-   2 EGGS

-   1/4 OF A CUP OF MILK

-   1/4 OF A CUP OF SUGAR

-   1 CUP OF TRADITIONAL OATMEAL

-   40g OF BUTTER

-   1 TEASPOON VAINILLA EXTRACT

-   3 BANANAS

STESP TO FOLLOW

-   CUT A BANANA INTO SMALL PIECES

-   THE OTHER TWO, CUT THEM INTO SLICES AND LEAVE

-   MELT THE BUTTER UNTIL LIQUID

-   MIX OATMEAL , MILK, BANANA, VAINILLA ESSENCE AND BUTTER

-   THE MOST ADVISABLE THING IS A PROCESSOR, BUT IF

-   ADD THE TWO EGGS AND BEAT UNTIL SMOOTH

-   PUT A FRYING PAN ON LOW HEAT. CON LA AYUDA OF A CADLE, GRAB A PART OF THE MIXTURE AND TAKE IT

• 1 grated carrot  

1.        Boil the rice and lentils until

2.      We sauté green, onion and carrot. (Salteamos verdeo, cebolla y la zanahoria.)

3.      Add the sautéed to the bowl, season with salt and pepper and knead everything with a beaten egg. (Salteamos verdeo, cebolla y la zanahoria.)

4.      We assemble the hamburgers by hand and coat them in polenta, PAN flour or breadcrumbs. (Armamos las hamburguesas a mano y rebozamos en polenta, harina PAN o pan rallado.)

5.      Brown in the oven half a turn and turn without drying (Doramos en horno medio vuelta y vuelta sin secar.)

6.      For the garnish, cut the cabbage finely and place in a bowl. We squeeze the cabbage with our hands to break the structure of the vegetable. Season with olive oil, natural yogurt and a few drops of lemon. Add a pinch of salt and pepper and mix well. (Para la guarnición, cortamos el repollo finamente y colocamos en un bowl. Apretamos el repollo con nuestras manos para romper la estructura del vegetal. Aderezamos con aceite de oliva, el yogur natural y unas gotitas de limón. Agregamos una pizca de sal y pimienta y mezclamos bien.)

·         115 g oat flakes

·         50 g of flour 

·         1 egg

·         1 g of salt 

·         75 g black sugar (can be white)

·         50 ml of oil (corn of sun flower)

·         1 tsp vanilla essence
STEP BY STEP

·       1- beat the egg and mix it whit the sugar until it is creamy.

·       2- add the oil and vanilla essence and unite well.

·       3- add the flour, a pinch of salt and the oat flakes. Mix well with your hands until you have a compact dough.

·       4-take to the refrigerator about 20 minutes until the cookie dough is very fresh.

·       5-whit your hands lightly oiled, form balls and crush them to form the oatmeal cookies. Place them in a baking dish. It does not need to have butter or oil.

·       6- bake for about 10-12 minutes at 180°C, until the oatmeal cookies are golden on the bottom (if they look done on top, they may burn on the bottom). Don’t worry if they seem a bit soft when you take them out: something important about this recipe for oatmeal cookies is that they have a trick to make them crispy and that is that when they cool, they harden and become crispy.

·       Only 20 cookies come out through this process!

 

                      11/2 cup of rice

                      3 cups of vegetable broth you can use wáter too

                      1/2 médium size onion

                      Carrot

                      Zucchini

                      2 cloves of garlic

                      1/4 bell pepper

                      1/2 cup green pears

                      1/4 of bect stem

                      1 stall of cluves

                      1 for médium matt

                      Salt to toste

                      Pepper to toste

                      Olive oil

 

Steps by  steps

 

1)      Chop all vegetables into small cubes. Chart the garlic very, very small.

2)      Heat a Deep frying pan o paella pan and fry the vegetables in this order: garlic, carrot, paprika, tomato, zuchini, beck and chives. Add a teaspon of salt and a pick of pepper.

3)      Let it all fry for a couple of minutes and bet in reléase a bittle juice.

4)      Add the cup and haz of rice, mix well and add the green peas and they 3 cups of wáter.

5)      Stir a Little and allaw it to boil.

6)      When the wáter starts to dry up and only bubles remain an the rice grains turn heat down to low and cover your pan

7)      Let cook about 10-15 minutes.

8)      That the grows is ready, and if it is, remove it from the heat let it rest for a couple of minutes and serve your delicious rice wiht vegetables.

 

• 1 chicken 

• 1 eggs 

• 1 head lettuce

• 1 tomatoes

• 1 carrot

• salt

• vinegar 

 

 

Cook the chicken for 20-25 minutes, while it is cooking add a little salt. When it's done cooking, cut it into small pieces.

 

Boil the eggs for 10-15 minutes.

 

Now we cut the tomatoes into medium slices, cut the lettuce, ando grate the carrot.

 

We put all the ingredients in a plato or container, a little salt, vinegar and mayonnaise (optional).

 

After adding everything we mix and enjoy our chicken salad 

 

·         320g macaroni

·         1 avocado

·         50g black olives

·         A handful of basil leaves

·         1/2 lemon 

·         4 tablespoons olive oil

·         40g Parmesan cheese 

·         salt and pepper 

 

 Peel the avocado, cut it in half and remove the bone. Crush the pulp in the blender glass, along with the juice of half a lemon, 3 tablespoons of water, salt and pepper. 

 Prepare the basil oil. Wash a handful of basil leaves and crush them with the olive oil and a pinch of salt. Cut the pitted olives into slices. Remove shavings from the Parmesan cheese with the help of a peeler and reserves.

Cook the pasta in plenty of salted water until it is cooked (respect the time indicated by the manufacturer). Drain well and place in a large bowl. Add the avocado cream and remove for a few moments. 

 Divide this preparation among 4 plates, sprinkle it with the basil oil, add the olives and serve it immediately.

 Decorated with the Parmesan cheese shavings. 

                                       Para 4 personas 

·         320g macarrones

·         1 aguacate

·         50g olivas negras 

·         Un puñado de hojas de albahaca

·         1/2 limon

·         4 cucharadas de aceite de oliva

·         40g queso parmesano 

·         Sal y pimienta 

 

Pela el aguacate, córtalo por la mitad y quítale el hueso. Tritura la pulpa en el vaso de la licuadora, junto con el jugo de medio limón, 3 cucharadas de agua, sal y pimienta.  

Prepara el aceite de albahaca. Lava un puñado de hojas de albahaca y tritúralas con el aceite de oliva y una pizca de sal. Cortar las aceitunas deshuesadas en rodajas. Retire las virutas del queso parmesano con ayuda de un pelador y reserve.

 Cuece la pasta en abundante agua con sal hasta que esté cocida (respeta el tiempo indicado por el fabricante). Escurra bien y coloque en un tazón grande. Agrega la crema de aguacate y remueve por unos momentos. 

 Divida esta preparación en 4 platos, rocíe con el aceite de albahaca, agregue las aceitunas y sirva de inmediato. 

 Decora con las virutas de queso parmesano.

 

 

 Utensils:Pot Salad bowl Oven tray



Ingredientes

·         3 potatoes large

·         2 eggs

·         Condiments

·         n/a breadcrumbs

·         n/a fluid milk

·         n/a cream cheese

·         olive oil

 

Step by Step:

 

Step 1: Peel the potatoes, cut them and boil them until they are soft.

Step 2: Strain them and pure them, adding a splash of milk (i use skin milk), a little olive oil, and seasonings.

Step 3: It has to be a tender and creamy pure. We put it in the fridge for about 30 minutes.

Step 4: We remove from the fridge and begin to form the balls and put a cube of cheese inside (i use Porsalut light but you can use whatever you want).

Step 5: Once the bombs are made, pass them through the eggs (which have to be beaten and if you want seasoned) and then through the bread crombs.

Step 6: Arrange the bombs in a baking dish and bake until Golden Brown.

3- Add milk, vanilla essence and sweetener. And mix.

4- Put a little oil in a pan and spread it with a napkin.

5- put a little of the mixture in the pan.

6- Cook between 1 and 3 minutes depending on how you want it.

7- Enjoy the pancakes, you can accompany them with whatever you want. For example; jam or fruit.
 
 
 -Makes between 2/3 pancakes
 

Ingredientes:
 - 4 Cucharadas de avena.
 - 2 Cucharadas de coco.
 - 2 Cucharadas de harina integral.
 - 3 Cucharadas de leche.
 - 1 Huevo.
 - Un chorrito de esencia de vainilla.
 - Edulcorante, a gusto.
 - Aceite para la sarten.
 
 Preparación:
 1- Incorporar la avena, la harina y el coco en un bowl. Y mezclar

2- Hacer un hueco en el medio y añadir el huevo.

3- Agrega la leche, la esencia de vainilla y el edulcorante. Y mezclar

4- Poner un poco de aceite en una sartén y untarlo con una servilleta.

5- Poner un poco de la mezcla en la sartén.

6- Cocine entre 1 y 3 minutos dependiendo de cómo lo desee.

7- Disfruta las tortitas, las puedes acompañar con lo que quieras. Por ejemplo; mermelada o fruta.
 -Rinde entre 2/3 panqueques.
 

200g pear without pods a leek

2 potatoes

4 quait eggs

200ml of cream

400 of vegetables broth 

(olive oil, salt, and pepper)

 

Step by step

1) Remove the outer layer of the leek and reserve the green part. Clean the other part of the leek (the white area), chop and cut into slices. Peel and also chop the potatoes.

2) Add a little olive oil to the saucepan and fry all the vegetables, which you have previously cut, for 2 minutes. Including peas.

3) Add the broth and, if necessary, a little water. Let cook over medium heat for about 15 minutes. While you have to cook the quail eggs for 2 minutes.

4) Wash the green part of the leek, cut into very thin strips and fry in olive oil at 170°C until crispy. Reserve to decorate.

5) Season the vegetables and also add some basil leaves. Add the cream and cook for at least 5 more minutes. Once this time has passed, you have to remove from the heat and grind.

6) serve the cream, decorate with the leek, a little cream, the boiled egg (and cut in half) and the leeks 

 

•1 banana

• 1 tablespoon of mascabo sugar 

•4 tablespoons of wholemeal flour

• ½ teaspoon baking powder

•1 egg

First you have to peel the banana. Then in a bowl you are going to add the banana and the mascabo sugar and you are going to step on it until there is a puree.

After it is like a puree you are going to add the egg.

After everything is well mixed, add the wholemeal flour and the baking powder. When everything is uniform, it is ready to cook.

To cook it in a pan you add any type of oil over low heat.

When it is well cooked, put it on a plate and you can accompany it with any fruit.


1 banana

•     1 cucharada de azucar mascabo

•     4 cucharadas de harina integral 

•     ½ cucharadita de polvo para hornear

•     1 huevo

Primero hay que pelar la banana. Después en un recipiente vas a agregar la banana y el azúcar mascabo y lo vas a pisar hasta que quede un puré.

Después de que quede como un puré le vas a agregar el huevo.

Luego de que este todo bien mezclado se le agrega la harina integral y el polvo para hornear. Cuando este todo uniforme ya está listo para cocinar.

Para cocinarlo en una sartén le agregas cualquier tipo de aceite a fuego bajo.

Cuando este bien cocido lo pones en un plato y lo podes acompañar con cualquier fruta.

1. 1 bundle of spinach

2. 1 onion

3. 1 garlic

4. 2 eggs

5. Olive oil

6. Salt

7. Pepper

8. Preferred grated cheese

How to make a spinach tortilla step by step

1. Wash all the vegetables very well and chop them into small portions. Once achieved, take them to cooking and reserve them cooked.

2. On the other hand, finely chop the onion together with a garlic, sauté both over a little oil and reserve.

3. With a fork, beat two eggs with a teaspoon of salt and a pinch of pepper. In a bowl, mix the cold spinach together with the sautéed onion, add the grated cheese and the beaten eggs

4. Take a frying pan to the fire with a little oil in the base and once hot pour all the preparation there. Cook for 5 minutes over medium heat. When the edges begin to come off, place a plate on top to turn the tortilla and cook 5 more minutes on the other side.

-Fish of approximately 1 kilo (pescado de 1 kilo aproximadamente)

-Varied vegetables to taste to grill as a garnish (Verduras variadas al gusto para cocinar a la plancha como guarnición)

-Salt and pepper to taste (Sal y pimienta al gusto)

-Lemon slices (Limón unas rodajas)

-Onion slices to fill (Cebolla un par de rodajas para rellenar)

-Fresh cilantro or any fresh herb to fill (Cilantro fresco o cualquier hierba fresca para rellenar)

How is it done? (¿Como se hace?)

· We prepare charcoal embers and wait until they are ripe, when they are well covered with a gray layer of ash. Mean while, we are preparing the fish. We start by remoring the side fins, the lower fins and the crest that it has at the top to be able to handle it betrer. (Preparamos brasas de carbón y esperamos a que estén maduras, cuando quedan bien cubiertas de capa gris de ceniza. Mientras tanto, vamos preparando el pescado. Empezamos retirando las aletas laterales, las inferiores y la cresta que tiene en lo alto para poder manejarlo mejor)

· Season it well inside, put a few slinces of onion and some aromatic herbs inside and make two or three cuts in the loin, putting half a slince of lemon in each one as when we make baked sea bream. (Lo salpimentamos bien por dentro, metemos unas rodajas de cebolla y algunas hierbas aromáticas en su interior y hacemos dos o tres cortes en el lomo, metiendo media rodaja de limón en cada una como cuando hacemos besugo al horno.)

· We prepare a sea bream and put the fish inside closing carefully so that we can then turn it over wi thout it opening and falling. Once ready, put the fish with the slits up on the grill and let it cook for approximately eight minutes, watching the cooking so that it does not dry out. (Preparamos una besuguera y metemos el pescado dentro cerrando con cuidado para que podamos darle después la vuelta sin que se nos abra y se nos caiga. Una vez listo, ponemos el pescado con las hendiduras arriba sobre la parrilla y dejamos que se cocine durante ocho minutos aproximadamente, vigilando la cocción para que no se nos reseque.)

· Turn the snapper over and let it cook on the other side, for another eight minutes. At five or six, we look in case we already see it well done, proceeding to take it out to plate and serve, along with the grelled vegetables that we will have prepared in that time. (Damos la vuelta al pargo y dejamos que se cocine por el otro lado, durante otros ocho minutos. A los cinco o seis, miramos por si ya lo vemos bien hecho, procediendo a sacarlo para emplatar y servir, junto a las verduras a la plancha que habremos preparado en ese tiempo.)

· To make the vegetables, you can use the ones you have in the fridge drawer and cook them, the simplest thing for you is to cook them on the griddle, calcullating the times so that they are ready for when you take out the fish. (Para hacer las verduras, podéis utilizar las que tengáis en el cajón de la nevera y cocinarlas, bien en la brasa en plan parrillada o más sencillo, en la plancha, calculando los tiempos para que estén listas para cuando saquéis el pescado.)

Ingredents:

250g of oatmeal

200ml of milk

1 egg

40g of butter

1 pinch of cinnamon powder (optional)

1 tablespoon of vainilla essence

 

Steps:

1-        Crush the oatmeal until it forms a flour

2-       In a bowl mix oatmeal, egg and milk until have a homogeneous mixture

3-       Add the vainilla essence and cinnamon powder (OPTIONAL) and mix

4-       add 10g of butter in a pan and place the mixture, Cooking 3 minutes and easch side

 Tip: Dont use high fire, they can burn.

Different types of red fruits

PROCESS

1-    Mix all the ingredients and place them in the blender.

2-    Put oil in a pan over medium heat, once hot, with a spoon we place portions of the dough in the pan.

3-    After a few minutes, turn the pancake over and let the other side brown. 

4-    Repeat the process until the dough is over.

5-    Serve on a plate and sprinkle with powdered sugar and the red fruits on top.

6-    ¡¡Enjoy this healthy, easy and great pancakes!!