Ingredients:

• a packet of macaroni

• a cup of breadcrumbs

• a spoonful of butter

• 3 tablespoons of flour

• 1 tablespoon of mustard

• 3 cups of milk

• a handful of cheddar

• a pinch of salt

• a sprinkle of black pepper

Recipe:

Step 1/10

Heat the oven to 180ºC and grease a baking dish with butter.

Step 2/10

Place the breadcrumbs in a small bowl. Then, melt 3 tablespoons of butter in a saucepan. Once melted, spread the butter over the breadcrumbs and mix. Next, grate some cheddar cheese and add it to the buttered breadcrumbs.

Step 3/10

Boil the macaroni in a pot. Don't overcook it, only until it is al dente.

Step 4/10

Heat the milk in a small saucepan and remove it before it boils.

Step 5/10

In a saucepan, add the remaining butter and melt it. Once melted, add the flour and mix it.

Step 6/10

After about three minutes, the mixture should turn light brown in color. Once done, slowly pour in the warm milk and keep stirring for about three minutes until the sauce gets thick.

Step 7/10

Remove from the heat and season with mustard, salt and pepper. Lastly, add the remaining grated cheese into the sauce and stir until it has completely melted.

Step 8/10

Pour the sauce over the pasta and mix.

Step 9/10

Place the macaroni and cheese into the previously greased baking dish.

Step 10/10

Bake for 30 minutes and enjoy!

Wanna know more? Read the full recipe here: https://www.tasteatlas.com/mac-and-cheese/recipe

Ingredients:

• 2kg-2.5kg lamb shoulder (on the bone)

• 1 tbsp olive oil

• 8 shallots, peeled and halved (or 3 Red Onions)

• 6 cloves garlic, peeled and chopped

• 10 sprigs thyme

• 6 sun-dried tomatoes

• 6 dried shiitake mushrooms (or portobello mushrooms)

• 275ml red wine

• 600ml lamb stock or chicken

• Course sea salt and freshly-ground black pepper

Recepie:

First of all preheat the oven to 120ºC

1. Place into an oven-proof casserole dish large enough for the shoulder to lie flat in.

2. Rub the olive oil onto the shoulder of lamb. Season with salt and ground black pepper.

3. Place the dish on the hob, set to a high heat and brown the lamb all over.

4. Reduce the heat to medium, add the shallots and cook for 5 minutes.

5. Now add the garlic, mushrooms, thyme sprigs and sundried tomatoes and cook for 2 minutes.

6. Pour the stock and red wine over the joint. Bring to the boil, cover the dish, and put in the centre of oven the preheated oven.

7. Cook for 4 hours, turning the lamb every hour, taking care as the meat will be very tender and will fall off the bone.

8. After 4 hours, remove the dish from the oven and carefully transfer the lamb, mushrooms, tomatoes and shallots to a serving dish.

And done!!!

Origin: Saskatoon, Canada 🇨🇦

Ingredients for the pie crust:

· 2 and a half cups all-purpose flour

· 1 pinch of salt

· 1 cup unsalted butter, cold and cubed

· 6-8 tablespoon of ice water

Ingredients for the filling:

· 4 cups of fresh or frozen berries

· 1 cup of granulated sugar

· 1/4 cup of cornstarch

· 1 tablespoon of lemon juice

· A splash of vanilla extract

· ¼ tablespoon of ground cinnamon (optional)

· A pinch of salt

· 1 tablespoon of butter

Recipe:

Step 1/13

In a large bowl, combine the flour and salt.

Step 2/13

Cut in the cold butter using a pastry cutter, fork, or your hands until the mixture resembles coarse crumbs.

Step 3/13

Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together.

Step 4/13

Divide the dough in half, shape into discs, and wrap each in plastic wrap. Chill in the fridge for at least 30 minutes.

Step 5/13

In a bowl, combine the berries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon (if using), and a pinch of salt. Mix until the berries are coated.

Step 6/13

Preheat the oven to 190ºC.

Step 7/13

Roll out one of the chilled dough discs on a lightly floured surface into a circle to fit your pie pan. Transfer the dough to the pan and press gently into the edges.

Step 8/13

Pour the berry filling into the crust, spreading it out evenly.

Step 9/13

Dot the filling with small pieces of butter.

Step 10/13

Roll out the second dough disc and place it over the filling. Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.

Step 11/13

Place the pie on a baking sheet to catch any drips and bake for 45-55 minutes, or until the crust is golden and the filling is bubbling.

Step 12/13

Allow the pie to cool for at least an hour before slicing to let the filling set.

Step 13/13

Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence!

Ingredients:

• a bag of potatoes

• a spoonful of butter

• 1 cup of milk

• 1/2 tablespoons of flour

• 2 eggs

• a pinch of salt

• a pinch of pepper

• a slices of onion

• a splash of oil

Recipe:

Step 1

Peel and grate the potatoes. After, dry the potates with paper or cloth.

Step 2

Mix the potates after cooking and crushed them.

Step 3

Saltea onions in a pan with a spash of oil

Step 4

Add a pinch of salt and pepper, the mix of eggs, a 1/2 tablespoons of flour

Ingredients:

• 500 g chicken breast (cut into small pieces)

• a cup of wheat flour

• a soopn of garlic powder

• a spoon of onion powder

• a spoon of garlic powder

• half a tablespoon of salt

• half a tablespoon of black pepper

• 1/2 cup buttermilk or milk with a few drops of vinegar or lemon juice

• a egg

• sunflower frying oil

• (optional) sauce of your choice to accompany (barbecue sauce, honey mustard, etc.)

Recipe:

Step 1/10

marinate the chicken:

• In a bowl, whisk together the buttermilk (or milk with vinegar) and egg.

• Add the chicken pieces and make sure they are well coated with the mixture.

• deja marinar en la nevera durante al menos 30 minutos (o hasta 2 horas si tienes tiempo)

• A pair of bananas

• A spoonful of stawbarry, chocolate and vanilla ice cream

• A splash ( 15 mililiters ) of strawberry ice cream topping/syrup

• A sprinkle ( 15 mililiters ) of pineapple ice cream topping/syrup

• A splash ( 15 mililiters ) of chocolate syrup

• A cup of whipped cream, for garnish

• Some chunks (7.5 grams) of chopped peanuts

• A handful of maraschino cherries with stems

  Recipe:

• 1. Peel and cut some banana slices and place them in a bowl.

• 2.Place three tablespoons of ice cream between the banana slices. One scoop of vanilla ice cream, another of strawberry and another of chocolate.

• 3.Pour the almivars on top of the ice cream balls and pour the cup of whipped cream.

• 4.Add a sprinkle of peanuts and add the handful of cherries.

  Then you will be finished.

-Hamburger bun of the consumer's choHice
-1 tomato
-lettuce leaves
-Pickles
-Onion
-2 slices of cheese 
-Ketchup
-Mustard
-Salt
-Beef
-Extra Virgin Olive Oil
Practice:
1)Pour a splash of oil in a frying pan, then cook the meat for 5-10 minutes and add the two slices of cheese on top so that it melts.
2)We remove the meat and put it on top of the bread that we have previously cut. 
3)To finish, we add the other ingredients mentioned above, some slices of tomato, pickle and onion and a little mustard and ketchup, and the other slice of bread on top.

Take portions with a spoon and when the oil is hot,add each boxty to it.

Step 6

Wait about 3 or 4 minutes for them to brown on both sides.

two medium potatoes

olive oil

hake

wheat flour yeast

1 beer

Preparation:

-First we cut the potatoes into strips and put them in a frying pan with a splash of hot oil, and let them fry.

-Then we add salt and pepper to the hake and let it rest.

-While we let the hake rest, we make the mixture with which we are going to coat the fish.
We put one hundred grams of flour, a pinch of salt and a cold beer in a bowl and mix it all together.

-Once the mixture is added, we pour it all over the hake.

-We take the potatoes out of the pan and put them on the plate and then we add the hake already coated with the mixture and let it fry for ten minutes.

-To finish, we take out the hake and put it on the plate with the French fries. And ready to enjoy it with your favorite sauce!!