Ingredients

• 200 grams of bread crumbs
• 250 grams of tender almonds
• 1-2 cloves of garlic
• Olive Oil
• Sherry Vinegar
• salt
• 200g of grapes

How to Make

• First soak the bread crumbs and leave covered in the refrigerator for about an hour.
• Next we almonds (must be peeled), and garlic bread (or 2 if small) in a glass blender and grind it all very well until we have a smooth paste. At that time we will pour the oil slowly grind endlessly until we get the desired texture, which is slightly thicker but not much.
• Finally we will put a little salt and vinegar to taste and let cool for about 2 hours in refrigerator.
• Now we only have Emplate, and accompany it with the grapes as garnish

Recommended for lunch
Serve for 4 people
Preparation Time 1 Hour

A lot has happened to us and pass us, that we are tired after work to eat something good but we do not know what it is. We do not want to ask food delivery as always but we do not want to kill us in the kitchen. However, there are easy solutions, quick and delicious as the Spanish tortilla, which we can lift the mood in no time and let all our guests happy, even the most unexpected.

Ingredients:
1 kg. potatoes
9 eggs
1 medium onion
Olive oil
Sal

Preparation:

• Wash, peel and cut potatoes into small cubes or thin Rhodes and salted. Cut the onions, julienne style.
• Fire put a deep pan with plenty of olive oil. Once hot, we take the potatoes and onions.
• We keep the heat to medium for the potatoes and onions are cooked and not burned. When they are soft and slightly golden, remove from water and drain the oil fire.
• Separately in a bowl beat the eggs and mix thoroughly when all the potatoes and onion. Beat again until everything is uniform and tried to check the amount of salt.
• We wave to a frying pan nonstick, cast two spoonfuls of olive oil and once hot pan to move the whole base is oiled. Incorporate and extend the mix. We went down the fire and move the pan in a circular motion so that the tortilla does not stick.
• Let’s let it cook until the mixture begins to boil. We turn the tables helping a plate and let it cook for 2 to 3 minutes. At times we keep moving the pan in a circular motion to prevent sticking.
• Aside and serve in a bowl. It can be eaten hot or cold.

Ingredients:

Oil, ½ cup.

Chopped onion, 1.

Pork cut into cubes ¾ kilo.

Salt and pepper to taste.

Cinnamon, ½ tsp.

Diced tomatoes, 1 can.

Beans, 1lata.

Chopped parsley, 1 tsp.

Casquitos diced tomatoes, 2.

Preparation:

Fry in hot oil the onion and meat, season with salt, pepper and cinnamon.

Add chopped tomatoes and cook about 5 minutes.

Incorporate beans and 1 tablespoon of water.

Cook slowly for 15 minutes, sprinkle with parsley, add the tomatoes hoofs and serve hot in casserole.

Ingredients:

* Hake cut into steaks, ¾ kilos.
* Bread soaked in brandy, 4 teaspoons.
* Eggs, 4.
* Salt, pepper and nutmeg to taste.
* Bread crumbs, as needed.
* Láctao Toast, 12.
* Peas, potatoes or potatoes teaspoon lemon slices duchesses and turned, to taste.

Sauce:

* Medium beets, boiled and peeled shell, 4.
* Mustard, 2 tablespoons.
* Salt, ½ tsp.
* Sugar, 1 tsp.
* Vinegar, ½ cup.

Preparation:

* Boil hake, then remove and crumble.
* Mix with bread, 2 eggs, salt, pepper and nutmeg and, if loose, add 2 0 3 tablespoons breadcrumbs.
* Fry everything in hot oil.
* Place on piping hot toast and garnish with peas, fries or potato spoon duchesses and lemon wedges.

Sauce:

* Grate beets with fine grater and mix with remaining ingredients.
* Serve in a gravy boat or forming tufts apart on each medallion.

Let’s see the classic paella designed for 2 people. These are the ingredients to be used in the recipe.

1. – Five tablespoons olive oil
2. – Water, 1.4 liters
3. – Artichokes, 50 grams
4. – Rice, 425 grams
5. – Saffron, a pinch
6. – Rabbit, 150 grams
7. – Garrofón, 25 grams
8. – Beans wide, 50 grams
9. – Paprika, 0.5 teaspoons
10. – Chicken, 150 grams
11. – Three tablespoons of tomato

How to prepare the paella

* Heat the oil in the pan and begin to smoke, You put the rabbit and chicken chips. Put them to cook on medium heat.
* Then add the chopped vegetables and sauté for a single two minutes.
* Then make a hole in the middle of the pan and cook the tomatoes and start to get dark, You put the pepper being careful not to burn.
* Shake it well and add water to the edge of the pan.
* Leave the paella cook for about 30 minutes, add salt.
* Add rice and saffron, delivering good all the rice for paella.
* Bring to a boil over high heat until the point that the rice is perfectly done, and the broth has evaporated completely.
* Let stand five minutes, covered with a cloth.

Material:

2 pounds mussels
2 bunches radishes
3 squid
3 shallots
1 white wine
2 olive oil
1 tablespoon lemon juice
1 tablespoon grated ginger
1 red pepper
1 tablespoon chopped dill
salt and pepper

Method:

We put the shells in a pan with white wine, cover and cook until their shells open.

Strain the cooking water.

Wash the squid and cut into rings. Boil in water mussels.

While the leaves removed and sliced radishes. The mixture of oil with lemon juice, peel and finely chopped escalonis, ginger, dill, pepper and salt.

In a bowl, place the ring mussels and squid rings and horseradish chili pieces. Drizzle with sauce and serve.

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
800 g of cod
8 cloves of garlic
1 / 2 kg tomato fried home
4 nora pepper
1 dl of olive oil
200 g potatoes
1 teaspoon of chopped parsley

Preparation

Crumbles cod and place in water for 24 hours changing it every 8 hours and saving it in the refrigerator.After this time, drain well and let drop all the water.Meanwhile, chop the garlic and potatoes very what form and you add an earthenware dish with oil. When all poached added nora peppers strips that were previously in soak.Leave everything to fire slow and when the ingredients are ready to take cod. Given a couple of laps, trying to not break a lot and add the tomato.Print circular movements to the pot when and have passed 10 minutes, sprinkle with chopped parsley is served at the table.

Tomato pie

Source Allerhande 07 2008
Spanish Cuisine
Type slim, savory pies, meat,
Cooking Technique oven
Contains Protein-Energy 310 kCal, 12 g Fat 22 g Carbohydrates 16 g (per single serving)

* 250 g chorizo sausage, chopped
* 2 large onions, chopped
* 1 / 2 packet of dough for savory pie (freezer, a 450 g)
* 6 eggs
* 125 ml cream
* 3 tablespoons fresh parsley (a 20 g bag), chopped
* 8 tomatoes, halved
* 1-2 tablespoons olive oil
* Black pepper, freshly ground

Preparation

Preheat the oven to 200 ° C. Fry the chorizo in a dry frying pan. Stir in the onion puree and allow 5 minutes meebakken. Lay the slices on dough together on a floured work surface and roll them into one big round piece. Cover the cake pan and cut this excess dough along the road edge. Beat the eggs with the cream and salt and pepper. Stir the chorizo mixture and the parsley and place in the form. Place the halved tomatoes cut up with it and drop the olive oil over it. Grind black pepper over it. Bake the cake in the middle of the oven for about 35 minutes until tender. Let it cool slightly and cut into points.

Broccoli for babies from 4 to 6 months

If the baby does not have any medical restrictions, it is best to give the variety of foods you can eat according to their age, so today this recipe mashed cauliflower and broccoli for babies from 4 to 6 months.

Ingredients for 6 servings

250g of cauliflower and broccoli
Water quantity needed

Preparation

Place the cauliflower or broccoli bunches in a kettle and steamed until tender, about 10 minutes. Drain and pass through the blender to a puree. You can spice in a tiny little olive oil.

Please note that these amounts are for 6 servings, ie 6 meals for baby. The important thing is to keep the vegetables boiled without seasoning and process it in the refrigerator for the next meal, so what better preserved and is safe for the baby.

Incoming search terms for the article:

• baby mashed cauliflower
• cauliflower for infants