Chocolate Cheesecake
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miércoles, 6 de mayo de 2009
domingo, 11 de enero de 2009
Recipe
A MUSSEL RECIPE:"MEJILLONES A LA MARINERA"
INGREDIENTS:
2Kg of mussels
Olive oil
Wine
A big onion
Garlic
Parsley
Wheat flour
Red pepper
One chilli pepper
You should clean the mussels,put them in a pot,and pour a glass of wine and a glass of olive oil over them.They must be boiled for several minutes until the mussels open their shells.In a frying pan pour in some olive oil,the cut onion, the cut garlic and the parsley.You must fry this all slowly. After that,put in two spoonfuls of red pepper and one chilli pepper. Pour several spoonfuls of wheat flour into the pan and mix together until you see the sauce has a good texture. At the end, pour in some of the liquid from the boiled mussels after passing it through a strainer, and mix together.
On one hand you have the mussels , and the other hand the sauce.
Iván Martínez
Int 2 F
INGREDIENTS:
2Kg of mussels
Olive oil
Wine
A big onion
Garlic
Parsley
Wheat flour
Red pepper
One chilli pepper
You should clean the mussels,put them in a pot,and pour a glass of wine and a glass of olive oil over them.They must be boiled for several minutes until the mussels open their shells.In a frying pan pour in some olive oil,the cut onion, the cut garlic and the parsley.You must fry this all slowly. After that,put in two spoonfuls of red pepper and one chilli pepper. Pour several spoonfuls of wheat flour into the pan and mix together until you see the sauce has a good texture. At the end, pour in some of the liquid from the boiled mussels after passing it through a strainer, and mix together.
On one hand you have the mussels , and the other hand the sauce.
Iván Martínez
Int 2 F
Fabada
Asturian Fabada
INGREDIENTS:
¾ kilo of Asturian beans;
2 black sausages;
2 sausages of good quality;
½ kilo of shoulder of pork (or small piece of ham);
100 grs. of streaky bacon;
Ear of pork; (Optional)
Garlic;
Onion;
Salt;
Parsley; (Optional)
A touch of oil;
Saffron; (Optional)
PREPARATION:
We start by leaving the shoulder of pork in warm water the previous night, after scoring the skin. Equally the Asturian beans are left in cold water the previous night.
In a casserole proportionate to the quantities of the ingredients, put in the Asturian beans, the shoulder of pork, the black sausages, the sausages, the bacon, the quartered onion pieces, the cut garlic, the tied parsley, a touch of oil. It is covered with cold water and put on the hob, skimming off the excess carefully. Once boiling we put it aside and let it cook/boil slowly, a little uncovered, making sure that the Asturian beans are always covered with water so that we don’t peel off the skin. Cold water will be added occasionally in small quantities. It must be watched so that the boiling is always slow and also we must shake the casserole often so that the beans do not stick. (Optional: In the middle of the cooking process, season with saffron, lightly toasted and very undone.)
When cooked then we season with salt, bearing in mind the quantity of salty meat. (Optional: If, at the end of the cooking, the broth has remained too thin, pierce the meat, letting it cook a little more.) Before serving, leave to rest aside for half an hour. Before serving, remove the onions and parsley. Serve with the meat sliced.
Maria del Carmen Viejo Int 2 F
INGREDIENTS:
¾ kilo of Asturian beans;
2 black sausages;
2 sausages of good quality;
½ kilo of shoulder of pork (or small piece of ham);
100 grs. of streaky bacon;
Ear of pork; (Optional)
Garlic;
Onion;
Salt;
Parsley; (Optional)
A touch of oil;
Saffron; (Optional)
PREPARATION:
We start by leaving the shoulder of pork in warm water the previous night, after scoring the skin. Equally the Asturian beans are left in cold water the previous night.
In a casserole proportionate to the quantities of the ingredients, put in the Asturian beans, the shoulder of pork, the black sausages, the sausages, the bacon, the quartered onion pieces, the cut garlic, the tied parsley, a touch of oil. It is covered with cold water and put on the hob, skimming off the excess carefully. Once boiling we put it aside and let it cook/boil slowly, a little uncovered, making sure that the Asturian beans are always covered with water so that we don’t peel off the skin. Cold water will be added occasionally in small quantities. It must be watched so that the boiling is always slow and also we must shake the casserole often so that the beans do not stick. (Optional: In the middle of the cooking process, season with saffron, lightly toasted and very undone.)
When cooked then we season with salt, bearing in mind the quantity of salty meat. (Optional: If, at the end of the cooking, the broth has remained too thin, pierce the meat, letting it cook a little more.) Before serving, leave to rest aside for half an hour. Before serving, remove the onions and parsley. Serve with the meat sliced.
Maria del Carmen Viejo Int 2 F
My Easter Recipe
MY EASTER RECIPE
Hello, my name is Sonia and I’m from Avilés (Asturias). I’ve decided to show you a typical recipe from my city. It´s a typical bun we usually make at Easter.
In Avilés there is a party at Easter, we celebrate this religious party and the beginning of the spring too. It´s name is something like “A Bun Party” (“Fiestas del Bollo”). This name is because of this bun. The godparents give this bun to their godchildren on Easter Sunday.
The bun is different here because it’s the shape of a four pointed star, and it has several layers. You can buy it in all cake shops in Avilés or you can make it yourself! If you do, It´ll be a better and cheaper bun!
I always make it for my godson, and I usually decorate it with a sweet in each star point, with a big chocolate egg on the top of the bun and one small toy from a famous cartoon of the current year. Next Easter I´ll decorate it with a toy of WWE: Smackdown. I don’t like them at all, but he’s seven years old and he loves playing with them.
Now I’m going to tell you about the recipe:
The ingredients you need are:
- 250 grams of sugar
- 250 grams of flour
- 250 grams of lard
- 5 eggs
- A half teaspoon of baking powder
The way you must make it is:
Prepare the baking tin. Grease it with butter and sprinkle with bread crumbs.
Turn on the oven to 150 ºC.
You must melt the lard slowly while you separate the egg yolk and the egg white. It´s incredibly important, don´t mix them. Then, beat the egg white until they froth. You should be sure you are doing this step in the correct way. The secret is to turn the bowl upside down. If the egg white doesn´t move or they don’t turn over you are doing it Ok.
Now, add the yolk and beat, then add the sugar and beat again. Mix the baking powder with the flour, add them and beat again. You should do these steps gently.
Add the lard. It must be tepid, not very hot and not very cold. Beat everything again and put it into the baking tin. Put it into the oven for between 60 and 75 minutes.
It’s very important not to open the oven for an hour. You must check if the bun is made: stick the knife into the bun. If the knife is clean, you should get the bun out of the oven and take it out of the mould.
I hope you enjoy this recipe and …
ENJOY YOUR MEAL!
By Sonia Alonso García
Int 2F
Hello, my name is Sonia and I’m from Avilés (Asturias). I’ve decided to show you a typical recipe from my city. It´s a typical bun we usually make at Easter.
In Avilés there is a party at Easter, we celebrate this religious party and the beginning of the spring too. It´s name is something like “A Bun Party” (“Fiestas del Bollo”). This name is because of this bun. The godparents give this bun to their godchildren on Easter Sunday.
The bun is different here because it’s the shape of a four pointed star, and it has several layers. You can buy it in all cake shops in Avilés or you can make it yourself! If you do, It´ll be a better and cheaper bun!
I always make it for my godson, and I usually decorate it with a sweet in each star point, with a big chocolate egg on the top of the bun and one small toy from a famous cartoon of the current year. Next Easter I´ll decorate it with a toy of WWE: Smackdown. I don’t like them at all, but he’s seven years old and he loves playing with them.
Now I’m going to tell you about the recipe:
The ingredients you need are:
- 250 grams of sugar
- 250 grams of flour
- 250 grams of lard
- 5 eggs
- A half teaspoon of baking powder
The way you must make it is:
Prepare the baking tin. Grease it with butter and sprinkle with bread crumbs.
Turn on the oven to 150 ºC.
You must melt the lard slowly while you separate the egg yolk and the egg white. It´s incredibly important, don´t mix them. Then, beat the egg white until they froth. You should be sure you are doing this step in the correct way. The secret is to turn the bowl upside down. If the egg white doesn´t move or they don’t turn over you are doing it Ok.
Now, add the yolk and beat, then add the sugar and beat again. Mix the baking powder with the flour, add them and beat again. You should do these steps gently.
Add the lard. It must be tepid, not very hot and not very cold. Beat everything again and put it into the baking tin. Put it into the oven for between 60 and 75 minutes.
It’s very important not to open the oven for an hour. You must check if the bun is made: stick the knife into the bun. If the knife is clean, you should get the bun out of the oven and take it out of the mould.
I hope you enjoy this recipe and …
ENJOY YOUR MEAL!
By Sonia Alonso García
Int 2F
Rice Pudding
RICE PUDDING RECIPE
Ingredients
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup (40 grams) raisins
Method
1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together the egg and brown sugar until well mixed. Add a half cup of the rice mixture - a tablespoon at a time - beating to incorporate.
3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
Serves 2-3.
Eduardo Pozuelo
Int 2 F
Ingredients
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup (40 grams) raisins
Method
1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together the egg and brown sugar until well mixed. Add a half cup of the rice mixture - a tablespoon at a time - beating to incorporate.
3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
Serves 2-3.
Eduardo Pozuelo
Int 2 F
Recipe
RECIPE: PEPPERS FILLED WITH SEAFOOD
Ingredients for 4 people:
- 3 tins of “PIQIUILLO” peppers
- STUFFING
- 400 g of prawns without shells.
- 1 spider crab or ½ kg of hake .
- SAUCE
- 2 carrots.
- A trickle of olive oil
- 1/2 onion.
- A little bit of parsley
- Garlic
- A cup of white wine
How to make them :
First of all you have to make the stuffing. Boil some prawns and the spider crab, or you can use a piece of hake ,with a lot of salt for 15 minutes. Keep the water used for boiling.
Secondly, peel and chop the seafood and put the pieces into the peppers, and then close each pepper with a toothpick.
Now you have to coat each one in flour and fry them in hot oil.
The sauce. Heat the oil in a frying pan, peel and chop the onions, garlic and carrots and fry them, you can add also salt, parsley,a little bit of white wine and one glass of water, from the water used to boil the seafood.
Leave everything to cook slowly for about 20 minutes.
Finally you only have to pour the sauce over the peppers and then it is ready to be served.
This recipe is easy and tasty and you ‘ll be able to do it in 60 minutes
ISABEL RODRIGUEZ 2º LEVEL INTERMEDIATE F
Ingredients for 4 people:
- 3 tins of “PIQIUILLO” peppers
- STUFFING
- 400 g of prawns without shells.
- 1 spider crab or ½ kg of hake .
- SAUCE
- 2 carrots.
- A trickle of olive oil
- 1/2 onion.
- A little bit of parsley
- Garlic
- A cup of white wine
How to make them :
First of all you have to make the stuffing. Boil some prawns and the spider crab, or you can use a piece of hake ,with a lot of salt for 15 minutes. Keep the water used for boiling.
Secondly, peel and chop the seafood and put the pieces into the peppers, and then close each pepper with a toothpick.
Now you have to coat each one in flour and fry them in hot oil.
The sauce. Heat the oil in a frying pan, peel and chop the onions, garlic and carrots and fry them, you can add also salt, parsley,a little bit of white wine and one glass of water, from the water used to boil the seafood.
Leave everything to cook slowly for about 20 minutes.
Finally you only have to pour the sauce over the peppers and then it is ready to be served.
This recipe is easy and tasty and you ‘ll be able to do it in 60 minutes
ISABEL RODRIGUEZ 2º LEVEL INTERMEDIATE F
sábado, 13 de diciembre de 2008
miércoles, 3 de diciembre de 2008
Typical Spanish omelet, by Diego Iglesias 2ºI-NI
Ingredients
1.One bottle of oil
2.Four or five potatoes. You have to peel and cut them. There are different ways to cut them. I prefer to cut them small
3.Also you can add sliced onion and pepper
4.And finally, four or five eggs
Process
You have to heat the oil. When it’s hot, add the potatoes and the onion. Don’t cook it very fast. The more slowly you do it, the better it will taste. Be careful, you shouldn’t fry the potatoes.
When they are
tender, you have to put them in a bowl with the beaten eggs and mix it all.
Then, you have to heat a little oil in a large skillet, and when it starts to be hot, add the mixture. This is important; you have to move the skillet to prevent sticking.
Here is the important and typical step. When potatoes start to brown, with caution, you have to put a plate on the skillet and turn it around. When you do it, you have the omelet in the plate, with the brown side up. Now, you have to fry the other part.
When it is done, you can eat it.
martes, 2 de diciembre de 2008
Paella recipe, by Alejandro Suárez 2ºI-NI
How to make paella?
Before starting, you have to know that paella is a typical Spanish dish from Valencia, a Spanish autonomous community. The paella is traditionally cooked in a "paellera" - a round flat pan with two handles. There are literally hundreds of ways to cook a paella and every cook has their own favourite recipe. Here’s my favourite one:
-INGREDIENTS:
-Rice (600g)
-1/2 chicken
-2 artichokes
-2 red peppers
-2 tomatos
-Black pepper
-Clove of garlic
-Parsley
-Saffron
-Olive oil
-1/2 lemon
-Salt
-PREPARATION:
Part 1: First of all, you have to fry the chicken with olive oil. After this, boil the chicken with 8 glasses of water. You have to boil the chicken for about ½ hour.
Part 2: Fry lightly the artichokes and the pepper and put them separately. Then, fry lightly the tomatoes and the garlic.
Part 3: After this, put the rice in with the garlic and the tomatoes.
Part 4: After boiling the chicken, add it in the frying pan with the tomatoes, the rice and the garlic (you have to do it when you are frying lightly, not after this). Then, add the others things (the artichokes, the pepper, the lemon juice, the black pepper, the salt and the saffron).
Part 5: Cook it for 20 minutes. Afterwards, let it stand for 5 minutes. Then, it is ready to eat.
Before starting, you have to know that paella is a typical Spanish dish from Valencia, a Spanish autonomous community. The paella is traditionally cooked in a "paellera" - a round flat pan with two handles. There are literally hundreds of ways to cook a paella and every cook has their own favourite recipe. Here’s my favourite one:
-INGREDIENTS:
-Rice (600g)
-1/2 chicken
-2 artichokes
-2 red peppers
-2 tomatos
-Black pepper
-Clove of garlic
-Parsley
-Saffron
-Olive oil
-1/2 lemon
-Salt
-PREPARATION:
Part 1: First of all, you have to fry the chicken with olive oil. After this, boil the chicken with 8 glasses of water. You have to boil the chicken for about ½ hour.
Part 2: Fry lightly the artichokes and the pepper and put them separately. Then, fry lightly the tomatoes and the garlic.
Part 3: After this, put the rice in with the garlic and the tomatoes.
Part 4: After boiling the chicken, add it in the frying pan with the tomatoes, the rice and the garlic (you have to do it when you are frying lightly, not after this). Then, add the others things (the artichokes, the pepper, the lemon juice, the black pepper, the salt and the saffron).
Part 5: Cook it for 20 minutes. Afterwards, let it stand for 5 minutes. Then, it is ready to eat.
Almond Cake, by Raquel Paramá 2ºI-NI
Ingredients:
-Eggs
-Oil
-Sugar
-Marmalade
-Almonds
Separate the white of the egg from the yolk. Beat the egg whites stiff. Add the suggar slowly to the egg whites and to the yolks.
Then, mix everything and add a bit of lemon and the ground almond. When all these ingredients are mixed, pour them into a cake tin. The cake tin must have been greased.
Next, put the cake tin into the oven for an hour at 150 degrees.
Finally, let the cake cool down and cover it with marmalade and meringue
domingo, 30 de noviembre de 2008
martes, 25 de noviembre de 2008
"FRIXUELOS" recipe, by Mayca Peña 2ºI-NI
“FRIXUELOS”
It is a typical dessert in Carnival, though people now do them all the year round.
To make them, you need 200 grams of flour, 4 eggs, half a litre of milk, 1 lemon or anise, 2 tablespoons of sugar, and a pinch of salt.
First you mix all the ingredients: eggs, flour, milk, salt, and sugar with the mixer. When you already have the mixture, heat a small frying pan and pour a coffee spoon of oil. Pour a small layer of the mixture, making sure it reaches the whole pan. When the sides begin turning upwards, turn it and fry the other side slowly for another minute or so, and you have the crepes.
Finally, you sprinkle the crepes with the sugar and the cinnamon, but if you don´t like these ingredients, you can add chocolate with cream.
It is a typical dessert in Carnival, though people now do them all the year round.
To make them, you need 200 grams of flour, 4 eggs, half a litre of milk, 1 lemon or anise, 2 tablespoons of sugar, and a pinch of salt.
First you mix all the ingredients: eggs, flour, milk, salt, and sugar with the mixer. When you already have the mixture, heat a small frying pan and pour a coffee spoon of oil. Pour a small layer of the mixture, making sure it reaches the whole pan. When the sides begin turning upwards, turn it and fry the other side slowly for another minute or so, and you have the crepes.
Finally, you sprinkle the crepes with the sugar and the cinnamon, but if you don´t like these ingredients, you can add chocolate with cream.
domingo, 9 de noviembre de 2008
miércoles, 5 de noviembre de 2008
lunes, 3 de noviembre de 2008
RASPBERRY AND MINT TART, By María Amorín, 2NAE
RASPBERRY AND MINT PIE
For pie:
1 cup sugar
1/3 cup all-purpose flour
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla
3 cups fresh raspberries.
1 9 inches unbaked pie shell.
For topping:
1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
3 tablespoons butter -- softened
whipped cream
fresh raspberries
fresh mint leaves
Method:
For pie:
First, you need a large bowl to combine sugar, flour, eggs, sour cream, and vanilla. You should buy the sour cream because it’s very difficult to make. When you have mixed all these ingredients you have to focus on the raspberries. Spoon the raspberries and don’t stop until you have covered the entire pie shell. Then you bake the pie at 400° for 30 to 35 minutes or until the centre of pie appears set.
For topping:
To make the topping you have to combine 1/3 cup flour, brown sugar and butter. First boil the butter to make it more flowed, and add the other ingredients, then you have to whisk vigorously. Then sprinkle the mix over the hot pie. Bake at 400° for 10 minutes or until golden, covering edges with aluminium foil to prevent it from excessive browning, if necessary. Garnish with whipped cream, raspberries, and mint leaves.
Finally, you will have a not very sweet tart and with a fresh touch that will do the delights of those who try it. A dessert for all tastes, with a slight flavour of mint to make it more entertaining.
For pie:
1 cup sugar
1/3 cup all-purpose flour
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla
3 cups fresh raspberries.
1 9 inches unbaked pie shell.
For topping:
1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
3 tablespoons butter -- softened
whipped cream
fresh raspberries
fresh mint leaves
Method:
For pie:
First, you need a large bowl to combine sugar, flour, eggs, sour cream, and vanilla. You should buy the sour cream because it’s very difficult to make. When you have mixed all these ingredients you have to focus on the raspberries. Spoon the raspberries and don’t stop until you have covered the entire pie shell. Then you bake the pie at 400° for 30 to 35 minutes or until the centre of pie appears set.
For topping:
To make the topping you have to combine 1/3 cup flour, brown sugar and butter. First boil the butter to make it more flowed, and add the other ingredients, then you have to whisk vigorously. Then sprinkle the mix over the hot pie. Bake at 400° for 10 minutes or until golden, covering edges with aluminium foil to prevent it from excessive browning, if necessary. Garnish with whipped cream, raspberries, and mint leaves.
Finally, you will have a not very sweet tart and with a fresh touch that will do the delights of those who try it. A dessert for all tastes, with a slight flavour of mint to make it more entertaining.
sábado, 1 de noviembre de 2008
viernes, 31 de octubre de 2008
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