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Ingredients:
4 leaves of spinach from broad stalk
1 egg
Flour
Salt
Oil
Preparation:
It takes away the green and the stalks are cut into long pieces, boil in lightly salted water and when they are cooked, drain.
Prepare a paste with beaten egg, flour and a pinch of salt, has to be thick to cover the leaves.
By the time they go to eat, are battered and fried golden brown in hot oil.
Ingredients:
100 g onion
50 g flour
1 / 2 liter beef broth
20 g curry
1 cup milk
Thyme
Laurel
Butter
Lemon juice
Salt
Pepper
Preparation:
Fry in butter, chopped onion. Add the flour, curry, beef broth, thyme, bay leaf, salt and pepper. Cook over low heat for half an hour. When cool, remove the fat with a spoon and add the milk. He turns to a boil, and add the lemon juice and strain.
Ingredients :
1 chili pepper by guest
boiled rice
parsley
grated cheese
eggs
salt and pepper
oil
Preparation
Place in a baking pan previously greased, chilli peppers, which has been washed and extracted a higher capita Cape and seeds.
Once clean and empty and placed there, they were filled halfway with boiled rice mixed with grated cheese and seasonings: salt, pepper and chopped parsley. He placed each on rice, one whole egg.
Are cooked at moderate oven until the oven opening, note that the skin is thin wrinkled pepper.
Ingredients
1 / 2 kilo of fresh abalone shucking
2 cloves garlic
1 / 4 onion piece
2 bay leaves fresh
1 sprig fresh thyme
1 sprig fresh marjoram
1 teaspoon salt
1 / 2 cup finely chopped onion
3 tablespoons olive oil
Juice of 2 lemons
2 serrano chiles, finely chopped
1 tablespoon finely chopped fresh cilantro
Preparation
After peeling, wash the abalone under running water and covered with enough water. Cook with three bottles of wine corks (to avoid the contract). Add garlic, onion, salt and herbs, for three hours.
Check if you need more hot water and add. Once cooked remove the water. Slice into thin strips. Place on plates and sprinkle with lemon juice, olive oil and salt. Leave to rest in a cool place. Before serving garnish with onion, green pepper and cilantro.
Avocado Cream Botana This is one of the favorite foods of State Mexico. If we walk into mexico you will often find food this Botana Avocado Cream.
Let us see materials and ways of making Botana Avocado Cream:
Botana Avocado Cream
Ingredients
Philadelphia cream cheese 1
2 avocados, mashed well
2 tablespoons creme fraiche
A few drops of lemon
Salt and pepper to taste
Preparation
Stir all ingredients until you get a kind of cream spread on tortillas, chips or whatever you prefer.
Author Details
Ingredients
4 medium eggplants
1 / 2 k of tomatoes
1 onion
125 g mozzarella cheese
4 tablespoons grated Parmesan cheese
2 eggs
3 sprigs basil
4 tablespoons olive oil
Sal
Pepper
Flour
Preparation
Salt the eggplant slices and drain. Chop onion and tomatoes. Cut the mozzarella. Saute the onions. Soon after, add the basil and tomatoes. Season.
Eggplant in flour breading and frying. Once fried, place as much as possible in a baking dish. Place the mozzarella on top and tomato sauce. Bake.
Beat eggs and pour over the aubergines.
Being back another layer of eggplant and repeat preparation. Grate cheese on top of it.
Bake for 20 minutes.
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1 teaspoon salt
4 stalks of green onions, crushed
4 slices ginger, crushed
2 tablespoons white wine
3 / 4 cup water or more if necessary
1 egg white
1 teaspoon salt
1 / 2 teaspoon chicken bouillon powder
1 tablespoon cornstarch
2 tablespoons water
150 grams of spinach trimmed and clean
Rinse fish and dry very well, place the fillets with the skin side down, on cutting board and tap the meat with the edge of the knife. Scrape the flesh from the skin with the sharp end and remove the skin and bones finely chop the meat to form a soft dough, by hand or blender; place in a bowl and mix in a continuous direction, add a teaspoon of salt and continue mixing.
Separately, mix one tablespoon of white wine, water, onion and ginger, crushed, crushed to make wine to soak in the flavors, remove the onion and ginger. Add this mixture gradually, the fish paste, shaking constantly, add egg whites and mix five minutes until the pastry is smooth.
Heat a skillet and add six cups of cold water off the fire, form meatballs about 1 inch in diameter. Use a tablespoon to separate the flesh and form the meatball and place it in water.
Turn the heat and simmer until the dumplings rise to the surface, turn the balls with a spatula while cooking. Remove from skillet and drain, keep three cups of liquid.
Heat the skillet and add the three cups of liquid stored; add to that a teaspoon of salt, one tablespoon of white wine, chicken broth and meatballs. Let boil and add the tablespoon of cornstarch dissolved in two tablespoons of water to thickened, arrange the spinach in the bottom of a serving bowl and pour hot soup on top, serve.
Dishes of Pumpkin
Ingredients
2 pounds pumpkin or squash, peeled and coarsely chopped
MEAT SAUCE
1 tablespoon tomato paste
1 cup red wine
2 teaspoons cornstarch
¼ cup hot water
salt and freshly ground pepper to taste
PEAS
3 cups of peas
3 sprigs fresh mint
1 tablespoon butter
freshly ground pepper to taste
Preparation
Preheat oven to 350 F. Remove excess fat from the lamb and then 6.8 deep cuts diagonally down the fleshy side, separated by 1 inch. Insert pieces of garlic into the cuts. Combine juice and lemon zest with sugar and sage and mix well. Rub the mixture over the lamb. Place in a roasting pan and place on wire rack, bake for 1 hour or until internal temperature reaches 130-140 ° F for medium rare is, or more if you like it cooked.
When the lamb has been in the oven for 20 minutes, place the pumpkin on the grill with the lamb or in a separate bowl and bake for 40-50 minutes until tender and golden. Transfer lamb to a warm plate, cover loosely with foil and let rest for about 10 minutes.
To make gravy, remove the cooked lamb to rest for the source, strain all the fat possible, leaving the juices in the source. Place in a saucepan over medium heat. Pour and stir the tomato paste, then gradually add the wine.
Simmer for 5-10 minutes or until the juices begin to thicken. Mix cornstarch with warm water, add to the gravy and stir until mixture boils and thickens, adding more water if mixture is too thick. Drain, season to taste and keep warm.
Simmer peas in a little salted water 2 sprigs of mint until tender. Drain. Chop mint leaves sprig and add remaining butter with pepper and peas. Stir over the fire to melt the butter. Cut the meat and serve with the pumpkin, peas and gravy.
4 pieces each
2 tablespoons soy sauce
1 teaspoon garlic puree
1 / 2 cup chicken broth
1 / 2 cup balsamic vinegar reduced
2 1 / 4 cups beef background
2 1 / 2 tablespoons soy sauce
Preparation
In a skillet saute the bok choy with soy, ginger, garlic puree and chicken broth. Cook until tender and all liquid has reduced.
Boil in a pot all ingredients and let it reduce. Strain the sauce with a blanket of sky.
Please note
Presentation:
For presentation on a plate place the bok choy in the center, cut the duck breast in half and place on top of bok choy. Place the spring roll to one side and wash the breast with sauce.
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COD A La Riojana is a favorite recipe in the italian society, besides making it easier too delicious. Can also make favorite italian cuisine.
8 pieces of cod
Olive oil
3 tablespoons tomato sauce
1 bulb of garlic
1,000 g onion
1 chili pepper
1 bottle of pepper meat choricero
The onion, simmered with half poached garlic fine chop head of having desalted cod after 40 hours. When the onion list, add the pepper beef choricero and 3 tablespoons tomato sauce, stir and simmer for 10 minutes. We have cod in a container with hot oil, the other half garlic head and a piece of Chili, leaving it to fire slow 6 minutes without arriving at boil, so the boil instead of fried cod.
Keep in mind
Presentation:
Put cod in a source, through the willow to Chinese rociar_ on it. Garnish with bell pepper strips.