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Vegetable salad (Bruno Zacarias 1ro E t.t)

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Vegetable salad (Bruno Zacarias 1ro E t.t)

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1/2 Tbsp Vinegar
1 Tbsp Olive oil
2 1/2 Cups Beans
1/2 Cup Peas
3 pieces peeled and sliced carrots
4 Cambray potatoes, peeled, cooked and cut into pieces
1 cup sliced and diced turkey ham
3 Tbsp soy sauce
Preparation
Prepare the dressing with the vinegar, oil and soy sauce.

Arrange the potatoes with the other ingredients (carrot, ham, green beans, peas) on a plate.

Bathe with the dressing and add the ham squares.

To make salads taste special, rub a clove of garlic into the container in which they are prepared.

Green beans are also a great source of vitamin A and antioxidants.

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Dunde(agostina 1e)
Ingredients
• 185 grams dark chocolate 70% cocoa
• • 200 grams butter
• 4 eggs
• 280 grams brown sugar
• 1 Pinch vanilla
• salt requiredquantity
• 45 grams bitter cocoa powder
• 30 grams Cornstarch
• 30 grams cassava
• 30 grams skim milk powder

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Paella

By Santiago Mir Caballero

Ingredients:

• Rice 400 g

• Prawns 8

• Squid 1

• Onion 100 g

• Fish broth 1,2 lt

• Clams 250 g

• Large grated tomato 1

• Garlic cloves 3

• Saffron flakes

•Olive oil

•Salt

Elaboration:

In a paella pan with a jet of oil lightly fry the prawns and reserve.

In the paella pan, brown the squid clean and cut into pieces over medium heat. We add the squid

Add the garlic and finely chopped onion, brown and then add the grated tomato. Brown the squid with the onion and garlic

Increase the heat and stir avoiding the ingredients sticking. Add the broth

When it comes to a boil, add the saffron and lower the heat to medium-low. Season with salt and cook for 5 more minutes.
boiling paella broth

Raise the heat, spread the rice, over the entire surface of the paella. Once broken to a boil, lower the heat and cook for 10 minutes.

Divide the golden prawns previously. Arrange the clams and cook another 5 minutes. Turn off and let stand covered with a cloth for another 3-5 minutes.
We add the prawns and clams to the paella

If desired, serve the easy paella accompanied by fresh lemon.

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Valentino Alcaraz 1E
( my exquisite Banana pudding)
• 2 Bananas
•2 eggs
• 200 grams of sugar
•1 teaspoonful vanilla esence
•1 pinch of salt
•100 cc of oil
•100 cc of mil
•250 grams of flour leavening
preparation:
In a bowl we place the eggs, salt, the vanilla essence, sugar, oil and milk, beat for 3 minutes without stopping with a wire whisk ... then we add the flour little by little until we achieve a consistent mixture ... then We butter and enarinate a mold, add the mixture and send it to the oven for 45 minutes at 180 °

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Valentino Alcaraz 1E
( my exquisite Banana pudding)
• 2 Bananas
•2 eggs
• 200 grams of sugar
•1 teaspoonful vanilla esence
•1 pinch of salt
•100 cc of oil
•100 cc of mil
•250 grams of flour leavening
preparation:
In a bowl we place the eggs, salt, the vanilla essence, sugar, oil and milk, beat for 3 minutes without stopping with a wire whisk ... then we add the flour little by little until we achieve a consistent mixture ... then We butter and enarinate a mold, add the mixture and send it to the oven for 45 minutes at 180 °

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Homemade flan. Párraga Barrionuevo Santiago 1° E

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Homemade flan. Párraga Barrionuevo Santiago 1° E

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* 500 cc of milk

* 130 g sugar

* 4 eggs

* vanilla essence

* Sugar to caramelize the molds

1) Boil the milk with the sugar.
2) Add the eggs together with the vanilla essence .
3) Beat everything.
4) Pour into the previously caramelized mold.
5) Bake in a low oven in a water bath for 45 minutes.
6) Chill in the refrigerator and then unmold.

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Trufas

70% cocoa dark chocolate
100 g
Liquid cream
80 ml
Digging
30 ml
Icing sugar
25 g
Butter
5 g
Dehydrated raspberries
25 g
Pure cocoa powder
How to make cava and raspberry truffles
Difficulty: Easy
Total time
15 m
Elaboration
15 m
Repose
1 hour
Heat the cream with the sugar until it boils. In a bowl we chop the chocolate and pour the hot cream on top while we stir with a few rods so that the chocolate is completely dissolved. We add the butter and the cava we mix completely. Pour the mixture into a tray, add the raspberry, stir and refrigerate until the dough has hardened (the thinner the surface, the sooner it cools). Once we have the curd dough, we make balls of the same size with a spoon and shape it into a perfect ball with our hands, taking care not to give the dough too much heat. Finally, we coat each truffle in whatever we prefer: cocoa powder, shavings, anise balls, etc. Refrigerate until ready to drink in an airtight container or tuper so that the chocolate does not get wet

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Luciana Collar 1° E
INGREDIENTS:
-1 egg
-Sugar
-Fluor
-Vanilla
-Milk
-Cocoa
-Oil
preparation:
-We beat the egg
-Add 3 tablespoons of sugar
-We mix
-4 tablespoons of flour
-We mix
-A pinch of vanilla
-3 tablespoons of milk
-2 cocoa
-1 tablespoon of oil
-We mix everything
And microwave for 1:30

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Luciana Collar 1° E

INGREDIENTS:
-1 egg
-Sugar
-Fluor
-Vanilla
-Milk
-Cocoa
-Oil
preparation:
-We beat the egg
-Add 3 tablespoons of sugar
-We mix
-4 tablespoons of flour
-We mix
-A pinch of vanilla
-3 tablespoons of milk
-2 cocoa
-1 tablespoon of oil
-We mix everything
And microwave for 1:30

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Vanilla pudding:
Ingredients: 2 eggs
100gr of melted butter
100gr of sugar
Teaspoon of vanilla essence
200gr of yeast flour
1 step: integrate the sugar, the butter, the 2 eggs and the vanilla essence.
Step 2: integrate the flour little by little to avoid lumps (in this step you can add optional chocolate chips).
Step 3: butter and cover a pudding mold.
Step 4: bake at 180 ° C for 20 to 35 min. When taking it out of the oven, unmold it hot and let it cool, when it cools sift the icing sugar.

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INGREDIENTS TO MAKE BROWNIE
200 grams of dark chocolate
110 grams of butter
4 eggs
120 grams of sugar
1 tablespoon of vanilla essence
85 grams of flour
baking soda
Walnuts
Chocolate chips

Instructions:

1.- In a bowl we put the chocolate and butter. We put it in the microwave at medium temperature so that it melts. Once melted we mix it very well.

2.- We put the 4 eggs and the sugar in a bowl.

3.- Add the flour and the teaspoon of bicarbonate. We mix very well.

4.- Add the chocolate that we have melted together with the butter and a touch of vanilla. We keep mixing

5.- Add the walnuts and the chocolate chips.

6.- In an oven container we put a little butter and flour so that the brownie does not stick to us.

7.- Add the mixture and cover with some seeds and some walnuts (optional). We put in the oven for 30-35 minutes at 180º.
Alumna: Alma Centurion
Curso: 1ºE T.T

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500 grams of flour , 1 and half cups of warm water , 6 grams of fresh yeast , 1 tablespoon of salt , 3 oil tablespoon , 1 spoon of sugar .

Place the yeast  with the sugar in a bowl , and add a little warm water . stir until  yeast dissolves .
Mix the water  with the hydrated  yeast  , in oil and the flour .  finally add the salt .

knead  into a bun . left it rest for 15 minutes  covered with a cloth . macles bun with a shallow cross cut .

cook in a roasting pan grased with oil in a medium / high  oven without preheating until golden on the outside

BAUTISTA BLANCO 1E T.T

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Bread pudding
Ingredients
 10 servings
600 gr. Bread
300 gr. Sugar
1 liter milk
4 Eggs
1 tbsp. vanilla
300 gr. Sugar for the caramel
150 gr. Raisins (optional)

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Ingredients
10 servings
600 gr. Bread
300 gr. Sugar
1 liter milk
4 Eggs
1 tbsp. vanilla
300 gr. Sugar for the caramel
150 gr. Raisins (optional)

Steps
1. Prepare the caramel and pour it into a pan
2. Heat the milk with the sugar and pour it over the bread cut into small cubes.
3. Lightly beat the eggs and add them to the mixture with the vanilla essence
4.Pour the preparation into the caramel mold
5. Bake in a 180 degree oven for approximately 45 ', in a water bath.
Let cool for a few minutes, then unmold.
6.You can serve it alone or with a portion of Chantilly cream.

NUÑEZ LAUTARO 1E

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1: pour two eggs into a bowl
2:Two cups of milk
3:Put flour until the mixture is neither so thick nor so liquid
4:Put butter OR oil in a pan so that the mixture does not stick
5:Put the fire at a medium temperature
6:Pour a little of the mixture into the pan and as you watch it turn it over with a spatula

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Chicken breast
500 g
Ground curry
5 g
Hot paprika
2 g
Sweet onion
one
Fresh ginger
5 g
Garlic cloves
3
Laurel in leaves
3
Cinnamon sticks
one
Yellow or black mustard seeds
3 ml
Cumin in grain
3 g
Ripe small mango
one
Ground turmeric
3 g
Coconut milk or kitchen cream
250 ml
Ground black pepper
Salt
Extra virgin olive oil
Fresh parsley or cilantro Total time
40 m
Elaboration
5m
Cooking
35 m
Dry the chicken with kitchen paper and remove any excess fat. Cut into pieces in one bite and season. Heat a little olive oil in a good frying pan and add the chicken. Sauté over high heat until golden brown. Add the curry spices and the paprika, give a couple of turns and remove. Peel the mango and mash the pulp or mash, if it is notvery ripe.
Crush the onion with the peeled ginger, the garlic cloves and a little water with a mincer or food processor. Clean the pan from the chicken, heat a little oil and add the bay leaf, cinnamon, mustard seeds and cumin. Brown until they release their aroma, taking care that they do not burn. Add the onion paste and cook, stirring occasionally, for about 12-15 minutes.Remove the bay leaf and cinnamon, add the crushed mango, the turmeric and the coconut milk or cream. Mix well and let it reduce for a couple of minutes. Return the chicken, mix and season. Cover and cook for about 5 minutes.
Uncover and let the sauce reduce for another 10 minutes over low heat.
Karina Zamorano

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Ingredient:

1st oil
2nd an egg
3rd salt

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Priscila Bravo 1E
1_ put three eggs
2_ the quantity necessary of milk
3_ three cups of flour
4_ two cups of sugar
5_ a tablespoon of essence of vanilla
6_ and by latter a cup petite of oil
And by latter fifty minute to the oven

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CHICKEN MILES  Thiago boero
INGREDIENT 1  2K OF SUPRE 2 BREAD CRUMBS  3 GARLIC 4 PILGRIM 5 EGG 6 SALT 7
SEPT 1  MAKE DO THE MENJUNGE
SEPT 2  PASS THE SUPREME THROUGH THE MENJUNGE AND THE GO THROUGH BREADCRUMBS
SEP 3   HEAT THE OIL TO 200 DEGREES
SEP 4 and fry what you breaded

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Ingredients
Cream cheese
Flour 0000
2 Tablespoons of butter
2 Eggs
Salt
Oil
Steps
1 place the flour in a bowl
2 place the two teaspoons of salt
3 place the teaspoons of butter
4 place an egg
5 beat all the added ingredients
6 add an eggs
7 place water until a dough runs out
8 leave in the refrigerator for 25 minutes
9 after allowing 25 minutes to cool, put a little oil in a pan
10 while the oil is heating, dough the dough well and make long strips
After making the strips with the dough, finish the cheese and also cut it into strips
11 finish a strip of cheese and a strip of dough and begin to roll the cheese until it is covered
12 once I do that, send it to the pan with the oil already hot
cook until the dough is cooked
and voila, you have your TEQUEÑOS

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ingredients:

Tomato Sauce 200 gr

1 onion, 1 pepper and 1 carrot

water

salt

mince 200 gr

spaghetti 400 gr

Preparation:
Brown the onion with the peppers with the meat.

then add the tomato and carrot until cooked in 20 minutes.

Put water in a saucepan and cook spaghetti for 15 minutes.

Then join everything.

Valentin Vallejos 1e t.t

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Banana Smoothie ( Aguirre Diana 1e )
Ingredients:
2 Bananas
500 CM3 of Skimmed Milk
4 Spoons of Sugar
Necessary Amount of Crushe Ice
Preparation:
1_We peel 2 bananas, cut them into slices
2_ We put them in the blender
3_  We add 500 cm3 of skim milk and tablespoons of sugar

4_ using the blender we process all the ingredients until reaching a full-bodied mixture
5_ Finally  we add continue using the mixer until the drink is weel foamy

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chocolate volcano

Ingredients:
160 gr of chocolate
2 eggs
1/2 cup of sugar
2 egg yolks
2 tablespoons of flour

preparation:
chop the chocolate well place in a microwave-safe bowl with half of the natural sunflower oil and melt it.

once melted add the other half of the natural sunflower oil.

on the other hand mix the eggs and the yolks whits the sugar.

unite the 2 preparations and add the sifted flour in an enveloping way.

sprinkle individual molds (flaneritas type) with natural vegetable spray, place a circle of parchment paper on the base and lightly flour them.

place the mixture up to 3/4 of the mold and take to a strong 230 degree over for approximately 7 to 8 minutes.

(Luciana Quiña 1E)

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ingredients for pizza:
1 kg of flour, 10 to 20 g of salt, 600cc of water, 50 g of yeast and 2 cans of tomatoes.

make a crown with the flour and mix all the ingredients. knead until you get a smooth and soft dough. cut 4 to 5 buns of equal size. Let the dough rest in a place with a temperature between 20 ° and 35 ° until the dough grows twice its initial size. place each bun in pizzeras previously greased with oil. With your fingertips, stretch the dough and let it rest in a place with a temperature of 25 ° and 35 °, until the dough increases to its desired size, bake until it turns a light toasted color. with the cans of tomatoes cook and add a pinch of salt. remove from the oven and put the tomatoes already cooked and / or add more things to taste and bake a little more until the base of the pizza is browned