Wash and cut the leeks, potatoes and onion. Put the butter and oil in a saucepan on the fire, add the leeks and the onion, fry for a few minutes and add the potatoes and sauté for about 5 minutes, cover with water and boil for 20 minutes, put salt and pepper. Remove from the heat and crush everything and add the milk cream to cool and put it in the fridge for a few hours and serve with a little chopped parsley if desired.

·   3 glasses of flour. 

·   1 glass of sunflower oil.

·   3 eggs 

·   a 1/2 kg pot of pineapple and its juice.

·   1/5 cups of sugar.

·   Yeast for 250 grams of flour.

·   Liquid caramel

THE MEASURE OF THE GLASS IS WINE  

PREPARATION: 

Mix the yeast with the flour, then cold add the oil and eggs. Knead and add the pineapple juice.  

Grease the tray with butter, liquid caramel and place the pineapple, then the dough.  

Bake at a moderate heat for 30 to 35 minutes.  

Turn over while still hot to remove the cake from the tray.

INGREDIENTS:

*1 cup sugar 

2 cups of water 

3* 1-12 ounce package of frozen cramberries 

1  4 *whole orange

.1 Combine  sugar and water in a saucepan

  2. Bring to boil,and add cramberries and  return to boil.Reduce heat for 10 minutes

 3.Chop the orange and add in to the sauce while it’s still hot.

 4.Put all in a blender and blend until you get a nice consistency.

  5.Cover and cool  complety at room  temperature.Refrigerate until serving time.

-  425 g. Wheat flour (strength flour)

-   75 g. Rye flour

-   10 g. Yeast powder

-   5-10 g. salt

-   350 cc warm water

1)       Mix the flour with the yeast and the salt, slowly add water, until you get the dough that doesn’t stick to your fingers.
2)       You should let the dough settle for thirty minutes, before kneading the bread.
3)       Next, make and knead the dough for about ten minutes.
4)       Put the dough in a container of stainless steel or glass and put it in the fridge for eight hours or more.
5)       Take the dough from the fridge and make the form of bread you like. Spread it with olive oil. 
6)       Preheat the oven to 30º degrees and put in the dough from bread for two hours. Let the dough rise.
7)       After two hours remove the dough from the oven and preheat it at 240º degrees. Put the dough into the oven. Ten minutes later lower the temperature of the oven until 190ºC.
8)       Approximately 60 minutes later the bread will be done

Tips: If you would like to have a crispy and browned crust, you should throw a glass of cold water into the oven when the temperature is very hot and just before putting the dough for baking. We get water steam and a wet atmosphere.

Ingredients:

Enjoy it!

Instructions:
1) Pour the cornmeal into a large bowl and while mixing with a wooden spoon or your hands, gradually pour in the hot water. Add the salt and mix using your hands until there are no lumps. Cover and let sit for 5 minutes, or you can refrigerated the dough and keep it for up to a day.
2) When you're ready to make the arepas, scoop up a heaping spoon of dough and form a ball in the palm of your hand and flatten it gently until it´s about ^1/2 inch thick like a small pancake. Repeat with the remaining dough, and set aside on a platter.
3) Add lightly butter or oil in a griddle or heavy skillet and place the arepas. Cook the arepas for about 5 minutes on each side, or until golden.
4) Finally, split the arepa in a half and fill it with whatever you prefer, and serve immediately.

The arepas, with their flavour, ease of preparation, and flexibility are sure to win you over! Enjoy and eat well!

3 carrots

2 potatoes

2 eggs

1/2 cup of peas

Chicken breast

Salt/Olives

Mayonnaise

Instructions:

Boil the chicken in a pot with water and salt. 

Peel the carrots and potatoes. Cut them in small cubes. Boil in water and salt. Add the peas and boil the last five minutes. 

Boil the eggs in another pot. 

Mix the ingredients with the mayonaisse 

Chop the eggs and decorate the plate with the eggs and olives. 

For 4 people:

16 prawns

2 cloves of garlic

1 bouquet of parsley

cognac, oil and salt

In a frying pan, with oil, fry the prawns on both sides.

When they are somewhat cooked, water them with a splash of cognac.

Add the two cloves of garlic and the finely chopped parsley.

Stir it well and let it fry for a couple of minutes with the satin covered.

Let's eat!