Rice pudding

INGREDIENTS

• 1 liter of whole milk.
• 250 gr. of rice(the special one to make rice pudding)
• 5 tablespoons of sugar
• 2 tablespoons of vanilla sugar
• 1 tablespoon of butter or margarine

1- First in hot water we leave the cooked rice for 10-15 minutes.  

2- Then we put the milk to heat and add butter,vanilla and sugar. We remove everithing so that it does not sticks to the pot.

3- Once hot, add the rice(without the water) Pre-cooked and we leave it in little fire to cook more until the milk is absorbed(more or less 20 minutes)
4- We remove it a few times, that is very important because if not, it will sticks to the pot and it will burn.

5- Finally we remove it from the stove, we wait a little and if you want, you can put it in small bowls and decorate it with cinnamon, fruit or hot cherries.

Spanish Gazpacho by Pablo Galán

For three people :

First we cut four tomatoes, one cucumber and one garlic second we tossed two handfuls of salt and a little oil and vinegar third we tossed everything to the blender and beat for the fourth step we took a pitcher and tossed another chopped cucumber and fifth we put in the fridge. a
great recipe for summer.

Spanish Omelette by Diego Osés

Peel the potatoes and cut into medium sized squares. Sprinkle with salt and fry in hot olive oil until they begin to go golden. It’s better if they are not well cooked and are almost boiled in the oil, so that the omelette is moister. Drain and set aside.

Lightly beat the eggs with a little salt. Mix with the potatoes. Place a small amount of oil in the frying pan and heat. Pour the mixture into the pan and cook on a low heat for 15  minutes or until you see it going golden. Do not overcook as it will dry up.

When it is ready on one side, with the help of a plate of the top of a saucepan, turn it around and cook the other side. When cooked place on a serving dish. Serve immediately, cut into triangles.

You can accompany it with either mayonnaise or tomato sauce. You can also serve cold as an aperitif at any time or take on a picnic. There are many variation of the Spanish omelette. I like to make it with potatoes and onions but it can also be prepared with peppers, beans, asparagus etc…

English pancakes by Paolo Jumpe

First, prepare flour, four eggs, three sugar cutlets, a teaspoon of butter, a glass of milk and a few drops of vanilla essence. You also need a little bit of baking powder. To accompany Honey Syrup Maple a little butter then a little chocolate cream, Nutella, Nocilla ... Then you wait a little longer for the pancake to be made, you turn it to the other side and you're done.

A recipe: Sponge cake with pumpkin by Álvaro Ortega

Ingredients for sponge cake with pumpkin

   

250 g of pumpkin (raw and clean). If you buy it whole and you have more, do not throw it away, we recommend our new star recipe: how to make an amazing pumpkin cream with a homemade trick that will surprise you.

250 gr of flour

200-250 grams of sugar (depending on how sweet you want)

3 eggs

70 ml of oil (olive or otherwise, sunflower), that is ⅓ of normal glass

Yeast: about 12 grams (Royal or the one you have)

Cinnamon to taste

   

We need them 250gr from clean gourd for our sponge cake, so we cut a good piece and take from him the skin and the pipes of gourd of they being. Later we can crush or flatten it with a holder.

Now we take the eggs and break them to a big bowl where we will beat them manually and go on adding the 200 gr of sugar little by little mixing well and seeing since volume and homogeneity takes the mixture. Trick saves time: set already the oven to preheat 180 º-200 º

Shift of the flour and the yeast. To the previous mixture of eggs and sugar we add the flour sifted (to spend it for a colander to avoid grumes) little by little mixing well with everything and adding also the yeast in powder. After this, to add the oil, the cinnamon (if he pleases) and a bit of salt.

Now add the grated / crush gourd that we have reserved. To mix everything very well and voilá, already we have our mixture. Now take the mold that we are going to use and smear it with a bit of butter if it is metallic or cover it with paper of oven. Finally spill the mixture.

A Recipe: a potato Spanish omelette by Mikel Larrayoz

We will start peeling, washing and chopping the potatoes. In this case we can cut them thin or in small cubes, as we like. On the other hand we will also have to peel the onion and chop it. We will heat a frying pan with plenty of olive oil and when it is warm we will incorporate the potatoes with all the chopped onion.
The potatoes will be frying little by little with the onion and while they are doing it we will open the eggs, toss them in a big bowl and beat them and wait until the potatoes and the onion are ready. When they are ready we will remove them with a slotted spoon to drain the excess oil and we will incorporate them little by little into the eggs, we will pour salt to taste and we will remove everything so that all the ingredients and the berry potato are absorbed a little bit. egg.
 We will remove almost all the oil from the pan, leaving only a little so that the tortilla does not stick. We will mix the egg, potatoes and onion and make sure everything is level. We will let the bottom part of the pan and then we will turn it around helping us with a dish that fits well in the circumference of the pan or maybe a little bigger, but not too much.
 We will throw the tortilla back to the pan for the part that is not made and we will compact it well with a fork by the side, we will let it be done by that part and it will be ready to eat.