Hello my name is Alvaro J Guzman 4c and my (recet) RECIPE is a traditional (sweet) dessert of Latin America (AREQUIPE)-1 liter of milk-230 grams of white sugar-1 spoonful of BAKING SODA (bicarbonate of sodium), (disuelto) mixed in ½ water cup. (To set) Place the milk to boil together with the sugar in a pan (to) OVER LOW FIRE /HEAT slow fire, (without stopping removing) stirring constantly. Little by little add the water with bicarbonate. The arequipe is ready when (he) it thickens and you can see the bottom of the pan when you push it aside with a spoon (on having moved with the spade one sees the fund of the pan) .
ADELINA'S PASTA SALAD:
INGREDIENTS:500g pasta..................1,00€
50ml oil....................0,35€
10g paprika.................0,35€
1/2 tablespoon oregano......0,10€
2 carrots...................0,50€
1 onion.....................0,25€
a tin of peas...............0,75€
100g mushrooms..............0,40
€1 pepper....................0,30€
1 celery....................0,45€
3 tomatoes..................0,70€
40g parmesan................1,00€
200g maize..................0,50€
we spend....................6,65€
1. Boil the pasta in wat(h)er with salt for about 8 min.2. (Temper) Fry all the vegetables (except the tomatoes) in the oil for 10 min. and after that add wat(h)er and cover them with a lid for 5 min.Then add salt,paprika,oregano and the tomatoes.Let them boil for 15 min.3.Add the pasta and half of parmesan cheese.After (the homogenising) mixing well, (put the composition) serve on a plate and add the other half of parmesan cheese.
PASTA SALAD BY jose and rafa
INGREDIENTS:
250g of PASTA of different colours (grazes of colors)....0,80€
- tuna........................1,20€
- cheese......................0,40€
- onion.......................1,12€
- hard egg....................2,40€
- thyme.......................1,10€
- nut nutmeg..................1,10€
- cumin.......................1,10€
- oil,vinegar and salt........1,50€
we spend 10,72€
PREPARATION: We boil(ed) the PASTA with a little oil, (you leave), ADD or FLAVOUR with thyme, nut nutmeg and cumin. Cut cheese, onion to taste (if you put different types (from) of cheese is more (flavorful) TASTEFUL, but with (a) a little/some white soft cheese is (sufficient) ENOUGH) and a hard-boiled egg cut very well into small pieces. - The trick is having the ingredients (at least preparations) READY, the cheese, when the pasta is cooked and still warm, melts a little and when taking it (although it is in the refrigerator) this softens the cheese. - we season to taste with the oil, vinegar and salt. - Keep in the refrigerator and take it when it is cool . IMPORTANT: (not to) DON'T rinse THE PASTA (grazes) once cooked, or the spices would be lost, and this the trick of the salad.
YOU´RE SMART BOYS. YOU EVEN KNOW HOW TO COOK. CONGRATULATIONS FOR THE RECIPE.
OJO - PARA LAS RECETAS SE UTILIZA EL IMPERATIVO: infinitivo sin "to" ni sujeto.
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TOMATO SOUP by Carlos Crespillo
I´m carlos crespillo from 4ºc. The (recet) RECIPE is a TOMATO Soup (of tomato)Ingredients: ½ kg of tomatoes, fried tomato, broth, laurel, begins????, a potato, an onion, butter, two garlic cloves, pepper, salt. (Way of doing) PREPARATION: We peel and cut into pieces the vegetables and then we melt the butter in a medium frying pan. We (attack) fry the onions over low fire until they are transparent.Then we add the potato, the tomatoes, the garlic, the laurel, 2 spoonfuls of fried tomato and a half litre of broth. We cover and leave it over the fire approximately 20 minutes.Later we (separate of) REMOVE FROM the fire, withdraw the leaf of laurel and mix it with the milk. We LET IT COOL a bit and then (spend(pass)) BLEND in the mixer.We return it to the casserole, season it to (the) taste and warm it to serve, without (to allow that it should) LETTING IT boil.
GOOD JOB CARLOS, but what are begins??????
6 comentarios:
i am pablo from 3ºb my reicipe it´s a Traditional Salad:
INGREDIENTS
lettuces--7€
Tomatoes-- 4,5€
Olive oil---3€
onions----2,50
beet---9€
Maize---3€
wash the lettuces cut the tomatoes ,the beet and the onions . Put anything and to toss. and seasoning with olive oil . vineger and salt.that it a traditional salad.
The fruit are the season are: Tomatoes
i´m carlos crespillo from 4ºc
the recet is a Soup of tomato
Ingredients
½ kg of tomatoes, fried tomato, broth, llaurel, begins, a potato, an onion, butter, two garlic cloves, pepper, salt
Way of doing
We peel and cut into pieces the vegetables and then we melt the butter in a medium frying pan. We attack the onions to slow fire until they remain transparent.
Then we add the potato, the tomatoes, the garlic, the laurel, 2 spoonfuls of fried tomato and a half liter of broth. We cover and leave it to the fire approximately 20 minutes.
Later we separate of the fire, withdraw the leaf(sheet) of laurel and mix it with the milk. We stop enfríar a bit and spend(pass) it for the mixer.
We return it to the casserole, season it to the taste and warm it to serve, without to allow that it should boil.
hi¡¡ i´m David for 3ºb and this is my reicipe for salad:
ingredients
chopped walnuts--2,50€
1 bunch spinach, rinsed and torn into bite-size pieces--0,75€
dried cranberries--1,10€
crumbled blue cheese--2,50€
tomatoes--4,50€
avocado - peeled--3,79€
2 tablespoons red raspberry jam (with seeds)--5,50€
2 tablespoons red wine vinegar--1,30€
1-Now,Preheat oven to 375 degrees F (190 degrees C).Arrange walnuts in a single layer on a baking sheet.Toast in oven for 5 minutes, or until nuts begin to brown.
2-In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
3-In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt.Pour over the salad just before serving, and toss to coat.
the end ;^)
Medi Houdrouge Hafiane
4ºC
Ingredient:
butter
caster sugar
5 eggs
self raising flour
½ teaspoon grated nutmeg
glace cherries
currants
sultanas
chopped mixed candied peel
ground almonds
blanched almonds
Food:
Grease a 10 in (25cm) round cake tin. Preheat the oven at 160º C/325º F. Mix the butter and sugar togeter until light . Add the eggs one at a time with a teaspoon of flour and beat well after each adition. the remaining flour with the nutmeg and fold into the cream mixture.
Rinse and dry the cherries and cut them into four. Fold in the orange and lemon rind, currants, sultanas, cherries and peel and mix well. Finaly, fold in the ground almonds. Put the cake mixture into the tin and slightly hollow the centre with the back of a spoon. Bake with 11/2 hours. Gently draw the cake part-way out of the oven and quickly and lightly arrange the almonds on top in circles. Return the cake to the oven and continue baking for 1 hour. Leave to cool in the tin for 10 minutes and then turn on to a wire rack to finish cooling.
LUCY HUANG 4ºC
name:STOVED CHICKEN
INGREDIENTS
4 chicken joints
2 tablespoons plain flour
salt and pepper
butter
potatoes
onions
½ pint water or chicken stock choped fresh parsley
Preheat oven to 180C / 350 F. First the chicken joints with flour that has been well-seasoned with salt and pepper. Brown lightly in the butter. Pel and slice the potatoes and onions.
Put a layer of potatoes and onions in an ovenware dish and put two chicken joint on top. Add anothers layer of potatoes and onions, seasoning well with salt and pepper.
Put on remaining chicken and cover with a final layer of potatoes. Season well and pour over the buttery juices from the frying-pan. Pour in water or stock. Cover and cook for 11/2 hours. Take off the lid and continue cooking until potatoes are golden-brown. Sprinkle with parsley.
Hello my name is Alvaro J Guzman 4c and my recet is a traditional sweet of Latin America (AREQUIPE)
-1 liter of milk
-230 grams of white sugar
-1 spoonful of bicarbonate of sodium, disuelto in ½ water cup
To set the milk to boil together with the sugar in a pan to slow fire, without stopping removing. Little by little to add the water with bicarbonate. The arequipe is ready when he thickens and on having moved with the spade one sees the fund of the pan.
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