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.

A recipe of omelette by Maria Zurita

 
 I´ll make an omelette with the next ingredients : 4 potatoes, 3 eggs, onion and salt for six persons.  
 
First we have to wash and cut the potatoes. Once the oil is warm, add the potatoes with a little salt and fry. When the potatoes are golden remove them.
 
Later beat the eggs with a little salt and once beaten, add the fried potatoes, mixing well with the beaten eggs.You can spin until golden on both sides. 

We're done.

A recipe of pancakes and chocolate milkshakes by Gorka Leon

 
Today I will make pancakes,chocolate milkshake.

MAKE PANCAKES:

Well you need  flour, milk and eggs.

The first step is to pour milk in a bowl, then add the eggs and the flour and beat everything in a blender.

The second step when the mixture is ready you grab the mixture with a ladle and pour into a pan and fry for a minute and turn right till it is brown,  remove to a plate and spread chocolate or whatever you want to eat with them.

The third step is to pour the sauce you want over and ready.

MAKE A CHOCOLATE MILKSHAKE:

Well you need milk, chocolate, cream and a cherry.

The first step is  to heat the chocolate and milk also

The second step is to mix the milk chocolate and then put in a large glass, add the cream and the cherry on top, add a straw and ready.

The third stept is to drink the chocolate milkshake.

Recipe of muffins by Amaia

Muffins 

Ingredients:

350gr of flour

350gr of sugar

250 gr of sunflower oil 

100gr of cream

15g of leavening

4 eggs

vanilla

150gr of chocolate chips

First, in a bowl beat the eggs with the sugar.

After that, add the cream in it ,then the sunflower and the vanilla.

On the other hand, mix the flour with leavening, then we add it with the other mix little by little and put the chocolate chips.

Finally, put the dough on the mould,and bake in the oven at 210º for 15 minutes.

A recipe by Diego Cameirao

 Panini of bacon and cheese

Ingredients:
-1 baguette
-Fried tomato
-Melted cheese
-Bacon


Preparation:
Cut the baguette in two halves and spread out the fried tomato onto the bread for several times with a spoon and cover full.
Spread  cheese on the baguette. Chop bacon in pieces and put on the cheese. Bake it in oven until it´s done.

Cake of chocolate and biscuits by David Larrea

 
 CAKE OF CHOCOLATE AND BISCUITS

Ingredients:

400 g of chocolate
1 package of biscuits
1/4 of cream milk
1/4 of butter
200 g of sugar
2 spoon of coffe
1 cup of wine

Process:

Put the chocolate in one pan with the butter and under it use a pot with water and remove the mixture.
In one bowl, add 200 g of sugar and 1/4 of butter and mix it.
After that, dissolve the two spoons of coffee with some hot water in another bowl of cream of butter and remove.
In another bowl pour the cream milk and the wine, remove and add the soacked biscuits.
Spread one biscuit with the cream and cover with another biscuit and so on.
Finally, pour the chocolate over the biscuits and put into the fridge.

Students'recipes (3)

Lemon Couscous Chicken

Ingredients: ( for how many people )

chicken
oil
salt
lemon
born
pepper
waters
down
couscous
parsley


Cut the chicken into pieces and fry it until it is gilded. Then squeeze the lemon and add it to the chicken. When the chicken absorbs the lemon, use born and pepper and leave it cooking and begin, if necessary, to boil the couscous. Pour 125g of couscous and the same quantity of water in a saucepan. After that, let it absorb the water for 3 or 4 minutes and finally mix the couscous to the chicken and leave it to cook until everything boils. Use the parsley and marjoram to decorate in the plate.
THE END
Geraldine Criado

Students' recipes (2)

Pan cake recipe
Ingredients:
3 eggs
1 yoghurt
2 little cups of sugar
3 little cups of flour
1 middle cup of olive oil
30 grams of yeast

How to do it?
First,you take a boul and put into it the three eggs,then you add 1 yoghurt,2 little cups of sugar,3 little cups of flour,1 little cup of olive oil and 30 grams of yeast.
you have to stir all of the ingredients.
Then you put the pancake in the oven for 45 minutes.
If you want you can put on the cake some chocolate or you can deccorate it with some fruits with, some cream or with small pieces of white chocolate.
THE END
Saioa Rivero

Students' recipes

I am going to do an omelette of potato with the help of my mother
The ingredients are ( number of people ??):
-potatoes (6 or 7 depends on how many people you cook for)
-eggs(5 o 6 depend)
-some milk
-salt

First, peel the potatoes and put a frying pan on the fire. We hope that it is done well. While the potatoes are frying is done, crack the eggs in a bowl.
Add salt while you whisk the eggs. Later mix the potatoes with the eggs in the bowl and then add more salt if necessary and some milk.
Then pour the mixture in the frying pan and wait for five minutes as it's done and use a lid to turn the omelette over. Leave for five more minutes and finally try and serve it hot.
THE END
Carlos Lacasta


Meatballs in sauce:

Ingredients: ( for how many people )
-400gr of minced meat

-1 Egg

-2 teeth of garlics

-1 Glass of white wine

-4 Spoonfull of breadcrumbs

-4 Chalotas

- Parsley

We peel and chop the garlics.

In a bowl we crack the egg and half of the chopped garlics, whisk the ingredients in order to mix them quite perfectly.

We add the minced meat, the breadcrumbs, half of the glass of wine and the parsley. Then, stir everything until completely mixed and obtaining a mass.

Later, cut the chalotas for the sauce .Put the chalota in a frying pan with oil and a leaf of laurel and the rest of the garlic, add the remaining wine and stir. Beat the mixture in an electric mixer.

Then form the meatballs and roll it in flour. In a frying with oil we fry the meatballs and when they are done, add the previous sauce. We cover the meatballs in order that they take the sauce completely and finally serve the dish hot.
THE END
Katherine Abreu

Codfish in green sauce

Codfish in green sauce
Ingredients:
5 slices of codfish
200 grams of cockles

For the sauce:
A head of garlic
A bit of parsley
A small glass of white wine
A glass of fish stock
To decorate:
2 eggs
5 asparagus
Instructions:
Chop the garlick and the parsley. Rinse the cockles and fry it with a bit of fish stock and bake the eggs. Add oil in a mud casserole and boil the garlic. Later, mix the parsley with the garlic. Remove the casserole off the fire. Add salt in the slices of codfish and distribute along in the casserole. Stir with a movement of the hands. Turn the slices and add the white wine and the fish stock. Bring to boil the mixture and stir with a movement of the hands again. Finally, put the eggs, cockles, asparagus and parsley to decorate. Serve it with a good white wine, Basque cyder or rose Navarrian wine! Enjoy!

RECIPES

RECIPES

SHAMROCK SILK PIE

1 all ready pie crust

1 tsp. flour

3 oz. cream cheese, softened

2 Tbsp. flour

2 eggs

1/2 c. semi-sweet chocolate chips

1/4 c. Irish Mist liqueur

8 oz. La Creme topping

1 Tbsp. Irish liqueur

green food coloring

In a large bowl, combine sugar, cream cheese and flour,mixing at medium speed of electric mixer, until well blended.Add eggs, chocolate and Irish Mist, mix well. Add one cup LaCreme whipped topping; pour into all ready pie crust. Bake at 375 degrees for 30 to 35 minutes or until knife inserted in the center comes out clean. Combine remaining Irish Mist, whipped topping and a few drops green food coloring. Mix well. Spread overpie.

SHAMROCK COOKIES(Makes About 3 Dozen)

1/2 c. butter or margarine

3/4 c. sugar

1 egg

1 tsp. vanilla

1 1/2 c. unsifted flour

1/3 c. cocoa

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt
Shamrock glaze (see recipe)

Cream butter, sugar, egg and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture, blending well. Chill 1 hour or until firm enough to roll. Roll a small portion of dough at a time on lightly floured board or between 2 pieces of wax paper to 1/4-inch thickness. Cut with shamrock-shaped cutter; place on ungreased cookie sheet. Bake at 325 degrees for 5 to 7 minutes or until no indentation remains when lightly touched. Cool cookies on sheet 1 minute;remove to wire rack to cool thoroughly. Frost with shamrock glaze.

Shamrock Glaze:

3 Tbsp. butter or margarine

2 c. powdered sugar

1 tsp. vanilla

2 to 3 Tbsp. milk
green food color

Melt butter over low heat. Remove from heat; blend in sugar and vanilla. Add milk gradually; beat until proper consistency is reached. Blend in 2 or 3 drops green food color. Makes about 1 cup.

SHAMROCK SALAD

4 bell peppers

8 oz. cream cheese

1/2 c. diced celery

1/2 c. chopped pimiento

1/2 c. chopped pecans

1 c. crushed pineapple lettuce

Wash bell peppers and cut off the tops. Remove the insides, seed, etc. and make them stand up straight. Take cream cheese, celery, pimiento, pecans and crushed pineapple and mix together. Pack into peppers and chill overnight.Arrange lettuce leaves on individual plates. Slice peppers horizontally so that they resemble shamrocks, arrange on lettuce and top with a touch of mayonnaise.

SHAMROCK ROLLS

1 pkg. active dry yeast

1/4 c. water

1/2 c. hot mashed potatoes

1/4 c. shortening

1/4 c. sugar

1 1/2 tsp. salt

1 c. scalded milk

1 egg

4 to 4 1/2 c. sifted flour

Soften active dry yeast in warm water. Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm. Add softened yeast and egg. Stir in 2 cups flour. Beat well. Add remaining flour, knead 6 to 8 minutes. Place in greased bowl. Cover and let rise for 1 hour. Shape in ball. Cover 10 minutes. Let rise on greased sheet for 1 hour. Bake at 400 degrees for 10 to 12 minutes. Makes 2 dozen rolls.

ST. PATRICK'S GREEN SALAD

1 (3 oz.) pkg. lime gelatin

1 small pkg. cream cheese

2 c. miniature marshmallows

2 c. hot water

1 small can crushed pineapple

1/2 pt. Cool Whip

1/2 c. chopped pecans

Dissolve gelatin, cream cheese, and marshmallows in hotwater. Then add pineapple. Set aside to chill and when almostthick add Cool Whip and pecans.

ST. PATRICK'S DAY GREEN VEGETABLE DIP

1 c. mayonnaise

1/2 c. sour cream

1 c. parsley, chopped

1/4 c. grated onion

1/2 lb. crumbled Blue cheese

1/4 c. vinegarsalt and pepper

Combine ingredients and serve with fresh vegetables.

ST. PATRICK'S DAY SOUP

1/2 lb. corned beef, diced

1/2 small head cabbage, shredded

2 c. milk

2 cans condensed cream of potato soup

1 Tbsp. prepared mustard

1/4 tsp. pepper

In large saucepan, add cabbage to 3/4 cup boiling water.Cover and heat to boiling. Reduce heat and simmer 8 minutes until tender; drain. Add remaining ingredients, except corned beef. Bring just to a boil on medium heat, stirring occasionally. Add corned beef, stirring to break apart. Cover and heat 2 to 3 minutes more. Serves 4.


ST. PATRICK'S PORK LOIN ROAST

1 (5 to 6 lb.) boneless pork loin roast

1/2 c. chopped parsley

1/4 c. minced onion

1/4 grated lemon peel

1 Tbsp. chopped fresh basil

3 medium crushed garlic cloves

1/2 to 1/3 Tbsp. olive oil

3/4 c. dry sherryfresh parsley and lemon slices

Pat pork dry. Score with sharp knife. Combine parsley,onion, lemon peel, basil and garlic in processor. Whisk in 1/2cup oil. Rub into pork. Wrap in foil and refrigerate overnight. Preheat oven to 350 degrees. Brush roast with 3 tablespoonsoil. Set on rack in shallow pan. Roast to 170 degrees for 2 1/2hours. Set meat aside on platter. Degrease pan juices, blend sherry into pan juices. Cook 2 minutes. Decorate platter with fresh parsley.

ST. PATRICK'S DAY BREAD

2 c. sifted flour

3/4 tsp. baking soda

1/2 tsp. salt

1 Tbsp. sugar

6 Tbsp. butter

1/2 to 1 c. raisins

1 Tbsp. caraway seed

1/2 to 2/3 c. buttermilk

Sift flour, baking soda, salt and sugar together. Cut shortening into flour mixture until of the consistency of coarse corn meal. Stir in raisins, seeds and add buttermilk gradually. The mixture should not be dry. Knead briefly and shape into a round loaf or a 9 x 5-inch one. Put the dough in a greased bread pan; cut a bold cross on top, letting it goover the sides so the bread will not crack in baking. Brushthe top with milk. Bake at 375 degrees for 40 to 50 minutes