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RECIPE FOR CASTILIAN SOUP

INGREDIENTS FOR 4 PEOPLE

.- half a loaf of day-old bread.

.- three cloves of garlic.

.- one hundred grams of diced serrano ham.

.- two eggs.

.- olive oil.

.- water.

.- paprika.

.- fried tomato.

.- salt.

METHOD

1.- Put two tablespoon of oil in a saucepan.

2.- Peel and cut the garlic gloves. When the oil is hot, add them to the saucepan.

3.- Add the ham and paprika and sauté until the garlic is cooked and browned.

4.- Add a tablespoon of fried tomato (special touch of my father and a lot more people) and stir for about a minute.

5.- Add the water.

6.- When ready to serve, add the bread.

7.- Add a teaspoon of salt.

8.- Simmer about 20 minutes.

9.- Crack the eggs, add them to the soup and cook abaut two or three minutes. Stir and the soup is ready.

10.- Finally, serve the soup in earthenware bowls.

Enjoy jour meal!

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INGREDIENTS

2 Eggs

60 ml of milk.

170 ml of Olive oil

220 gr of Flour

100 gr of Panela (sugar)

10gr Baking powder, a pinch of Salt, and the Zest

of a lemon.

PREPARATION

Prepare the oven.

Mix the flour, eggs, milk, panela, oil, yeast, Salt and lemon Zest.

Let it rest for 30 minutes, 15 minutes  of baking and 10 minutes of resting.

Finally, Enjoy the Muffins.

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Nuria Herrero - CONFIT TOMATOES IN THE AIR FRYER

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Nuria Herrero - CONFIT TOMATOES IN THE AIR FRYER

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BASIL OIL

INGREDIENTS

·         1/2 liter of oil.

·         6 basil eaves.

PREPARATION

Heat the oil. When it's hot, just before it boils, add the basil. Turn off the heat, let the oil infuse for a while, then blend. Once cooled, store in containers for use in various recipes.

1: Heat oil without boiling.

2: Add basil.

3: Crush oil and basil.

4: Store in containers for use many recipes.

CONFIT TOMATOES IN THE AIR FRYER

INGREDIENTS

·         1 kg cherry tomatoes.

·         Basil oil.

·         Coarse salt.

·         Oregano.

PREPARATION MODE

Place the cherry tomatoes in the air fryer container, add coarse salt, oregano, and a generous drizzle of basil oil. Turn on the air fryer to 150 degrees Celsius for twenty minutes, and they're ready!

COTTAGE CHEESE TOAST WITH CONFITE TOMATOES AND ANCHOVIES

INGREDIENTS

·         Sourdough bread.

·         Cottage cheese.

·         Confit tomatoes.

·         Basil oil.

·         Anchovies.

PREPARATION

First, toast the bread, spread with cottage cheese, add anchovies, confit tomatoes, and a drizzle of basil oil.

It's a healthy and light dinner, ideal with all the nutrients we need.

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Banitsa

INGREDIENTS:

·         250 g of phyllo dough

·         3 eggs

·         3 plain yogurts

·         1 teaspoon of baking soda

·         250 g of feta cheese or Bulgarian sirene cheese

·         2 tablespoons of flour

·         a pinch of salt

·         75 g of butter

What it’s The Banitsa?

The Banitsa it’s a traditional pastry made with phyllo dough, eggs, and sirene cheese, very typical in Bulgaria and commonly served at celebrations and for breakfast.

Steps to preparation it.

Stuffing:

1.       Beat the eggs well

2.       Add the plain yogurts whit one teasppon of baking soda

3.       Add the cheese shreddeed, the flour and the salt

4.        Mix everything together well, but don't whisk it

Next:

1.       Open a sheet of filo dought and fold it in half.

2.       Put one tablespoon of the stuffed on it.

3.       Roll it up and place it on a baking tray.

4.       Repeat the process with the remaining sheets until all the stuffed has been used. (Using 250 g of filo dought, you will make about 8 to 12 rolls.)

5.       Cut a small slit in the top of each roll.

6.       Pour the melted butter over the rolls

Baking:

·         Preheat the oven to 170–175°C (340–350°F).

·         Place the rolls on the lower rack of the oven until they have risen slightly and are lightly golden.

·         Then move them to the middle rack and continue baking until they are evenly golden brown.

·         The total baking time is about 25 minutes.

Resting and Cutting:

·         Let the pastry rest for a few minutes before cutting it into square or triangular portions. Serve warm or at room temperature.

And....... Enjoy your Banitsa

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Isabel de la Fuente - QUICHE OF LEEKS AND CHEESE

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Isabel de la Fuente - QUICHE OF LEEKS AND CHEESE

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QUICHE OF LEEKS AND CHEESE

INGREDIENTS:

1 sheet of puff pastry dough.

3 leeks

½ onion

1 small spoonful of flour

1 spoonful of butter

200 ml. of cream

1 egg

Salt

Ground black pepper

100 g. grated cheese Emmental

PREPARATION:

1.- We cook the leeks for 15 minutes over medium heat.

2.- We put a tablespoon of butter in a frying pan and when it has dissolved we add the onion until it starts to get brown.

3.- Once the leeks are drained add it to the onion along with the cream, egg yolk, pepper and flour. Mix everything well until it get combined.

4.- We dust the mold with a bit of flour, place the puff pastry inside and add the mixture. We top with cheese and bake it in the oven for 45 minutes at 150º C

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INGREDIENTS:

For the dough

·        80gr unsalted butter

·        200gr flour

·        50gr sugar

·        ½ tsp table salt

For the filling

·        350gr roasted pumpkin pure

·        50gr Brown sugar

·        A pinch table salt

·        350 evaporate milk

·        1 tsp vanilla extract

·        3 large eggs

·        Whipped cream for serving

STEPS

1.   Cut the butter into cubes

2.   Mix the flour, sugar and salt in a large bowl, add the cold butter into the flour mixture.

3.   Pinch and squeeze the mixture until it feels like sand.
4.   Form a ball and roll out the dough with the rolling pin

5.   Place the dough in the mould and put it in the freezer for two hours.
6.   Heat the oven and then bake the dough at 200° for 20 m.

Now, comes the easy part:

7.    In a bowl mix the pumpkin pure, sugar, evaporate milk, eggs, vanilla and a pinch salt.
8.   Then, pour this mix into the previously cooked base.

9.    Finally put it into the oven at 175° for 30 m.

10. When it`s cooked, decorate with whipped cream.

Try making it, it`s fun and delicious!

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OLGA LLORENTE - TAGLIATELLE WITH VEGETABLES RECIPE

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OLGA LLORENTE - TAGLIATELLE WITH VEGETABLES RECIPE

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TAGLIATELLE WITH VEGETABLES RECIPE

Preparation time: 1 hr 15 min

Serves 6

INGREDIENTS:

o   2 small red peppers

o   2 small green  peppers

o   2 small yellow  peppers

o   2 leeks

o   1 pinch of salt

o   Extra virgin olive oil, to taste

o   Soy sauce, to taste

o   400 g fresh tagliatelle

o   1.5 liters of water

Step 1:

Vegetable preparation

Wash the vegetables. Cut them, wash them again, and leave them in a colander to drain.

Step 2:

Start cooking

Place a frying pan over the heat, add the olive oil, the vegetables, and a pinch of salt.

Step 3:

Mixing ingredients

Sauté and stir the vegetables. When they begin to soften, add the soy sauce to mix the flavors.

Step 4:

Preparing the tagliatelle

Pour 1.5 L of water into a pot, add a pinch of salt, the tagliatelle, and a splash of olive oil. Cook until “al dente” (about 10 minutes). Drain in a colander.

Step 5:

Combining the cooked ingredients

Once the vegetables are softened and the tagliatelle is cooked to perfection, mix them together.

Step 6:

Finishing the recipe

In 5 minutes, you will be ready to enjoy delicious tagliatelle with vegetables.

ENJOY ¡¡

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Carmen Prieto - STUFFED EGGPLANT WITH MINCED MEAT

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Carmen Prieto - STUFFED EGGPLANT WITH MINCED MEAT

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INGREDIENTS:

• 1 eggplant

• 200g of minced meat

• 1 onion

• 1 green bell pepper

• 1 garlic

• 200g crushed tomato

• Olive oil

• Salt and black pepper

• Grated cheese

STEP 1:

First, you preheat the oven to 180ºC. Meanwhile, you cut the eggplant in half and then you make some cuts in it. Then, you place them in an ovenproof container and sprinkle it with a little bit of oil and put them in the oven for about 15-20 minutes.

STEP 2:

Now, you take the eggplant out of the oven and hollow it out. You reserve the pulp.

STEP 3:

In a pan, you add two tablespoons of olive oil and heat it. Once it´s hot, you add the onion, the garlic and the green bell pepper. You saute all together for 15 minutes more or less.

STEP 4:

You add the minced meat and the eggplant’s pulp. You stir for about 5 minutes and add the crushed tomato, and a little bit of salt and black pepper to your taste. You cook until well combined.

STEP 5:

You fill the eggplant with the mixture, top it with grated cheese and bake the stuffed eggplant for about 25-30 minutes until the cheese is melted and golden.

STEP 6:

Now you eat it!

I hope you like this recipe!!

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Conchi Pascual - GLUTEN FREE APPLE PIE RECIPE

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Conchi Pascual - GLUTEN FREE APPLE PIE RECIPE

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GLUTEN FREE APPLE PIE RECIPE

Utensils: One bowl, a grater, apple peeler, one spoon, one knive, an oven try, the blender and the oven.

Ingredients:

·        1 kg of pippin apples

·        One egg

·        9 tbsp of sugar

·        9 tbsp of rice flour

·        9 tbsp of milk

·        150 g of butter

·        1 envelope of yeast

·        Apricot jam

Method

Step 1. Put the egg, sugar, milk, butter, rice flour and yeast in a bowl. Mix until you get a dough.

Step 2. Peel the apples but reserve two to decorate.

Step 3. Grate the peeled apples on the dough and mix again.

Step 4. Blend the dough or beat the dough with a blender.

Step 5. Put the dough in an oven try.

Step 6. Turn on the oven to preheat.

Step 7. Peel the two reserved apples and chop them into thin slices and place them in rows over the dough.

Step 8. Put the oven try in the oven for 20 minutes at 180 Celsius degrees.

Setp 9. Gratin the apple dough for a few minutes until the apple is golden brown.

Step 10. Take the pie our of the oven and spread the apricot jam to your like

Finally, let it cool and “you can now enjoy it!”.

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It’s a rustic vegetable stew with potatoes, zucchini and tomatoes.

A casserole of this stew cooks in half an hour and can last all week. Frozen, it will keep for three months.

INGREDIENTS (for 6 servings)

2 tbsp. of olive oil.

1 sliced onion

2 bell peppers (1 red, 1 green).

4 cloves of garlic, chopped.

2 large potatoes.

2 medium-sized zucchinis

2 cans (450g) of chopped tomatoes.

½ tsp. of dried oregano.

½ tsp. of dried basil.

1 tbsp. of salt and pepper.

grated parmesan cheese.

PREPARATION

1. In a medium saucepan, heat the oil. Then add the chopped onion and bell peppers. Cook for 5 to 7 minutes,over medium heat.

2. Add the garlic and cook for 1 minute to release its aroma. Add the potatoes, zucchini, and tomatoes. Bring to a boil, then simmer for 15 to 20 minutes with the lid on.

3. You will know it is ready when the sauce has

thickened and the vegetables are cooked.

4. Finally, season with your herbs of choice, and

then add salt and pepper.

5. When serving, garnish with parmesan cheese.

Now it’s ready! A nice, quick, healthy, nutritious,

and inexpensive dish that’s easy to cook and store.

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Cristina Jiménez - SPAGHETTI WITH GARLIC PRAWNS

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Cristina Jiménez - SPAGHETTI WITH GARLIC PRAWNS

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SPAGHETTI WITH GARLIC PRAWNS

RECIPE INFORMATION:

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Category:  Main Course

Difficulty: Easy

INGREDIENTS (for 2 people):

200 g  Spaghetti

200 g Prawns

4 Garlic Cloves

3 tbsp Extra Olive Oil

1 tbsp Salt

2 l Water

INSTRUCTIONS:

Step 1: Cook the Spaghetti

·      Bring 2 liters of water in a large pot with the salt to a boil.

·      Once boiling, add the spaghetti and cook for approximately 10 minutes (or according to the package instructions) until al dente.

Step 2:  While the pasta is cooking, peel and slice the garlic thinly and peel the prawns.

Step 3: Sauté the garlic

·      In a frying pan, heat the extra olive oil over medium heat.

·      Add the sliced ​​garlic. Sauté until the garlic is lightly browned.

Step 4: To cook the prawns

·      Add the peeled prawns to the pan. Cook them for 1 or 2 minutes, until they turn pink.

Step 5:  Drain the spaghetti once the cooking time is over

Step 6: Mix everything together

·      Add the prawns and garlic to the spaghetti.

·      Sauté for another minute to allow the flavors to meld.

Step 7: Serve

·      Serve immediately.

·      You can garnish with chopped fresh parsley

Enjoy your meal !

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José Luis de la Mata - STEAMED VEGETABLES AND SALMON WITH BROWN RICE.

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José Luis de la Mata - STEAMED VEGETABLES AND SALMON WITH BROWN RICE.

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UTENSILS:

1-Food processor and its two bowls. 2 -Colander. 3 -Wooden spoon. 4 -Scoop. 5 -Fork. 6 -Knife. 7 -Bowl. 8 -Dessert-sized plates. 9-Serving plate.

INGREDIENTS: (A generous serving, for one person).

-Vegetables: to taste, we used frozen vegetables. On a dessert-sized plate, place the following    vegetables: -Carrot. -Green beans. -Peas. -Cauliflower.

-Salmon. One slice, already cut.

-Brown Rice. 1/2 cup.

-2 heads or cloves of garlic

-Sea salt, a pinch.

-Parsley, 1/2 teaspoon.

-Extra-cold olive oil, 1/2 teaspoon.

-Soy sauce, 1/2 teaspoon, or to taste.

METHOD: Steps of a recipe.

1.  Wash, drain, and dry the brown rice. This rice was soaked for 1 hour in a bowl before cooking.

2.  Add water to the food processor bowl in a ratio of 3 parts water to 1 part rice. Place the 2 heads of garlic inside.

3.   Pressure cook. Select the stew setting, set for 45 minutes, and wait for it to finish.

4.   Remove the rice and rinse it with cold water to prevent sticking. Drain and set aside.

5.   Steam. In the food processor bowl, add about an inch of water and place the previously washed vegetables in the steaming basket, along with the salmon, which has been washed, dried, and seasoned with garlic and parsley. Select the steam setting and set for 15 minutes.

6.   Carefully remove the salmon and vegetables from the food processor bowl.

7.   Plate the dish. Arrange the brown rice in one section of the plate, then place the salmon in another section, and finally arrange the vegetables by color in the remaining space for an attractive presentation.

5.   Finally, add a sprinkle of sea salt, parsley, olive oil, and soy sauce.

My Opinion. This is a highly nutritious and recommended combination of foods for a healthy diet, while also being spectacular and appetizing thanks to the wonderful mix of colors. This is one of my favorite recipes: complete, tasty, and energizing. ENJOY!

José Luis de la Mata. Curso de Inglés de Hostelería. CEPA, Junio 2026

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ENYOY IT WITH A GOOD WINE AND COMPANY!

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INGLES  3º CEPA RECIPE  VEGETABLE PASTRY

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Eva Herrero - YOGURT SPONGE CAKE RECIPE WITH CHOCOLATE CHIPS

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Eva Herrero - YOGURT SPONGE CAKE RECIPE WITH CHOCOLATE CHIPS

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Yogurt Sponge Cake Recipe with Chocolate Chips

This is an easy recipe in which the yogurt container is used as the measure for the rest of the ingredients.

INGREDIENTS

·        1 plain yogurt.

·        4 eggs.

·        3 yogurt cups of flour.

·        2 yogurt cups of sugar.

·        1 yogurt cup of oil.

·        Zest of one lemon.

·        1 packet of baking powder.

·        Chocolate chips.

Step-1
Beat the eggs until they increase in volume.

Step-2
Add the yogurt and beat again.

Step-3
Add the two yogurt cups of sugar, the lemon zest, and the packet of baking powder, and beat the mixture again.

Step-4
Add the 3 cups of sifted flour one by one, beating until the flour is fully incorporated before adding the next cup.

Finally, add one yogurt cup of oil and mix for quite a long time until the mixture becomes creamy and smooth.

Step-5
Pour half of the batter into a baking tin previously greased with butter and dusted with flour.

Add half of the chocolate chips and pour the remaining half of the mixture on top, then sprinkle the rest of the chocolate chips over it.

Step-6
Put the tin into the oven previously preheated (10 minutes) to 180 degrees with heat only from below for approximately 35-40 minutes. Keep the sponge cake in the oven for another 5 minutes adding heat from above so that it becomes golden.

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Utensils

Coffee maker, saucepan, bowl, wooden spoon and soup spoon, stove.

Ingredients:

1 L whipping cream

1 packet Royal flan for 8 servings with caramel

1 glass of milk

2 tablespoons of sugar

1 cinnamon stick

The peel of one lemon

1 pot of coffee

Steps to Follow

First, make a pot of coffee for 6 people; once it is ready, pour it into a large bowl and add the flan packet slowly so it dissolves and no lumps form.

Second, put the cream and the milk in a saucepan to heat together with the sugar, the lemon peel and the cinnamon stick, stirring constantly; when it is about to boil, add the bowl with the coffee and flan and continue stirring, without letting it boil too much.

Meanwhile, prepare a dish to pour the mixture into and let it set; grease it with the caramel that comes with the flan.

To finish, pour the contents of the saucepan into the dish and let it cool for a few hours at room temperature before putting it in the fridge.

Let it sit in the fridge overnight, and it’s ready to enjoy.

It’s delicious, a refreshing, simple and economical dessert.

I’m sure your guests will love it!

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Inmacualda Casado - RICE NOODLES WITH PRAWNS AND CUTTLEFISH OR OCTOPUS

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Inmacualda Casado - RICE NOODLES WITH PRAWNS AND CUTTLEFISH OR OCTOPUS

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INGREDIENTS:

Noodles rice

Prawns

Octopus

Cuttlefish

Chilli

A Pinch of salt

A pinch of garlic

Parsley

Olive Oil

Sweet and sour sauce.

STEPS:

1. Heat the olive oil in the pan, add the sliced garlic and chilli, and when they’re golden, remove them from the pan and add the prawns and octopus. We add a pinch of salt and cook for 5 or 6 minutes.

2. In a saucepan, boiling water is poured, and we add 200 grams of thin rice noodles for 5 minutes.

3. Drain the noodles and add them to the pan.

4. Stir the mixture and add the sauce,

5. Serve on a platter and eat.

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Fuencis de Vicente - Scramble eggs with baby eels

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Fuencis de Vicente - Scramble eggs with baby eels

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Utensils Preparation

Before you start, gather and prepare:

Frying pan (non-stick preferred)

Spatula or wooden spoon

Knife and cutting board

Make sure:

1. The pan is clean and dry

2. Eggs are at room temperature (for better texture)

Ingredients (serves 2–3)

200 g baby eels (angulas) (fresh or frozen)

4 large eggs

2–3 cloves garlic, thinly sliced

1 small dried chili (cayenne)

3 tablespoons extra virgin olive oil

Salt, to taste

Fresh parsley (optional, for garnish)

Steps

1. Prep the ingredients

Crack the eggs into a bowl, add a pinch of salt, and lightly beat them.

Drain the baby eels well.

2. Infuse the oil

Heat the olive oil in a large pan over medium heat.

Add the sliced garlic and chili.

Cook gently until the garlic is golden and fragrant (about 1–2 minutes).
Be careful not to burn it—this step flavors the entire dish.

3. Cook the baby eels

Add the angulas to the pan.

Sauté gently for 2–3 minutes, stirring occasionally so they absorb the garlic oil.

Reduce heat to low.

4. Add the eggs

Pour the eggs into the pan.

Stir slowly and continuously with a spatula.

Cook until the eggs are just set but still soft and creamy (do not overcook).

5. Final touch

Taste and adjust salt if needed.

Remove from heat immediately to keep the eggs tender.

Sprinkle with chopped parsley if desired.

Serving

Serve immediately while warm.

Pair with toasted crusty bread—it’s perfect for soaking up the flavorful oil and soft eggs.