Lourdes’ Thighs Chicken barbacue recipe

THIGHS CHICKEN BARBECUE

Ingredients:
• 4 chicken thighs • sea salt • oil • straw potatoes.

Preparation:
Season the thighs and place them on the grill, slather in oil for 20 minutes per side.
Accompany the chicken using pre-fried potato sticks.

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Jesús’ Egg’s caramel custard recipe

Egg’s caramel custard

 

INGREDIENTS

4 eggs

liquid caramel

1 sugar’s glass

1 milk’s glass

Water

 

 

INSTRUCTIONS

First,  bear the eggs with sugar and milk .

Then, throw the liquid caramel in a bowl and then throw the mixture.

Finally, put a bowl with the mixture in the oven during 16minutes.

Then, it is ready!!!

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ALBERTO’S LEMON CREAM RECIPE

 LEMON  CREAM                                                                    

  INGREDIENTS :                                  

                                                                                            1 egg
  
                                                                                          1 lemon
                                                                                            100 grams of butter
                                                                                            100 grams of sugar
                                                         
                               1  STEP :    

Beat the eggs  by adding

sugar and lemon butter that
is completely scraped and juice.

                                  2  STEP :

Get all the water bath untiL

it becomes a cream and removed

constantly. Take fifteen to   twenty minutes.

                                      3 STEP : This  cream  may
                                                        be used as jam  and also
                                                        to fill and decorate cakes and biscuits

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IVÁN’S “GAZPACHO” RECIPE

 

INGREDIENTS (FOR 3 OR 4 PERSON)

  • A kilo mature tomatoes
  • Half a green pepper
  • A cucumber
  • A garlic clove
  • 2 or 3 tablespoons olive oil
  • Salt and vinegar to taste
PREPARATION:

1) Wash, peel and chop tomatoes.

2) Wash and cut the pepper and cucumber.

3) Put together the tomatoes, pepper and cucumber the garlic clove, bread in the
bottle.

4) Check the oil, salt and vinegar and the  pint of water and whisk all.

5) Stick in the fridge.

ADVICE:

Better day-old bread
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JENNY’S TUNA AND OLIVES PASTIES

TUNA AND OLIVES PASTIES

Time of preparation: 35 minutes

   Ingredients:

24 wafers for pies

200 gr tuna in oil

200 gr olives boneless

1 egg

4 teaspoon of puree of tomato

olive oil

PREPARATION   

 First, sew the egg and peel and chop it.

 Next chop the tunny and mix with the egg and the tomato sauce.

Then , put the filling and  3  or 4 olives in each wafers.

After that,  close the pies press the edge with a  fork.

Next, fry the pies in a pan with abundant hot olive oil.

Finally, you should allow to drain the oil before serving.

– Olive oil

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JOSÉ ANTONIO SPONGE-CAKE RECIPE



How to make a good sponge-cake.

First, you must empty 3 eggs in the bowl. Next, empty a
yoghurt in the same bowl.

In the cup of yoghurt empty oil, then empty 2 cups of salt.
After that, grate the lemon and empty one envelope of
yeast.

Next, you mix it and smear the butter in the mold.

Finally, bake the sponge-cake to 170º; 40 minutes.
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NEREA’S LIQUEUR COOKIES RECIPE

Liqueur cookies

Ingredients

4 Eggs

250 ml of milk

100 g of sugar

1 cup of wine

Preparation

Separate the whites from the yolks and beat the yolks with half the sugar. Reserve the whites.

Add milk, previously boiled, to the egg yolks, stirring with a wooden spoon.
Put this mixture in a saucepan and simmer for a few minutes. Add a glass of wine, stir well and remove the saucepan from the heat. Allow to cool.

Put the whites until stiff and add 50 g sugar. Incorporate this mixture to the previous preparation.

Fill small molds with the mixture and put in freezer until ready to serve.

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