• oil for the fryer
• 4x175g thick cod fillets
• 225g flour
• salt and black pepper
• 300ml cold beer

firs the barbecue sauce is applied to the rib
Secondly It os por info te oven 

put in the middle of the oven and add butter

- 1 cup mixture of long grain rice and jasmine carolina.
-1 teaspoon of sesame oil.
-2 eggs, lightly beaten.
-2 tablespoons of vegetable oil.
-1/2 free of chicken breast.
-1 teaspoon salt.

Use the oil and exchange for egg whites or diced tofu.

We prepare the pastry cream for the filling of the cake
We boil the milk (previously remove half a glass), together with the cinnamon and the lemon peel; once the milk has boiled, we remove it from the heat.

In another saucepan add 200 g of sugar, half a glass of milk that we had reserved, cornstarch and the tablespoon of custard preparation, stir well until diluted. We take to the fire and immediately we add the hot flavored milk little by little without stopping stirring, until the pastry cream thickens. We remove the saucepan from the fire.

When we dip the cookies in the milk, they should not be soaked so that they do not fall apart; it is enough to immerse them in milk for 1 or 2 seconds.
Preparing it from one day to the next we give all the time to the cream to settle and to the cookies to moisten and integrate into the cake.
GLOSARRY:
-Prepare :preparar
-Remove:eliminar
- Immerse:sumergirse
-Settle:asentar

Method:

First , we cook the eggs for 15 minutes and let them cool, when they are cool we peel them and break then in two .

Secondly , in a bowl put egg yolk ,  tuna , fried tomato and top ut salt , we mix everything.

Then fill the eggs toy placing then on plate and  cover the mayonnase , garnish with the olives .

Tips:

 Sprinkle egg yolk chopped.

•     500g green asparagus
•     2 medium potatoes
•     1 leek
•     1 onion
•     2 garlic cloves
•     200ml of cooking cream
•     Olive oil
•     200ml vegetable broth
•     White pepper
•     Parsley
•     Salt

• 5 ripe tomatoes
• 2 cloves of garlic
• 1/2 green pepper
• salt
• 1/2 glass of olive oil
• dices of cured ham and boiled egg
• tuna

1/2 teaspoon lime zest50g Brown sugar50g Milk (whole, semi-skimmed or vegetable)1/4 teaspoon ground cinnamon (and more for garnish)One Egg L20ml Olive or sunflower oil20g Oat or wheat flour40g Whole wheat or spelled flour5g Chemical yeastPinch 

Difficulty:  
easyTotal 
time 12m
Elaboration 5m
Cooking 7 m

With what to accompany the carrot cake.An aromatic and tender espresso sponge cake like this one is perfect for a quick sweet treat at breakfast, for dinner or for a snack, with a good coffee, tea or glass of milk. It also combines wonderfully with a liqueur or sweet wine, especially if we have been generous with the spices. 

EASY AND DELICIOUS 

1.  First, cookies are crushed and mixed with melted butter.
2. Second, place the cookies mix in the mold and crush in until it covers the base of the mold.
3. After place the mold in the refrigerator. Meanwhile, place the whipping cream and cheese cream in a saucepan and put on low heat until everything is mixed to hydrate in could water for a few minutes.
4. While, add the already hydrated gelatin leaves to the mixture of whipping cream and cheese cream and stir for a few minutes without boiling.
5. Next, pour the mixture into the mold and leave it in the refrigerator for 3 or 4 hours, so that it sets.
6. Finally put the red berries on top to decorate and unmold if you want.

• Whipping cream (noun): crema batida.
• Meanwhile (adverb): mientras tanto.
• Saucepan (noun): cacerola.
• Stir (verb): remover.
• Curdling (verb): cuajarse.