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Time: 45min
Servings: 3
Chef: Karim Ennaji
INGREDIENTS:
Meat (800g)
Cheese (100g)
Chips (100g)
Flour (150g)
Water (100ml)
PREPARATION:
1- Put on the kitchen robe

2-Clean your hands

3- The first thing to do is prepare the dough. For the dough  we will use strong flour.  We will wet in the water (100ml), cover 30 min.

4- When we have have the dough, we put meat on it.

5- We put the potatoes.

6- We put the cheese

7- We roll up

8- We put the white sauce
9- Now it's time to eat!!

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Title: Paella

Time: 1h

Servings: 4 people

Ingredients:

-     round rice

-     fish soup

-     scampi

-     squid

blue shark

mussels

Garlic

onion

mature tomatoes

sweet paprika

olive oil

Salt

saffron

Preparation:

1.    Put the salt in the pan and then the oil

2.    We will go back and forth to the seafood

3.    No more than a minute straight away add the garlic and also the onion and a        pinch of salt

4.    After a few minutes, we put the cuttlefish and squid

5.     When everything is done browning, we put a honeycomb in the center and put oil to fry the grated tomato

6.    Then we add a tablespoon of paprika, once integrated we mix with the rest that is frying

7.    Now it's time to add the rice, so add a teaspoon of salt. And we fry the rice with the rest

8.     It is time to put the broth, we distribute it well throughout, and now we put the saffron and distribute everything

9.     And in the end we already put the seafood and leave a few minutes until it is done

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Title: Rice three delights

Chef: Ilona

Time: 35 minutes

Servings:2 persons

Ingredients:

- Rice

- Ham

-omelette

-green peas

-carrots

Preparation:

1. You  clean your hands, you put on the overtaken

2. You make water err bite, you cut the vegetables, ham and omelette

3. When the water boils, you put the rice, white 8 minutes

4. Anode remove the rice and put the anode ingredients

5. Put on the table and eat

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Time:40m/1h
Servings:3
Chef:Leo
INGREDIENTS:
· Squid (200g)
· 1 onion
· soup of shell fish
· 4 tomatoes
· prawn (500g)
· coloring
· 2 red pepper
· 4 teeth garlic
· salt
· olive oil
· rice (300g)
· lemon
· spices
PREPARATION:
1- put on the kitchen robe
2- clean your hands
3- the first thing to do, prepare the rice.
And boil the rice and put the coloring.
4- The second is frying the shell fish.
5- Cut the onion and the red pepper and the tomatoes.
6- And throw the mixture with the shell fish.
7- Mix all with the rice.
8- And the last throw the spices, salt, lemon juice and olive oil.
9- Now eat the best paella.

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Chef: HUGO

Time: 20 minutes

Servings: A lot

Ingredients:

-125 grams of flour

-2 eggs

-250 ml of milk

-50 grams of butter

-5 grams of sugar

-1 pinch of salt

-1 teaspoon of butter to spread the pan

Preparation:

- put on my apron

-wash my hands

-make the dough

-put the dough 15 min. in the freezer

-with the spatula, ace the crêpes in the cooker

-finally, you spread it with strawberry, chocolate cream, ice cream...

And you eat it.

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Title: DÜRÜM

Chef: Zoe Navarro

Time:2-3 minutes of 180 degrees

Servings: 4-7 persons

Ingredients:

- Mayonnaise (1 tbsp) 30 g.

- Cream cheese or natural yogurt (1 tbsp) 15 g.

- Milk (1 tbsp) 15 ml.

- Provencal herbs to taste.

- Mezclum or assorted green leaf salad.

- Cherry tomato 8.

- Onion (1/4 onion) 50 g.

- Roasted or cooked chicken 200

- Tabasco (10ml)

Preparation:

1.  Cut the pork meat.

2.Lettuce.

3.Peel the red pepper.

4. Roll out the mass.

5. Put the fine sauce herbs

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Title: Pan pizza

Chef: Sergi Estades

Time: 5 minutes

Servings: 1 or 2 persons

Ingredients:

1 loaf of bread.

Fried tomato.

Oregano

Jam york

Melted cheese

Preparation:

1. 4 slices of sliced ​​bread

2. 1 egg

3. 1 tablespoon of milk

4. Fried tomato 2 kg

5. York ham cubes

6. Pizza special melted cheese

7. Oregano

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Title: Sushi

Chef: Jordi

Time: 1:30 h

Servings: 2

Ingredients:

Rice

Water

Seaweed

Avocado

Wasabi

Soy

Preparation:

1. Wash rice and boil

2. Take and cut one avocado

3.  Buy seaweed and wasabi

4. And prepare soy

5. Finally eat and enjoy

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Time:1h/2h

Servings:2 persons

Ingredients:

-Tomato 2kg

-Cucumber

-pepper 200g

-Cumin 15g

-Garlic 16g

-Oil 150g

-Vinegar 200g

-Water 2l

-Crouton 60g

-Salt 10g

Preparation:

1. Put the apron

2.Clean the hands

3.Clean the vegetables

4.Cut all the vegetables

5. Crush all the vegetables

6. Put the water when it’s all sharded

7.Put salt, vinegar and oil.

8.mix evincing, and put evincing to your liking

9. Serve it where you want and put croutons

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Chef: Lucía Pons
Time: 15 min.

Servings: 5 persons, 1 for each

Ingredients:

Flour= 125g

Milk= 250ml

Butter= 50g

Salt= 1 pinch

Eggs= 2

Nutella

sugar= 5g

Preparation:

1. Wash the hands

2. Melt the butter 30 or 40 seconds in the microwave

3. Mix everything in the bowl

4. In a pan you put a 1 tsp of butter

5. The last step is make the dough in the pan

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Time: 2h 45’

Servings: eight

Ingredients:

-12 egg whites

-350g sugar

-75 g flour (, sifted)

-350g cashews

-2 (9 g) packets vanilla sugar ((or 1 tablespoon sugar + ½ teaspoon vanilla essence)

Preparations

meringues

-Preheat the oven to 150˚C.

-Separate the egg whites and refrigerate for 12 hours in an airtight container.

-Then leave the egg whites at room temperature for 12 hours.

-Roast whole cashews and finely chop.

-Beat the egg whites until firm.

-While continuing to beat, add 2 tablespoons of vanilla sugar and 50 grams of sugar.

-In a bowl, mix the remaining 300 grams of sugar, 50 grams of flour, and 175 grams of cashews.

-Fold this mixture gently over the egg whites, lifting it from the bottom of the bowl to the top.

-Grease two 26cm springform pans and spread half the meringue mixture into each.

Bake for 2 hours and 30 minutes.

-Carefully remove from pan and cool both meringues on a wire rack for at least 3 hours, or longer if possible (up to 12 hours).

Butter cream

-In a large nonstick skillet, whisk together the sugar and milk, and bring to a boil.

Beat the egg yolks for 5 minutes. The mixture should double in volume.

-While whisking, add half of the hot milk syrup to the egg yolks.

-Put this mixture in the saucepan with the remaining milk syrup and bring to a boil, stirring constantly.

-Remove from heat and continue to stir occasionally until cool.

-Beat butter and vanilla sugar on high speed.

-While beating, gradually add the milk and egg mixture.

-Divide the mixture into three equal parts.

-In the first part, add the cognac and whisk.

-In the second part, add the cocoa and beat.

-The third part will be used for the decoration of the previous ones, mixing it with food coloring.

Kiev cake montage

-Place the first meringue. Generously spread the cognac cream and place the second meringue.

-Cover the sides and the top of the cake with the cocoa cream.

-Cover the sides of the cake with the remaining 150 grams of cashews.

-Decorate the cake with different colors. creative sea!

-Refrigerate cake 4-6 hours before serving.

# data[].attributes.attachment_link.description
¡566 días! O lo que es lo mismo: 1 año, 6 meses y 20 días. Este es el tiempo que nos ha tomado completar nuestra vuelta al mundo culinaria virtual. ¡El viaje ha sido muy divertido en todo momento y espero que hayamos sabido transmitírselo a ustedes! ¡Y ahora estamos aquí! ¡Hemos completado el círcul…

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Chef: MIKA Vaquer Oliver
Time: 35 minutes

Servings: 6  people

Ingredients:

-chicken, 24 servings of wings

-egg, 5 eggs

-Salt, 5 pinches of salt

-hot sauce, 4 tablespoons

-bread crumbs, 200 grams

Preparation:

1. First, we have the objects we need to prepare them, such as the dressing gown, the oven gloves, the knives ...

2. Then we wash our hands very well to avoid infections and serious things

3. We begin the preparation of our fried chicken wings, for this, in a bowl, add our chicken wings, a little salt, a little pepper, the garlic powder and stir.

4. Then, before putting them in the oven, we put 5 pinches of salt and then coat them with breadcrumbs and eggs and spread our special ingredient, the spicy and sweet sauce, on top of the breadcrumbs.

5. And finally we put the wings in the oven for 20 minutes, and we enjoy the best wings of the world.

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Chef: Maria

Time: 45 m for each custard

Servings: For three people

Ingredients:

-1st custard: Ferrero Rocher, milk and chocolate

-2nd custard: Strawberry, yogurt, jam and biscuits

-3rd custard: Lemon, cream, biscuits and vanilla extract

Preparation:

1st custard: First grab some chocolate and put in the microwave for 5 m, then mix the chocolate with the milk and put in the fridge for 30 m, finally grab the custard and add some toppings if you want.

2nd custard: First grab some biscuits and crush them in a bowl, next grab some yogurt and put it in the glass and put in the fridge for 25 m, next add some strawberry jam and put it above the yogurt, finally add some strawberry in the top.

3rd custard: First grab some biscuits and crush them in a bowl, later make some cream with some drops of vanilla extract, if you want you can put some lemon, and mint on the cream to have more flavor.

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Chef:Hugo L.

Time:25 minutes

Servings:

It is for five people

Ingredients:

-Chicken

-pepper

-onion

-hot sauce

-savory pancakes

-Lettuce

Preparation:

1. Wash your hands

2. Take four or five pieces of chicken.

3. Cook the chicken

4. Take onion, pepper and lettuce

5 cook the vegetables

6.Put the chicken and vegetables on the savory pancakes

7Put hot sauce.

8 Eat and enjoy

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Title:  Tumbet

Chef: Cristina
Time: 1h 30 min/ 2 h

Servings: 4

Ingredients:

Potatoes 8

Tomato sauce  500 ml

Eggplant   2

Courgette  big  2

Chop lamb  8

Onion  1

Clove of garlic  2

Pinch of salt

Oil  about 350 ml

Laurel  3

Pepper

Pill of avecrem  1

Preparation:

1.   First you cut the eggplant in slices and put this slices in a strainer, and you clean this then you put one pinch of salt to take off the acidity.

2. To continue cut the courgette  in slices and put  the frying pan  in the fire with about 300 ml of oil, then you put the slices of eggplant and courgette in the frying pan until done. When you wait to have done, you peel and  cut the potatoes in slices.

3. When you have done the eggplant and the courgette, put the potatoes in     the frying pan and done them  with a pinch of salt and one or two  cloves of garlic.

4. Then you cut onion and you fry it with three cloves of garlic  in  other frying pan in the fire and when it's fried put the tomato sauce inside the frying pan with a pinch of salt, pepper, one pill of avecrem and three leafs of laurel, and with a spatula you shake.

5. Now you have to make the chop lambs in the frying pan with a little of oil and two cloves of garlic.

6. To finish in a crystal tray, and  you go put in layers of potatoes, eggplant and courgette, chop of  lamb and  the tomato sauce.

7. You put this in the oven 10 minutes in 160º.

8. And you can eat the delicious Tumbet.

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Chef: Mercè Alba Sans
Time: 20 or 30 minutes

Servings: For four persons

Ingredients:

- Noodles

- Broth

- Salt

Preparation:

1. Put you’re apron.

2. Wash you’re hands.

3. First, you're going to put broth in a cooking pot.

4. Second, you’re going to put on the cooker, stay until when then broth it’s hot and makes bubbles.

5. Then, you’re going to put the noodles (one fee per person) in the cooking pot with the broth, and stay another few.

6. After that, you’re going to mix with a scoop.

7. Next, you’re going to taste, you can put a pinch of salt.

8. To finish, you can put in a plate and eat.

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Time: 1 hour

Servings: Six persons

Ingredients:

-250g flour

-150g sugar

-2 eggs

-85g butter

-A  teaspoon of yeast

-100g of chocolate chips

-Teaspoon of vanilla essence

-Nutella

Preparation:

1. Measure all the ingredients.

2. Take a big bowl and add the flour, sugar, a teaspoon of yeast and the vanilla essence.

3. Break the 2 eggs and add them in the bowl, and mix.

4. Next, cut the butter in pieces and put it in a small bowl. Put it in the microwave for 3 minutes.

5. When the butter is melted, add in the mix.

6. To finish the mix, put the chocolate chips and blend.

7. Once the mix is finished, you can mold it into a ball. You can fill the ball with Nutella.

8. Preheat the oven to 180º. Put the balls in the baking tray and bake for 25 or 30 minutes, as you like, more.

9. After the 30 minutes, remove team and let it cool. To finishes, serve them.

It is delicious!

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Chef: Paula

Time: 30 minutes.
Servings: four persons.

Ingredients:
- 150g of flour
- 1 spoon of sugar
- 1 glass of milk
- 1 egg
- 8g of yeast
- Pinch of salt
- Butter
- Toppings

Preparation:

1. Wash your hands

2. Take a big bowl and put the flour, the sugar and some milk.

3. Then, mix it and put the egg, the yeast and a pinch of salt.

4. Once all is mix, take a frying pan.

5. When the frying pan is hot, put some butter.

6. Take the bowl and put some dough.

7. Then take a spatula to turn the pancakes.

8. Once you have all the pancakes done, put the toppings like chocolate, strawberries, banana…

9. When you put all the toppings, you can eat it.

Is delicious!

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Chef: Pau Campins

Time: 35 m approx.

Servings: 1

Ingredients:

Minced meat 200g

Lettuce 25g

Tomato 2 slices

Cheese 1 slice

Eggs 2

Breadcrumbs 200g

Burger bun 1

Spices

Preparation:

1. Put on your apron.

2. Wash your hands.

3. Make a burger with the minced meat, and you can add some spices.

4. Break the eggs into a bowl.

5. Beat the eggs.

6. Put the breadcrumbs into another bowl.

7. Batter the burger with the eggs and the breadcrumbs.

8. Fry the burger.

9. Put the fried burger on the burger bun.

10. Put the cheese, the tomatoes, and the lettuce on the burger.

11. Put the second piece of burger bun on the top.

12. Now, the burger is ready to eat.

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Time:20-30min.

Servings:1 person.

Ingredients:

-Pasta

-Mince

-Tomatoes sauce.

-Oil.

-Carrot.

Preparation:

1. We boil a pot of water and  then a handful of pasta.

2. While we cut the carrot into small pieces and brown the minced meat.

3. We put the meat together with the carrot over medium heat and move.

4. When the pasta is cooked, add the pasta with the carrot pasta and mix so that it does not stick.

5. Now it would only be necessary to implant.

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Time: 2 hours
Servings: 8
Ingredients

1 kilo of beef belly or tripe (well washed and clean)

juice of 1 lemon

10 cups of water

5 sprigs of coriander

8 garlic cloves, minced

2 teaspoon ground cumin

½ cup peanut butter

2 cups of milk

3 tablespoons of butter

1 cup diced red onion

2 cups diced white onion

½ red or green bell pepper, diced

1 tomato, peeled and seeded, diced

2 teaspoons ground achiote

1 teaspoon dried oregano

4 peeled potatoes cut into cubes

Salt and pepper to taste

Preparation

1. Cover the tripe with water, salt and half the lemon juice, let it rest for 10 minutes, wash it and repeat the process again. Wash it very well the second time.

2. In a large pot, place the washed tripe with the 10 cups of water, the coriander sprigs, 4 cloves of garlic, a teaspoon of cumin and salt. Wait until it boils, reduce the temperature and cook over low heat for 2 hours until the tripe is soft.

3. Remove the belly from the water and let it cool a bit, reserving 2 cups of the broth that was cooked. When the tripe has cooled, cut it into very small pieces.

4. Place the butter, achiote, oregano, onion, pepper, tomato, cumin and remaining garlic in a pan and salt. Cook over medium heat for 5 minutes until onions are soft.

5. Separately, melt the peanut butter with ½ cup of milk. Place this mixture in the blender with rehash and the remaining milk. Blend them until you get a creamy sauce.

6. Place the blended sauce, the 2 cups of tripe broth, the potatoes and the tripe in a large pot. Wait until it boils, reduce the temperature and simmer until the potatoes are soft and the liquid begins to thicken.

7. Mash the potatoes a little to thicken the sauce and rectify the salt. Add pepper to taste.

8. Serve the guatita with rice, pickled onions, tomato slices, avocado, and chilli.

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Chef: Joan Colom
Time: 10 minutes

Servings: For two persons

Ingredients:

Strawberries

100 ml of milk

20 ml of orange juice

Cream

Preparation:

First wash and cut the strawberries.

Second, you make an orange juice with about two oranges.

When you have made the juice, place the blender and add the juice to the strawberries cut into pieces and add 100 milliliters of milk and turn on the blender until everything is well blended.

When everything is shaken, pour the content into two glasses.

Decorating is optional, but if you want to put whipped cream on top of the glass simulating a cone and add small pieces of strawberry by enzyme.

Now all that remains is to enjoy the smoothie

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Title: Doraddittie

Chef:Lucas Micka Moll

Time: 20min

Servings:

1 or 2 persons

Ingredients:

·Dorada (500gr-700gr)

·1 lemon

· A pinch of salt

Preparation:
1.Wash your hands

2.First you have to clean the fish.

3.Heat the oven to 220 degrees.

4. Now you have to do 3 cuts on the filet and insert slices of lemon at the cuts.

5.Next you have to add a pinch of salt

6.Put the dorada at the owen and wait 16 minutes

7.Take it from the owen and it’s ready to eat.

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Time:1hr 5 min

Servings:12 cookies

Ingredients:

-½ cup granulated sugar(100 g)

-¾ cup brown sugar(165 g), packed

-½ cup unsalted butter(115 g), melted

-1 teaspoon salt

-1 teaspoon vanilla extract

-1 egg

-1 ¼ cups all-purpose flour(155 g)

-½ teaspoon baking soda

-4 oz milk or semi-sweet chocolate chunks(110 g)

-4 oz dark chocolate chunk(110 g), or your preference

Preparation

1-In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

2-Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

3-Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to over mix, which would cause the gluten in the flour to toughen, resulting in cakier cookies).

4-Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be.

5-Preheat oven to 350 °F (180 °C). Line a baking sheet with parchment paper.

6-Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

7-Bake for 12-15 minutes, or until the edges have started to barely brown.

8-Cool completely before serving.

9-Enjoy

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itle: Mashi, Malujeya, kofta

Chef: Sara Ahmed El Shanawany

Photo:

Mashi

Malujeya

kofta

Time: A couple of days

Servings: depends on how many you make

Ingredients: Mashi: Grape leaves, rice meat or any stuffing of your choice, lemon, spices, vegetables.

Malujeya: Mallow leaves, Stock, garlic, onion, lemon.

Kofta: Meat, spices, vegetables.

Preparation:

Mashi: First, you take the grape leaves and dip it in any sauce of your choice and that sauce always has to have lemon in it, then after 1h you take the leaves and put it on a tray. While it’s setting, you're going to make the stuffing of your choice, but if you want it the Egyptian way, you're going to need rice and you are going to cook that rice, make sure it’s fluffy and buttery, and put the spices and vegetables in it then you take a walnut size of rice and you put in inside the rice and then you roll up the leaves around the rice make sure it doesn’t open, and you put it in the oven on 180 °C and you put it in for 30 min.

Malujeya:  First you make a seasoning of your choice, and dip the leaves in it. Then you make stock you boil it and there you go, get ready to eat it.

Kofta: It’s like making a kebab, first you take the meat ( ground meat), and you make a oval shape, and then you put then you bake it, put it in a stick and there you go.🍡

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Time: 20 minutes

Serves:8

Chef: Marc

Ingredients:

200g Maria’s biscuits

350 g sweetened condensed milk

2 bananas

1L whipped cream

250g butter

150g sugar

Preparation:

1. Crush the biscuits to fine crumbs in a food processor.

2. In a medium sized saucepan, melt the butter

3. In a bowl,  stir the butter and Maria’s biscuits

4. In the circle cake pan put the mix and press down with a spoon

5. At the base put sweetened condensed milk

6. Chop the bananas  in small slices and place it

7. In a bowl, stir the sugar and the whipped cream.

8. Use the manual whisk for whip the cream

9. With a spoon place at the circle cake pan

10.  Finally freeze it and decorate it to your liking

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Time: 25 minutes
Serves: 4 people
Chef: Catina

Ingredients:
- 1 tbsp olive oil
- 1 onion
- 2 celery sticks
- 2 tsp ground cumin
- 600ml hot vegetable stock
- 400g can plum tomatoes
- 400g can chickpeas
- 100g frozen broad beans
- ½ lemon
- coriander
- flatbread

Preparation:
1. Heat the oil in a large saucepan.
2. then fry the onion and celery gently for 10 mins until softened, stirring frequently.
3. Tip in the cumin and fry for another min.

4. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
5. Simmer for 8 mins.
6.Throw in broad beans and lemon juice, cook for a further 2 mins.
7. Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
8. Serve with flatbread