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Ingredients:


for 12 pancakes 2 cups corn flour (or wheat if you can not)
1 / 2 cup water.

Preparation:

In a bowl put flour and go slowly adding water until dough is flexible to coil into a ball. It is very important to knead as this is what will allow the omelet is puffed and cooked through. Let stand for 10 minutes at room temperature.

Make 12 balls and let stand covered with a cloth five minutes.

Flour a work desk, and flatten each ball until it is very thin (up to about three millimeters thick). Add flour if necessary. If you use a plastic table on the job and flour and you put the ball over with other plastic and flatten on it, it'll be easier to manipulate the tortilla, being so thin, often broken. Heat

put a pan without butter. Cook the tortillas for a minute on one side, and flip the other. When you start to inflate it again to turn. Continue cooking for one or two minutes. It is important that the consistency of the tortilla is flexible, therefore not ers, or roasts.

Put them in a cloth so that the heat is maintained. Serve hot.

Council
Do not add salt to the dough, and then we'll take that as with foods that are usually savory (cheese, meat, sauces, etc ...) do not need.

Although some people put yeast in the dough, our advice is to not do it. The trick is to knead well. So get it more digestible.

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ONIONS IN VINEGAR CANNED PEARS



Ingredients:

- 3 / 4 kg.
onions - 1 cup of vinegar
- 1 cup water
-
4 bay leaves - 1 / 3 tsp.
fine salt - 1 / 3 tsp.
sugar - 1 / 2 tsp. peppercorns

Preparation:

Selecting and preparing onions. Mix vinegar, salt, pepper and sugar. Bring to a boil and add the onions.
Remove and leave covered to rest. After ordering the package with the laurel and the liquid.
sealed and sterilized for 20 minutes. Remove and label.

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Ingredients:

- 1 and 1 / 2 kg. pears
- 750 gr.
sugar - 375 cc
vinegar - 1 piece of cinnamon
- 1 / 4 tsp. Clove

Preparation:

Peel the pears, boil them in vinegar, sugar, cinnamon and cloves. Remove when cooked and boil the liquid until syrup to take point. Place the pears in jars and cover with syrup.
are kept indefinitely.

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puff pastry strudel



Ingredients:

- 3
large cups flour - 1 tsp.
salt - 1 / 2 cup oil
- 1 / 2 cup hot water
- 4 tbsp.
cornstarch - 2 tbsp. Royal

Preparation:

Place egg 3 cups flour, 1 tsp. of salt, mix warm water with oil. Once achieved
let dough rest for 15 to 20 minutes. Apart
mix the cornstarch with the Royal.
Roll dough very thin, sprinkle well with the mixture, fold in half and sprinkle again, then turn to cut noodles.
Fold the ends to the inside and is ready to stretch.

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Ingredients:

300 grams of flour (2 and 1 / 2 cups) pinch of salt


1 egg 1 / 2 cup warm water (125cc.) 60 grams butter


Preparation: First

step.
is important that this dough is smooth and it must sift the flour.
is placed on the counter in the form of a volcano and made a hole in the center.

Step.
is put in the hole, an egg, warm water and a pinch of salt.
warm water and salt is important because it will help us when stretched. Arm
mass quickly to avoid lumps.

Step.
We work with exact measurements, trying not to add water or flour.
With the help of a spatula rather broad, as they integrate the ingredients into a bun.
At first hill and seems to not formed anything, but we must insist until dough fits take hold and take the necessary texture. That is, when the dough does not stick or hands or on the counter and get a smooth texture.

Fourth step. Once achieved
that point, continue kneading until the gluten break which is what allows to stretch.

Fifth step. Open
incorporate mass and fat, here is fat, but fat can be pork, butter or oil.
When we use oil is incorporated from the beginning of the mass.

Sixth step. Once incorporated
fat, if we look at mass we will certainly think not achieve together. We give you the impression that more than a mass like a lodasal. However, integrating the fat end have one goal: to develop the gluten.
Gluten is an insoluble protein with meals and is developed by the hydration and work. If we had built the fat in from the beginning, the quality of gluten that would develop would be the best.
So how do we put all this? We work the dough and stretching the dough is working on a table and beaten several times, until butter starts to join in the flour and other ingredients, forming a ball.

That process can take 10 to 15 minutes, depending on the practice and the strength that we have to achieve it. The important thing is to understand that the mass depends on our work and not you add flour. The end result would be the same.

Seventh step.
Once formed the dough, kneading continue stretching and sliding for the gluten to be unifying and allow us a good stretch. Eighth

step. Once achieved
step above into a ball with the dough. Putting on paper
film painted with clarified butter and paint the entire surface of the dough to keep it moist and allow its stretch well.
wrapped and stored in a warm place (may be on the stove in the kitchen when the oven is turned on), or, put in a water bath vessel with fire off.
Let it rest for 30 to 60 minutes. Fundamental thing to be able to stretch.

Ninth step.
Before stretch the dough, remove from the hands and arms all kinds of items that may cause the dough hook or open, choose a warm, draft-free air to dry quickly, cover the countertop with a tablecloth and sprinkle with flour so the dough does not stick.

Tenth step.
Roll dough with hands and two people.
The mass is covered with fat, so we leave it and just put a little flour on those sides where we play to stretch the dough.
is being stretched little by little, always taking her hands and turning it in slow, gentle movements.

Once the dough is stretched enough support it gently on the floured cloth to work more comfortable. Then we stretched from the edges carefully and always with fingers down to not bore the crowd.

continue stretching to achieve a considerable size and thickness so small that we can read through it.

If fractured, stands a little mass there, and is supported by the other party to plug the hole. If this is too big, you can take a piece of dough from the cut edges and covering her with it.
Once the drawing was left to air a little before filling.

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STRUDEL DOUGH SPINACH AND HAM CAKE



Ingredients:

- 1
strudel dough - 100 gr.
melted butter - 2 cups spinach (cooked)
-
1 cup shredded cheese - 1 / 2 cup of bread (soaked and chopped)
- 1 / 2 cup white sauce
- 1 / 4 kilo of ham (chopped)
-
salt and pepper - Nutmeg
-

oil Preparation:

hata Roll dough that is slightly thinner and paint with melted butter (single side). Sprinkle with chopped ham. Mix in a bowl spinach, bread, cheese and white sauce. Place this mixture over the dough, at one end. Then creek.
Place the strudel on a greased and floured plate. Flag lots (with knife), and once cooked not rolled back, pour oil on the strudel and take a hot oven until browned and crispy again.

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Ingredients: 6 trout


1 onion 3 cloves garlic

black pepper 2 carrots cooked

1 red bell pepper, diced 2 dl
.
2 dl oil.
vinegar 2 dl.
white wine 2 dl. Flour
water

Salt Thyme Laurel


Preparation: Salt

trout and floured. In a skillet, put oil and when hot, fry the trout. Pass, and fried to a casserole.

In the same pan where you fried trout, brown an onion cut into strips, the sliced \u200b\u200bgarlic and the chopped peppers.
When browned, add white wine with water and vinegar, peppercorns, bay leaves, thyme and salt.

Give a boil and pour hot over the trout, bring the casserole with the trout to the fire, boil a few minutes, check the salt and add the sliced \u200b\u200bcarrots.

Remove from heat and let cool.

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MARINATED TROUT ALFAJOR



Ingredients: Masa



300 g butter 100 g sugar 100 g honey


cocoa 5 tbsp vanilla extract 2 eggs 1 tsp


Starch Flour 260 g 100 g corn
Powder 1 tbsp baking
ammonium bicarbonate 1 tsp filling


Dulce de leche 1 k


Chocolate Bath 350 g
coverage
Preparation: Mass


In a bowl beat butter with sugar, honey and cocoa, then add the vanilla essence and eggs. Place the sifted flour with starch, baking powder and ammonium bicarbonate. Join to obtain a homogeneous mass. Let stand for 24 hours in refrigerator. Remove from refrigerator, sprinkle the counter with flour and stretch the dough to 4 mm thick. Cut 3 discs of 20 cm. in diameter. Place in a greased baking sheet and cook at 180 º C for 10 minutes. Remove and let cool. Armed


Place one disk as a base, with one sleeve, place the caramel and cover with another disc. To repeat the operation and cover with the third disc. Let stand for 24 hours in the refrigerator. Remove, place on rack and cover with melted chocolate coverage. With a hair dryer, obtain from cold air to form the wavelet features of the cake, let the chocolate is firm in the fridge and serve with coffee.

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Ingredients: Pumpkin

ank 1 k
2 tbsp olive oil 1 clove garlic

tomatoes 1 can
Romero c / n
Laurel c / n
Thyme c / n

Spinach Salt and pepper 500 g Butter Beans
50 g cooked milled
Grela 1 bundle for health
Cheese 150 g Eggs 2


Preparation: Cooking

pumpkin and reserve. Place in a pan
oil, chopped garlic, crushed tomatoes and season with rosemary, bay leaf, thyme and pepper. Armed


In a baking dish spread a little pumpkin, cover with beans, squash then again, chopped boiled eggs and cheese over squash. Continue
grelo milled and so end all ingredients.
Bake for 20 minutes and serve warm.

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SWEET VEGETABLE LASAGNA MOLDING THE RUM RAISIN PUMPKIN WITH CHEESE CHIP



Ingredients: Pumpkin


Raisins 50 g
Ron
100 cc 500 g pumpkin pulp

Sugar Water 150 cc 500 g
lemon juice 3 tbsp Agar
- agar 10 g additional 250 g Sugar


Preparation:

Marinate raisins in rum for 3 hours. Cooking
pumpkin, discard the shell. Weigh 500 g of pulp and processing it with water. Set it in a saucepan with the sugar and juice lemon. Cook 10 minutes, stirring all the time.
Dissolve in 150 cc of water agar-agar and added sugar. Bring to a boil and cook 3 minutes.
Add the agar-agar to the pan. Add drained raisins. Continue cooking 10 minutes. Pour into a mold
cloth. Cool and unmold.

Duration:
10 days in the refrigerator

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Ingredients:

- 1kg of starch from cassava.
- 650g of fresh cheese or goat.
- 350g suet.
- 6 eggs.
- 1 cup milk.
-

Salt Preparation:

Stepping in a mortar cassava starch, then sift.
with a fork very well undo the cheese and add the starch with the cold suet, milk, salt and eggs.
Make a paste and knead until it all together. Join
small threads, put on a clean baking sheet and bake in a hot oven.

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DULCE DE LECHE little cannon



Ingredients:

For the dough:
- 135cc of water.
- 7g of salt.
- 250g of flour.
- 170g puff pastry margarine.

For the filling and decoration:
- Dulce de leche, quantity necessary.
- black coverage, as needed.
- Sugar icing, cntidad necessary.

Preparation:

Put flour and salt on the table, and place the margarine, cut into medium cubes in the center. Mix without giving work.
Formnar a crown, and add water until the dough together.
Roll out the dough into rectangles and let it rest for 5 minutes. Then stretch it until about 1cm thick.
Divide dough into 4 pieces and above 1 of 2. After over 4 on 3. Finally, up 4 on 1. Then closed in book form. This operation is called back twice.

Turn the dough. Return to stretch the dough into effect reverse earlier. Repeat the operation 4 times, always respecting the time-outs.

Assembly: Roll out the dough
to around 4mm. Cut 2cm wide strips. Line a small cannon metal. Stowed on a plate.
Brush with beaten egg. Place in the oven and cook between 210 and 220 ° C, according to the measures of the piece. Cool and unmold.

Decoration: Place
dulce de leche in a sleeve and fill the small cannon. Cover them with black for bathroom d chocolate pastries. Sprinkle with powdered sugar.

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Cornstarch ALFAJORES



Ingredients:

- 200g of butter.
- 150g of sugar (3 / 4 cup).
- 3 buds.
- 1 tablespoon brandy.
- 200g flour (2 cups).
- cornflour 300g (3 cups).
- 1 / 2 teaspoon baking soda.
- 2 teaspoons baking powder.
- 1 teaspoon vanilla essence.
- lemon zest.

For the filling:
- Dulce de leche.
- dry grated coconut.

Preparation:

Mix cornstarch, flour, baking soda and baking powder.
Beat butter and sugar, add egg yolks one by one, the brandy and slowly cornstarch and flour. Add the essence and
lemon zest, mix well.
form a dough, stretch it on the table dusted with cornstarch. Cut
medallions, place on a platter. Cook in moderate oven.
Let them cool and join them in pairs with dulce de leche.

dip the round with sweet coconut and roll in dry crumbs.

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SWEET PUMPKIN BREAD IN TOWN



Ingredients:
(3 bottles of 1 / 2 kg)

- 2 and 1 / 2 kg pumpkin.
- Sugar, as needed.
- Cold water, as needed.
- 1 piece, size, tangerine, lime.
- 1 vanilla pod (or 3 cloves).

Preparation: Peel

pumpkin (or squash, if you like more) and remove the seeds and inner strands. Cut into cubes of equal size (alrrededor of 5x5cm and weigh). Imagine
weighing 2 kg. Reserve and even the same amount of sugar, in this case 2 kg.
Place in large bowl of cool water can. Pour in water and dje quicklime to dissolve while boiling water to gush. When it stops boiling, take the pumpkin with care to avoid splashing. Wait
lime water to cool.

Drain the pumpkin pieces and rinse well under running tap. Put them in a bowl and set aside.
Place in large saucepan to measure sugar and top with water equivalent. Ie up to 2 kg of sugar, 2 liters of water. Unal 1 vanilla pod or, as his replacement, 3 cloves. And bring to a boil over high heat 5 minutes.
Add the cubes of pumpkin syrup, reduce heat and simmer until the pumpkin this translucent and the syrup, thick. Do not stir more. At best, from time to time, move the pot.
Pour into a serving bowl or dessert container. Lasts 6 months.

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Ingredients:

- 1 / 4 cup milk.
- 25g yeast.
- Warm water, as needed.
- 500g of flour.
- 1 pinch of salt.
- 2 eggs.
- 3 egg yolks.
- Zest of 1 lemon.
- 1 / 2 cup raisins blondes.
- 1 pococ of cognac.
- 100g of sugar.
- 100g soft butter.
- 1 / 2 cup sesame seeds.

Preparation:

Prepare a dough with yeast and a little warm water.
Add the flour, salt and sugar.
form a crown in the center and add soft butter, lemon zest, egg yolks, brandy and warm milk.
mold and smooth into a ball, place in a nylon bag and bring it to the refrigerator until the next day.
Knead again and divide the pastry into 3 parts. Incorporate
raisins just floured. Make


3 cords or cylinders and unite to form a braid. Join the ends of the same forming a crown.
Set it in a greased plate and let stand one hour. Painting with egg and sprinkle with sesame SEMIL. Bake in moderate oven
1 / 2 hour. Remove and cool on a wire rack.

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GREEK SHRIMP FONDUE



Ingredients:

- 1 kg of prawns.
- 5 cloves of garlic.
- 6 eggs.
- 200g of flour.
- 1 kg of vegetable fat.
- 100g of bacon.
- 1 tablespoon margarine.
- Parsley and Pepper.

Preparation:

Boil and peel shrimp.
Chop the garlic cloves and add them, letting it stand at least 2 hours.
Beat the eggs and spread them in 4 cups.
Chop parsley very fine and put in a bowl.
Spread flour on plate.
Dry the prawns and place them in a table. Boil
fat, and meanwhile, cut the bacon into small squares and fry in margarine.
Season with pepper and add to vegetable fat that is boiling. Click


a shrimp and wipe the egg, the flour and finally the parsley. Fry
each to taste.

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CHOCOLATE CREAM LIQUEUR



Ingredients:

3 cups of milk (750cc.)
200gramos
grated chocolate 1 tablespoon cocoa 1 tablespoon sweet
corn starch (thickener, starch)
2 cup sugar (400gramos)
2 cups brandy (500cc.) 1 teaspoon vanilla


Preparation:

Put into a saucepan and add cornstarch in a little cold milk always stirring until dissolved. Add the cocoa

previously dissolved in a little warm milk, grated chocolate and sugar. Carry
lift cook until boiling and slightly thickened.
Leave it 2 minutes and remove.

Add vanilla and continue stirring until cool. Once cool, add the brandy, mixing well. Strain and filter. Read on liquor to properly filtering. Place
liquor in glass bottles tightly closed (this is important).
Marinate in the dark for 30 days before eating.

can re-filter if it becomes too cloudy.

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POTATO GNOCCHI WITH FOUR CHEESE SAUCE



Ingredients:

For
pasta • 1 kilo of potatoes
• 300 gr.
flour • 2 egg yolks • 3 tbsp
. of • ¼ tsp salt
.

nutmeg For the sauce
• 50 gr.
blue cheese • 100 gr.
mozzarella cheese • 100 gr. gorgonzola cheese
• 150 gr.
Parmesan cheese • 200 gr.
cream • 50 gr.
butter • ½ tsp.
salt • ¼ tsp.
pepper

Preparation:

1 - Peel the potatoes and bring to a boil in a pot with water and salt. When ready (the fork should pierce easily), drain, cut into cubes and place a bowl.
2 - Take the pisapuré and Step on it. Add nutmeg, salt and eggs. Add flour and knead until a smooth dough, with some degree of consistency but soft and malleable.
3 - On the floured counter long cylinders do a finger thick (approx.). Cut the cylinder into sections of 2 cm. Take each unit by hand and make him a gutter on the back of the tines of a fork.
4 - Place them on a floured board. Prepare a pot of boiling water and salt and add gnocchi portions. Remove with a slotted spoon as they are pulled to the surface. Drain and bring them to a hot source. Cover with sauce, four cheeses and a little grated cheese.
5 - To make the sauce, heat the butter in a saucepan over low heat and add the cream. Stir 1 min. and add the Parmesan, then the blue cheese, mozzarella and gorgonzola. Stir until melted. Be careful not to burn. Season with salt and pepper. Serve.

Tip:
cheese sauce supports a full-bodied wine. Try a bi-varietal, Cabernet-Malbec type.

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Berengena



Ingredients:


500 grams of eggplant 1 tablespoon lemon juice 2 tablespoons

green pepper 6 tablespoons olive oil 2 tablespoons
fresh thyme leaves 3 cloves

garlic 1 teaspoon salt 1 pinch pepper
black

Preparation:

Wash and dry eggplant. Cut eggplants in half lengthwise. Spread

surfaces of the halves with the lemon juice. Peel the garlic and chop finely. Finely chop green pepper.

Mix olive oil with garlic, green pepper, thyme, salt and black pepper.

Place the eggplant halves with the cut surface facing up on a large piece of aluminum
. Scratch

well with a fork cut surfaces of eggplant, pour on them, the seasoned oil.

Wrap the eggplants in aluminum foil and let marinate for an hour and a half hour in the refrigerator.

Preheat the oven to the grill to 230 degrees. Place eggplant on paper with the cut surface down on a rack and let them roast ten minutes.

Then open the foil packets and allow another fifteen minutes grilling the eggplant with the cut surface facing up under the grill or on the upper level of the oven.

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BAKED PORK TENDERLOIN WITH ORANGE SAUCE HAM CAKES



Ingredients:

2 pork tenderloins
250 ml.
orange juice 100 ml. 12
sweet sherry 1 cup prunes

beef broth 1 tablespoon of jam or red currant jelly 1 tablespoon mustard

1 orange, peeled and cut into wedges
The orange peel cut into julienne

oil salt black pepper


Preparation

Season meat with salt and black pepper. Fry over high heat with a little oil. When this very golden on both sides add the sherry and flame. Add the orange juice, broth, mustard, jelly, orange cut into segments and prunes. Cook over low heat for 15 minutes
. Blanch the orange peel in boiling water. Drain and add to sauce. Serve the meat sliced \u200b\u200band covered with sauce.

Note: If the sauce is very clear, reduce it by boiling over high heat until desired consistency.

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Ingredients: 250 g.


chopped ham 1 medium onion 120 g.

butter 120 g.
flour 1 l.

milk Nutmeg 2 eggs Breadcrumbs


olive oil Pinch of salt Preparation

:

Melt the butter in a pan with a splash of olive oil. Fry the onion without allowing it to color and add a little salt and ham sautéing for a minute.

add the flour and mix well until it changes color. Gradually add the milk to be thickened with a thick white sauce with nutmeg. Once we have the mass of cool.

One option for shaping the dough in a fairly comfortable is put into a pastry bag and make thick strips. The coated in breadcrumbs, cut them and they just give way. The

we then beaten egg and can give them had a second pass through the breadcrumbs so that they are completely soaked so it will not open to them in the pan.

Where have all the fry in plenty of olive oil and put them on absorbent paper. And be ready to serve.