TIRAMISU
Explanation and ingredients:
Preparation time:
50 minutes, but the time of cooling the cream.
melindros,
250 g of cream,
250 g of mascarpone cheese,
50 g of sugar,
2 egg yolks.
for wet:
200 g of espresso,
10 g of sugar,
1 cup amaretto liqueur d',
chocolate powder for garnish.


How to prepare:
to make the custard, boil the cream and sugar to
86 degrees. then beat the egg yolks in a bowl. when starting to boil custard, incorporate the bowl as you go stirring. Then put the cheese in a bowl and pour the custard over. stir and let stand
24 hours in the fridge. retire when the cream from the fridge, mount until it becomes creamy.
to the wet mix with brown sugar and add the liqueur d'amaretto. We then cut the sponge fingers with a pastry cutter, soak them well in the mixture and place them on a plate.
and finally, putting
3 tablespoons mascarpone cream in a cup and add the soaked sponge fingers. add another layer of cream and a melindros. Finally, add a tablespoon of cream and leave in the fridge for about
2 hours, when serving sprinkle with powdered chocolate above.

 

NEREA GIL ALCÁZAR 4ºAX

Pancakes.

The pancakes are a typical american dish. In Spain we don't use to eat habitually, but in EEUU people normally eat for breakfast. 
This sweet has a religious origin, so the Pancakes Day is celebrated on Tuesday that is 42 days before the start of spring and is the day before the fasting of Lent on Ash Wednesday. On this day all Christians obligatorily confessed and took advantage of the last opportunity to eat all the fatty foods prohibited during Lent, for this they ate pancakes, because they were made of eggs, flour and butter that they wouldn't eat in fasting.
I don't eat this sweet for his origin or his custom, I eat because I like his taste.
The pancakes are eaten with butter and maple syrup, but personally I prefer them with chocolate. This is one of my favorite dish, I love pancakes! Because of this I want to share the recipe with you. 

The ingredients are: 

• 1 tablespoon of sugar
• 1 tablespoon of oil 
• 200g of flour
• 1 packet of leavening 
• 1 teaspoon of salt
• 1 glass of milk
• 2 eggs

When you have all the ingredients, you can start to cook.
First, you have to churn the eggs in a bowl and add the sugar and the milk. Then, you have to mix apart the the flour, the leavening and the salt. When you finish it, mix the two bowls and pour slowly the milk to make a paste. Finally, you have to made the paste in a pan. 
And that's all, now you can enjoy a wonderful dish!





                   CARMEN VERA TORRES

Cake of curd

ingredients:

- 1 litre of milk

- 500 ml cream

- 3 packets of curd

- 10 tablespoons sugar

- 2 eggs

- 2 tablespoons flour

- 2 tablespoons of caramel in liquid

- 20 maria biscuits

preparation:

We put three quarts of milk to boil with the cream. Other ingredients put them in a bowl and crush. When the milk is boiled remove from heat and add the chopped ingredients. Then we put all the low-temperature heat, without stopping removing in order that it doesn't stick. When we remove it begins to set, we let a few seconds and fire again.

Subsequently, we caramelized sugar into a bowl, retired fire ingredients and put them in the bowl. We added a double layer with cookies.

Finally, let it cool in the fridge and serve flipping like a flan.

Cristina Rodríguez González

CHOCOLATE MOUSSE.
Ingredients for Chocolate Mousse Black (for 2 people):

-100 grams of black chocolate or special dessert to melt.
-65 grams of sugar (about 3 tablespoons).
-15 grams of unsalted butter.
-2 large eggs (XL).
-1 tablespoon water.


Recipe for Chocolate Mousse Black (for two people):
1) Let's do a little legwork to make it work good the chocolate mousse and the times between the different phases are very important. So take the eggs and separate the whites from the yolks. Finally chop the chocolate. Weigh the butter and sugar.
2) Now mount the egg whites with 1 tablespoon sugar. It is best to mount a little light and they begin to take sugar add body and end mounting.They must be hard well.

3) Add the remaining sugar (2 tablespoons) to the egg yolks and beat with a whisk until foamy and somewhat whitish.

4) Take the chopped chocolate and add butter and water. Melt it all (in a double boiler, microwave or in a saucepan over very low heat) and mix well. Then let the mixture to warm but not cool completely, then add the egg yolks and mix well.

5) Then add a third of the egg whites that have mounted and mix well. Then add the rest of the whites and mix with encircling movements so as not to lose the air that is trapped in the clear.

6) Finally fill the vessels where go to serve the mousse and let the mixture settle during half an hour before putting your fridge well covered. Leave in the cold at least 3 hours, but it's best to leave the mousse one day to another, it gets more body and a more pronounced flavor. Off the kitchen and get lunch!

I invite you to try it because for me it is one of the best I know sweet.

ALVARO JARA MOLINA.

Quiche, a classic French dish

The quiche is a type of salty tart derived from the French kitchen. It is elaborated principally by a mixture of eggs and cream of fresh milk or cream, mixed with vegetables and/ or meat, with which a mold of broken mass is refilled, It’s cooked to the oven and is very delicious.


Ingredients:


To make the quiche you will need:

• A thin piece of broken mass
• 150 gr. of Parma ham
• 200 gr. of emmental (cheese)
• 200 gr. of cream
• 3 eggs
• Salt
• Black pepper
• Nutmeg

How to do it:


While you prepare the filling, to heat up the oven to 220º. To stretch out the broken mass and cover a mold.
In a bowl, mix the eggs, the Parma ham cut into pieces, the emmental cheese, grated, and the cream. To season and add a pinch of nutmeg. Pour the mixture in the mold.
To heat up in the oven approximately 20 minutes, leave to rest and serve.

I like much, and I think that is one of my favorite dish.



Manuel Pérez Fernández

                             Migas flour recipe.

Ingredients:

• ½ Kg of cornmeal
• Water.
• 300 gr. of pork sausage.
• 300 gr. of pork sausage.
• 300 gr.of fresh bacon.
• 2 bunches of spring onions.
• 1 bag of baby broad.
• Four cloves of garlic.
• 2 peppers.
• Oil.
• Sal.

How to do it step by step:


Fry in oil the peppers and keep. In the same oil fry the vegetables and then the sausages  separately and keep.
 On one side is put flour, water and salt in a bowl large enough to allow us to knead until a compact paste. 
In a large skillet fry the garlic cloves.Then add the flour paste. With a metal spoon started to mix  and finally go breaking the paste until they are loose
.After the migas are loose add the  peppers, vegetables and sausages. Finally everything is mixed.

By: Francisco Miguel Calatrava Nicolás.

Cake of carrot

Ingredients

100 grams of hazelnuts

250 grams of sugar

3 bases of sponge cake

12 hopeful cherries

200 grams of grated Coconut

100 ccs of mounted Scum

2 kilos of carrot

How to prepare the cake of carrot:

1. First it is necessary to cook the carrots and grate them. There are mixed the carrots, the coconut and the sugar. It is necessary to prepare a mold and put the bases of sponge cake in the bottom opened, up to covering the surface of the mold.
2. To spill the mixture formed by the carrots, the coconut and the sugar and to cover with the rest of the bases of sponge cake                                                                                                                         
3. It is necessary to oppress the tart with a flat surface inside the mold and her leave in the icebox a minimum of 18h before consuming it
4. To decorate of it him can throw grated coconut and hazelnuts

Cristina Rodríguez González.

THE TEA TRADITIONAL OF MARROCAN

 Mint is the traditional drink of Morocco, but it is not necessary to visit Morocco to enjoy it, also it is possible to drink in any of many traditional coffees that we can find in the all country.It is a simple drink to elaborate, for what I leave the recipe for you in order that you could enjoy it in your  homes.

INGREDIENTS

Leaves of mint












          

Sugar

Water

      

 

4 spoonfuls of green tea


















PRODUCTION:

To spill water boiled on a container called tea-pot (tetera) that contains the mint, the sugar, and the green tea. To prevent glasses first from remaining very strong and the last softest, to spill the content of the container in two shifts, serving first the half of each one of the glasses and then completing with the remaining tea. If you want that the tea has the characteristic white in his surface, which they must do is to serve it stopping to fall a jet from a good height.

And he appears this way







IF YOU WANT TO PREPARE IT  YOU HAVE THE INGREDIENTS HERE.