I like reading and swimming, I also love travelling and learn about new countries.

And for ending I love animals and spend time with my friends.

I like playing football and gaming and I love dogs. I am a goalkeeper and I like to hang out with friends

I like playing sports, in specific basketball; i love Italy because my surname is italian; also i like tecnology and hang out with my friends.

What I expect from this experience is to learn more about other culture and have fun with new friends.

I am 17 years old and I really like to travel, play volleyball and meet my friends. Above all, I like to spend time with family and enjoy with young children.

I love play and see football and play videogames like FIFA.

I love composing, I compose, but not goodly yet.

I like dance and listening to music, I also love animals.

I like Football and sports in general. I also love stay with my friends and with my family.

I like cats, listening music, watching terror movies and series, and spend time with my friends and family, my favourite colour is pink.

I would like travel to italy.

i like padel and fortnite.

I like reading and spend time with my friends and my family , i love the music , the animals .

I like to Play football and go to the gym with my gymbrothers.

R.I.P

Akira Toriyama

I love football, my favourite team is Real Madrid.

I like listening rock, heavy metal and trap music.

My favourite color is black.

I like dance and listen very much variety of music.

I love history and i study it.

I love spending time with my friends and family. I’m very excited to meet new people with another cultures.

My name is adriel, like playing videogames like victoria 2, hio4, etc. I like history, tecnology, etc.

I like watching korean-series, listen music: Doja Cat, Tyler the creator, Dpr Ian...

In my free time i read book, i like the fantasy and romance and i draw.

I just want to leave this school so to continue with my compositions, peacefully.

then I will have kids.

I also like playing volleyball and go to the gym.

Too I like maths and physics especially astronomy

400 grams of Bomba Rice

1 kg. chopped chicken

500 grams of chopped rabbit

200 grams of green beans

100 grams of fresh garrofó

100 grams of chopped tomato

6 tablespoons olive oil

A few strands of saffron Ground red paprika

A sprig of rosemary Salt.

Steps:

1.Pour the oil over the paella and turn on the heat. Once the oil is hot, add the rabbit and chicken and fry them until they turn golden brown.

2.Remember to turn the meat pieces so that they are cooked evenly. Next, add the vegetables and sauté them.

3.Now add the grated tomato and fry it in the same way, stirring constantly.

4.Now it's the paprika's turn. Add it and stir it for just a moment, then you have to pour the water up to the rivets of the paella to prevent it from burning. Add the saffron, rosemary and salt.

5. Once the water starts to boil, let it boil for about 5 minutes over high heat. Next, lower the heat to medium and let it cook for 20 to 30 minutes. Turn up the heat and add the rice.

6.The traditional way to put it is to make a cross in the boiling water and distribute it evenly over the surface of the container. Take the opportunity now to taste and adjust the salt.

7.Keep the heat high for about 10 minutes and reduce the heat by half for a similar time until the rice is cooked. Enjoy!

Tip:

The rice can never be uneven during cooking, as it will cook more on one side than the other. It is not removed either. Because we don't want it to release the starch and turn into a hard paste. As for the container, we will use the paella, from which the dish takes its name.

The Madrid stew is one of the most representative dishes of Madrid cuisine. It consists of a stew whose main ingredient is chickpeas and the secondary ingredients, although with great prominence, are various vegetables, meats and pork bacon with some sausages. Wikipedia

The Royal Palace of Madrid is the official residence of the head of state, the king of Spain; However, the current kings do not live there, but in the Zarzuela Palace, which is why it is used for state ceremonies and solemn events.

400 gramos de Arroz Bomba

1 Kg. de pollo troceado

500 gramos de conejo troceado

200 gramos de judías verdes

100 gramos de garrofó fresco

100 gramos de tomate troceado

6 cucharadas de aceite de oliva

Unas hebras de azafrán

Pimentón rojo molido

Una ramita de romero

Sal

1 Cuy

500 ml oil (optional)

2kg of poyatos

Ceviche( optional)

Lemon juice (optional)

Cook at slow fire in a pan for 20 minutes and spin It every 5 minutes

The Puerta del Sol is an important square in Madrid, Spain. There is a large clock in a building called Casa de Correos, and a statue of a bear next to a malberry tree, which are symbols of the city. There are also many shops and old buildings to see. On New Year's Eve, people gather there to eat grapes when the bells that mark the beginning of the new year ring. It is a well-known and fun tradition.

The Plaza Mayor is a historic square located in the center of Madrid, Spain. It is known for its impressive architecture, with Baroque-style buildings and decorated balconies. The square is surrounded by restaurants, cafes and shops, and is a popular place for cultural events and festivals.

Instructions:

1. Rinse the split peas under cold water.

2. Place the peas in a large pot and cover it with cold water. Let the peas soak overnight.

3. The next day, drain the peas and rinse them again.

4. In the same large pot, add the soaked peas, smoked pork, onion, carrots, celery, potatoes, bay leaf and thyme.

5. Cover everything with water, making sure it is at least 5 cm above the ingredients.

6. Bring the pot to a boil and then reduce the heat to low. Cook the soup over low heat for about 1.5 to 2 hours, stirring occasionally and adding more water if necessary, until the peas are well cooked and the soup has a thick consistency.

7. Remove the smoked pork from the pot and chop it into small pieces. Put the shredded meat back in the soup and mix well.

8. Season the soup with salt and pepper to taste.

9. Serve hot, accompanied by dark rye and mustard bread, if you wish. Enjoy your traditional pea soup!

250 grams of melted butter

150 grams of icing sugar

4 and 1/2 teaspoons active dry baking yeast

60 ml. of warm milk

1 egg.

350 grams of molasses

200 grams of brown sugar

50 grams of butter

1 teaspoon ground cinnamon

Steps:Mix the flour, melted butter, sugar, yeast, milk and egg until you obtain a homogeneous dough. Let it rest for 45 minutes.

Make the filling in a frying pan over the heat by mixing the molasses, brown sugar, butter and cinnamon powder. Let rest.

Heat the iron to make the cookies, placing a ball of about four or five centimeters, cook until golden and remove carefully with a spatula. Using a round cookie cutter, cut the edge so that you have a perfect stroopwafel.

Open the stroopwafel in half, like a sandwich, and fill it with the caramel, close and continue with the rest of the waffles until you have made them all. And that's it, the cookies to accompany the coffee can be served.

Ingredients:

• 250 grams of dried chickpeas

• 200 grams of beef for cooking (it can be morcillo, shank, skirt, etc.)

• 200 grams of pork for cooking (such as black mork, bacon, bacon, etc.)

• 200 grams of chicken or chicken

• 2 bones of ham

• 2 sausages

• 2 black puddings

• 1 piece of bacon or bacon

• 2 large potatoes

• 2 carrots

• 1 leek

• 1 onion

• 2 bay leaves

• 1 sprig of thyme

• Salt to taste

Instructions:

1. Soak the chickpeas in cold water throughout the night or at least for 8 hours.

2. In a large pot, place the meats (veal, pork, chicken), the ham bones and the piece of bacon. Cover with cold water and bring to a boil.

3. Once it boils, remove the foam that forms on the surface with a slotted spoon.

4. Add the drained chickpeas, the peeled and whole onion, the carrots peeled and cut into large pieces, the leek cleaned and cut into pieces, the bay leaves and the thyme.

5. Reduce the heat to medium-low and cook over low heat for about 1 hour and a half to 2 hours, until the chickpeas are tender and the meats are cooked.

6. During cooking, add water if necessary to keep the ingredients covered.

7. Half way through cooking, add the peeled and whole potatoes, the sausages and the black pudding.

8. Once everything is cooked, remove the meats and vegetables from the pot and place them on a tray.

9. Cut the meats into smaller pieces and cut the vegetables into slices or smaller pieces if you wish.

10. Serve the hot stew, accompanied by a little broth and the meats and vegetables in a separate dish. Bon appetit!

Salmorejo Cordobés Recipe

Ingredients:

- 1 kg ripe plum tomatoes

- 150 g white bread (preferably from the previous day)

- 1 garlic clove

- Salt, to taste

- 100ml mild olive oil

Preparation:

1. Clean and roughly chop the tomatoes.

2. Blend the tomatoes until smooth, then strain to remove the skin and seeds.

3. Add the bread, garlic, and salt to the tomato mixture.

4. Blend everything together until well combined.

5. Gradually add the olive oil while continuing to blend until you achieve a creamy consistency.

6. Chill the salmorejo in the refrigerator for at least 30 minutes.

7. Serve cold, garnished with chopped hard-boiled egg and small pieces of serrano ham.

Enjoy your homemade Salmorejo Cordobés! 🍅🥖🥣

Ingredients:

• 4-5 medium potatoes

• 1 large onion

• 6 eggs

• Olive oil

• Salt to taste

Instructions:

1. Peel the potatoes and cut them into thin slices. Peel and chop the onion into small pieces.

2. Heat approximately 1/2 cup of olive oil in a large frying pan over medium heat.

3. When the oil is hot, add the potatoes and onions to the frying pan. Cook over medium-low heat for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not golden.

4. Meanwhile, beat the eggs in a large bowl and season with salt to taste.

5. Once the potatoes are cooked, remove them from the frying pan and drain them in a strainer to remove the excess oil.

6. Add the potatoes and onions to the beaten eggs and mix well.

7. In the same frying pan, heat a little more oil if necessary and pour the mixture of potatoes and eggs into the frying pan.

8. Cook over medium-low heat for about 5-7 minutes, until the bottom is golden and the top is almost cooked.

9. To turn the tortilla over, place a large plate on the frying pan and turn it over. Then, slide the omelet back into the frying pan and cook for another 5-7 minutes, until it is completely browned and cooked inside.

10. Remove the omelet from the frying pan and let it rest for a few minutes before cutting it into portions and serving it. Enjoy your delicious potato omelet!

• 6 ripe tomatoes, diced

• 1 cucumber, peeled and diced

• 1 bell pepper (red or green), diced

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• 4 cups tomato juice

• 1/4 cup red wine vinegar

• 1/4 cup extra-virgin olive oil

• Salt and pepper to taste

• 1 teaspoon sugar (optional, to balance acidity)

• 1 teaspoon Worcestershire sauce (optional)

• 2 cups stale bread, cubed (optional, for a thicker consistency)

• Fresh basil or cilantro for garnish

Instructions:

1. Prepare the Vegetables:

   • Dice the tomatoes, cucumber, and bell pepper.

   • Finely chop the red onion and mince the garlic.

2. Blend the Vegetables:

   • In a blender or food processor, combine the diced tomatoes, cucumber, bell pepper, red onion, and garlic.

   • Blend until smooth or leave it slightly chunky, depending on your preference.

3. Combine Ingredients:

   • Transfer the blended mixture to a large bowl.

   • Add tomato juice, red wine vinegar, and extra-virgin olive oil. Mix well.

4. Seasoning:

   • Season the gazpacho with salt and pepper to taste.

   • Add sugar to balance acidity if needed.

   • Optionally, add Worcestershire sauce for extra flavor.

5. Optional Bread Addition:

   • If you prefer a thicker consistency, add cubed stale bread to the mixture. Allow it to soak for a few minutes.

6. Chill:

   • Cover the bowl and refrigerate the gazpacho for at least 2 hours or until well-chilled.

7. Serve:

   • Stir the gazpacho before serving.

   • Garnish with fresh basil or cilantro.

   • Serve chilled and enjoy!

• Potatoes 700 g

• Onion 300 g

• Eggs 6

• Salt

• Oil

Preparation:

First we have to cut the potatoes and mix with the eggs, while the onion is on the frying pan, after that we have to mix the onion with the potatoes and the eggs,
and let it rest for 5 minutes.

Then heat the frying pan with oil and put the mix inside, wait 4 minutes and with turn it around with a dish and leave it other 4 minutes.

And it finish.

Materials:

For the filling:

1 Kg special meat for shredding (Falda or Peceto)

1/2 kg prime potatoes

1 tablespoon salt

3 tablespoons oil

1/2 kg onion (use the variety you want) finely chopped

Sweet paprika and spices to taste (Colombian triguisar)

1/2 cup (100 gr) finely chopped tomato (without skin and seeds)

1/2 tablespoon salt

1/2 cup (25 g) finely chopped cilantro (optional)

1/4 teaspoon cumin powder

For the mass:

6 cups (1500 ml) warm water

1 meat broth cube

Seasoning spices to taste

1 tablespoon coloring

1 tablespoon salt

2 tablespoons softened butter

6 cups (1 kg) pre-cooked corn flour (for arepas)

2 tablespoons cassava starch

1 egg

1 Juice of 1 lemon

c/n Frying Oil

Hot chili (pickled) and lemon to accompany

Recipe steps

Step 1

Preferably the day before. Wash the potatoes with a sponge and/or kitchen bleach. Add them to a pot, cover them with enough water and add the salt. Cook for 25 minutes over medium heat or until soft. When the potatoes are done, drain them and let them rest, then put them in the refrigerator.

Step 2

Cook the meat seasoned to taste in a pressure cooker for about 25 minutes. Let it rest and shred by hand or with a fork. Reserve

Step 3

When the potatoes are cold, grate or mash them.

Step 4

To make the dough, place the warm water in a container, add the cassava starch, the coloring and seasoning, the chicken broth cube, the salt, and the butter. Add the corn flour and let the water absorb it completely.

Step 5

Stir and knead well to mix all the ingredients. Add the egg. When mixing, you can add lemon and even a splash of brandy.

Step 6

Prepare a sofrito (stew) by adding the oil to a frying pan over medium heat. Add the onion and let it sauté (it takes on a bright color). Add the garlic, tomato, sweet paprika, color or saffron and powdered spices, salt, coriander and cumin. Cook this stew for about 15 minutes.

Step 7

Add the shredded meat and let it cook over low heat for 5-10 minutes, add the grated potato and mix until all the ingredients are integrated. Let the filling rest

Step 8

To assemble the empanadas, place a ball of dough between two pieces of plastic or a tortilla press or pataconera and press it, it should look like a thin round arepa. If you do it with plastic, you can use a roller or a bottle.

Step 9

Add a tablespoon of filling to the dough. Fold the dough circle in half to form a half moon. Cut the edge of this crescent with a pasta cutter or a cup. This way the empanada is formed and it will seal it at the same time. Another way to assemble the empanadas is to seal the edge with your fingers and then fold it inward to make it more secure.

Step 10

As we assemble the empanadas, we fry them in a fryer with enough pre-heated oil (180ºC). You can also fry them in a pot or pan on the stove at medium-high temperature. Fry the empanadas until golden brown. Then drain the oil.

Step 11

Serve them with hot chili or guacamole or any sauce to taste. And Bon Appetit!!!!

500 grams of beansor wither bean

200 grams of cured bacon

2 Chorizos

2 black pudding

200 grams of lacón

1 Onion

1 pinch of salt