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INGREDIENTS:
120g of flour
120g of sugar
100ml of oil
1 spoon of milk
1 spoon of yeast
salt
1 eg
1 spoon of vanilla
PROCEDURE:
Mix in a blender the sugar , oil, eg, vanilla and milk.
next in a bowl mix de dough with the flour, yeast and salt
next put the dough in a oven at 180g. for 28m.
MMMM.... GREAT

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ingredients
100 gr of cookies María and 50 gr of butter for the base
1 pack of strawberry gelatin
200 gr of Philadelphia type cream cheese
200 ml of liquid cream
4 good spoons of sugar (regulate sugar to your liking)
Fruits or jams to decorate
A small removable mold (18 cm)

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Ingredients
1 red onion
2 red peppers
120 g bacon
I can (450 g ) tomatoes
1 cup of water
olive oil
garlic
oregano
50 g pasta per person

procedure
1. Cut the onion, red peppers and bacon into small pieces.
2. Pour some olive oil in a pan and fry the onion, red peppers and bacon.
3. Add oregano, garlic, tomatoes and water and cook for 20 minutes.
4. Cook the pasta in a big pot of boiling water.
5. Serve de pasta whit the sauce, and enjoy.

JANINA BALAGUÉ

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INGREDIENTS:

4 eggs M.

175 g of wheat flour.

65 g of chocolate powder.

600 ml of Central Lechera Asturiana whole milk.

150 g of sugar

25 g of butter to melt.

A pinch of salt.

butter from Central Lechera.

Procedure:

1. Mix the flour, sugar and salt in a bowl.
2. In another bowl, beat the eggs and milk.
3. Let the dough rest for about 2 hours in the fridge so that it takes more volume.
4. Now we just have to add the chocolate: Nutella
5. We can already eat our delicious chocolate crepe.

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Ingredients

·         300g/10½ oz strong white bread flour, plus extra for flouring

·6g fast-action yeast

·6g salt

·15g/½oz caster sugar

·15g/½oz softened butter, cut into small pieces

·1 medium free-range egg (about 22g/¾oz), lightly beaten

·170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)

·oil, for greasing

·15g/½oz semolina or polenta, plus extra for dusting

Method

1.    Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough.

2.    Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.

3.    Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size.

4.    Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick.

5.    Lightly dust two baking trays with half of the semolina or polenta.

6.    Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.

7.    Leave to prove for another 30 minutes.

8.    Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side.

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INGREDIENTS:

Eggs - 4 units
Mascarpone cheese - 250 grams
Sugar - 6 tablespoons
Amaretto - 4 tablespoons
Soletillas - 200 grams
Coffee - 500 milliliters
Pure cocoa - to sprinkl.

PROCEDURE:

A few hours before, or the day before, we prepare the coffee and let it cool before preparing the recipe.
We add the sugar to the bowl. Beat with the accessory of rods of the electric mixer until the sugar dissolves.
We shell the eggs and separate the whites from the yolks. Put the whites in the glass of the electric mixer and store them in the fridge. We put the yolks in a bowl.
Next, we add the mascarpone cheese and half of the Amaretto liqueur. We continue beating so that both ingredients are incorporated into the mixture. We assemble the egg whites until stiff.
We add the egg whites to the bowl. With the help of a spatula, we mix making enveloping movements that aim to keep the whites conserving the largest amount of air, thus giving the mixture a light and fluffy texture.
Mix the rest of the liquor with coffee. Pour some coffee in a loose container.
We introduce the biscuits and wet them on both sides. We should not soak them in excess, since we run the risk of breaking them.
Once they have absorbed some coffee, we drain them, pressing them gently, and put them on the base of a dish.
Once we have the base covered with biscuits, we spread half of the cream on them with the help of a spatula.
Next, we put another layer of biscuits soaked in coffee. Now, we spread the rest of the cream. Finish our dessert by sprinkling a thin layer of pure cocoa powder.
Once we have it ready, we cover it with kitchen film and take it to the fridge where we let it rest until the next day.
SIMPLE:
total time 40 minutes .

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My favourite breakfast is American Pancakes.
INGREDIENTS:
-1 egg
-2 spoons of sugar
-2 spoons of oil
- More than 1/2 cup of milk
- a little of salt
-130 gr of flour
-1 teaspoon of baking powder
TOOLS:
-Hand blender
-Skillet
-Spatula
-Bowl
PROCEDURE:
We have to put in one bowl, all the ingredients and we have to mix with one hand blender. When we have a homogenous mixture, We wait for 10 minutes. Then, put  one spoon of dough in the skillet and when it is cooked we take it out of the skillet
YUMMY!!

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Ingredients
400 gr Italian mascarpone cheese
4 eggs
120 gr sugar + 3 tablespoon for espresso coffee
400 gr oro saiwa or Italian savoiardi cookies
1 double shot or 2 ounces espresso or extra strong coffee
2 tablespoon cream whisky
unsweetened cocoa

procedure
In a bowl, whisk, egg yolks, sugar and half of the whisky cream. Whip fast to thicken. Then, spoon by spoon fold in mascarpone. Mixture should be a little softer than the consistency of mayonnaise. If mixture isn’t thick enough and comes out runny, use a hand blender with whipping blades to thicken. Whip the egg whites and add them to the mascarpone cream, stirring from bottom to top. On a small plate, mix espresso plus the rest of brandy. Quickly dip each side of the biscuits (do not completely soak), then add a layer to the bottom of your serving dish. Top with mascarpone mixture, then repeat for three times and top with the rest of the mixture. Cover and rest in fridge for 4 hours or overnight. Sprinkle cocoa on top before serving.

simple
Total Time: 20-30 minutes (plus 4 hours or overnight in refrigerator)
Yield: 4 servings