• 260 g flour
• 125 g sugar
• 3 large eggs
• 5 dl semi-skimmed milk
• 65 g butter

PREPARATION:
1. Wash the rice well under running water until it is transparent.

2. Put a pan of water on the stove and add the rice. Bring to a boil and bake 10 minutes or until all the water is absorbed. Remove from heat and let cool.

3. In a saucepan, heat the rice vinegar with the salt, kombu seaweed and sugar.

4. Place the rice on a tray. Add the vinegar mixture to the rice and mix well with a spatula or wooden spoon.

5. Cut the ingredients into thin strips and set aside.

6. With the help of scissors, cut the seaweed in halves and place the brighter side in contact with the mat (if you make inverted sushi you should cover the mat with cling film so that it does not stick). Moisten your hands and spread the rice using two-thirds of the seaweed.

7. Add the ingredients along the seaweed. Start with the fish.

8. Cut 6 to 8 pieces of sushi per roll. The knife must always be moist so that the rice does not grab and undo the sushi.

9. Your sushi is ready! Serve with soy sauce, wasabi and ginger pickle.

INGREDIENTS:

• 2 avocados:
• 3 tomatoes;
• 2 cucumbers;
• 4 eggs;
• Mozarella cheese; 
• Lettuce;
• Tuna. 

FOR SEASONING:

• Salt;
• Vinegar;
• Olive oil;
• Oregano. 

Preparation: 

• 2 cups of flour
• 1.5 cups powdered chocolate
• 2.5 cups sugar
• 0.5 cups oil
• 1 cup warm milk
• 1 vanilla/sugar yogurt
• 2 eggs
• 1 dessert spoon of yeast
• liquid coffee to taste

• Preheat the oven to 180 degrees and grease a baking pan
• First let's start by mixing all the dry ingredients, except the yeast
• Add the liquid ingredients plus the eggs
• Beat everything for 3/4 minutes
• Add the yeast
• Pour the cake batter into the baking pan
• Bake for 30/40 minutes

• 400g of spaghetti ;
• 1 clove of garlic ;
• 1 onion ;
• 1 spoon  of olive oil ;
• 300g of minced beef ;
• 1/2 spoon of salt and pepper ;
• 100g of tomato spares ;
• Grated cheese

• 360 grams of toasted cracker
• 80 grams of butter
• 8 soup spoons of milk

• 400 grams of cream cheese
• 300 grams of natural greek yogurt
• 300 grams of sugar
• 2 packages of vanilla sugar
• 10 sheets of colourless gelatin
• 400 milliliters of cream
• 1 soup spoon of lemon juice

• 150 grams of flour
• 50 grams of sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 egg
• 200 milliliters of semi-skimmed milk
•  butter (to grease)

PREPARATION

Érica Silva 9ºB nº5

800 g boneless pork
800 g of potatoes
400 g of clams
60 g pickles
4 cloves of garlic
300 ml of white wine
50 ml of olive oil
3 tablespoons of pepper paste
Black olives q.s.
Chopped coriander q. B.
Salt and pepper q.s.
Frying oil

• 2 cups heavy cream
• 2/3 – 1/2 cup sweetened condensed milk
• 30 Maria biscuits crushed
• 1/2 teaspoon vanila extract

1.  Place the biscuits into the food processor and pulse until they’re fine crumbs or if you don’t one you can put the biscuits into a gallon sized plastic bag, and pound them 
2. Pour the cold heavy cream into a bowl, then add in the vanilla extract and begin to whip the cream and vanilla for about 30 seconds until it starts looking fluffy
3. Now add in your condensed milk. Start with 2/3 of a cup, and beat it in until you’ve got stiff peaks. If you’d like the whipped cream sweeter, add in the rest. Don’t overmix
4. Grab a container of your choice and place a layer of whipped cream in the bottom Smooth out the cream. Sprinkle some biscuit crumbs (don’t make it too thick, you want the whipped cream to soften each layer of biscuit crumbs so that the dessert is silky and not dry. Repeat with several layers of whipped cream and crumbs, ending with whipped cream and a light sprinkle of crumbs as a garnish. Cover the desserts with plastic wrap and refrigerate them for 2-3 hours and then you’re ready to serve!

-chocolate powder 
-Sugar
-Flour 
-Oil 
-Water
-4 egs
-Yeast 

In a bowl we add a package of chocolate, then one and a half cup of sugar, two cups of flour, half a cup of oil, a cup of water, 4 eggs and a little yeast, then we stir everything together we grease the pan with butter and flour we take to the oven at 180 º for 45 minutes and then enjoy the cake!!!!

3 chicken breasts cut into cubes
1 clove of minced garlic
Salt and pepper to taste
1 chopped onion
2 tablespoons of mayonnaise
1 spoon of butter
1/2 cup of ketchup
1/3 cup of mustard
1 cup of mushrooms
1 glass of sour cream
potato straw to taste
preparation:

In a saucepan, combine the chicken, garlic, mayonnaise, salt and pepper.

In a large skillet, melt the butter and brown the onion.

Add the seasoned chicken until it is golden brown.

Add the mushrooms, ketchup and mustard.

Incorporate the cream and remove from heat before boiling.

Serve with white rice and potatoes chips.

𝓘𝓷𝓰𝓻𝓮𝓭𝓲𝓮𝓷𝓽𝓼:

𝓟𝓻𝓮𝓹𝓪𝓻𝓪𝓽𝓲𝓸𝓷:

1. Make the crust:Process flour, sugar and salt, add butter and mix until crumbs are formed.

cracker
cream
condensed milk

Grind the wafers.
Whip the cream until creamy, add the condensed milk and mix.
Place in individual bowls in layers: crushed wafer, cream, and repeat the operation and finish with the wafer.
Take the bowls to the friforific.

• 3 gelatine leaves
• 450ml double cream
• 200ml whole milk
• 100g white sugar
• 1 vannila pod

• 400g strawerry, hulled and halved, or quartered if very large
• 1 ½ tsp cornflour

1.cut the chocolate into pieces and in a light saucepan melt in a water bath with the cream.

2.add the butter in pieces, stir until it becomes a homogeneous cream.heat the oven to 185 degrees.

3.separate the yolks from the whites. in a bowl beat the egg yolks with the sugar until it becomes a cream.gradually add the chocolate and finally add the flour.

4.in a separate bowl beat the egg whites. with the help of a spatula, add and wrap the egg whites to the previous preparation.

4.pour om prepared in a pan and bake for 40 minutes.

Rawan Abdul haleem AlRubaye 9B

•  4 eggs
•  1 yoghurt

•   3 glasses of sugar 
•   3 cups of wheat flour 
•   1 cup of oil
•   1 dessert spoon with baking powder 

1. Turn on the oven, place it at a temperature of 180ºC.
2. First, combine all the ingredients in a bowl.
3. Wrap all the ingredients tightly and mix everything until smooth.
4. Grease a pan with butter and flour.
5. Transfer the preparation reserved for the form.
6. Put the dough in the oven for approximately 40 minutes.
7. take it out of the oven, let it cool down a little and put it on a plate.
8. and is ready to eat.

• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 4-1/2 cups sliced peeled peaches
• Dough for double-crust pie
• 3 tablespoons cornstarch
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 teaspoons lemon juice
• 1 tablespoon butter
• Vanilla ice cream, optional

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet. Trim even with rim. Refrigerate while preparing filling.
• Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
• Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

PREPARATION
1. Preheat the oven to 200º C.
2. Cut the potatoes into cubes and fry them in olive oil.
3. Place the cod in a pan with a bay leaf and cover it with water. Cook it on a high heat, when it boils, lower the heat and cook 5 minutes.
4. Remove the cod from the water and let it cool. Remove the skin and pimples and shred it in splinters.
5. In a saucepan, place 100 ml of oil and sauté the onions, garlic and a bay leaf. Add the cod, stir and let it sauté a little.
6. Add the potatoes and mix well. Then add the bechamel sauce and cream and season with salt, pepper, nutmeg and lemon drops. Stir well, remove from heat and set aside.
7. Brush an oven tray with the remaining oil. Spread the cod preparation well on the tray and sprinkle with the grated mozzarella cheese