RECIPES

PAGE
DVD
Incoming the BBQ Onions and Grilled Vegetable bean croquettes Crostini species o
f herbs and fried tomato, fried zucchini flowers cauliflower curry-style Spanish
omelet "Jamie Oliver" bean Tostada cocks Welsh rarebit Sauces and Marinades Ket
chup Sauce homemade BBQ. Marinade for Meat Calzone Pizza Pasta and Pizza Margari
ta and rapid mass Spaghetti with meatballs and tomato sauce Penne with zucchini
pizza to the Pizza carbonara four flavors salads, soup and pickled vegetables Eg
gplant Cannelloni with broccoli and cauliflower salad tomato consommé seasoned l
ettuce salad Cesar Salad Strawberry Salad with Halloumi cheese and dried beef gr
illed peaches potato salad and smoked salmon salad with cheese and tomato salad
onions
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January 1
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2 February 2 February 1
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1 1 2 1 1 1 1 2 1 2
Indian Carrot Salad Beans Borlotti onion soup with scallops English Fish stew of
beans with mackerel monkfish baked with raw zucchini salad grilled salmon with
Tzatziki Assortment of seafood on the BBQ Beef Carpaccio salad with pork chops b
eans and carrots roasted beets with greens knuckle steak with potatoes pork loin
with red onions and baked potatoes veal medallions with smoked beets and cottag
e cheese Roasted chicken with potatoes and tomatoes sausage ragout baked dessert
s and cocktails rice pudding with strawberry jam hot Cocktail Strawberries straw
berry gratin with Pimm's ®
34 35 36
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2 February 1
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February 1 January 1
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51
2 2 1 1 1 2 2 2
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1 January 1
Starters
A red onions Salt Pepper Rosemary Thyme Butter Oil
Onions to the BBQ grilled vegetables
Lemon juice mixed vegetables
1. We make a few cuts with chicken and leg of lamb. 2. In a mortar crush the clo
ves, cumin, fennel, black pepper and salt. 3. We threw a dust pan and add rosema
ry, bay leaf, thyme, some garlic and peel an orange. Chop everything. 4. Add fou
r tablespoons of paprika, half a bottle of balsamic vinegar, the juice of an ora
nge, a bottle of ketchup and about 8 tablespoons olive oil. 5. Season the meat,
cover with foil and bake at 180 degrees for 1 hour and 15 minutes. 6. After this
time, we put the meat on the grill and wet with the juice we going to evolve. 7
. Finally sprayed with oil, lemon juice and chopped fresh parsley.
250g beans olive oil 3 sprigs mint 1 sprig cilantro 1 tablespoon cumin ½ teaspoo
n cayenne pepper ½ sliced
Bean croquettes species
1 tablespoon flour ½ lemon juice Lettuce leaves Salt Yoghurt
1. Shelled beans, add the cilantro and mint and mince. 2. Add the cayenne, cumin
, chili, salt, pepper. and lemon zest. Chop again. 3. We add a tablespoon of flo
ur and stir. 4. We shape of patties and fry in deep hot oil. 5. For the sauce, m
ix the yogurt with half a lemon, chopped mint, salt and pepper. We lose. 6. Drai
n the croquettes and rectify if necessary. 7. Accompanied with a lettuce dressed
with lemon and oil
Flores bread slices Sheets sorrel thyme leaves arugula greens mixed a couple of
tomatoes Lemon juice
Herb and tomato crostini
A clove of garlic, olive oil, salt and pepper
1. Cut a few slices of bread and toast. 2. We mix some leaves of sorrel, arugula
and herbs available to us. 3. Squeeze some lemon juice on top. 4. Cut into smal
l pieces a ripe tomato and season to taste. 5. Once the bread is toasted and hot
, we spent a clove of garlic on top, add a little oil, crush the chunks of tomat
o on the bread (to mix the flavors) and put a pile of green leaves above. 6. We
decorate with thyme flowers.
Zucchini flowers and leaves of calendula flowers 200g ricotta cheese Grated Parm
esan Lemon Mint Leaves Nutmeg A chilli
Fried zucchini flowers
Salt
For the batter
200g self raising flour A little water or white wine Salt and lemon juice oil
1. Seasoning in a bowl 200g ricotta. 2. Add Parmesan cheese, lemon zest, a handf
ul of chopped mint leaves and optionally a chopped red chilli. 3. Before mixing,
add a little grated nutmeg. Mix. 4. Open flowers and fill. Tight. 5. With overs
tuffed, we can make some balls of ricotta. 6. For the batter, mix 200g of flour
with a little water or wine and salt. 7. We cover the flowers with the batter an
d fry in abundant oil. 8.€Once fried, put them in a paper towel to remove excess
oil. 9. Season and add a few drops of lemon.
A cauliflower kale 200g self raising flour 25cl of beer 2 tablespoons mustard se
eds 1 tablespoon cumin oil, salt and pepper
Fried cauliflower curry
Two tablespoon dried chilies turmeric Half A Lemon
1. Cut the cauliflower and kale into slices about 1cm. 2. Cauliflower lightly sm
eared with a little flour. 3. In a bowl, mix 200g self raising flour and beer. W
e beat. 4. In the mortar threw 2 tablespoons mustard seeds, one of cumin, salt,
pepper and two dried chiles. We grind it all and we threw in the batter. 5. Fina
lly add the turmeric to give it some color. We lose. 6. Fry in abundant oil, the
big pieces first and then small. 7. Drain the cauliflower with a paper towel, a
dd salt and assemble with a few slices of lemon.
Chorizo Potatoes oil 3 eggs, salt and pepper Parsley Chive Romero
Spanish Tortilla Jamie Oliver style
Lemon
1. In a skillet with a little oil, fry the chorizo and potatoes before games. 2.
On the other hand we beat 3 eggs in a bowl and season. 3. When almost have been
made potatoes and chorizo, aside. 4. Gilded rosemary in the pan and threw the e
gg. At the time, to rejoin the chorizo and potatoes. Bake. 5. We take the parsle
y, chopped chives and season with salt, lemon and oil. Remove. 6. Once out of th
e oven, decorate the tables with the parsley and chives.
Beans Peas 5 or 6 mint leaves p / p 3 tablespoons oil p / p pecorino or Parmesan
cheese 1 tablespoon lemon juice 1 clove garlic
Dick bean Tostada
A ball of mozzarella p / p A slice of village bread salad greens
1. In a mortar add equal amounts of peas and beans. Add the mint leaves and crus
h raw. 2. Add 3 tablespoons of oil per person, also grate pecorino cheese. Mix.
We add a tablespoon of lemon juice and rectify if necessary. 3. Toast bread and
hot town, we passed 3 or 4 times a clove of garlic on top. 4. We extend the peas
paste and add a ball of mozzarella cut in half. 5. We put green leaves above, s
ome grated pecorino and olive oil.
Red Chili Pepper red peppers 2 red onions 2 bay leaves 1 sprig of rosemary 150ml
balsamic vinegar ½ cinnamon stick
(With chutney of chillies)
Welsh rarebit
100g brown sugar, oil, salt and pepper 150 fresh cream 2 egg yolks A handful of
shredded cheddar cheese 1 tablespoon mustard powder village bread slices
1. For the chutney, cut a red pepper and some chili peppers and roasted. Later t
hey removed the peel and seeds. 2. Braise a couple of onions over medium heat an
d chop with peppers and chillies. Go back to mix everything in the pan. 3. Add t
wo bay leaves, a branch of rosemary and balsamic vinegar 150ml. Mix. 4. Add half
a stick of cinnamon, brown sugar 100g salt and pepper. 5. Remove and when boili
ng, we lower the heat to low and cook for 20-30 minutes. 6. On the other hand, c
ut a few slices of bread and toast people. 7. In a bowl, add 150g of fresh cream
, 2 egg yolks, a handful of cheddar cheese, salt, pepper and a tablespoon of mus
tard powder. We lose. 8. We put on a slice of toast spread a spoonful of chutney
, add the cheese mixture and casseroles in the oven about 2 minutes.
Sauces and Marinades
4 onions 2 tablespoons fennel seeds 2 teaspoons coriander seeds A bit of cloves
4 cloves garlic 1 red chilli 2 pieces of ginger
Home Ketchup
1kg ripe tomatoes A bunch of basil oil, salt and pepper 1 pint of chopped tomato
es 250ml red wine vinegar 200g brown sugar glass bottles
1. Chop onions and poached over medium heat for 15 minutes. 2. In a mortar, crus
h the fennel seeds, coriander and cloves. We will add to onion. 3. Chop the garl
ic, red chilli and a couple of pieces of ginger.
4. Add garlic to onions, ginger, chillies, salt, pepper and crushed seeds of the
mortar. 5. Chop the stems of the basil and add along with the occasional leaf.
We reserve the rest. 6. We add natural tomatoes cut, crushed tomatoes, 250ml of
red wine vinegar 200g brown sugar. When boiling, we lower the heat and cook for
30 to 40 minutes. 7. Beyond this time, add the remaining basil leaves and remove
from the heat. 8. SMOOTH we have obtained, we passed through a sieve and finall
y€store our ketchup in a sterilized glass jars in boiling water for 15 minutes.
4 or 5 cloves 1 heaping tablespoon cumin 2 tablespoons fennel seeds 1 tablespoon
black pepper 2 or 3 tablespoons of salt Romero, laurel and thyme garlic A
BBQ Sauce
Marinade for Meat
An orange and a lemon 4 tablespoons smoked paprika ½ a bottle of balsamic vinega
r 8 tablespoons ketchup bottle of olive oil Meat (A chicken, a leg of lamb ...)
1. We make a few cuts with chicken and leg of lamb. 2. In a mortar crush the clo
ves, cumin, fennel, black pepper and salt. 3. We threw a dust pan and add rosema
ry, bay leaf, thyme, some garlic and peel an orange. Chop everything. 4. Add fou
r tablespoons of paprika, half a bottle of balsamic vinegar, the juice of an ora
nge, a bottle of ketchup and about 8 tablespoons olive oil. 5. Season the meat,
cover with foil and bake at 180 degrees for 1 hour and 15 minutes. 6. After this
time, we put the meat on the grill and wet with the juice we going to evolve. 7
. Finally sprayed with oil, lemon juice and chopped fresh parsley.
Pastas and Pizzas
CALZONE assorted mushrooms (shiitake, enoki, chanterelle mushrooms ...) 2 cloves
garlic butter a piece of thyme, salt and pepper Spinach 2 tablespoons tomato sa
uce
Calzone and pizza margarita
MARGARITA PIZZA Mozzarella Mozzarella Tomato Basil Sauce Oil Rocket dressed ham
slices
1. For short, sauté an assortment of different mushrooms, added a couple of clov
es of garlic rolled. 2. When you take a couple of minutes, add a piece of butter
and also add thyme, salt and pepper. 3. In a circular piece of dough stretched,
put some spinach, a couple tablespoons of tomato sauce, mushrooms and mozzarell
a. We closed and bake. 4. For PIZZA MARGARITA, placed in a round base with tomat
o sauce, mozzarella, basil and a little oil. Bake. 5. Variation: Once out of the
oven, add arugula dressed with olive oil, salt and lemon, a few slices of ham a
nd a little oil.
Sausage spaghetti 200g fresh basil Garlic cloves crushed tomatoes One can of oil
, salt and pepper few drops of balsamic vinegar
Quick Spaghetti with meatballs
Oregano raw peas
1. Boil in hot water with salt about 200g of pasta. 2. We took the inside of the
sausage meat, we round a bit and fry. 3. Chop the stems of basil and garlic clo
ves laminate in another pan. Sauté. 4. Add the basil leaves and a can of crushed
tomatoes. Grinding with salt and pepper and add a few drops of balsamic vinegar
. 5. On the other hand, add oregano to the meat. Put the mixture over the meatba
lls and sauté. 6. To serve the pasta with the juice, add the tomato sauce and me
atballs last. 7. Decorate the plate with some raw peas and basil leaves.
MASS 1 kg of bread flour (can be mixed with semolina 800 +250) 550ml warm water
tablespoon salt 4 tablespoons oil 14g yeast
Mass and tomato sauce pizza
TOMATO SAUCE A bunch of basil 4 cloves garlic 4 tablespoons oil rolled three can
s of tomatoes (1kg)
1. For the dough, we make a volcano with the flour, put inside the water, salt,
oil and yeast. Hard and let knead the dough into a ball picking it up and floure
d for 45 minutes - 1 hour. 2. For the Salsa, in a pan with 6 tablespoons oil, fr
y garlic cloves about four laminates. Add the basil and after a few seconds, the
tomato. 3. Leave to take the taste of basil and then sneaked the sauce, leaving
us only with the tomato. We are calling on the fire and fry for a few minutes.
5 strips of bacon penne or macaroni 100g per person 4 or 5 zucchini pepper Pinch
of thyme leaves One egg yolk cream 25ml per person per person
Penne with zucchini carbonara
Olive oil Parmesan cheese
1. Cut bacon strips into pieces and fry in a pan with some oil. 2. Boil about 20
0g pasta (penne) with a little salt. 3. Cut the zucchini into strips and slices,
depending on size. 4. When browned the bacon, add the zucchini and a good pinch
of pepper. Add thyme leaves and sauté. 5. On the other hand in a bowl add two e
gg yolks, cream 50 ml (2 persons) and a handful of Parmesan cheese. We beat. 6.
We remove the vegetables from heat and when it is tempered a bit, add the cream
with the yolks and a little cooking water. 7. Serve on a plate and add a little
thyme and oil.
Large mass of pizza tomato sauce and smoked bacon sausage 10 clams, shrimps Pars
ley and Tomato goat beard oil, lemon oil Chilli
Pizza four flavors
Mozzarella Beet and goat cheese, basil Zucchini An egg strips and flowers 4 clov
es garlic 6 tablespoons white wine
1. A large stretch pizza dough and trim edges as separators in placing them insi
de the pizza. 2. We make a paste of garlic mixture oil 4 cloves garlic, 6 tables
poons of oil and many other white wine. 3. TASTE 1: Tomato sauce, sliced sausage
, parsley, a little chilli, oil and mozzarella. 4. TASTE 2: Tomato sauce, cooked
spinach leaves and dressed with oil, lemon, salt and pepper, chard stalks, egg
and mozzarella. 5. TASTE 3: green garlic sauce, goat's beard, 10 clams, prawns,
basil, slices of raw tomato, olive oil and lemon zest. 6. TASTE 4: A mixture of
sauces, sliced zucchini, smoked bacon, goat cheese, cayenne pepper and zucchini
flowers.
Salads, soups and vegetables
1 liter of water 1 quart of vinegar Salt 1 kg eggplant cayenne oregano 3 or 4 cl
oves of garlic
Pickled eggplant
Oil 500ml Glass Jars
1. Mix a quart of water with a liter of white wine vinegar. Seasoned and we
boil.
2. We start the eggplant into sticks. We steal and get into the water. 3. In a b
owl threw oregano, chopped red chilli, 3 or 4 cloves of garlic and oil 500ml
(Can be mixture of oils).
4. Crush a little garlic and chili to be liguen flavors. 5. When the vegetables
boil about 3 or 4 minutes in the water, get into hot oil. 6. We must be ready a
sterilized glass jars (the water we put a few minutes
boiling).
7. When we have the tins by hand, filling up the vegetables to the top. We close
d and we
around the jar for about 30 seconds for air bubbles that may exist, go to the to
p.
Fresh pasta cannelloni as Broccoli Cauliflower thyme 6 cloves garlic 2 hot peppe
rs anchovies A
Broccoli and cauliflower cannelloni
A spoonful of fresh cream or yogurt and mozzarella cheese Parmesan pepper, salt
and oil crushed tomatoes red wine vinegar Basil leaves Rocket
1. Wash the cauliflower and broccoli. The game and threw in boiling water. The c
ook over high heat for 6 minutes. 2. When done, we miss her in a skillet. Also a
dd the garlic, thyme and peppers. 3. We incorporated about 4 or 5 anchovy oil an
d a little canned. Chicken. 4. In addition, fresh cream mixed with grated parmes
an cheese and a dash of pepper. Mix. 5. In a bowl, put a layer of tomato on the
bottom with a little red wine vinegar and salt. 6. Fill the cannelloni with the
cauliflower. 7. when everyone threw a few basil leaves and cream on top. 8. Grat
e a little Parmesan cheese and add a few pieces of mozzarella. 9. Bake 30 minute
s at 190 º. 10. We follow with a little arugula, oil and a squeeze of lemon.
2 kg of tomatoes a couple of strokes of horseradish vodka 5cm tablespoon vinegar
Salt and pepper 2 cloves garlic, Basil
Tomato soup
Sheets of beet
1. We take all the ingredients (except sugar beet) and grind in blender. 2. We l
eave the content brew with gauze in the fridge to go cold. 3. Then add a few pie
ces of beet to acquire color. 4. Serve cold with a sprig of celery and salt.
Lettuce Olive oil Lemon juice Salt Pepper
Lettuce salad dressed
1. Wash the lettuce leaves and dried them with a centrifuge. 2. If we conserve,
cover with cloth and put it in the fridge. 3. For the dressing, mix 3 parts oliv
e oil and lemon juice 1. Add salt and pepper and mix. 4. Put the lettuce leaves,
seasoned and stir gently with your hands.
Romaine lettuce leaves Chicken Thighs oil rosemary leaves, salt and pepper slice
s of bread A few people, three slices of bacon anchovies
Caesar salad
1 clove garlic 1 tablespoon yogurt, Parmesan cheese Lemon juice violates Sheets
1. Marinate chicken with a little oil, rosemary, salt and pepper. 2. I cook as u
sual, placing under it a layer of bread slices. Thus we get the bread to soak wi
th the juice that is giving off the chicken. 3. Shortly before the end we got it
out and cover it with a few slices of bacon. Oven. 4. In a mortar crush three a
nchovies and half a clove of garlic into a paste. 5. Then add grated parmesan ch
eese, a spoonful of yogurt, three parts oil and one part lemon juice. We lose. 6
. In a bowl place the romaine lettuce leaves, beef and chicken thighs,€a little
bread we cooked with diced chicken and slices of bacon. Dressings. 7. Carefully
remove and dishing. 8. We decorate the dish with some parmesan cheese and some l
eaves of viola.
Halloumi Cheese (or. Cyprus) A handful of strawberries A few basil leaves olive
oil balsamic vinegar lemon juice Mint leaves
Strawberries Salad Halloumi cheese
Some lettuce leaves sliced ham
1. We start the cheese into slices, place a basil leaf on it (press a little) an
d fry in a pan, placing the blade down. 2. Cut strawberries into slices and add
them some drops of balsamic vinegar, a squeeze of lemon, some olive oil and mint
leaves. 3. Add to salad leaves of basil and lettuce. 4. Finally, add some slice
s of ham and stir. 5. Assemble the salad and put up sheets of Halloumi cheese. D
ressed with oil and balsamic vinegar.
3 peaches rosemary leaves oil, salt and pepper slices of corned beef mixed herbs
, tarragon leaves, arugula or watercress 1 tablespoon yogurt
Salad of roasted peaches and beef jerky
3 tablespoons oil 1 tablespoon red wine vinegar goat cheese or feta cheese
1. Chop rosemary leaves and sprinkle over the peaches cut in half. Season. 2. On
ce seasoned, we make on the grill. We placed an herbal scent. 3. In a bowl, a di
sorderly place thin slices of dried beef. 4. We add a few leaves of tarragon, ar
ugula or watercress around. 5. For the dressing, mix a tablespoon of yogurt, 3 o
il, 1 of vinegar, salt and pepper. Mix. 6. Peel the peaches and put them on the
salad. Dressings and stir. 7. Finally, we add a few bits of crumbled goat cheese
or feta cheese.
Grated potatoes and lemon caper three handfuls of oil, salt and pepper few drops
of balsamic vinegar, sliced smoked salmon dill
Potato salad and smoked salmon
A tablespoon of grated fresh horseradish cream
1. Boil some potatoes in boiling water and salt. 2. For the dressing, grated lem
on, add some drops of lemon juice, salt, pepper, capers and a few handfuls of th
ree parts oil. 3. Depending on the size of the potatoes, cut them or leave them
whole. Dressings hot potatoes and stir. We can also add a few drops of balsamic
vinegar. 4. Chop dill and spread over the potatoes when they are warm. Mix. 5. I
n a bowl, add some slices of smoked salmon and scrambled in the center put a lot
of seasoned potatoes. 6. For the dressing, add a spoonful of fresh cream, a das
h of lemon juice, grated radish and salt. Mix and pour in the salad. 7. Decorate
with oil.
Shallot Salt 2 tablespoons of vinegar Lettuce leaves Dandelion Rocket tablespoon
of yogurt or fresh cream
Cheese and onions
4 or 5 tablespoons oil 1 ½ tablespoons vinegar roquefort cheese A handful of wal
nuts chives Flores
1. Cut the shallots into thin slices and reserve. 2. In a bowl add salt and a co
uple of tablespoons of vinegar. Add the shallot and wring a little. 3. We put in
a bowl an assortment of lettuce, arugula and dandelion. 4. Drain the onions and
we break down on the leaves of salad. 5. For the dressing, add a spoonful of yo
gurt or fresh cream, 4 or 5 oil and one-half of vinegar. Stir well. 6. We take s
ome uneven pieces of Roquefort, a handful of nuts and spread shredded salad. Ali
gned over and decorate with flowers of chives.
Tomatoes Oregano oil and salt varied clove garlic vinegar cayenne pepper Mozzare
lla A
Tomato
Basil Lime Cilantro Pasta A slice of bread
1. Wash the tomatoes and set off the largest. Seasoned and let drain. 2. Add ore
gano and a dressing (3:1) of oil and vinegar. 3. Chop a chilli and grate a clove
of garlic. We lose. 4. Option 1: We take a lot of the mixture, we set mozzarell
a, add a few basil leaves, olive oil and a little chilli. 5. Option 2: Cut into
small pieces and accompanying serve with a little lemon. 6. Option 3: Boil some
pasta and hot, mix with the above, add oregano and basil.
Color Carrots minced lamb masala 2 tablespoons grand oil, salt 2 or 3 shallots l
emon juice
Indian Carrot Salad
Ginger Cilantro Mint cumin seeds, sesame seeds
1. Peel the carrots into strips. 2. In a pan fry the lamb, add salt and masala g
rand. 3. For the dressing,€chop thinly sliced 2 or 3 shallots, salt, lemon juice
and grated ginger finger. We added a previously heated cumin seeds, coriander a
nd mint. 4. Mix the carrots with the dressing, pour over meat and garnish with a
handful of sesame seeds.
Borlotti Beans Tomato Garlic Bouquet A potato celery, bay leaf and savory) 4 tab
lespoons oil
Borlotti beans with scallops
Red wine 1 tablespoon fresh parsley Salt Scallops (2p / p) Lemon bacon strips
1. In a saucepan put the beans, a garlic, tomato and potato also match game. Pre
pare a bouquet with celery, savory and bay leaf. Tie and let it boil with the be
ans. 2. After cooking, we strain and removed the weeds. We reserve the garlic, p
otato and tomato. We take the pulp of crushed garlic. Crush everything. 3. Seaso
ned, add 4 tablespoons of oil, red wine vinegar and mix. 4. We added a bit of fr
esh parsley. 5. Furthermore fry the scallops wrapped in bacon with a slice of ro
semary. We make two minutes in the pan. 6. To serve placing 2 tablespoons of bea
ns, a pair of scallops, olive oil and few drops of lemon.
A few varied onions garlic leeks and butter oil of sage leaves Salt and pepper c
hicken broth (2 liters per kg of vegetable)
English onion soup
Cheddar cheese bread Worcestershire Sauce
1. We cut all kinds of sliced onions and set aside. 2. Wash leeks and cut. 3. Cr
ush some garlic cloves. 4. In a hot pan with a little butter and oil, we take a
few leaves of sage, onion and garlic. Season and cook over medium heat for about
25 minutes. 5. Add the chicken broth and boil for 10-15 minutes. 6. Cut a few s
lices of stale bread and grated Cheddar cheese on top. 7. We place the soup in b
owls, cover them with bread and cheese and a few drops of Worcestershire sauce.
8. Add a sprig of sage, a little oil and casseroles in the oven for 1 minute.
Fish
Green beans without strands oil 4 cloves garlic, salt and pepper One can of anch
ovies a chilli (optional) A can of tomato Romero
Bean stew with monkfish
Monkfish fillets GEMOLATA half lemon juice Grated lemon sliced garlic Chopped pa
rsley
1. We remove the edges to the beans and cut into oblique. . Seasoned. 2. In a pa
n add the sliced garlic and a can of anchovies with a little oil. Optionally we
can add a chopped chilli. We let it cool. 3. Then add a can of tomato and rosema
ry leaves. 4. Then added the beans, season the chicken. 5. In a preheated grill
for 5 minutes, do the monkfish, which we have previously seasoned and added a li
ttle oil. 6. For the Gremolata, add the sliced garlic, the lemon rind and choppe
d parsley. 7. To serve by placing the beans with sauce, fish, basil leaves, the
gremolata and a little oil.
4 mackerel or mackerel Romero pepper, salt and oil of lemon juice Zucchini basil
leaves (also mint or parsley)
Baked Yellowtail Raw Zucchini Salad
A red chilli
1. We make a few cuts the fish and season. Fill the inside with rosemary. 2. We
add a few drops of oil and bake at medium heat for 6 minutes (3minutes on each s
ide). 3. In a bowl, peel all the zucchini strips and seasoned with lemon juice,
olive oil (3 or 4:1), salt and pepper. 4. We add a few basil leaves and cayenne
pepper strips. Mix. 5. We took the fish from the oven, dishing and accompany wit
h salad.
A loin of salmon oil, salt and pepper, fennel leaves lemon zest
For the salad:
A couple of cucumbers Thyme
Grilled Salmon with Tzatziki
(Cucumber and yogurt salad)
Lemon juice Olive oil Yoghurt (ideally "Greek") Red Chilli
1. We make a few cuts and seasoned salmon. Also add lemon zest. 2. Chop fennel l
eaves and sprinkle over salmon. We pressed and fill in the cuts we made earlier
in March. We add a little oil, season the other side also, and we do the barbecu
e. When done, we turn around and leave a few minutes. 4. At this point, remove t
he skin from salmon and fry them separately for a short time. We let it rest and
when it has been hard, break the skin and fish. 5. For the salad, cut the cucum
ber into cubes and chop the thyme. 6. In a bowl, add lemon juice, olive oil and
yogurt to taste. Optionally you can add a red chilli. 7. We put a bit of salmon
on a plate, a few pieces of crispy skin and a bit of tzatziki.
Razor Clams Mussels Prawns Prawns Fennel Parsley Leaves
Assortment of seafood on the barbecue
A red chilli (chile) Grated lime juice mint leaves Olive oil
1. We take all the seafood that we bought and put it on a grill. 2. We cover she
llfish with a transparent bowl and hope they will do. Those who
shell should be opened, otherwise we discard.
3. For the dressing, chop a little parsley, fennel leaves and red chilli. Grated
file, add a few mint leaves, lime juice and olive oil in 3:1 ratio with respect
to the file.
4. Hot seafood place in a bowl, seasoned and stir.
Carnes
Jewish kid Entrecote oil, salt and pepper 2 tablespoons mustard Thyme A shallot,
chopped 4 tablespoons oil
Carpaccio with bean salad
One-half tablespoon of vinegar parsley, chervil or tarragon
1. Boil beans in hot water and salt. 2. Season the pieces of meat and also add t
hyme (What it rolled to mix evenly.) 20 seconds gilded meat in a skillet with oi
l to scab seasonings. 3. Prepare the dressing by mixing 2 tablespoons mustard, c
hopped shallots, 4 tablespoons oil, vinegar, salt and pepper. also add parsley,
chervil or tarragon. 4. We took the beans, mix with the dressing and stir. 5. Cu
t the carpaccio and the blade, apalastamos a bit. 6. Serve with salad carpaccio
dressed beans and a little chervil.
Oil, salt and pepper and garlic sage white wine vinegar, red and orange balsamic
A couple of orange and purple carrots
Pork chops with roasted carrots and beets
Oregano Marjoram Thyme clear purple beetroot Romero Pork Chops
1. Dressing 1: Salvia minced, salt, pepper, white wine vinegar, garlic, carrots
and oil. We lose. 2. 2 Dressing: Orange juice, salt, pepper, thyme, purple carro
ts and oil. We lose 3. Dressing 3: Marjoram, salt, pepper, oregano, red wine vin
egar, beets clear, garlic and oil. We lose. 4. Dressing 4: purple beets, salt, p
epper, rosemary, balsamic vinegar, a clove of garlic and oil. Wring. 5. We put a
ll the trimmings on a baking tray and bake for 20-30 minutes to 2201. 6. A pork
chops, with some fat, we added a bay leaf. In a little oil, the score. 7. Bake a
t 220 º for 15 minutes. 8. Serve chops with vegetables.
A shank or knuckle Shallots Carrots Celery Bay leaves few potatoes and broccoli
cabbage parsley A
Shank with vegetables
Oil fennel leaves
1. Cook the meat glove about 1 hour and 15 minutes. 2. We take all the vegetable
s (shallots, celery, carrots, potatoes and parsley leaves or bay leaves) and coo
k for 45 minutes to obtain a broth. 3. Cut the cabbage and sliced. Slipped the b
roth and let the vegetables cool slightly. 4. We place the chopped cabbage and b
roccoli in a pot with the broth. Chicken. 5. We took the meat, defatted and debo
ne. 6. We took the cabbage and broccoli and dishing. Do the same with all the ve
getables. We put the meat in the center and add a little broth. 7. Finally add s
ome fennel and a dash of oil.
Veal Entrecotte oil rosemary leaves, salt and pepper Grated lemon potato sage le
aves Lemon juice Rocket
Steak and chips
Ketchup
1. We remove small pieces of fat that can occur in the steak and give out, also
embedding some leaves of rosemary. Season. 2. Cut some potatoes with the skin in
cluding, about 1cm slices and boil for 5 or 6 minutes 3. Add a cookie sheet in a
little oil, lemon zest, salt, pepper, rosemary leaves and other sage. We lose.
4. We add a little oil and give the steak lightly beat with his hand. 5. Put the
potatoes and steak on the grill and do for both sides. 6. In a bowl crush a spr
ig of rosemary and prepare an oil-based scented lemon juice, olive oil and rosem
ary itself. We use the bouquet as if it were a brush. 7. We occasionally smearin
g of the meat and potatoes with oil. 8. We can accompany the meat and potatoes w
ith arugula and a little ketchup.
½ pork bone, skin and leaves of rosemary oil, salt and pepper 2 tablespoons fenn
el seeds Two heads of garlic An onion a celery
Pork loin with red onions and baked potatoes
A red onions potatoes Butter Laurel A bottle of balsamic vinegar ½ Two glasses o
f wine
1. In a scatter chart chopped rosemary leaves, salt, pepper and a couple of tabl
espoons of ground fennel seeds. 2.€Marinate pork skin side down and also at the
edges. 3. Place the meat in a hot pan with some oil and cast rosemary, a clove o
f garlic cut into quarters, one onion, celery ... Bake 50 minutes - 1 hour. 4. B
oil and drain potatoes. Peel onions and cut into quarters. 5. In a baking pan, a
dd butter, oil, bay leaves and rosemary. 6. Add the onions, potatoes and a head
of garlic crushed. Season. Remove and add half a bottle of balsamic vinegar. Bak
e one hour. 7. We took the meat, let rest for a moment, crush the garlic and oni
on and add a couple of glasses of wine in order to form a sauce. We return to ba
king. 8. We took the potatoes and onions, and when the pork has rested 15 minute
s, cut and serve with sauce.
Beet greens Beets tablespoon vinegar v. red oil, salt and pepper Parsley Tarrago
n
Medallions of veal with smoked beets and cottage cheese
Two veal medallions Romero Middle lemon thyme fresh cheese
1. We cover the beets with their leaves and make a foil packet. Hole for the smo
ke and we do it on the grill for 30-45 minutes. 2. Aside and peel. Heading in a
bowl and seasoned with 1 tablespoon v.tinto vinegar, salt, pepper and three part
s oil. 3. Add tarragon and parsley. We lose. 4. For the sauce, mix cheese with o
il, salt, pepper and half lemonade. Also add thyme and lemon zest. Mix 5. Season
the veal and make it to the grill with a little oil and rosemary. 6. To serve t
he meat with beets and cottage cheese.
Boneless Chicken Thighs cherry tomatoes A handful of small potatoes Marjoram Ore
gano oil, salt and pepper A tablespoon of vinegar to
Roast chicken with potatoes and tomatoes
Lemon Rocket
1. Dehuesamos thighs of chicken, sliced and fry in pan skin side down. Seasoned
and we turn around from time to time. 2. Boil some potatoes in boiling water and
in the meantime, a few cuts of tomatoes and 45 seconds submerged in water so th
at they can peel after cooking. 3. Drain the potatoes and we break down a bit wi
th your fingers. Pelaremos also tomatoes. 4. Prepared by mixing an oil flavored
oil, a little vinegar and a mixture of oregano, marjoram, salt and pepper. 5. Ad
d the potatoes and tomatoes to skillet chicken, and bears a few seconds, add the
oil and turn away from the fire. 6. Pour contents into a dish and bake for 35-4
0 minutes. 7. Serve with rocket dressed with oil and lemon.
Bacon oil, salt and pepper Laurel Tomatoes, oregano and rosemary garlic cloves s
ausage slices of bread
Baked sausage ragu
Drops of balsamic vinegar
1. Heat a baking tray, we take a little oil and do a bit of bacon. 2. Blanch tom
atoes in the oven when the bacon is ready. 3. Add the bay leaves, oregano and ro
semary, and stir fry. 4. To core the tomatoes and place them face down. Bake 3-4
minutes. 5. Peel the tomatoes, add oil in the sausages. Mix well. 6. Add the sa
usage, a few cloves of garlic, oil, salt and pepper. Bake for 1 hour at 180 º. 7
. Cut a few slices of bread and serve the stew over it. We add a few drops of ba
lsamic vinegar.
Desserts and cocktails
2 kg of strawberries 150g sugar per kg of strawberries 1 cup rice 5 cups milk 2
tablespoons vanilla sugar confectionery Merengue Wild Strawberries
Rice pudding with strawberry jam hot
1. Wash 2 kg of strawberries and add some sugar 300g plain white. We lose. 2. Wr
ing strawberries and threw in a skillet. 3. Heater, and when it boils, it went d
own to medium heat. 4. We threw a cup of rice and five milk in a pan, add two ta
blespoons of vanilla sugar. Heated and when it boils, what we cover and down the
temperature. Cook for 20 minutes. 5. Every 5 minutes, remove the foam that aris
es when making jam. This will soon be about 30 minutes. 6. If we want the rice i
s a little loose, we add a little more milk. 7. Over a bowl, scatter some shredd
ed pieces of meringue, pour the rice pudding on top and in the center put a litt
le jam. We shape. 8. We decorate with pieces of meringue and wild strawberries.
Champagne Strawberry Mint leaves
Strawberry Cocktail
1. Squeeze strawberries, placing a mint leaf to capture the flavor. 2. We serve
drinks champagne and had a little juice of strawberries.
250 g strawberries, vanilla seeds and a couple of tablespoons of syrup of ginger
A few pieces of ginger in syrup and butter cookies 6
Strawberry gratin with Pimm's ®
Pimm's ® Vanilla Ice Cream
1. Wash and remove the base of the strawberries. 2. In a pan, put a layer of str
awberries, you have to be very together and with the base down. 3. Split vanilla
seeds and mix with the ginger syrup. Mix. 4. We threw the syrup from the strawb
erries and cut the ginger into pieces, placing the gaps left between the strawbe
rries. 5. Put the beans on the tray. Grated 3 minutes. 6. Pound the butter cooki
es.
7. With the hot pan, add a generous splash of Pimm's ®.
8. We place a ball of vanilla ice cream on strawberries. 9. To serve place the s
trawberries, crumbled cookies and vanilla ice cream.