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Ingredients
135g flour
1 tsp baking powder
½ tsp salt
2 tbsp sugar
130ml milk
1 egg, lightly beaten

Prepare
Sift the flour, baking powder, salt and sugar into a large bowl. In a separate bowl, mix together the milk and egg, then put the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen.
Serve with lashings of real maple syrup and extra butter, if you like.

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Cod with cream

INGREDIENTS
500 g potato
400 g cod
100 ml olive oil + 750 ml for frying
2 bay leaves
5 cloves of minced garlic
2 onions
250 ml cream
500 ml bechamel
1 c. of soup salt
1 c. of nutmeg soup
qb lemon drops
100 g grated mozzarella cheese

PREPARATION
1. Preheat the oven to 200º C.
2. Cut the potatoes into cubes and fry them in olive oil.
3. Place the cod in a pan with a bay leaf and cover it with water. Cook it on a high heat, when it boils, lower the heat and cook 5 minutes.
4. Remove the cod from the water and let it cool. Remove the skin and pimples and shred it in splinters.
5. In a saucepan, place 100 ml of oil and sauté the onions, garlic and a bay leaf. Add the cod, stir and let it sauté a little.
6. Add the potatoes and mix well. Then add the bechamel sauce and cream and season with salt, pepper, nutmeg and lemon drops. Stir well, remove from heat and set aside.
7. Brush an oven tray with the remaining oil. Spread the cod preparation well on the tray and sprinkle with the grated mozzarella cheese

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Pasta
700g  Minced meat
1 package Mushrooms.
4 tomatoes
1 large package of bechamel sauce
Oregano
garlic and onion
1.Crush the garlic and onion
2.Put oil in the pan
Put the garlic and onion into the same pan
3.Let the cut containers turn golden in color
4.Then add the meat into the pan and cook for 3 minutes
5.Now that the meat is ready in another pan add boiling water and add the pasta
6.then put the ready dough in an oven bowl and the meat on top then repeat the procedure and leave on the stove for 30 minutes
Click here: 🍽🍽

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Peach pie
INGREDIENTS:

1/2 cup sugar

1/4 cup packed brown sugar

4-1/2 cups sliced peeled peaches

Dough for double-crust pie

3 tablespoons cornstarch

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

2 teaspoons lemon juice

1 tablespoon butter

Vanilla ice cream, optional

PREPERATION:

In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet. Trim even with rim. Refrigerate while preparing filling.

Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

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Sweet rice

Ingredients:
5dl of water
1 pinch of salt
1 lemon peel
1 cinnamon stick
200g carolino rice
4 egg yolks
1l of milk
200g of sugar

Preparation:
Put a pan over the water, salt, lemon peel, cinnamon stick and bring to a boil.Add the rice and cook over low heat, stirring occasionally.
Undo the egg yolks in 1l of milk and set aside. Bring the rest to the heat with the sugar and gradually add the rice, as the water evaporates, stirring constantly.
Remove from the heat and add the egg yolks, stirring vigorously.
Bring it to the heat again, without stopping stirring, until it boils again. Remove from the heat and add the egg yolks, stirring vigorously. Bring it to the heat again without stopping stirring, until it boils again. Remove, remove the lemon peel and cinnamon stick.
Distribute in individual bowls and decorate with cinnamon, mint leaves and sugar-moistened currants.
Enjoy your food

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A lazy chocolate cake in the microwave....
Ingredients
-An egg
-Two spoons of sugar
-A spoon of oil
-Four spoons of milk
-Three spoons of chocolate powder
-Three spoons of flour
Preparation
-Breaks the egg and mixtures until smooth
-Then add the two spoons of sugar and again mixtures
-You put a spoon of oil and four more flour and mixtures
-After mixing everything you put three spoons of chocolate powder (always stirring) and four of flour.
-After that done it takes to the microwave for 3 to 5 minutes and Done

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Yoghurt Cake
Ingredients:

4 eggs

1 yoghurt

(use the yogurt cup as a measure)

3 glasses of sugar

3 cups of wheat flour

1 cup of oil

1 dessert spoon with baking powder

Preparation:

1. Turn on the oven, place it at a temperature of 180ºC.

2. First, combine all the ingredients in a bowl.

3. Wrap all the ingredients tightly and mix everything until smooth.

4. Grease a pan with butter and flour.

5. Transfer the preparation reserved for the form.

6. Put the dough in the oven for approximately 40 minutes.

7. take it out of the oven, let it cool down a little and put it on a plate.

8. and is ready to eat.

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MATILDE 9ºA

INGREDIENTS:
. 4 tablespoons flour
. 2 tablespoons sugar
. 2 tablespoons cocoa
. 1 egg
. 3 tablespoons milk
. 3 tablespoons melted butter or milk
. 1/4 teaspoon vanilla (or peppermint) extract
. 1 tablespoon choc chips
. 1 large mug

METHOD:
1 - Add dry ingredients to the mug, and mix well.
2 - Crack an egg and add it to your mug. Be sure to mix it well to avoid any pockets of flour in the corners. Pour in the milk, oil and chocolate chips, and mix well.
3 - Pop your mug into the microwave & zap for 3 minutes on maxium power (1000watt). Wait until the cake stops rising, and sets in the mug.
4 - If necessary, run a knife around the sides of the mug, and tip the still warm cake out of the mug and onto a saucer.

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Ruben Marto n16 9A                                                           Bean Stew     

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Ruben Marto n16 9A                                                           Bean Stew     

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INGREDIENTS
400 g spare ribs
100 g bacon
100 g pork sparks
100 g cooked pork ear
1 blood sausage
1 chorizo ​​meat
2 teaspoons salt
1 small cabbage
4 carrots
1 dl olive oil
4 cloves of garlic
1 large onion
1 bay leaf
400 g diced peeled tomatoes
0.5 dl tomato pulp
500 g cooked red beans
1.5 teaspoons ground black pepper

PREPARATION
1. In a pan, cook the meat, previously washed, and the chorizo ​​in water tempered with 1 c. of salt tea.
2. As they are cooked, remove them from the heat and cut them into pieces. Reserve the cooking broth
3. Separate the leaves from the cabbage and wash them under running water. Peel the carrots and cut them into thin slices. Cook the cabbage and carrots lightly in water seasoned with 1 c. of salt tea. Remove them to cold water and set aside.
4. In a pan, sauté the finely chopped garlic and onion in olive oil and add the bay leaf. Let it brown.
5. Add the peeled tomatoes to the cubes and the tomato pulp. Let it go.
6. Add the meat, the drained beans and a little cooking broth. Cook for 10 minutes.
7. Add the sliced ​​chorizo ​​and cabbage.
8. Season with pepper and cook over medium heat. Accompanying suggestion: white rice (cooked with the remaining meat broth).

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Eva Filipa nº6 9ºA

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Ingredients:
2 eggs
3 big spoons of flour
a cup of milk
some margarine or butter
some sugar
a lemon
Recipe:
Mix two eggs and three spoons of flour together in a small bowl. Mix in one cup of milk. Put one spoon of butter in a hot frying-pan. Then put half a cup of pancake mixture into the pan. Cover  the pan thinly with the mixture. After half a minute turn the pancake. Cook it for half a minute more. Eat it with strawberries and chocolate.

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Vitória Kushniruk
Ingredients:
For the panna cotta

3 gelatine leaves

450ml double cream

200ml whole milk

100g white sugar

1 vannila pod

For the strawberries

400g strawerry, hulled and halved, or quartered if very large

1 ½ tsp cornflour

50g white sugar
Preparation
For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften – this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled – the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.
Strawberries
Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.

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Iraqi cobah! 😋

Rawan Abdul haleem AlRubaye 9B

Cobah is a very old traditional Iraqi dish served on the lunch table as a side dish, and all its ingredients are healthy and you can switch the method of frying to the process of grilling and easy to make! 🍽️

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Chocolate Cake
Ingredients:
150g chocolate
3 spoons  butter
3 eggs
125g  sugar
125g flour
cream
Preparation

1.cut the chocolate into pieces and in a light saucepan melt in a water bath with the cream.

2.add the butter in pieces, stir until it becomes a homogeneous cream.heat the oven to 185 degrees.

3.separate the yolks from the whites. in a bowl beat the egg yolks with the sugar until it becomes a cream.gradually add the chocolate and finally add the flour.

4.in a separate bowl beat the egg whites. with the help of a spatula, add and wrap the egg whites to the previous preparation.

4.pour om prepared in a pan and bake for 40 minutes.

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Francisco Costa nº7 9ºB
ingredients:

cracker
cream
condensed milk

Preparation:

Grind the wafers.
Whip the cream until creamy, add the condensed milk and mix.
Place in individual bowls in layers: crushed wafer, cream, and repeat the operation and finish with the wafer.
Take the bowls to the friforific.

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INGREDIENTS
3 diced chicken breasts

1 clove of minced garlic

Salt and pepper to taste

1 chopped onion

2 tablespoons of mayonnaise

1 spoon of butter

1/2 cup of ketchup

1/3 cup of mustard

1 cup of mushrooms

1 glass of sour cream

straw potato to taste

PREPARATION

In a saucepan, combine the chicken, garlic, mayonnaise, salt and pepper.

In a large skillet, melt the butter and brown the onion.

Add the seasoned chicken until it is golden brown.

Add the mushrooms, ketchup and mustard.

Incorporate the cream and remove from heat before boiling.

Serve with white rice and potatoes chips.

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LEMON TART
Ingredients:

For the crust:

- ½ cup(190g) flour

- ¼ cup (50g) powdered sugar

- 1 egg

- ½ cup (115g) butter

- ¼ teaspoon salt

- 1 teaspoon vanilla extract

For the filing:

- ¾ cup (150g) sugar

- 2 eggs

- 3 eggs yolks

- ¼ teaspoon salt

- ½ cup(120ml) heavy cream

- ½ cup (120ml) fresh lemon juice

-Lemon zest from 2 lemons
PREPARATION:

1. Make the crust:Process flour, sugar and salt, add butter and mix until crumbs are formed.

add eggs and vanilla extract, process until dough is formed.

Transfer the dough to a clean table, pat into a ball and flatten into a disk.

Wrap in plastic and refrigerate for 30 minutes.Place the dough on a floured board, dust the top of the dough and roll out.

Transfer the dough to a pie pan. Press the pastry into the bottom and up the sides of the pie pan.Trim off the excess dough of the top.Pierce the bottom of the crust with a fork.

Transfer to the freezer for 30 minutes.

2.        Make the filling: In a large bowl whisk eggs, egg yolks and sugar.

Add lemon zest, lemon juice and whisk.

Add heavy cream and whisk again. Set aside.

Preheat the oven to 350F (175C)

Line a parchment paper over the dough. Bake for 15 minutes, remove the parchment

paper and return to over for another 10-15 minutes.

Lower the temperature to 300F (150C).

While the crust is still in the oven, pour mixture into pastry case. Bake for 15-20  minutes .Let cool to room temperature, then refrigerate for at least 2 hours.

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CHOCOLATE MOUSSE

𝓘𝓷𝓰𝓻𝓮𝓭𝓲𝓮𝓷𝓽𝓼:

●200 g of cooking chocolate
●6 eggs
●8 tablespoons of sugar
●1 dessert spoon of butter

𝓟𝓻𝓮𝓹𝓪𝓻𝓪𝓽𝓲𝓸𝓷:

Chop the chocolate tablet into small pieces and place in a pyrex bowl. Melt the chocolate with the butter in a double boiler.
For the water bath, proceed as follows: in a saucepan, put a little water and bring to the boil to bring it to a boil. Place the pyrex bowl inside the pan where the boiling water already has. With a spoon, stir the chocolate in a circular motion until it melts completely. Reserve.
In a separate mixer, beat the egg yolks with the sugar until a creamy mixture is obtained. Incorporate the chocolate you have reserved
Beat the egg whites and mix manually in the previous preparation, until a homogeneous cream becomes.
Distribute in bowls and refrigerate until solid.

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Ingredients 150 g + 50 g walnut kernels 100 g of cornstarch Maizena 100 g of flour 1 teaspoon baking powder 2 tablespoons ground cinnamon 250 g Cowboy (at room temperature) 250 g of soft brown sugar 5 eggs size XL 250 g of sugar 2.5 dl of water 2 strips of lemon peel 8 egg yolks size L 1 teaspoon cornstarch Maizena Instructions 1. Turn the oven on to 170ºC. Pour 150 g of walnuts into the food processor, add the flours, yeast, cinnamon and mash very well. 2. Beat the Vaqueiro in the mixer with the sugar until you get a cream. Separate the egg yolks from the whites and add the egg yolks one by one, stopping to scrape the paste that remains attached to the mixer walls. Beat the egg whites until stiff. 3. Alternately add the mixture of nuts and flour and the egg whites, stirring gently, without beating. 4. Divide the dough into 2 round shapes previously greased and sprinkled with flour. 5. Bake in the central position for about 25 minutes. At the same time prepare the egg cream. 6. Bring the sugar to the boil with the water and the strips of lemon peel. Simmer gently for 10 minutes. Meanwhile, separate the yolks from the whites *. 7. Strain the egg yolks together with Maizena corn starch through a mesh strainer and set aside. 8. Remove the sugar syrup from the heat, remove the lemon peels and let it cool slightly. Add it in wire to the yolks, stirring constantly. 9. Pour the mixture back into the pan and let it thicken a little over a very low heat, stirring constantly. Switch to a bowl and let it cool, stirring occasionally. 10. Spread one of the cakes with egg cream and overlap the other cake. Cover the entire surface with the remaining egg cream and decorate with the remaining nuts. * freeze the egg whites for future use.

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Bianca Ribeiro nº3 9B

3 chicken breasts cut into cubes
1 clove of minced garlic
Salt and pepper to taste
1 chopped onion
2 tablespoons of mayonnaise
1 spoon of butter
1/2 cup of ketchup
1/3 cup of mustard
1 cup of mushrooms
1 glass of sour cream
potato straw to taste
preparation:

In a saucepan, combine the chicken, garlic, mayonnaise, salt and pepper.

In a large skillet, melt the butter and brown the onion.

Add the seasoned chicken until it is golden brown.

Add the mushrooms, ketchup and mustard.

Incorporate the cream and remove from heat before boiling.

Serve with white rice and potatoes chips.

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Chocolate Cake
Ingredients:

-chocolate powder
-Sugar
-Flour
-Oil
-Water
-4 egs
-Yeast

Procedure:

In a bowl we add a package of chocolate, then one and a half cup of sugar, two cups of flour, half a cup of oil, a cup of water, 4 eggs and a little yeast, then we stir everything together we grease the pan with butter and flour we take to the oven at 180 º for 45 minutes and then enjoy the cake!!!!

Click on the image to watch the video :

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Click on the image

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Miguel Silva n°13 9°c
INGREDIENTS
200 g beef to cook
200 g pork shovel
300 g chicken meat
1 black pudding
150 g smoked bacon
1 chorizo
400 g savoy cabbage
1 leek
4 potatoes
2 turnips
4 carrots
3 cloves garlic
Prepareation
1. Wash the meat thoroughly and place it in a pressure cooker to cook for 25 minutes. Once cooked, reserve the meat and broth.
2. Wash and chop the cabbage and leek into pieces. Wash, peel and cut in half the potatoes, turnips, carrots and garlic. Then place them in a pan.
3. Add the previously cooked meats and cover half with water. The other half, with the meat cooking broth.
4. Cook covered for 15 minutes, or until the vegetables are cooked.
5. Remove the meat and cut it into pieces.
6. Place the meat and vegetables on a wide platter and serve.
7. We suggest that it accompanies with white rice cooked in the remaining cooking water of the meats.
TAGS: meat, vegetables

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 FRANCISCO FREIRE, Nº6 ,9C Microwave chocolate cake

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 FRANCISCO FREIRE, Nº6 ,9C Microwave chocolate cake

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INGREDIENTS
2 cups of flour
2 cups of nesquik
1 cup of sugar
1 cup of oil
1 cup of milk
4 eggs

PREPARATION
all together in a bowl, mix everything and take it to the microwave beteween 8 a 10 minutes.

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Ｉｎｇｒｅｄｉｅｎｔｓ

° 𝟷 𝚙𝚊𝚌𝚔𝚊𝚐𝚎 𝚘𝚏 𝙾𝚛𝚎𝚘𝚜
° 𝟷 𝚙𝚊𝚌𝚔𝚊𝚐𝚎 𝚘𝚏 𝚌𝚛𝚎𝚊𝚖
° 𝟷 𝚌𝚊𝚗 𝚘𝚏 𝚌𝚘𝚗𝚍𝚎𝚗𝚜𝚎𝚍 𝚖𝚒𝚕𝚔

𝐻𝑒𝓇𝑒 𝓎𝑜𝓊 𝒽𝒶𝓋𝑒

https://drive.google.com/file/d/1IgRqT_GwV8uoJt3qkdps8njgRpz0uwO-/view?usp=sharing

(っ◔◡◔)っ ♥ Sonia Silva and Andreia Silva
9°C ♥

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Pig Steaks  from Alentejo

INGREDIENTS

800 g boneless pork
800 g of potatoes
400 g of clams
60 g pickles
4 cloves of garlic
300 ml of white wine
50 ml of olive oil
3 tablespoons of pepper paste
Black olives q.s.
Chopped coriander q. B.
Salt and pepper q.s.
Frying oil

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1 egg

4 tablespoons of sugar

4 tablespoons of flour

3 and a half spoons of powdered chocolate

3 tablespoons of milk

3 tablespoons of oil

Mix everything and take it to the microwave for 4-5 minutes.

And it's ready!!!

by Bárbara Rodrigues, 9º B

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Codfish with Cream

Ingredients:
- 350g dried salted codfish
- vegetable oil for frying
- 4 large potatoes, peeled and cut into very small cubes
- 1/2 cup olive oil
- 1 large onion, sliced thin
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup hot milk
- 1 pinch ground nutmeg
- 1 1/3 cups heavy cream
- salt and ground black pepper to taste

- 2/3 cup heavy cream
- 30g grated Parmesan cheese

Directions:
- Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
- Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
- Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
- Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
- Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

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INGREDIENTS
2 c. virgin olive oil soup
200 g of bacon
2 eggs M
80 ml cream
1 c. salt tea
300 g spaghetti
50 g of grated parmesan
black pepper
PREPARATION
1. Put the oil in a frying pan and fry the bacon.
2. Beat the eggs, add the cream and season with salt.
3. Add the bacon and cook for 3 minutes over low heat until it thickens slightly and set aside.
4. In a pan, cook the spaghetti in abundant water with a pinch of salt until it is al dente, approximately 8 minutes.
5. Drain the spaghetti and add it to the frying pan together with 2 tablespoons of the pasta cooking water, wrapping well.
6. Serve immediately sprinkled with grated Parmesan cheese and black pepper to taste.
M adalena Veríssimo, 9º B

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Ingredients:

2 cups heavy cream

2/3 – 1/2 cup sweetened condensed milk

30 Maria biscuits crushed

1/2 teaspoon vanila extract

Procedure:

1.  Place the biscuits into the food processor and pulse until they’re fine crumbs or if you don’t one you can put the biscuits into a gallon sized plastic bag, and pound them

2. Pour the cold heavy cream into a bowl, then add in the vanilla extract and begin to whip the cream and vanilla for about 30 seconds until it starts looking fluffy

3. Now add in your condensed milk. Start with 2/3 of a cup, and beat it in until you’ve got stiff peaks. If you’d like the whipped cream sweeter, add in the rest. Don’t overmix

4. Grab a container of your choice and place a layer of whipped cream in the bottom Smooth out the cream. Sprinkle some biscuit crumbs (don’t make it too thick, you want the whipped cream to soften each layer of biscuit crumbs so that the dessert is silky and not dry. Repeat with several layers of whipped cream and crumbs, ending with whipped cream and a light sprinkle of crumbs as a garnish. Cover the desserts with plastic wrap and refrigerate them for 2-3 hours and then you’re ready to serve!

Well there you go now go back on the kitchen and get youself some sawdust pudding have a good meal :)

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Ingredients - Base:

360 grams of toasted cracker

80 grams of butter

8 soup spoons of milk

The toasted cracker is mashed and the milk and the melted butter is mixed. Put the preparation in the pan and go to the cold.

Filling:

400 grams of cream cheese

300 grams of natural greek yogurt

300 grams of sugar

2 packages of vanilla sugar

10 sheets of colourless gelatin

400 milliliters of cream

1 soup spoon of lemon juice

Mix the cheese with the sugars and the yogurt with the mixer. Soak the gelatin in cold water. Stir the cream with the lemon juice. Melt the gelatin and add it to the cheese  and yogurt. Add the cream mix well and put the preparation in the cold.

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FOR THE CARAMEL
100 g sugar
50 ml water

FOR PUDDING
500 g sugar
13 eggs
1lsemi-skimmed milk
1 lemon(zest)

PREPARATION
1. Prepare the caramel: in a saucepan, bring the sugar and water to the boil and let it boil until you get a golden caramel.
2. Line a pudding dish with the caramel and set aside.
3. In a bowl, mix the 500 g of sugar with the eggs until the whites are involved.
4. Add the lemon zest and milk at room temperature.
5. Pour into the greased caramel shape.
6. Place the pan in a water bath and bake at 150º C for 60 minutes.
7. Allow to cool and unmold.

by António Lopes 9ºC

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Strogonoff (click on the image):

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INGREDIENTS

150 grams of flour

50 grams of sugar

1 teaspoon baking powder

½ teaspoon salt

1 egg

200 milliliters of semi-skimmed milk

butter (to grease)

PREPARATION

1. In a bowl, mix the flour, sugar, yeast, salt, egg and milk. Beat well with a wire stick so that it is free of lumps.
2. In a nonstick skillet and on a low heat, melt the butter. Pour a tablespoon of pasta into the pan and spread the pasta slightly.
3. When the top of the pancake starts to have small bubbles, you can turn it over with the help of a spatula. Repeat the process until the dough is finished, adding butter to the pan whenever necessary.
4. Serve the freshly made pancakes

Érica Silva 9ºB nº5

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Ingredients - Cake dough
- 100 milliliters of heated milk;
- 45 grams of butter;
- 20 grams of powder chocolate;
- 1/5 tablespoons red food coloring;
- 4 eggs;
- 270 grams of sugar;
- 210 grams of flour;
- half a tablespoon of baking powder.

Ingredients - Cake filling
- 350 grams of softened cream cheese;
- 150 grams of softened butter;
- 675 grams of icing sugar;
- half a teaspoon of vanilla essence;
- 12 grams of flavorless powdered gelatin dissolved in 4 tablespoon of water.

Preparation method -  Cake dough
- In a pan put the milk, butter and chocolate powder, bring to the fire, until the butter melts;
- After the butter melts, turn of the stove and add the food coloring, mix;
- Then put the misture in a eletric mixer and add the eggs, stir until the dough increasesin volume 2 times;
- Add the sugar and stir for 3 miutes;
- Gradually add the flour and the baking powder, mixing gently so as not to lose volume;
- Line a pan, then pour the dough and place in to the oven preheated to 180º C and bake for 35 minutes;
- See if it is ready and remove it from the over.

Preparation method - Cake filling
- In a mixer put the cream cheese and the butter, mix quickly;
- Add the icing sugar and the vanilla essence, mix for 40 seconds;
- Add the dissolved gelatin and mix;
- Turn of the mixer and store the filling in the refrigerator.

Cake assembly
- Remove the filling from the refrigerator and separate a tea cup for the topping, the rest divide into 2 equal parts;
- With a knife cut the cake into 3 equal parts;
- Place one part of the cake an a plate and with help of a pastry bag completely cover the cake, place another part and repeat the process;
- At the end the cake with the filling stored in the tea cu and some red fruits and serve.

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Ingredients

400g of spaghetti ;

1 clove of garlic ;

1 onion ;

1 spoon  of olive oil ;

300g of minced beef ;

1/2 spoon of salt and pepper ;

100g of tomato spares ;

Grated cheese

Preparation (click on the image below):

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INGREDIENTS

2 cups of flour

1.5 cups powdered chocolate

2.5 cups sugar

0.5 cups oil

1 cup warm milk

1 vanilla/sugar yogurt

2 eggs

1 dessert spoon of yeast

liquid coffee to taste

PREPARANTION

Preheat the oven to 180 degrees and grease a baking pan

First let's start by mixing all the dry ingredients, except the yeast

Add the liquid ingredients plus the eggs

Beat everything for 3/4 minutes

Add the yeast

Pour the cake batter into the baking pan

Bake for 30/40 minutes

And voila, a chocolate cake ready to be enjoyed

Matilde Santos 9ºB

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https://drive.google.com/file/d/1K5XNfV_aPAhnzuN6tJ7CQjP-tr5zT1Bt/view?usp=sharing

INGREDIENTS:

2 avocados:

3 tomatoes;

2 cucumbers;

4 eggs;

Mozarella cheese;

Lettuce;

Tuna.

FOR SEASONING:

Salt;

Vinegar;

Olive oil;

Oregano.

Preparation:

1°- Put the eggs to cook.
2°- Peel the avocado and cut it into pieces.
3°- Cut the tomatoes and cucumbers into pieces.
4°- Wash the lettuce and exfoliate it.
5°- Let the eggs cool and then cut them too.
6°- Add the tuna and the Mozarella cheese.
7°- Finally, season with salt, olive oil, vinegar and oregano.
(I advise this salad, it is very good and easy to make.)

Anastácia 9°A 🤪

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INGREDIENTS

·        1 cup plain flour

·        1 teaspoon dried yeast

·        Pinch salt

·        2 teaspoons extra virgin olive oil

·        5 tablespoons warm water

·        Extra flour for dusting rolling pin

·        140g tub pizza sauce

·        1 cup grated cheese (1/2 cheddar, 1/2 mozzarella)

·        Step 1
Combine the flour, yeast and salt in a bowl. Make a well in the centre of the mixture. Add the oil and water and use a wooden spoon to combine until a dough almost forms.

·        Step 2
Turn the mixture out onto a lightly floured surface. Use the palm of your hand to knead the dough for 2-3 minutes or until smooth. Place into a lightly oiled bowl, cover with plastic wrap and set aside for 1 hour, or until the dough doubles in size.

·        Step 3
Preheat oven to 240°C. Use your fist to punch down the dough. Knead until smooth. Using a lightly floured rolling pin, roll the dough out until big enough to line a lightly greased 27cm pizza tray.

·        Step 4
Spread pizza sauce over pizza, then sprinkle with cheese. Bake for 15-20 minutes or until cheese is golden and the base is crispy.

Rodrigo Conde, 9ºB

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YOU WILL NEED:
500 g of rice for sushi
8 dl of water
2 c. sugar tea
3 c. rice vinegar soup
qb of kombu seaweed
qb salt
6 to 8 sheets of nori seaweed
125 g fresh salmon loin
1 small cucumber
1/2 sleeve chives
qb ginger pickles
qb soy sauce
qb wasabi paste

PREPARATION:
1. Wash the rice well under running water until it is transparent.

2. Put a pan of water on the stove and add the rice. Bring to a boil and bake 10 minutes or until all the water is absorbed. Remove from heat and let cool.

3. In a saucepan, heat the rice vinegar with the salt, kombu seaweed and sugar.

4. Place the rice on a tray. Add the vinegar mixture to the rice and mix well with a spatula or wooden spoon.

5. Cut the ingredients into thin strips and set aside.

6. With the help of scissors, cut the seaweed in halves and place the brighter side in contact with the mat (if you make inverted sushi you should cover the mat with cling film so that it does not stick). Moisten your hands and spread the rice using two-thirds of the seaweed.

7. Add the ingredients along the seaweed. Start with the fish.

8. Cut 6 to 8 pieces of sushi per roll. The knife must always be moist so that the rice does not grab and undo the sushi.

9. Your sushi is ready! Serve with soy sauce, wasabi and ginger pickle.

Iara silva 9A Nº8

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Ingredients:
-2 beef, veal or pork steaks;
-2 eggs;
-1 cup of rice;
-1 knorr broth;
-Salad to taste;
-Butter;
-Oil;
-Chopped garlic;
-Blond;
-2 cups of water;
-White wine;
Preparantion:
-Steaks with salt, garlic cloves and bay leaves;
-In a frying pan pour a little oil and oil and let the steaks fry over low heat for about 15 minutes;
-Fry the potatoes in oil until golden brown;
-Fry the eggs too;
-In a saucepan make a little loose white rice, first fry the rice in a little oil, season with a little salt and a sprig of parsley, add the water to the top of the rice and let it cook for about 15 minutes;
-Apart make a salad if you want you can also add some foods of your choice like olives or pickles;

I hope you enjoy
Salvador 9ºC

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You will need:

260 g flour

125 g sugar

3 large eggs

5 dl semi-skimmed milk

65 g butter

Preparation of this delight:
1. In a bowl, mix the flour with sugar.

2. Add the eggs, one by one, and then 2 dl of milk. Mix well.

3. In a pan, heat the remaining milk and the butter. Reserve some butter for greasing the mould.

4. When the butter has melted, add it to the previous mixture and mix well.

5. Turn on a waffle maker and grease it with a little butter.

6. Pour in a portion of batter. When it is golden brown on the two sides remove.

7. Repeat the process until the batter is done.

Suggestion: sprinkle with powdered sugar, melted chocolate, honey, fruit or a ball of ice cream.

Maria Leonor; 9ºC

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My favourite recipe is spaghetti au gratin with tuna!
Ingredients
600 g of leftover cooked spaghetti
4 cans of natural tuna 5 large ripe tomatoes (or 600 g of diced peeled tomatoes)
1 large onion
4 cloves of garlic
150 g of sliced green and black olives
100 g of grated mozzarella cheese 200 ml of soy cream
1 sprig of parsley
1 bay leaf
50 ml of olive oil
Salt and black pepper q.b.
Preparation instructions
1. Put the onion and garlic, peeled and chopped, in a pan with oil and bay leaves, stirring occasionally, then add the tomatoes, without feet, seeds and cut into cubes, season with salt and pepper and let it cook.
2. Remove the sauce from the heat, remove the bay leaves and mix the cooked pasta, the chopped parsley, the drained tuna and the olives, also drained. Rectify the seasonings and transfer to a tray.
3. Spread the cream on top, sprinkle with the grated cheese and place in the oven, preheated to 190ºc, for about 25 minutes or until golden brown.

by Rafaela, 9ºC