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Flan

INGREDIENTS
- 370 g (1 small can) of LA LECHERA condensed milk
- 2 measures of the milk can
- 3 eggs
- 3 spoonfuls of sugar
METHOD
First we put 3 tablespoons of sugar in a pan and let the sugar melt, without stirring, until obtaining a light caramel. Then pour into the flan and reserve. Pour the ingredients into a bowl and beat them until they are all integrated and pour into the flan dishes and bake at 180º in a bain-marie for about an hour. And finally remove, let cool and keep in the refrigerator until serving time. Unmold, passing a knife and immersing them in hot water.

TIPS
Use fresh produce for a unique and creamy taste.

GLOSSARY
- Cook (verb): Cocinar
-Glaze (verb): Glasear
-Warm (adjective): Caliente
-Cold (adjective): Frio
- Whipping cream (noun): Crema batida.

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Laksa

Ingredients:
- 1 tablespoon olive oil

- 185g jar laksa paste

- 1 tablespoon fresh ginger

- 400ml coconut milk

- 1 chicken breast fillet

- 24 prawns

- 1 tablespoon fresh lime juice

- 1 tablespoon fish sauce

- 2 teaspoons brown sugar

- 200g thin rice stick noodles

- 1 long fresh red chilli

Preparation:

Heat oil in a large saucepan over medium-high heat. Add laksa paste and ginger, and cook, stirring, for 1 minute or until aromatic. Add the coconut milk. Bring to a simmer. Reduce the heat to medium and simmer for 10 minutes. Add the chicken and prawns, and cook, stirring often, for 5 minutes or until the chicken is cooked through and the prawns change colour and curl. Add the lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through.
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften slightly. Drain and divide among serving bowls.
Ladle the laksa over the noodles.

Glossary:
- Tablespoon (noun) - Cucharada.
- Teaspoon (noun) - Cucharilla pequeña
- Jar (noun) - Tarro/bote.
-Saucepan (noun) - Cacerola.
- Thin (adjective) - Fino/delgado.
- Breast (noun) - Pechuga.
- Heat (Verb) - Calentar.
- Simmer (Verb) - Hervir.

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Cheese cake
Ingredients:
- 250g whipping cream
- 180g cheese cream
- 6,7 red berries
- 150g biscuits
- 60g butter
Preparations:

1.  First, cookies are crushed and mixed with melted butter.

2. Second, place the cookies mix in the mold and crush in until it covers the base of the mold.

3. After place the mold in the refrigerator. Meanwhile, place the whipping cream and cheese cream in a saucepan and put on low heat until everything is mixed to hydrate in could water for a few minutes.

4. While, add the already hydrated gelatin leaves to the mixture of whipping cream and cheese cream and stir for a few minutes without boiling.

5. Next, pour the mixture into the mold and leave it in the refrigerator for 3 or 4 hours, so that it sets.

6. Finally put the red berries on top to decorate and unmold if you want.

Tip:
Use two or three sheets of gelatin more, just in case it gives problems when curdling.
Glossary:

Whipping cream (noun): crema batida.

Meanwhile (adverb): mientras tanto.

Saucepan (noun): cacerola.

Stir (verb): remover.

Curdling (verb): cuajarse.

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Chicken to the casserole

Ingredients:

- 3 oil tablespoons
-Half a purple onion
- 3 carrots,sliced
- 3 garlic cloves
- A cup of white wine
- A bay leaf
- 2 thyme sprigs
- Half cup of flour
- 4 chicken thighs
-Half cup of black olives
-A tablespoons of pepper
-2 tablespoons of salt

Preparations:

Saute the onion,garlic,and carrot in the olive oil,Add a little white wine,bay leaf and thyme.cook for a couple minutes.
Mix the flour and cover the chicken thinghs,When the vegetables are browned,add the chicken broth,salt and pepper.
Put it on low heatand when it is golden it will be ready.

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Biscuit

Ingredients:
3 eggs
1 lemon yogurt
1 measure of olive oil or sunflower oil
2 measures of white sugar
3 measures of common wheat flour
1 sachet of chemical yeast
1 lemon zest
3 grams of salt

Utensils:

A wide bowl
A scale
A suitable spatula
A wire whisk
A detachable mold.
Egg and white separator.
Flour sifter.

Method:
The first thing we have to do is have all the ingredients at room temperature (approximately 20º)

The ingredients are mixed with a manual or mechanical whisk and an impeller is added, which will be responsible for sponging the cake.

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CARAMEL CAKE
(Pastel de caramelo)

Ingredients:
- 8 egg whithes.
- Sugar on the one hand 300 grams  and on the other 60. (1 + 1/2 cups and 1/3 cup).

Preparations:

First, start by preparing a dense caramel, the trick is to put 300 grams of sugar in a pan and then wait for the center to begin brown, at this time stir and let it cook, always over medium heat, every 5 minutes we stir until it turns in a smooth pasty liquid. Second, put the caramel into the mold and move a little so that it also covers three or four centimeters from the side. After that assemble the whites, when you see that they start to be foamy add 60 grams of sugar without stopping  move , you have to do it until they are about to snow, that is to say that when you turn the container they do not fall. Then fill the mold with the meringue that we just made and smooth so that everything is at an uniform height. For finally bake at 160º (pre-heated oven) until it bulges and you notice the golden surface, in my case 35 minutes and the final touch, let it cool before unmolding and enjoy your caramel cake.

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FIDEUA WITH PRAWNS, SQUIDS AND VEGETABLES.

Ingredients:
- 1 clove garlic
- 25 gr onion
- 25 gr olive oil
- 200 gr squid rings in pieces
- 30 gr green beans in pieces
-  200 gr of fish broth
- 2 artichokes hearts
- 70 gr of fideua noodles
- 6 peeled prawns
- 1 tablespoon of salt
- 1/2 tablespoon of pepper
- 1/2 tablespoon of paprika

Method:
-  Firstly in the casserole we heat the olive oil. After this, we add the onion and the garlic cut into cubes. When the onion begins to brow, the add the rest of the vegetables and saute them for 8 minutes.
- Next, add the squids to the casserole, and fry them with the rest of the vegetables.
- After this, we incorporate the artichockes, the noodles on saute.
- Next, incorporate the fish broth, salt and the spices.
- Finally, we let the stew cook for 15 minutes and the add the peeled prawns. Continue cooking until the pasta is done.

Glossary:
- Casserole (noun):  olla
- clove (noun): diente
- fish broth (noun): consomé de pescado.
- saute (verb): saltear
- stew (noun): guiso

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Carrot cake (Microwave)
Ingredients; For 4 people

100g Grated carrot

1/2 teaspoon lime zest50g Brown sugar50g Milk (whole, semi-skimmed or vegetable)1/4 teaspoon ground cinnamon (and more for garnish)One Egg L20ml Olive or sunflower oil20g Oat or wheat flour40g Whole wheat or spelled flour5g Chemical yeastPinch

Difficulty:
easyTotal
time 12m
Elaboration 5m
Cooking 7 m

Wash the carrots, cut the ends and peel lightly with a vegetable peeler. Grate with a fine grater or a food processor and weigh to obtain the necessary 100 g (gram up, gram down). Arrange in a microwaveable container and mix with the lemon or lime zest, the cinnamon, the milk and, if desired, a little vanilla. Cover and heat 3 minutes at maximum power (750W-800W). Remove, open and stir slightly. Add the flours, yeast, salt, oil and egg on top. Quickly mix everything, breaking the egg well and combine until you have a homogeneous mass. Level well, cover and reheat for 4 minutes at maximum power (750W-800W). Remove, open and check that it is well set by pricking with a toothpick. If wet, reheat to full power at 30 second intervals. Unmold and cool completely on a wire rack. It can be served as is or decorated with a mixture of cream cheese, icing sugar and vanilla. I only used cheese and vanilla, without sweetening, with ground cinnamon on top. It is important that it is completely cold before covering with the cheese.

With what to accompany the carrot cake.An aromatic and tender espresso sponge cake like this one is perfect for a quick sweet treat at breakfast, for dinner or for a snack, with a good coffee, tea or glass of milk. It also combines wonderfully with a liqueur or sweet wine, especially if we have been generous with the spices.

EASY AND DELICIOUS

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MILK PUNCH
(Ponche de Leche)
Ingredients:
- 1Liter of milk
- 6 Tablespoons of sugar.
- 30 cl. of Brandy.
-Ground nutmeg.
Preparation:
First, beat the eggs with the sugar until obtaining a whitish emulsión and creamy.
Second,bring the milk to a boil, mix with brandy then incorporate into beaten eggs, little by little and without stopping beat,
Third,serve in cups, sprinkle with ground nutmeg and serve.

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Sandwich with Ham and Chesse
INGREDIENTS:
2 pieces of bread
Some pieces of ham ( The amount that you prefer)
2 pieces of chesse ( The tipe of chesse that you most likes. Just 2 pieces because more gonna overcharge the flavour, and less, it's not enough )
Any sauce.
METHOD:
First, toast the bread, in a toaster or a grill, this is optional but it's recomended for more pleasure. While the bread is toasting, prepare the ham and the chesse.
After that, put the chesse first and then the ham into the toasted bread, the order it's important because the chesse needs to melt.
Next, before close it, put the sauce inside the bread.
Finally you can put a nailed olive over.
TIPS:
It's recomended use a grill, for melt the chesse better. But if you only have a toaster, you can put the finished sandwich over it and select the lowest power.
If you have a chesse that it can't melt, toast it too.
GLOSSARY:
Melt: Derretir, fundir
Grill: Plancha de cocina
Toast: Tostar
Toaster: Tostadora

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Salmorejo

INGREDIENTS

5 ripe tomatoes

2 cloves of garlic

1/2 green pepper

salt

1/2 glass of olive oil

dices of cured ham and boiled egg

tuna

METHOD
First, cut the tomatoes and peel the cloves of garlic.

Then, put the tomatoes, the cloves of garlic and the green pepper in a bowl.

After that, throw in the salt and the olive oil.

Next, grind everything together with a mixer.

Finally, serve cold and add the tuna, and the dices of cured ham and boiled egg.

TIPS
- Use olive oil if possible

- Always serve cold

Glossary:
-Clove (noun): diente

-Dice (noun): dado, taco

-Throw in (phrasal verb): añadir

-Grind (verb): triturar

-Mixer (noun): batidora
- Add (verb): añadir

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ASPARAGUS CREAM
(Crema de esparragos)

Ingredients for 4 people:

500g green asparagus

2 medium potatoes

1 leek

1 onion

2 garlic cloves

200ml of cooking cream

Olive oil

200ml vegetable broth

White pepper

Parsley

Salt

PROCESS

1.-First clean the asparagus, cut them and cook them for about 3 minutes in abundant boiling water to which we will have added a pinch of salt. After this time, we remove them and reserve in a container with cold water.

2.-Next in the same water where we have cooked the asparagus we put the previously peeled potatoes, the leek, the onion and the garlic cloves and let them cook for approximately 25 or 30 minutes, until the potato is soft.

3.-Then we remove all the ingredients to beat them with an electric mixer together with the wild asparagus, the cream and the broth.

4.-Finally we place and decorate, decorate with a splash of olive oil, salt, white pepper and parsley to taste, along with the asparagus tips that we had reserved at the beginning of the recipe. Delicious.

Caution: You have to beat the mixture well to avoid lumps and fibres. You can even use a masher as well. In the end, there should be a cream with a certain body,

Tip: If you want you can add dill instead of parsley it will give a more personal touch.

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Spinach omelette with onion (tortilla de espinacas y cebolla)

Ingredients:
Fresh spinach, 400 g

Onions, 2

Eggs, 6

Extra virgin olive oil, 2 tablespoons

Salt

Preparation:

Step 1

Peel the onions and cut them into mirepoix - pieces of about five millimeters. We put them to sauté over medium heat in a frying pan with the extra virgin olive oil and a pinch of salt. When they start to become transparent, we lower the heat to a minimum. Let cook until the onions are completely caramelized. If you are in a hurry you can use the baking soda trick to caramelize faster.

Step 2

While the onions are being made in the pan, we take the opportunity to wash, chop and drain the spinach very well. It is best to do it with a vegetable centrifuge, but if we do not have it we can use a large strainer, cover it with a plate and shake well so that as much water as possible comes out. In the last case, we can dry them with a clean kitchen cloth.

Step 3

When the onion is caramelized, add the spinach to the pan. At first it will seem that they do not fit but soon they will begin to release juice and we can mix them with the onion without problems. Add a little salt, not too much, and raise the heat a little so that the liquid evaporates.

When the spinach is tender, which will be right away, we put everything in a strainer and tighten well so that the liquid drains. Of course we should not throw that liquid away, as it is a delicious vegetable broth that can be used to prepare rice, soup, sauce ...

Step 4

We beat the eggs well with a pinch of salt. Mix the onion and spinach with the beaten egg, lightly grease a non-stick frying pan with a few drops of oil, put it to heat over medium-high heat.

When it is hot we add the mixture and, if we like the very curdled omelette, we lower the heat, if we prefer it with the raw egg, we leave it as it is. In both cases, we will keep an eye on it until we see that the edges begin to curdle and peel off the walls of the pan.

Step 5

We can serve our spinach omelette with freshly made onion and accompanied, for example, with a tomato salad; Or prepare it in advance and serve it cold as if it were a vegetable paper. In both cases it will be great.

Notes:

The caramelized onion not only provides extreme juiciness when added to any omelette or scrambled, but in the case of spinach it softens the flavor of them, making them much more appetizing for those who still suffer from vegetables.

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Oatmeal Cookies (Galletas de avena)

Ingredients:

1/2 cup of oatmeal

1/2 cup of milk

1/2 cup of oat flakes to give texture

2 eggs

1 tablespoon of ground cinnamon

1 tablespoon of grated coconut

3 tablespoon of sugar

Method:

First we put the eggs in the mixing glass and add the oatmeal, the oat flakes and half glass of milk.

Second, we start hitting at low power.

Next we incorporate the rest of the milk and raise the mixer while continuing to beat until obtaining the desired thickness.

Then, we add cinnamon powder, the striped coconut and the sugar

Finally we mold the cookies with our hands and put them in the oven at 100ºc temperature for 20 minutes.

Tips:

I recommend using eggs from farm chickens, skimmed milk and organic oats

Glossary:

Beat: Batir

Thickness: Espesor

Mold: Moldear

Add: Agregar

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Ingredients:

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Cake three  chocolates

Ingredients:
150g White chocolate
150g Milk chocolate
150g Black chocolate
200g Cookies
100g Butter
600ml Whipping cram
600ml  Milk
3 Packts ofcurd

Process
Preparation of the cookie base:
First we crush the cookies and melt the butter.
Mix to form a dough that we will put in the base of the mold.
We reserve in the fridge.
We'll keep making the dark chocolate cape. For this we put cooking pot with cream and 100 milliliters of milk to of the fire , leaving the other 100 apart and in which we dissolve the sachet of curd well.
Once the milk and cream are hot, add the dark chocolate in pieces and mix with sticks untl it dissolves well in the liquid. add the rest of the milk with the dissolved curd and mix constantly, boiling the mixture for two minutes or so.
Pour the black chocolate cream on top of the base and let it rest so that it will come to ge ther curdles  we prepare the chocolate with milk.
To prepare the chocolate  with milk we follow the same instructions as for the previous.
Once cooked this cream is poured ol top of the black chocolate one pouring it carefully over a spatula so that it does not pierce the black chocolate layer. Let stand again while we prepare the white chocolate layer.
We perform the same process as the other two times, but with the white chocolate, and we end up throwing the white chocolate layer as the final layer. We leave a minimum of six hours in the fridge so that it fits perfectly and we unmold it carefully once it is cold.

And to taste it!

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Chunky Pancakes

Ingredients:
1 cup all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup skimmed milk
3 tablespoons butter, melted
2 eggs
1 tablespoon white sugar
1 teaspoon vanilla extract
1 large banana, cut into small slices
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped pecans or walnuts
Method
Combine flour, baking powder and salt.
In a separate bowl, whisk together the skimmed milk, melted butter, eggs, sugar, and vanilla. Make a well in the centre of the dry ingredients and gently stir in the wet ingredients.
Fold in the banana, chocolate chips, and nuts.
Add a ¼ cupful to an oiled large frying pan over a medium heat
Cook until bubbles appear on the surface, flip and cook until browned on the other side.

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Brownie
Ingredients:
1/2 cup butter or margarine
2 large eggs
1 cup all purpose flour
1 cup semisweet chocolate chips
1/2 cup brown sugar packed
1/2 cup chopped walnuts
Method
Preheat oven to 175ºC.
Grease 8×8 inch (20×20 cm) pan.
Combine butter or margarine and chocolate chips in saucepan on low heat. Stir often until melted. Do not overheat. Remove to a hot pad.
Beat eggs in mixing bowl until frothy. Add sugar and vanilla. Beat to mix. Add chocolate mixture to this mixture. Stir.
Add flour and walnuts. Stir just until moistened.
Scrape batter into pan. Spread evenly.
Bake in oven for 25 minutes. Cool brownies before cutting.
Enjoy!

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Ingredients:
1 Chicken
1 can of beer
salt
pepper
2 garlics
3 potatoes

Method:
First , cut the chicken in four pieces. put in a big bowl with garlic , salt and pepper, Then, add the can of beer. Leave the chicken in this bowl one or two hours.
After that, put the chicken in an oven plate, chopp the potatoes in two pieces and add in the plate. Add the beer on the chicken and potatoes.Introduce the plate in the oven during 1 hour  to 190º C.
while you can prepare the salad in order to complete the meal.
Finally, go out the oven,  put in the dish with the potatoes and eat.
Tips:
Cover the sauce three o four times during the hour in the oven. open the oven and cover during the cooking.
Serve with pepper salad.
Glossary:
Cover: cubrir o regar
Chopped. Trocear
Serve: Servir.

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Spaghetti  ( Spaghetti with souce )

Ingredients

-         150g spaghettis

-         50g meat

-         1 cup extra virgin olive oil

-         1 tablespoon salt

-         ½ onion

-         3 tablespoons tomato souce.

Method

First, in a pot of boiling wáter, cook the past until the spaghetti is tender.

Just before, in a pan we putt he sauce of the meal, the onion with the oil and the salt.

Secondly, we pour the meal and put it all together.

To finish, we mix all with the pasta and put on the plate.

Tip

Also in different countries it is put a Little grated cheese an oregano.

Glossary:
pot of boiling = olla de cocer
in a pan= en una sartén
souce= salsa

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Apple Pie

Ingredients:

4 apples

100g of sugar

200g of flour

2 eggs

175 millilitres of milk

8g of baking powder

Apricot jam

Some butter

Method:

First, turn of the oven to 180º.

Then, peel and chop two apples.

After, put the flour, the baking powder, the eggs, the sugar, the milk and the two chopped apples in a bowl and beat with the mixer.

Then, pour the mixture into the buttered baking dish.

After that, peel the other two apples and cut them into slices to cover the surface of the cake.

Finally, cook in the oven for about 45 minutes.

When the cake is hardened, smear the surface with the jam with a brush.

Tips:

If you want to give a different touch to the apple pie, you can add a teaspoon of cinnamon to the dough.

Glossary:

-Peel: Pelar

-Chop: Trocear

-Pour: Verter

- Hardened: Templado

- Smear: Untar

_ Cinnamon: Canela

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Brownie

Ingredients:

1/2 cup butter or margarine
2 large eggs
1 cup all purpose flour
1 cup semisweet chocolate chips
1/2 cup brown sugar packed
1/2 cup chopped walnuts
Method

Preheat oven to 175ºC.
Grease 8×8 inch (20×20 cm) pan.
Combine butter or margarine and chocolate chips in saucepan on low heat. Stir often until melted. Do not overheat. Remove to a hot pad.
Beat eggs in mixing bowl until frothy. Add sugar and vanilla. Beat to mix. Add chocolate mixture to this mixture. Stir.
Add flour and walnuts. Stir just until moistened.
Scrape batter into pan. Spread evenly.
Bake in oven for 25 minutes. Cool brownies before cutting.
Enjoy!
Vocabulary

Walnuts = nueces
Frothy = espumoso

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Homemade mayonnaise

Ingredients:

· olive oil 50 ml

· sunflower oil 150 ml
· agg 1
· lemon juice or vinegar 10 gr
· salt 4 gr

Method:

First we put the egg into the glass of the mixer and add the salt, vinegar (or lemon juice) and half of the oil.

Second we start to beat at low power.

Then we incorporate the rest of the oil and lift while continuing to beat until obtaining the desired thickness.
Finally, we test and rectify salt.

Tips:

All ingredients should be at room temperature.

Glossary:

Beat-batir

Thickness-espesor

Rectifity-corregir

Add-agregar

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Ingredients :
For four persons

-8 eggs

-1 can of tuna

-1 pot of fried tomato

-to put salt

-mayonnase

-olives

Method:

First , we cook the eggs for 15 minutes and let them cool, when they are cool we peel them and break then in two .

Secondly , in a bowl put egg yolk ,  tuna , fried tomato and top ut salt , we mix everything.

Then fill the eggs toy placing then on plate and  cover the mayonnase , garnish with the olives .

Tips:

Sprinkle egg yolk chopped.

Glossary:
-Peel: Pelar.
-Cover: cubrir o regar.
-Choppeed:picado/a.
-Egg yolk:yema de huevo.
.Bowl:cuenco / bol.

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Cheese and blueberry tart
INGREDIENTS:
Cheesecake with condensed milk and blueberries Ingredients: 150 g of Maria cookies; 80 g butter; 2 tablespoons ground almonds; 800 g Philadelphia cheese; 3 eggs; 230 g sugar; 250 g of cream to assemble (milk cream); 200 g condensed milk; cranberry jam
Method:
Steps of Cheesecake with Blueberries:
1º We crush the Maria cookies and add the previously melted butter in the microwave so that it costs us little to mix it, you can give it a heat stroke of 15 seconds. Stir and mix well.
2ºWe cast the cookie base that we have made in the cake pan and spread well so that it is uniform throughout the surface.
Pre-heat the oven and when it is hot we lower the temperature to 200o, put heat up -down and bake the base for 10 minutes.
After this time we take it out of the oven and let it cool.
You can make this cake in its entire cold, without the need for an oven. To do this, in this step of Making the Cookie Base, simply insert the base into the fridge while you prepare the cream cheese.
Preparation of the Cheese Cream:
In a medium bowl, whisk the sugar, cream and Philadelphia cheese until diluted. Heat the glass of the water to almost its boiling point and pour the gelatine envelope, remove to dissolve, when it cools a little we add it to the cream cheese gradually. Beat as we add the gelatine.
We recover the mold that will be cooled, we pour on it the cream cheese. Put in the fridge and let cool for a whole day.
Tap Finish. Blueberry Jam Coverage:
We pour the cranberry jam into a saucepan, add a splash of water and heat in the microwave, with 15 seconds will suffice. So it dissolves a little and is not so thick, offering less resistance when spreading it on the cake.
We pour the jam over the cake and spread evenly all over the surface. Store in the fridge until consumption. You already have the cake finished, ready to drink when you want, that if, you should always keep it in the fridge. I hope you like it and tell me how it's gone, you take advantage!
TIPS:
Preheat the oven to 150o C. Crush the biscuits with a roller and mix with the crushed hazelnuts and butter. Cover the bottom of a pan about 20 cm in diameter with the cookie mixture.
GLOSARIO:
Batir, Mover,  trocear
Beat, Move, Chop

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Biscuit cake ,custard and chocolate.
INGREDIENTS:
1 envelop of flan preparation for 1 liter of milk .
sugar ,if the flan preparacion does not contain it the amount indicated in the ever pope .
1 liter of milk.
1 packetof cookies .
1 glass of milk .
1 packet of cookis .
1 glass of milk .
1 splash of coffe.
liquer (you can do what out it , but it gives it a verry rich taste .
200gr chocolate fondat .
300gr of whipping cream.
METHOD:

We prepare the pastry cream for the filling of the cake
We boil the milk (previously remove half a glass), together with the cinnamon and the lemon peel; once the milk has boiled, we remove it from the heat.

In another saucepan add 200 g of sugar, half a glass of milk that we had reserved, cornstarch and the tablespoon of custard preparation, stir well until diluted. We take to the fire and immediately we add the hot flavored milk little by little without stopping stirring, until the pastry cream thickens. We remove the saucepan from the fire.

TIPS:

When we dip the cookies in the milk, they should not be soaked so that they do not fall apart; it is enough to immerse them in milk for 1 or 2 seconds.
Preparing it from one day to the next we give all the time to the cream to settle and to the cookies to moisten and integrate into the cake.
GLOSARRY:
-Prepare :preparar
-Remove:eliminar
- Immerse:sumergirse
-Settle:asentar

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Carrot and walnut cake
Ingredients:
For the cake:
100g butter

3 eggs

150ml sunflower oil

2 teaspoons yeast

1 cdita cinnamon

1 cdita vanilla essence

1 cdita salt

125g brown sugar

125g normal sugar

250g carrots

250g flour

100g walnuts
METHOD:
1)
Beat the 3 eggs.
add each ingredient as we beat in this order:
+ oil
+ melted butter (not hot)
+ vanilla essence
+ brown sugar
+ normal sugar
+ half flour
We mix well.
2)
Add the rest of flour + cinnamon + salt + yeast and mix until a homogeneous dough is obtained.
3)
Crush the carrots and add to the mixture with the help of a spatula. Mix well.
4)
Finally incorporate the walnuts and mix again with the spatula.

TIPS:
For the cake if you can use margarine, but for the cream you should use butter as it is essential for the texture.
GLOSARRY:
-Break: casar
-Mix: Mezclar
-Add: Añadir
-Reserve:Reservar

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lemon cake
INGREDIENTS::
4 eggs
5 measuring glasses of flour yogurt
2 glasses of oil yogurt
2 glasses of sugar yogurt
1 envelope of yeast
1 envelope of tiger soda
2 lemon yogurt
METHOD:
First we take a bowl and make the eggs,flour,sugar, oil and beat it very well and ehen everything is well mixed the rest of the ingredients are incorporated.
Second  put the mixture in the oven at 200 degrees about 40 minutes and ready.
And finally add icing sugar.
TIPS:
My personal trick i made a lemon juice
GLOSARRY:
verbs: introduce,add, add mix

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Croissant pudding with a touch of cinnamon.
INGREDIENTS:
2 eggs
4 egg yolks
150g Sugar
150g Croissant from previous days
1 cinnamon stick
700ml milk
50g Sugar (for the caramel)
METHOD:
First crumble the croissants and put them in a bowl with 200ml. milk. Reserve.
Second we take a frying pan and put it on the fire with 50g of sugar, stirring frequently, and when it is golden we distribute it on the basis of a mold, (20x10 approx.) Reserve.

Then In another bowl mix the rest of the sugar, 150g, with the eggs and the yolks, without mounting. Add the croissants and mix.

Fourth Put the rest of the milk, 500ml., On the fire, together with the cinnamon stick, once it starts to boil, pour the hot milk little by little into the mixture of the eggs and the croissants, while continuing to stir. Add to the mold with the caramel.

Finally Put in the oven in a bain-marie, preheated to 180º for about 40 min. approximately. Let cool and unmold. It can be accompanied with whipped cream or fruit of the season.
TIPS:Let stand before putting in the oven.

GLOSSARY:
Desmigar - cumble

Remover -Stir

Reservar - reserve

Mezclar - mix

Añadir - add

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SPANISH POTATO OMELETTE

Ingredients:
- 6 eggs.
- 1 kg potatoes.
- Virgin olive extra oil.
- Salt
- 1 onion (optional)

Method:

First peel and wash the potatoes and cut into thin slices. Heat enought oil in a frying pan and add the potatoes and a little salt. If you are adding onion, add it after potatoes.
When they start to turn golden move then away, put them in a large colander.
While beat the eggs and add the potatoes mix well and add the salt.
After that, heat the frying pan again with two spoonfuls of oil to cover the bottom of the pan, then add the mixture of eggs and potatoes and lower the heat.
Next, move with circular movements so that the omelette doesn't stickto the bottom of the frying pan.
When it starts to make bubbles, this is because it has set, and that is when to turn it over. So that is sets well, turn it over a couple more times.
Finally, leave it to cool for fiew minutes before serving.

Tips:

The eggs I have used are organic, the color says it all. You can acompany the omelette with a complete salad or with gazpacho.

Glossary:
- frying pan: sartén
- bottom: fondo
- mixture: mezcla
- spoonfuls: cucharadas.
- beat: batir
- colander: colador.

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FRIED CHICKEN RICE

INGREDIENTS:

- 1 cup mixture of long grain rice and jasmine carolina.
-1 teaspoon of sesame oil.
-2 eggs, lightly beaten.
-2 tablespoons of vegetable oil.
-1/2 free of chicken breast.
-1 teaspoon salt.

METHOD:

First prepare the rice grain mixture according to the package instructions. Spread the rice in a pan to cool completely. If necessary, put it in the fridge to cool faster.

Second heat the sesame oil in a pan over high heat. Add the eggs and stir quickly until well cooked.

Then add the remaining oil to the pan and sauté the chicken for 5 minutes. Add the salt, garlic, and ginger.

Finally add the cooled rice and sauté until it is very hot. Add carrots, green onions, and reserved egg. Sauté until all the ingredients are incorporated and heat the mixture completely.

TIPS:

Use the oil and exchange for egg whites or diced tofu.

GLOSSARY:

MEZCLAR-MIX

AÑADIR-ADD

SELECCIONAR-TO SELECT

FREIR-FRY

PASO A PASO-STEP BY STEP

PREPARAR- PREPARE

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Pancakes.

INGREDIENTS

-110g plain flour.
- pinch of salt.
-2 eggs.

- 275ml milk.

- 50g butter.

METHOD
Sift the flour and the sal tinto a large mixing bow! Break the eggs into the bow! Make a well in the centre of the flour. Whisk the eggs with a whisk or a fork. Add milk and keep whisking until smooth. Melt some butter in the pan. Spoon the batter in the pan. Cook for half a minute. Flip the pancake.
TIPS
Use butter instead of oil. Server With lemon and sugar.    GLOSARRY: |

-Break( verb): casar

-Batter (sustantive): masa.

- Spoon (verb): verter.

- Cook ( verb): cocinar.

- Large ( adjetive): grande.

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Barbbecue rib      Antonio Heredia
INGREDIENTES
Sauce barbecue  rib

Method

firs the barbecue sauce is applied to the rib
Secondly It os por info te oven

Tips

put in the middle of the oven and add butter

Glosary
Applye =aplicar
Purr  = vertir
Add = añadir

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INGREDIENTS

oil for the fryer

4x175g thick cod fillets

225g flour

salt and black pepper

300ml cold beer

METHOD
First, preheat the oven first to 150C and preheat the oil to 120C.
To make the chips, peel the potatoes and cut them. Wash well in cold water, dry gently. Put the potatoes into the fryer and fry them for about 8-10 minutes, until they are soft but still white.
Then, season the fish and dust with flour; this makes the batter stick to the fish.
After that, increase the heat of the fryer to 180C.
Next, make the batter: whisk the flour, the beer and some salt. Add salt and cover the first 2 fillets with the batter. Place in the oil and cook for 8-10 minutes until golden and crispy. Remove from the pan and put them on paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
After that, return the chips to the fryer and cook again for 2-3 minutes or until golden and crispy.
Finally, add salt before serving with the crispy fish. You can serve with peas and bread and butter, for the authentic experience!
TIPS
-Use olive oil and fresh fish if possible

-The oil must be really hot when frying.

Glossary:
-Preheat (verb): precalentar

-Soft (adjective): suave, tierno

-Dust (verb): espolvorear

-Batter (substantive): masa para empanar o rebozar

-Stick (verb): pegar
-Whisk (verb): batir

- Add (verb): añadir

- Cover (verb): envolver

-Crispy (adjective): crujiente

- Remove (verb): quitar, apartar
-Warm (adjective): caliente