escúrrelo con una servilleta de papel. Quita la grasa del bacon de la sartén, añade la mantequilla y rehoga la cebolla hasta que esté blanda. Añade las patatas y ligeramente doradas. Bate los huevos ligeramente y añade la sal, la pimienta y la leche, y finalmente el bacon cortado. Verte los huevos mezclados encima de la cebolla y patatas y revuélvelo de vez en cuando hasta cocerlo.

TRANSLATED BY CARMEN MERINA AJENJO 2º ESO C

Hazelnussomeletten (Hazelnut Omelet)

2010-01-14T14:42:00.005+01:00

Ingredients:
3 tbls. flour
1 cup milk
1 egg, separated
1 tbls. sugar
2 tbls. hazelnuts, grated
salt
2 tbls. butter

Directions: Combine flour and milk. Stir in egg yolk, fold in sugar, hazelnuts and stiffly beaten egg white. Add salt to taste. Melt butter and fry omelet golden brown on both sides. Serve with stewed fruits or berries.

Tortilla de avellanas

Ingredientes:

3 tbls. de harina

1 huevo con yema y clara separada

1 vaso de leche

1 cucharadas de azucar

2 cucharadas. de avellanas ralladas

Sal

2 cucharadas de mantequilla

Instrucciones: Mezclar la harina y la leche. Remover la yema del huevo, echándole azúcar, nueces y la clara del huevo. Añade sal a su gusto. Derrite la mantequilla y deja que la tortilla se dore por los lados. Servirlo con frutas o bayas.

TRADUCIDO POR MIGUEL DÍAZ LOZANO 2º ESO C

BROTKNOEDEL (BREAD DUMPLINGS)

2010-01-14T14:18:00.006+01:00

Ingredients:
4 Kaiser rolls; thinly sliced
Breadcrumbs as needed
2 eggs
A few stems of parsley; finely shopped
1/2 cup milk
2 Tbsp. butter
Salt & Pepper to taste

Directions:
Soak the rolls in lukewarm milk for 1/2 hour. Add the remainder of the ingredients and mix well. If mixture is too wet, add some breadcrumbs. Shape into dumplings. Carefully put dumplings into barely salted, simmering water and cook for 25 minutes. Serve as accompaniment to sauces, mushrooms, or in soups.

Bolitas de pan

Ingredientes:

4 rollos de Kaiser; en rodajas finas.

Pan rallado, según sea necesario

2 huevos

Tallos de perejil, cortados finos

Medio vaso de leche

2 cucharadas de mantequilla

Sal y pimienta a su gusto

Instrucciones:Mojar los rollos en leche durante media hora. Añadir el resto de los ingredientes y mezclar bien. Si la mezcla esta demasiado liquida, añadir pan rallado. Hacer pastelitos. Cuidadosamente, echarle sal a los pastelitos, agua hirviendo y cocinar durante 25 minutos. Servir como acompañamiento de salsas, setas o en la sopa.

TRADUCIDO POR

KARTOFFELSALAT (WARM GERMAN POTATO SALAD)

2010-01-14T13:57:00.006+01:00

Ingredients:
10 medium potatoes (about 3 pounds)
1 can (14 1/2 ounces) Beef Broth
1/4 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cider vinegar
1 medium onion, chopped (about 1/2 cup)
3 tablespoons chopped fresh parsley

Directions: In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes.
In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender.
In large bowl toss potatoes, parsley and broth mixture until evenly coated.

Ensaladilla (Ensalada alemana de patatas templadas)

Ingredientes:
10 medias patatas (más o menos 3 libras)
1 lata (14 ½ pizcas) Caldo de Vaca
¼ de una taza de harina
3 cucharadas de azúcar
½ semillas de apio
½ cucharadas de sal
1/8 cucharadas de pimienta
¼ taza de vinagre de sidra
1 media cebolla, cortada (aproximadamente ½ taza)
3 cucharadas de perejil fresco picado

Instrucciones
Coloque las patatas en el horno. Cúbrelas con agua. Ponlas en el fuego para que hiervan. Cocínalas 20 minutos o hasta que estén listas. Escúrrelas. Córtalas en cuadrados.
En medio cazo graduado mezcla el caldo con la harina el azúcar, la semilla de apio, la sal y la pimienta hasta que se mezcle bien. Añade el vinagre y la cebolla. A fuego lento, cocínalo hasta que la mezcla hierva y se espese, revuélvelo constantemente. Reduce el fuego. Cocínalo 5 minutos o hasta que la cebolla esté lista
En un tazón coloca las patatas, el perejil y el caldo hasta que este lisamente recubierto

TRADUCIDO POR FRANCISCO GONZÁLEZ ROMERO 2º ESO C

BAVARIAN POTATO LEEK SOUP.

2010-01-14T13:40:00.006+01:00

Ingredients:
- 2-4 tablespoons butter or margarine.
- 4 leeks, thinlyn slince, white part only, well rinsed.
- 4 large potatoes, peeled and diced( about 8 cups alter dicing)
- 1 medium onion, finely chopped.
- 4 cups beef stock( swansons)
- 1 tablespoon salt.
- 2 cups half-and-half cream
- 1 cup heavy cream.
- 1 pinch White pepper.
- 1 pinch marjoram( optional).

Directions:
Melt butter in large soup pot.
Add leeks and onion, Slowly sauté until soft but not browned.
Add potatoes, stock, salt and marjoram.
Bring to boil. Cover and boil slowly for 30 minues, potatoes should be fork tender.
Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, Stirling constantly.
Add heavy cream and White pepper just befote serving.

SOPA DE PATATA CON PUERRO DE BAVIERA.
Ingredientes
- 2-4 cucharadas de mantequilla o margarina.
- 4 puerros, en rodajas finas, solo la parte blanca, bien enjuagados.
- 4 patatas grandes, pelados y cortados en cubitos( sobre 8 copas después de ser cortados)
- Media cebolla finamente cortada.
- 4 tazas de caldo de carne.
- Una cucharada de sal.
- Dos tazas y media de crema.
- 1 taza de crema de leche espesa.
- Una pizca de pimienta blanca.
- Una pizca de mejorana( opcional)

Instrucciones:
Derretir la mantequilla en una olla grande.
Añadir puerros y cebollas, lentamente saltear hasta que estén blandos, pero no dorados.
Añadir patatas, caldo, sal y orégano.
Llevar a ebullición. Dejar hervir y cubrir lentamente durante 30 minutos.
Reducir a fuego lento, cocinar 10 minutos revolviendo todo el rato.
Añadir la crema y pimienta blanca antes de servir.

TRADUCIDO POR PAULA ARTACHO 2º ESO C

IZGARA KÖFTE (GRILLED KÖFTE)

2009-11-15T20:38:00.003+01:00

10 portions

1,5 Kg. minced mutton
1 slice white bread, stale
2 cloves garlic
½ tea spoon red pepper
1 tea spoon pepper (black)
1 tea spoon cumin
2 onions, grated
3 table spoons water
1 tea spoon salt

PREPARATION

remove the crust and soak the stale bread in water for 10 minutes, squeeze well and crumble. Finely chop the parsley. Mix all the ingredients together and knead well. Roll the mixture into ovals. Brush a little oil on both sides. Grill both sides, 2 minutes each, and serve with charcoaled tomatoes and green peppers.

PATLICAN SALATASI (EGGPLANT SALAD)

2009-11-15T20:26:00.005+01:00

For 10 persons

2 Kg. medium sized eggplants
2 medium sized lemons
1 cup olive oil
Salt
2 cloves garlic, crushed
2 cups yoghurt

To Garnish:
1 tomato
1 green bell pepper
½ cup Paisley, chopped
6 black olives

PREPARATION

Pierce the eggplants with a fork, place in a pan over an open flame or on a high gas flame or on charcoal and cook for half an hour, turning often until the skin blisters on all sides and the eggplants become soft. Once the eggplant is cooled down, cut lengthways into two. Scoop out the pulp, squeeze out all the moister and mash with a fork on a wooden board. Place the eggplant pulp into a bowl and add the lemon juice, olive oil, salt, garlic and yoghurt. Mash until it becomes a puree. Place on a serving bowl and garnish with tomato, bell pepper, parsley and black olives. Chill for half an hour before serving.

SALMOREJO, a Spanish recipe from Córdoba

2009-07-11T00:25:00.004+02:00

SALMOREJO is a typical dish from Córdoba.
It’s hot and a cold “salmorejo” is perfect to cool down.

Ingredients (for 4 people):
200 grams of bread some days old
1kg of tomatoes with no skin
2 hard eggs
2 slices of cured ham
Half a clove of garlic
200 ml of cold water
50 ml of olive oil
Salt

How to do it
Slice the bread (without crust) in small bites and place it in a bowl with the water so it soaks.
Put water to boil in a saucepan. When the water boils we add a bit of salt and the two eggs. Boil for ten minutes to get your two hard eggs.
Peel the tomatoes. (If it is difficult to peel them, boil them for a few moments before peeling them. If you are going to use a beater such as Thermomix, you won’t need to peel the potatoes)
Dice the tomatoes and the garlic. Add them to the bowl with the soaked bread.
Grind everything up (soaked bread, tomato and garlic) with the help of a blender until it gets very thin.
Now we add oil and salt. Blend again and check for salt or oil. Ahora añadimos el aceite, vinagre al gusto y una pizca de sal.
Let it cool in the fridge for at least two hours.
Serve it with hard egg, cured ham in small bits and some oil on top.
Don’t put too much garlic. If it is very liquid, add more bread. If it is very thick, add a bit of water or an extra tomato. Be generous with the oil.

Peach cookies

2009-04-16T09:55:00.007+02:00

Peach Cookies

Ingredients

800 g flour
300 g castor sugar
200 g margarine
200 ml milk
1 ½ packet of baking powder
1 packet of vanilla-flavoured sugar
2 egg yolks

Filling

200 ml milk
50 g margarine
150 g ground walnuts
150 g castor sugar
2 tablespoonful of cocoa
2 tablespoonful of apricot jam
1 rum aroma

For the decoration

1 almond aroma
1 blood orange aroma
granulated sugar

Making the dough

First stir 300 castor sugar, 200 mg margarine and 2 egg yolks with an egg-beater until it is frothy. Add the milk and stir the mixture creamy. Put aside the pre-made dough for 2 hours in a cool place.
After these 2 hours add 800 mg flour, the baking powder and the vanilla-flavoured sugar. Knead together thoroughly the dough and then form balls of a walnut. Bake the balls in a gentle oven. While baking the balls grow bigger, take care that they don’t touch each other.
After baking the balls dig out the middle part carefully using a teasppon or other handy tools. Don’t let the balls break into pieces.
The dug part is taken aside for the filling. Also put aside the ready made empty half balls.

Making the filling

Boil the 200 ml milk and put the walnut, the cocoa and the castor sugar into the boiling milk. Cook for some minutes. Let it cool some minutes then add the margarine. Stir the mixture well and pour on the pastry you just dug out from the balls. Add the apricot jam and rum aroma and stir them well. If you find the filling too hard add some more hot milk. The filling must have a thick creamy consistency otherwise it flows out from the half balls.

Final step

Fill the half balls and join up them in pairs. Match the filled sides of the half balls. Then draw one half greenish using the almond aroma and the other half yellowish-reddish using the blood orange aroma. Intead aromas you can use food colourings having the similar colur. After drawing roll the balls carefully in the granulated sugar.

Enjoy your meal (bon appetit)!

BEIGLI WITH POPPY SEEDS

2009-01-18T23:14:00.005+01:00

INGREDIENTS

4 cups flour
4 Tablespoon sugar
1 cup lukewarm water
2 eggs slightly beaten
2 cakes yeast reg. or dry
1/2 cup soft butter
1 teaspoon salt

Crumble yeast in bowl, add water and sugar stirring till mixture liquidifies. Blend flour and butter with wire pastry blender. Mix well, mix in eggs, salt and yeast. Mix until dough is smooth and leaves side of bowl clean.
DO NOT LET RISE.
Divide into four portions and roll each out in a rectangular shape spread with filling and roll up like Jelly Roll. Place in greased baking pans. BAKE AT ONCE in 350 oven about 30 to 45 min. or until brown.
See filling on next page.

Poppyseed Filling
1 pound of freshly ground poppy seeds (finely)
2 cups of sugar
1cup BOILED milk
1/4 cup melted butter
2 teaspoons of grated lemon zest
Mix filling in bowl using only 3/4 cup of boiled milk...It should be thick. If not spreadable use the rest of milk. divide into 4 portions, one for each dough rollup.Makes 4 cakes.

LANGOS (Potato cake)

2009-01-18T23:10:00.003+01:00

INGREDIENTS

3 or 4 med. potatoes
1/2 envelope of dry yeast
1/2 cup of warm milk for yeast
1/2 tsp. sugar
1 1/2 cups to 1 2/3 cups of flour
1/2 tsp. salt
Lard for frying

Cook the potatoes in boiling salted water. Peel them and immediately mash them. You should have about 1 1/2 cups. Cool. Mix the warm milk with the yeast and sugar. Let the starter sit for 5 or 10 minutes. Mix mashed potatoes with flour and the salt. Start with 1 1/2 cups and add more flour to make a kneadable dough. Knead dough well. Put dough in a bowl and cover. Let dough rise in a warm place until double in bulk. About 1 hour. Roll out the dough with a floured rolling pin on a floured board to 1/2 inch thick. Cut into rectangles, squares or circles. Prick with a knife to keep big bubbles from forming. Melt Lard in a frying pan so it is at least 1/2 deep. Fry Langos over medium heat. If the lard is too hot they will burn, if the lard is to cool the Langos will absorb too much lard. You will have to watch them. Let them get a nice color. When they are done, rub each Langos with a cut clove of garlic and sprinkle with salt and Paprika. Serve warm.

GOLDEN GALUSHKA

2009-01-18T17:25:00.009+01:00

INGREDIENTS

10 inch tube pan
1 cup of sour cream
1/2 cup melted butter
1/2 cup sugar
1 tsp. salt
2 cakes yeast
3 eggs
4 1/2 cups of flour

Mixture to roll dough in
1/2 cup of soft butter melted
1 cup chopped walnuts
1 cup sugar
1 tsp. cinnamon

Mix sour cream, sugar, salt and yeast. Stir until yeast dissolves. Add eggs, softened butter and half the flour. Mix well and add rest of flour. Turn dough out on floured board and knead until smooth for about 10 to 15 minutes. Place in greased bowl. Cover and let rise in warm place until double in bulk for about 1 1/2 to 2 hours. Punch dough down. Turn over and let rise again for 45 minutes. After second rising, form into walnut-sized balls. Melt butter in small cup. Dip each ball in melted butter and roll in sugar and walnut and cinnamon mixture. Place in layers in 10-inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and towel and let dough rise again 45 minutes. Bake 40 to 50 minutes at 375 degrees or until golden brown. Run spatula around sides of coffee cake, and invert onto plate. To serve, break coffee cake apart with two forks.

PASTA WITH COTTAGE CHEESE

2009-01-18T17:24:00.002+01:00

INGREDIENTS

12 oz egg noodles
1/4 pound slab bacon, or breakfast bacon, cut in 1/4 in slices
1 cup sour cream
3 tbs buttermilk
8 oz small curd cottage cheese
black pepper to taste
2 tbsp fresh dill (optional)

Cook noodles per package directtions. Meanwhile fry the bacon until tender. Scrape bacon and fat into a bowl. Add the cooked noodles and mix thoroughly. Thin the sour cream with the buttermilk, and fold it into the noodles and bacon. Mix in the cheese until it breaks up. Ideally, slab bacon is better and can be purchased in a Hungarian specialty store. Sprinkle with pepper and dill and serve immediately.

CHICKEN PAPRIKAS

2009-01-18T17:21:00.001+01:00

2 onions chopped
4 Tbsp. shortening, corn oil or lard
3 Tbsp. Hungarian paprika
1/8 Tsp. black pepper or whole pepper corns
2 Tsp. salt
4 to 5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavor
1 1/2 cups water
1/2 pt. sour cream

Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and let simmer slowly until it is tender. It will smell wonderful!Remove chicken, add sour cream to drippings in pan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl.of flour and stir into drippings.Add dumplings and arrange chicken on top. Heat through,but do not boil, and serve.

LECSO

2009-01-18T17:19:00.005+01:00

2 Tbs. lard or oil
2 med. onions sliced
1 lb. of yellow sweet banana peppers, seeded and sliced.
3 large, very ripe tomatoes, peeled and diced
1/2 Tbs. sugar
1/2 Tbs. salt
1 Tbs. paprika

Heat lard, add sliced onion, and cook over very low heat for 5 minutes. Add green pepper slices and cook for an additional 15 min. Add tomatoes, sugar, salt and paprika. Cook for 10 to 15 min. longer. Adjust sugar and salt to taste. If you are going to put sausage into it, reduce salt. Lecso can be frozen sucessfully.

SOUR CHERRY SOUP

2009-01-18T17:18:00.002+01:00

Ingredients

1 1/2 quarts of water
3 Tbs. flour
1 cup sour cream
1/2 tsp. of salt
1 pound of sour cherries
3/4 cup granulated sugar

Into a soup pot containing 1 1/2 quarts of boiling water add fresh or frozen sour cherries and granulated sugar. Stir and cook. In a separate bowl mix flour, sour cream, salt and beat until smooth. Add to flour mix, 1 cup of hot cherry sugar mix. Stir vigorously. Now add the flour, sour cream and hot cherry mix into the pot of hot soup, stir well and simmer for 5 or 6 minutes until it thickens. Cover the soup and let cool. Keep cover on while it chills in refrigerator and it will not form a thick skin. Serve very cold.

POTATO SOUP

2009-01-18T17:16:00.002+01:00

Ingredients

1 small whole stalk of celery, cut in small pieces, about 2 cups
2 onions, peeled and chopped
2 Tbls. chopped parsley leaves
3 Tbls. oil
5 medium potatos, peeled and cut in small cubes
1 mild pepperoni sausage cut into 2 inch chunks
1/4 tsp. black pepper corns
4 Bay leaves
2 quarts of water
3 Tbls. of good white vinegar
6 raw eggs
1/2 pint of sour cream
1 tsp. Salt (celery and the vinegar are naturally salty)

In soup pot, saute celery and onions in oil until limp. Add to soup pot parsley, potatos, pepperoni chunks, pepper corns, Bay leaves and 2 quarts of water. Simmer slowly for at least one hour, until potatos are soft.
Add the 3 Tbls. of vinegar. Taste and if soup does not have enought salt, add to taste. While soup is simmering, break 6 raw eggs, one egg at a time, into the pot. Space them so they will cook to a firm stage, without touching one another. Do not stir soup!
Serve soup, eggs and chunks of sausage in each soup plate. Put a heaping tablespoon of sour cream in each plate. Serve with good bread.

Liver pâté as Ági prepares it

2009-01-18T17:03:00.003+01:00

Ingredients

100 gr liver paste (tinned)
2 hard-boiled eggs
1 teaspoonful mustard
20 – 30 gr butter
1 tablespoonful sour-cream

Smash the eggs into very small pieces then mix the ingredients and stir it until it is homogeneous. Season it with salt and ground pepper.

Layered Pancakes

2009-01-18T15:25:00.003+01:00

Layered Pancakes (as Ági prepares it)
500 gr flour
4 eggs
500 ml milk
1/2 – 1 dl fizzy mineral water
a pinch of salt
2 tablespoonful sugar
for the filling:
500 gr cottage cheese
2 egg yolk
sultanas, grated lemon peel, sugar to taste
The eggs, the sugar, the flour and the salt is mixed and stirred until its thickness is medium. Then the dough is thinned with the mineral water in order to have a liquid consistency.
In a frying pan a tablespoonful of sunflower oil is heated then I pour a not fully filled ladle of the dough into the pan. Both sides must be fried until they are golden brown.
The cottage cheese, the yolks, the sugar and the salt is stirred thoroughly. Then I add some sultanas soaked in milk and vanilla-flavoured sugar. I butter a Pyrex bowl thickly. I fill the flavoured cottage cheese, roll the up and place them into the bowl (two lines). Every line must be sprinkled with sour cream and then I dust them with sugar. In the oven I bake it.

Goulash Soup

2009-01-18T15:17:00.005+01:00

Goulash soup

Goulash, that most Hungarian of dishes, is really a type of soup, in contrast to its close relative to „pörkölt” (stew) which is a thick Paprika Stew. In both cases the meat is cut into small pieces, or cubes which are fried in lard with onions and paprika. A little water, wine or stock is added and it is braised with the lid on. Now comes the difference , because while only a little liquid is needed for the gravy of the stew, most of the water in which the peeled and cubed potatoes have been cooked is added to the goulash. The „pörkölt” or Paprika Stew is served on a meat dish, while goulash is put on the table in a soup tureen, and eaten with a spoon.

When talking about goulash one usually thinks of beef goulash. In wine growing districts mutton goulash is very popular, but this is always emphasized by the name mutton goulash.

Pork or veal is often added to the beef when making goulash, but pork tends to make it too fatty and therefore rich, while the flavour of veal is often lost in the cooking process. On the other hand, several cuts of beef are necessary to make a really good goulash. First of all, there is tenderloin, popularly known as roly-poly. It is a tasty full-bodied cut, but one would be much mistaken in thinking it would be sufficient on its own. Other flavours must be added: a little offal, a few pieces of the spleen, liver and parts that provide meat jelly, such as the hock or cheek, and some sinewy pieces as well, otherwise the result will be no better than a watery swill. All these must find their way into the pot hanging over the fire (or the saucepan on the cooker).

Nothing like the amount of onion is required as is generally, and unfortunately, supposed. It is not the onion that gives the flavour or thickens the soup, but the well selected meat and the excellent aromatic paprika from Szeged or Kalocsa (Paprika-growing centres in Hungary). Onion is merely a nuance in the multitude of flavours Too much onion will make it sweet, give it an unpleasant smell, and stimulate the gastric acids.

Fry the onion to golden brown, sprinkle on the paprika and when this is bubbling add the chopped meat. Braise it slightly, adding a little flour if desired. To make it especially delicious add a glass of good white wine (usually dry) season to taste, cover and braise till tender

Meanwhile cook the peeled and quartered potatoes in salted water. When they are almost cooked, add them to the meat, and enough of the water they cooked in, to make a good, thick soup. Cook for a little longer, and when both are tender, taste to see if any more salt or paprika are nedded. It can be then served. (Naturally only the choice pieces of meat are served. Do not add caraway seeds, as they spoil the touch, though they may be all right for Viennese „Gollasch”. There is no need for tomatoes, either (that is a fashion that filtered into southern Hungarian paprika dishes from the Serbs), but green peppers can happily be added. Tiny dumplings or pasta are better not cooked in the soup, but tossed in hot fatand served on a separate dish.

From Elek Magyar’ Cookbook (He was a member of the most famous Hungarian cook dynasties.

Note: instead of salt and some of the paprika you can use the goulash cream and the „Piros Arany” paprika cream, but count with their salt content!

Egg and Soldiers

2008-11-22T16:12:00.005+01:00

The quintessential British breakfast, and perfect for breakfast in bed - Boiled Eggs and Toast Soldiers are a British culinary institution! Soft boiled eggs are commonly served in Britain in egg cups. The top of the egg is cut off with a knife leaving a jagged shell edge around the white and oozy yellow interior. Soft-boiled eggs have been eaten, by generations of British Schoolchildren, with buttered toast cut into strips, which are then dipped into the runny yolk. In the United Kingdom, these strips of toast are known as soldiers. Why is in issue...but it may come from Humpty Dumpty...or the way they line up ready for dipping??

Ingredients

4 eggs4 slices of breadButter

Making and Cooking It

So, for boiled eggs and soldiers the first thing you need is some eggs!1. Half fill a saucepan with cold water and place it on the hob on quite a high heatso the water boils quickly.Don't forget to make sure the handles of the saucepan are facing inwards so youdon't knock it over!2. Pop the eggs in the water, using a big wooden spoon so you don't burnyourself, and turn the heat down a bit so it's simmering rather than boiling.3. For soft yolks you need to boil the eggs for about 5 minutes. If you prefer hardyolks, leave them for about 7 minutes.4. While they're cooking, put some bread in the toaster and butter it when it'sready, then the toast into strips to make soldiers.5. When the eggs are cooked, lift them out of the saucepan.6. Pop the eggs into an egg cup and take the top off the top of the egg with aspoon.Now you are all for dipping your soldiers into your eggs.

Yorkshire Pudding

2008-11-22T16:07:00.002+01:00

Yorkshire Pudding is a traditional and popular British dish, originating from

the North-east of England.

A Little History

Yorkshire Pudding was originally used as a first course filler for poor people who could not afford much meat. Years ago, when the meat was cooked on a spit or trivitt, the batter was put underneath and the fat and meat juice dripped onto the batter. If there wasn't enough meat to go around the children would get Yorkshire pudding and gravy as their main meal. Now the dish is almost always served with a roast beef main course to form part of a 'traditional English dinner'. In its home county, it is often served on its own filled with onion gravy so that it acts as a form of edible soup bowl. This practice probably originated with people who could not afford crockery either.

It has become very popular with tourists in search of traditional English fare and ranks along with fish and chips as an internationally known item of English cuisine. In fact many foreigners believe the English national dish is 'Roast Beef with Yorkshire Pudding' but as we all know it is really Curry.

How to Make It

Yorkshire pudding can be cooked in a large flat tray, and cut into slices, which is called a bed of Yorkshire pudding, otherwise they can be served as small individual bun-sized puddings. Either way, the perfect pudding has a big dip in the middle, where the gravy is poured in, and the edges rise up around the edge of the dish into a crisp crust.

Yorkshire Pudding Recipe

100g/4oz plain flour
1/2 teaspoon salt
A pinch of white pepper
1 tablespoon of suet (optional - but adds texture to the bed variant)
2 eggs
200 ml of milk - topped up to 250ml with water (1/2 pint liquid)

· Put flour, salt and eggs in a bowl and beat with a fork or handmixer, gradually add the liquid until the batter is smooth and creamy. Leave the batter to stand for ten minutes, it improves the pudding.

· Put some beef fat into either one large metal roasting tray, or 12 individual metal small patty tins. Preferably the fat will be taken from the pan in which the beef or meat is roasting.

· Put the tray or tin in the oven at a temperature of 225°C. Leave them there for five to ten minutes until the fat is smoking hot.

· Pour in the batter. Put the pudding in the oven.

· A bed of Yorkshire pudding in one large roasting tray will take 30 minutes to cook. Individual puddings in patty tins will take 10 to 15 minutes.

· The puddings are ready when they are well risen around the edges and golden brown.

Other Points

· A Yorkshire pudding bed cooked with whole sausages thrown into the batter is called toad-in-the-hole.
Leftover Yorkshire Pudding can be eaten as a dessert with jam and cream

PEYNIRLI KUNEFE (Sweet Shredded Pastry With Cheese)

2008-11-03T23:09:00.003+01:00

Ingredients (12 servings)
Sugar 2 1/4 cups 450 g
Water 1 1/2 cups 350 g
Lemon 2 teaspoons 10 g
Kadayif (shredded pastry) 500 g
Butter or margarine 1 cup 200 g
White cheese (un-salted) 1 2/3 cups 375 g

Directions
Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved.

Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadaylf shreds and melted butter in a pan.

Break kadaylf shreds in butter blending well with tips of fingers. Divide into half.

Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with fingers slightly.

Spread cheese over kadaylf shreds. Repeat the same with the remaining half, pressing firmly this time.

Bake in a moderate oven for 30 minutes or until golden brown.

Remove from oven. Let stand for 2 minutes.

Pour warm syrup over. Cover and let stand until syrup is absorbed.

Cut into 5-6 cm (2-2 1/2 inch) pieces.

Arrange on a serving plate. Serve warm.

Tips: This form of kadayif is usually served warm following a full meal. Cottage, Ricotta or cream cheese can be substituted for cheese.

KAPAMA (Lamb with onions and cos lettuce)

2008-11-03T23:07:00.002+01:00

Ingredients
1000 gr. fatty lamb meat
15 fresh onion petioles
1 onion
2 bunches dill
1 glass water
2 heads cos lettuce

Directions
Cut the meat into 8 pieces.
Peel, wash and cut onion petioles into 1 inch slices.
Wash the lettuce and cut into 2.5 inch pieces.
Peel and slice the onion into rigns.
Chop the dill.
Wash the meat and put into a saucepan.
Add the lettuce, fresh onion petioles, onion, dill, some salt and water.
Cover and cook for 90 minutes.
Place in a serving bowl when cooking time is over.
Put the cubed lamb meat in big casserola, top with 1/3 of the tomatoes, green besns, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and the rest of the tomatoes.
Add 1/2 tablespoon salt, the granulated sugar, the margarine, and the water.
Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender.
Remove from oven, place on a plate and serve hot.

DUGUN CORBASI (Wedding Soup)

2008-11-03T23:04:00.001+01:00

Ingredients
6 Tablespoons butter
1/2 Tablespoon paprika
1 lb. lamb or beef, diced fine or ground
cayenne pepper
1 carrot, chopped fine
Garnish: dusting of cinnamon.
1 onion, chopped fine
5 cups beef stock
2 egg yolks
juice of 1/2 lemon
1 Tablespoon butter

Directions
Melt the butter in a large saucepan, add meat, carrots, and onions and saute over low heat for 10 minutes.

Stir in flour and cook until blended.

Gradually stir in stock, scraping up any bits stuck on the bottom of the pan.

Bring to a boil, then lower heat and simmer for an hour.

When ready to serve, remove soup from heat.

Beat the egg yolks, then beat the lemon juice into them--and slowly stir into the soup.

Ladle into bowls--then quickly saute the paprika and cayenne in the tablespoon of butter and swirl equally into the individual soup servings.

Lightly dust the top of each bowl with cinnamon.

PIZZA ROLLS (Pizzabrötchen)

2008-11-03T15:48:00.008+01:00

Ingredients
50 g ham
100 g Salami
150 g cheese (any cheese that melts like Edam cheese)
100 g mushrooms
½ pepper (green or red)
1 teaspoon pizza seasoning
100 g sour cream
4 rolls

Steps

1. Dice ham, salami and cheese, slice mushrooms, dice pepper and put everything into a bowl;
2. Add pizza seasoning and sour cream and stir
3.Cut rolls in halves and spread mixture on;
4.Put the eight halves on baking tray and leave in oven for about 15 minutes at 200°

Tips:
Vegetarians can replace ham and salami by putting vegetables in the mixture

Ingredientes:
50 g. de jamón.
100 g. de Salami.
150 g. de queso (cualquier queso que se derrita como el queso Edam).
100 g. de setas.
1/2 de pimiento (verde o rojo).
Una cucharilla de condimento de pizza.
100 g. de crema agria.
4 rollos.

Pasos:
1. Cortamos en cuadraditos el jamón, el salami y el queso, rebanamos las setas, cortamos, de nuevo, en cuadrados el pimiento y ponemos todas lo demás en un cuenco.
2. Añadimos el condimento de pizza y la crema agria y lo revolvemos.
3. Cortamos los rollos en mitades y extendemos la mezcla.
4. Ponemos las ocho mitades en la bandeja del horno y las dejamos durante unos 15 minutos a 200º.

Consejos: Los vegetarianos pueden reemplazar el jamón y el salami y poner vegetales en la mezcla.

TRANSLATED BY: Eduardo Relaño Algaba. 2º ESO C

MIXED PASTA PAN (Bunte Nudelpfanne)

2008-11-03T15:45:00.008+01:00

Ingredients ( serves 4)
250 g pasta
1 onion
100 g ham
100 g mushrooms
1 pepper
3 tablespoons oil
100 g green peas ( frozen)
1 double cream
Pinches of salt, pepper, macis
1 teaspoon of vegetable boullion (or crushed cube)

Steps

1. Cook pasta according to package, drain
2. Dice onion and ham, wash and slice mushrooms, remove seeds from pepper and then dice it
3. Heat oil in pan, fry onion, add ham, after a while add mushrooms and pepper, stir;
4. Add peas and fry for 3 minutes;
5. Then season with salt, pepper, macis and vegetable boullion
6. Stir again, add drained pasta, stir and season again if necessary and serve in china bowl.

Tips Vegetarians can replace ham by vegetables

Cazuela de Pasta
Ingredientes (para 4 personas)

250g pasta
1 cebolla
100g jamón
100g setas
1 pimiento
3 cucharadas de aceite
100g guisantes verdes (congelados)
Pellizquitos de sal, pimienta, nuez moscada (macis)

Pasos

1. Cocinar pasta según el paquete.
2. cortar en dados la cebolla y el jamón, lavar y cortar en rebanadas las setas, quitar las semillas del pimiento y después cortarlo en dados.
3. Calentar el aceite en la cazuela, freír las cebollas, añadir el jamón, después de un rato añadir las setas y el pimiento, removerlo todo;
4. Añadir los guisantes y freírlos durante 3 minutos
5. Luego condimentar con sal, pimienta, nuez moscada (macis) y verduras cocidas
6. Remover todo otra vez, añadir la pasta escurrida, remover y condimentar otra vez lo necesario y servir en un bol chino.

Consejos: Los que sean vegetarianos pueden reemplazar jamón por verdura.

TRADUCIDO POR MARTA CAPARRÓS GONZÁLEZ 2º ESO C

HUNTER'S TOAST (Jägertoast )

2008-11-03T15:42:00.009+01:00

Ingredients
4 slices of toasted and buttered bread
4 slices of ham
4 slices of cheese
1 onion, chopped
1 tin/glass of (drained) mushrooms, sliced
3 tablespoons of oil
Salt, pepper, sour cream (200 g)

Steps

1. Heat oil in pan, fry chopped onion, add mushrooms, stir and season with salt and pepper;
2. Mix with sour cream ;
3. Spread on toasted and buttered slices of bread after putting a slice of ham on each
4. Cover each toast with a slice of cheese; put in oven for about 15 minutes at 200°

Vegetarian tip: Replace ham by any kinds of vegetables (pees, corn..)

Ingredientes

4 rebanadas de pan tostado y con mantequilla

4 lonchas de jamón

4 lonchas de queso

1cebolla picada

1 lata/ tarro de (escurridos) setas, troceados

3 cucharadas

Sal, pimienta, nata agria(200 g)

Pasos:

1 Pon aceite caliente en la cazuela,frie la cebolla cortada, añade setas,añade la sal y la pimienta.
2 Mezclal con nata ácida.
3 Extendela sobre las rebanadas de las tostadas y untalas en el pan coloca una rebanada de jamón sobre cada uno.
4 Coloca una rebanada de queso en cada tostada ; ponlo en el horno durante aproximadamente 15 minutos en 200

Consejo vegetariano: sustituir el jamón por cualquier tipo de verdura (guisantes, maiz...)

TRADUCIDO POR JUAN JOSÉ PALAO ORTEGA 2º ESO C

NATILLAS

2008-11-02T22:56:00.002+01:00

Natillas is a traditional Spanish dessert and is similar to cold custard, but creamier and with a hint of cinammon. Most Spanish restaurants offer natillas in their list of home-made dessert . This is an easy recipe for Spanish natillas which just takes about 30 minutes to do.

Basic ingredients
8 egg yolks
1 litre milk
200 gr. sugar
1 dessert spoon cornflour
1 stick of cinammon
Powdered cinammon

Steps:
1. Put the milk in a saucepan with the cinammon stick and heat. Save a small glass of cold milk.
2. Beat the egg yolks with the sugar. Dissolve the cornflour in the cold milk, stir well and then add to the eggs and sugar.
3. When the milk is starting to boil, remove the cinammon stick and add the mixture of flour, milk, eggs and sugar. Stir well over the heat until the custard thickens. Don't boil.
4. Put the natillas into individual bowls or dessert glasses. Sprinkle with a little cinammon powder.

Tips and ideas:
· Many Spanish cooks add a biscuit to the natillas mixture when they are pouring it into the individual bowls. The biscuit sometimes rises and as the natillas cool, becomes soft. If you want to do this, choose a plain biscuit (the Spanish "Maria" biscuits are what Spanish people use).

Easy quick recipe for Spanish omelette

2008-11-02T22:35:00.002+01:00

A delicious potato omelette which can be served as a tapas, warm, cold , with salad....

Ingredients (for 3 people)
4 eggs
1/2 kilo potatoes
Olive oil (one glass, or 1/4 litre)
Salt

Steps:
1: Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. Tip: If you prefer the potatoes to be soft, use a spatula to mash them as they are frying. As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed.
2: Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well.
3: Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so.

Other versions:
Spanish omelette with onion and potato: the process is the same. All you have to do is cut two onions into thin slices, and add them to the oil just after adding the potatoes.
· Spanish omelette with almost anything: other ingredients Spaniards sometimes use in their omlette recipies include ham, cheese, mushrooms, artichokes, spinach, chorizo...

Recipe for Spanish Paella

2008-11-02T22:20:00.002+01:00

Traditional and easy Paella recipe. There are many Spanish rice dishes.

This is the most famous of them.

Ingredients (for 4 people):
600 grams rice (short grain)
Half a chicken in pieces
2 artichokes
2 medium-sized red peppers
2 mature tomatoes
Black pepper
Garlic
Parsley
A strand of saffron
Olive oil (one glass, about 1/4 litre)
1/2 lemon
A sprig of rosemary and thyme
Salt

Steps:

1. Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water, and bring to the boil. Leave simmering for half an hour.
2. Cut the artichokes and red pepper and fry them.
3: Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt.
4: Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).

RECIPE FOR PISTO (Tomato and vegetable mix)

2008-11-02T22:09:00.001+01:00

Pisto manchego is similar to ratatouille. It can be served warm to accompany a main dish or cold as a starter or to accompany a salad. Pisto can be used as a filling for sandwiches, savoury crepes, empanadillas or little puffed pastry pies or even as a pasta sauce. Pisto manchego freezes well, so you can make a big batch and use as required. This is an easy recipe for a traditional Spanish dish which originally came from Castilla la Mancha (hence it's name, Pisto Manchego) but is nowadays a favourite simple dish cooked and served all over Spain.

Basic ingredients
4 ripe tomatos
2 medium sizes onions
2 green peppers
1 red pepper
2 courgettes
3 cloves of garlic
olive oil
sugar
salt and pepper

Steps:
1. Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them in to small pieces
2. Peel and slice the onions and garlic
3. Clean and slice the peppers and courgettes
4. Put the olive oil into a frying pan, and gently fry the garlic and onions for a couple of minutes. Add the peppers and turn up the heat a little. Cook for five minutes, stirring all the time.
5. Add the courgette, stir and cook for five more minutes and then add the tomatoes. Cover the pan, and leave to simmer for about 15 minutes.
6. Add a teaspoon of sugar and salt and pepper to taste. Turn up the heat and stir well. If the pisto has too much liquid, let it boil away but keep stirring so that none of the ingredients stick to the bottom.

Tips and ideas:
· If you can get hold of plum tomatoes, use these. If you can only get hold of nice uniform-looking but sadly tasteless tomatoes then add a little tomato puree before covering the pan and leave it to simmer.
· If you want a herby flavour to your pisto, use fresh basil or oregano.
· For a delicious sandwich, slice a chapata or baguette loaf and put in a slice of
Spanish omelette and a generous spoonful of pisto manchego. Delicious cold or warm.

MARMITAKO (BASQUE TUNA AND POTATO CASSEROLE)

2008-11-02T22:04:00.001+01:00

Many of Spain's best chefs come from the Basque region. Marmitako is a traditional Basque dish which is as delicious as it is easy to make.

Ingredients
1kg fresh tuna or bonito
5 tbsp olive oil
1 onion
4 cloves of garlic
2 green peppers
2 large tomatoes
1tsp paprika
1 chilli or pinch of cayenne
salt and pepper
1kg potatoes
water

Steps:
Cut the fish into large, chunky pieces (about 3cms x 3cms).
2. Heat the olive oil in a large earthenware casserole dish.
3. Chop the onion, garlic, peppers and tomatoes and fry in the oil over a low heat.
4. Add the paprika, cayenne and salt and pepper and cook for another 5 mins before adding the potatoes (peeled and sliced).
5. Add the water and cook until the potatoes are nearly done (the water should be covering the potatoes and vegetables).
6. Finally add the fish and some white wine (optional) and cook for a further 15 mins

Tips and ideas:
· It is important to use a really strong casserole dish - the Spanish terracotta ones are the best for this recipe
· Make sure the tuna is very fresh and has a healthy glow to it when it is cut. You can ask the fishmonger to cut it into chunks for you when you buy it

Traditional Gazpacho Andaluz (SPAIN)

2008-11-02T21:31:00.001+01:00

Spanish cold tomato soup which is the perfect starter to a Summer meal. Gazpacho is easy to make and although ingredients may vary according to region, this is the basic Andalusian Gazpacho recipe. A delicious potato omelette which can be served as a tapas, warm, cold with salad....

Ingredients (for 4 people):
1 Kilo tomatoes
1/2 small onion (60 grams)
1 small green pepper
1 small cucumber (the small chubby Spanish type)
1 small cup of olive oil
2 desert spoons of vinager
200 grams of bread from the day before, soaked in water
Small portions of diced tomatoes, red and green peppers, cucumber, onion and bread or croutons to sprinkle on top.

Steps:
1: Put the tomatoes, onion, pepper, cucumber, vinager, oil and bread into a liquidizer. If you want to dilute it, add a glass of water. Tip: if you want to go for a tangy garlic taste, add a small amount of fresh garlic to the mixture before liquidizing.
2: 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 which is meant to hydrate and cool down your body. So the colder the better!!
3: Serve the gazpacho in soup bowls, with the portions of diced tomatoes, pepper, cucumber, onion, croutons etc on the table, so that everyone can add them to their bowl as they prefer.

Tips: you can also sprinkle diced serrano ham or hard boiled egg.

Secrets: Make sure you have enough time to put it in the fridge so that you can serve your gazpacho really chilled. Use quality produce. Vary the ingredients according to your personal taste. Gazpacho makes a delicious starter to a meal.