Cookture

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Zeppole de San Giuseppe The "zeppola di San Giuseppe" is a typical dessert of Neapolitian pastry, prepared in&nbsp;slightly different ways. The name derives from the fact that in some regions of southern Italy, it is a typical dessert of the Feast of St. Joseph. Recipe: Eggs (about 4) 210 g Type 00 flour 150 g Butter 45 g Water 250 ml A pinch of salt &nbsp;FOR THE CREAM: &nbsp;Whole milk 200 g &nbsp;Sugar 70 g &nbsp;Cornstarch&nbsp;20 g &nbsp;Fresh liquid cream 50 g &nbsp;Egg yolks 2 &nbsp;½ vanilla bean

Create the dough&nbsp;with flour and water. After, when the bought is ready, create a a little loaf anddivide it in to a little pieces. With knife be necessary&nbsp;press the pieces and drag them towards you. Finally the pieces will have the firm of the orecchiette!!!!!

Instructions: ●&nbsp;&nbsp;&nbsp;&nbsp;Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan. ●&nbsp;&nbsp;&nbsp;&nbsp;Place chicken pieces in large bowl. Season with salt, oregano and pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade. ●&nbsp;&nbsp;&nbsp;&nbsp;Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Sprinkle with the rest of marinade over chicken and potatoes. ●&nbsp;&nbsp;&nbsp;&nbsp;Place in preheated oven. Bake in oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. Transfer chicken to serving platter and keep warm.

Steps to follow to make this recipe: 1.&nbsp;&nbsp;&nbsp;&nbsp;To prepare the brava sauce, start peeling the onion and garlic and chop them very finely. 2.&nbsp;&nbsp;&nbsp;&nbsp;In a pan or saucepan over medium heat pour the oil and when hot add the onion, garlic and a pinch of salt. Stir occasionally and let it cook until it becomes slightly transparent without getting brown, it will take about 10 minutes. 3.&nbsp;&nbsp;&nbsp;&nbsp;Add the flour and cook it together with the onion over low heat for a couple of minutes so that the sauce does not taste like raw flour. 4.&nbsp;&nbsp;&nbsp;&nbsp;Then add the tablespoons of paprika and stir well for a minute. 5.&nbsp;&nbsp;&nbsp;&nbsp;Add the water little by little while stirring so that lumps do not form. 6.&nbsp;&nbsp;&nbsp;&nbsp;Crumble the concentrated beef broth and add it to the saucepan, stir and let it cook together for 2-3 minutes to thicken, you will see that it is very fast. Remove the saucepan from the heat. Bon Appetite Serve the potatoes on a plate with the salt already poured and water over with the brava sauce and abundance to your liking.

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RECEPTA POLVORONS

TORTA TENERINA 200 g of 65% dark chocolate 100 g of butter 90 g of granulated sugar 60 g of 00 flour 4 eggs at room temperature 1 pinch of salt&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1) To prepare the tender cake, chop the chocolate and melt it in a water bath with the butter. Transfer everything to a large bowl and let cool. Add one egg yolk at a time, salt and half the sugar. Work with electric whips.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2) Add the sifted flour and mix it with a spatula. Whisk the egg whites with the remaining sugar (they should not be too firm, but the right) and incorporate them in several stages, with movements from the bottom up.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3) Pour the mixture into a greased and floured 22 cm diameter hinged mold (or lined with parchment paper). Level and cook in the preheated oven at 180 ° for about 15-18 minutes. The tender cake should not be overcooked inside, but moist. Let cool completely before turning out. Before serving, sprinkle with icing sugar to taste.

Procedure: Mix all the flour and put 95 gr of them in a bowl and add beer yeast and 100 gr of water. Mix it again, cover with a film and leave to rise at 26 C for two hours. During this time you can boil the potatoes and use a potato masher. The dough is ready and we can add the rest of the flour and the mashed potatoes (but they have to get colder). Now we can mix by hands and add olive oil little by little. After having mixed the dough, we have to put it on a table and knead it by our hands with a little bit of flour. After that we put it in a bowl, cover it with a film and leave to rise at 26 C for 3 hours. Then we have to put the dough into two baking pans with oily hands. Now we have to tap on it and leave rise for 30 minutes at 26 C. After that we can dress it with tomatoes, olives, oregano and salt and leave rise for 1,30h. At the end we can bake it at 220 C for 12 minutes. ENJOY YOUR MEAL!

PATATAS BRAVAS Ingredients: 4 medium-sized potatoes, usually 1 per person although you can prepare the amount you prefer. Abundant oil to fry the potatoes. Salt to taste. For the salsa brava: 2 tablespoons of paprika dessert (you can put the two spicy, the two sweet or one of each, to your liking). 1 medium onion 250 gr of water 20 gr of flour 2 tablespoons olive oil 1/2 tablet of meat broth concentrate. 1 clove garlic. Salt.

Procedure for choux pastry Let's start with the choux pastry: put the water and the butter diced in a saucepan. Cook until the butter melts and add the flour. Mix quickly and continue cooking until it’s all incorporated. Transfer the mixture in a container, add the eggs and a pinch of salt, then mix. Put the choux pastry in a sac-a-poche and turn on the ventilated oven at 205 °. Lastly make the zeppoles' shape and bake them at 205º for 25 minutes. Procedure for the cream Let's put the whole milk, the liquid cream and the vanilla in a saucepan, then cook. Mix the sugar and the egg yolks in another container until combined. Add the cornstarch and milk to the mixture and continue mixing. Leave to cook until the cream thickens, then put the cream in a sac-a-poche and fill the zeppoles.

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Immediately upon removing the kourambiedes from the oven, sprinkle them with rose water (or orange water or ouzo. I do this by putting a small amount of the liquid in a bowl, wetting my fingertips, and shaking the droplets over the hot cookies a few times. The scented water or ouzo gives the cookies a very delicate fragrance). Roll the hot cookies in icing sugar to cover and let cool. When cool, arrange on a pretty holiday platter, sieving more icing sugar between the cookie layers to give a snowdrift effect.

STEPS: 1.&nbsp;Put the milk in a pan with the stick of cinnamon and the lemon peel and turn the fire &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;on. 2.&nbsp;Wait until the milk is hot and the spices have given their flavour. Turn the fire off and &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;set the milk aside. Wait until the milk is room temperature. 3.&nbsp;Cut the bread in loaves and soak it in the milk. Be careful they aren’t too much time &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;or they will break. 4.&nbsp;Heat the oil until its hot. 5.&nbsp;Beat the eggs and impregnate the loaves in it. 6.&nbsp;Fry the loaves in the oil. 7.&nbsp;Prepare a plate with an absorbent paper sheet. 8.&nbsp;When the loaves become golden, take them away from the heat and place them on &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;the paper sheet so they can remove their excess of oil. 9.&nbsp;Decorate them with the honey or the sugar with cinnamon. 10. Serve and eat. <a href="https://www.youtube.com/watch?v=iRaAEmyY6ig">Spanish Bread Pudding (Torrijas) - Easy Spanish Dessert Recipe</a> NUTRITIONAL FACTS: 229 kcal per 100 grams

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LAS PETTOLE

GLAZE 1 egg yolk 2 -3 tablespoons&nbsp;<a href="https://www.food.com/about/milk-360">milk</a> 1⁄2 cup slivered almonds DIRECTIONS Warm two cups of milk and place in a large bowl. Add the yeast, one cup of the flour, and 1/4 cup of the sugar. Cover and proof for one hour. In a large bowl, combine seven cups of flour, the ground almonds, salt, remaining sugar, orange rind, aniseed or mahlepi and masticha (if using). Make a well in the center. Add the yeast mixture, melted butter and eggs. Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form. Dust a worksurface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn't stick to your hands, about 12 minutes. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours. Punch down dough. Divide into nine small balls and roll each into strips 10-12 inches long, and about 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact. (Optional: At this point you can press a red-dyed egg between the strips of the braid or just leave the braided loaf plain.)

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Step 4: At the end of the process, we take out the meats and serve them in a source to which we incorporate sausages and black pudding. Sauté the cabbage and put it in a bowl with chickpeas, potatoes and carrots. To make the soup, strain the broth and add the noodles when the broth begins to boil, taking two or three minutes for the fine noodles.

-Peel the potatoes and cut them into homogeneous slices no more than ½ centimeter thick, to allow uniform cooking. -Make a first layer of potatoes, on which we will lay the sliced courgettes, some tomatoes and parsley. -Spray with cheese, a little pepper and more oil. - Make a layer of mussels, using them all, with the fruit facing upwards. - Sprinkle with the rice being careful to let it enter the open mussels. - Chop the garlic and sprinkle it on the rice together with other slices of onion, parsley and more cheese and oil. - Grind plenty of pepper over the entire surface. -Make the closing layer with the remaining potatoes taking care to cover completely. -Complete with the remaining cherry tomatoes, sprinkle again with the cheese and add a little more oil. - Then insert the filtered liquid of the mussels laterally and complete with slightly salted water (about 7 gr. Of salt per liter) up to the limit of the last layer, without exceeding it. - Bake at 200 ° in a static oven for 45/60 minutes, after preferably heating it on the stove, until the potatoes are cooked and an appetizing golden crust has formed.

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Scarcelle In times past, Scarcella was a treat that not only signaled the end of Lent in Apulia, but had deep significance, part Christian, part pagan. The eggs (or a single egg for the poorest) on top of the cake symbolized Christ, but also life, wealth and good luck. They are “imprisoned” by a grid of dough. The cake was carried during the Easter procession by the catechumens, who would receive baptism the same day. Their souls would then be freed from sins. It’s not clear where the word “scarcélla” or “scarcédda” comes from: some say it’s from “scarcerato,” to set free (the baptism would set you free from sins), others associate it to the dialect words “scarsella,” which means bag, or “ciambella,” meaning ring-shaped cake. Usually the number of eggs would be odd – since odd numbers are considered the luckiest ones. Some like to decorate the eggs before using them Baking time: again it depends on the design, it usually takes between 35 and 45 minutes Ingredients: &nbsp;½ cup extra-virgin olive oil &nbsp;½ cup milk &nbsp;5 eggs (3 of them in the shell, washed with soap, for decorating) &nbsp;¾ cup sugar

Bakaliaros Bakaliaros is a fish mostly loved in Greece. In english it is called "cod". On the 25th of March it is eaten fried in pieces dipped in a mixture of flour, sparkling water, salt. The 25th of March is always in the period of Easter's lent, so people are allowed to break it and eat some fish. It's very delicious, you should definitely try it!!!

Fried Cod Greek Style with Beer Batter - Bakaliaros Tiganitos - Μπακαλιάρος Τηγανιτός

Pollo al sugo (pollo con salsa) Ingredients: Pollo Salsa Sal Orégano y romero Cebolla y ajo Aceite Preparation: Coge una sartén con el aceite pon ajo orégano y romero y haz que salteen. Añadir la salsa de tomate y dejar cocer durante aproximadamente una hora. Listo para ser probado.&nbsp;

Greek tsoureki Did you know that... If you haven’t tried tsoureki (Greek Easter bread) before, then you are certainly missing out! Soft, fluffy, with a beautiful brown semi-soft crust and an amazing stringy texture.. This is the most flavourful tsoureki recipe you will ever try! Greek Easter bread&nbsp;owes its full and rich flavour to the two aromatic spices&nbsp;used in this traditional tsoureki recipe,&nbsp;mastic&nbsp;and&nbsp;mahlab, which give it a really characteristic flavour and smell. Once put in the oven, the intense aromas of the sweet spices permeates my house and brings back all those wonderful childhood memories! INGREDIENTS 2 cups&nbsp;<a href="https://www.food.com/about/milk-360">milk</a> 2 (1/4 ounce) envelopes&nbsp;<a href="https://www.food.com/about/yeast-62">active dry yeast</a> 8 -9 cups&nbsp;<a href="https://www.food.com/about/flour-64">bread flour</a> 1&nbsp;3⁄4 cups&nbsp;<a href="https://www.food.com/about/sugar-139">sugar</a> 1 cup almonds, very finely chopped (optional) 1 teaspoon&nbsp;<a href="https://www.food.com/about/salt-359">salt</a> 1 <a href="https://www.food.com/about/orange-122">orange, zest of</a>, grated 2 teaspoons finely ground&nbsp;<a href="https://www.food.com/about/anise-4">anise seed</a>&nbsp;or 1 tablespoon mahlepi 1 teaspoon ground masticha (optional) 1⁄4 cup&nbsp;<a href="https://www.food.com/about/butter-141">butter</a>, melted 5 <a href="https://www.food.com/about/egg-142">eggs</a>, very well beaten

MIGAS EXTREMEÑAS (Extremaduran fried bread) Ingredients: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;600 grams of multi-day old bread ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;6 tablespoons extra virgin olive oil ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;10 garlic cloves ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 red pepper ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 glass of water ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 teaspoon salt &nbsp;Steps to follow to make this recipe: 1.&nbsp;&nbsp;&nbsp;&nbsp;Cut the bread into a bowl, you can cut it into thin slices or small tacos. Apart, we put the salt in the water and beat it well until it dissolves. 2.&nbsp;&nbsp;&nbsp;&nbsp;Then we water the bread with this water, lightly knead it, squeeze and cover with a cloth. We wait for half an hour for the bread to take moisture well. 3.&nbsp;&nbsp;&nbsp;&nbsp;Meanwhile, we put a pan on the fire with the oil and garlic, with skin, cut in half. When we see that the garlic is already fried, we take them out of the oil and reserve. 4.&nbsp;&nbsp;&nbsp;&nbsp;Add the bread in the pan with the garlic oil and also add the pepper cut into small pieces. We continue to simmer and turn until the bread absorbs the oil.

Traditional Spanish Omelette Total Time: 25 mins Servings: 4 Portions (as a side)&nbsp;&nbsp;&nbsp;&nbsp; Ingredients: 1.3 lb Potatoes (600g) 1½ tsp Salt 2¼ cup <a href="https://amzn.to/2p90Mjg">Olive Oil</a> (560ml) 1 Onion , small or medium 4 Eggs , medium to large Instructions: 1. Rinse and peel the potatoes. Cut them into quarters length-wise then slice thinly. 2. Pour 2 cups of oil into a frying pan/skillet. Turn on the heat to high. When the oil is hot, add sliced potatoes and reduce the heat to medium. Fry the potatoes for 5 minutes, stirring occasionally. 3. Meanwhile: Peel the onion, cut in half and slice each half thinly. Add it to the potatoes and cook for a further 5 minutes (the potatoes should be cooked at this stage). 4. Meanwhile, in a mixing bowl beat 4 eggs. Season with a generous pinch of salt. When the potatoes&nbsp;and onions are cooked, drain the excess oil and add them into the bowl with beaten eggs. Mix everything together and let it rest (5 minutes).

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RICETTA DELLE CARTEDDATE🎄

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Pasta with seafood A typical dish that we usually eat on Saint Cataldo day in Taranto is pasta with seafood.&nbsp; Recipe for 4 people: 320 gr of spaghetti 1 kg of mussels&nbsp; 1kg of clams&nbsp; 250 gr of squids&nbsp; 250 gr of shrimps&nbsp; 300 gr of cherry tomatoes&nbsp; 4 tablespoons of olive oil&nbsp; a clave of garlic&nbsp; 40 gr of white wine parsley a/r pepper a/r salt a/r First of all we have to clean the seafood. Now we put oil, garlic, squids, shrimps and white wine in a pan and cook for 5 minutes. Then we add tomatoes and meanwhile we cook spaghetti in another pot. We add pepper, salt, mussels, clams and parsley. Finally we add the cooked pasta and mix it on low heat. Now you can serve it and... ENJOY YOUR MEAL!

Crepes Ingredients: 1.&nbsp;&nbsp;1 cup all-purpose flour 2.&nbsp;&nbsp;2 eggs 3.&nbsp;&nbsp;1/2 cup milk 4.&nbsp;&nbsp;1/2 cup water 5.&nbsp;&nbsp;1/4 teaspoon salt 6.&nbsp;&nbsp;2 tablespoons butter, melted Instructions: ●&nbsp;&nbsp;&nbsp;In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. ●&nbsp;&nbsp;&nbsp;Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. ●&nbsp;&nbsp;&nbsp;Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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Vasilopita recipe – How to make the perfect Greek New Year’s cake! For the cake: 375g butter (13 ounces) 3 cups sugar 6&nbsp;eggs (divided into yolks and whites) a pinch of salt zest of&nbsp;2&nbsp;oranges 1/2 cup&nbsp;orange juice 200g yogurt, strained (7 ounces) 1 tsp&nbsp;vanilla extract 750g self-rising flour, sifted&nbsp;(26.5 ounces) For the glaze 3 cups icing sugar 3 tbsps hot water or milk 1 tsp&nbsp;vanilla extract

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DIRECTIONS: Cream the butter and sugar in a mixer for 15 minutes, until it begins to turn white. Mix in the baking powder, baking soda and salt. Add the egg yolks, the brandy, vanilla extract, and gradually add the flour, until you have a dough that is neither too soft nor too firm (you may need to add slightly more than the amount I've written); stir in the almonds. Let the dough stand for an hour at room temperature, covered with a clean dish towel. Next, with small amounts (about 1 1/2 teaspoons of dough), shape small rounds by gently rolling the dough around between the palms of your hands. Arrange the round cookies on a buttered pan and flatten ever so slightly on top with your hand. Bake at 350F for 15-20 minutes.

RICE, POTATOES AND MUSSELS INGREDIENTS: -2.5 kg of mussels to be cleaned -200 gr of rice -250 gr of white onions -2 cloves of garlic -400 gr of cherry tomatoes -1 kg of potatoes -40 gr of grated Pecorino romano -fine salt -pepper -Apulian extra virgin olive oil -parsley -250 gr of courgettes (optional) METHOD: -Put the rice in a bowl with cold water, thoroughly clean the mussels externally with a metal wool and wash them under running water. -Sprinkle the base of the pan that we will use (traditionally that of aluminum or terracotta) creating a base with excellent extra virgin olive oil and onions cut into slices.

Homemade mató (catalan cheese) You’ll need: 1 litre of whole milk 1 lemon – juice only 5 tablespoons of&nbsp;honey&nbsp;(or more if you have a sweet tooth) A handful of walnuts Method: In a large heavy based saucepan, bring the milk to a boil and then take it off the heat. Next, add the lemon juice to the hot milk and stir well until it curdles. Line a fine mesh colander with a cheesecloth and press the mixture through until on the curd remains Place the colander over a bowl to let the excess water drain and put it in the freezer for an hour or two. When you’re ready to serve, add the&nbsp;honey&nbsp;and the nuts and enjoy! <a href="https://www.shbarcelona.com/blog/en/traditional-catalan-recipe-mel-i-mato/">https://www.shbarcelona.com/blog/en/traditional-catalan-recipe-mel-i-mato/</a>

TARALLI DULCES (DEL SUR DE ITALIA) INGRADIENTS: •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;500 grams of flour •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tablespoon of baking powder •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup of oil •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50 grams of sugar •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tablespoon pf grain anise •&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 cup of white wine PREPARATION: Sift the flour together with the baking powder and put in a bowl. Add the sugar, the aniseed grain and mix. Form a hole in the center and place the oil and wine. Take the dough incorporating the flour into the liquid gradients until everything is united, forming a bun with the dough. Cover it with a cloth and let it rest for half an hour. Then portions of dough are taken and rotated with the hands to form thin rolls. They are cut and then closed in a circle crossing the tips. Pincelads with butter and take to a moderate oven and preheated to 180 degrees until they turn golden.

How to cook It ? Step 1: Last night we will soak some good Castilian chickpeas on the eve of the stew. Trick: In addition we will put a handful of fat salt so that the next day they do not get stuck in cooking. We will start cooking, starting with cold water, the meats, the tip of the ham and the indicated bones. Key: During the entire cooking, from beginning to end, we will remove the foam that is formed with a slotted spoon. We will also incorporate water as it evaporates so that our stew does not remain dry. Step 2: The cooked fire will have it continuously at medium power. When the water starts to boil, add the chickpeas, previously drained and washed. As the water boils again, it will take three to three hours to be tender, over low heat or about 20 minutes in case of doing it in a quick pot. Recommendation: place the chickpeas on a mesh to be able to easily remove them at the end of cooking and thus be able to serve the cooked in the three traditional dumps. Step 3: In a separate pot, we cook the cabbage, and in another saucepan, we cook sausages and black pudding, so that our broth is not filled with fat. When the stew is practically done, we incorporate the potatoes and the peeled carrots in the stew of the Madrid stew.

PATATAS BRAVAS Patatas Bravas are a typical tapa in Spain. Normally they eaten with friends. Potatoes always accompanied by spicy sauce. They were invented in Madrid 1960. INGREDIENTS: -1 medium onion -1 clove of garlic -20 grams of flour -2 tsp of paprika -250 grams of water -2 tbsp of olive oil -a pinch of salt

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Receta de los canelones🎄♥️🐿️

Andalusian gazpacho Ingredients: For 6 people Tomato pear&nbsp;&nbsp;&nbsp;1 kg Italian green pepper&nbsp;&nbsp;one Cucumber&nbsp;&nbsp;one Garlic cloves&nbsp;&nbsp;&nbsp;two Extra virgin olive oil&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50 ml Loaf of hard loaf&nbsp;&nbsp;&nbsp;50 g Water&nbsp;&nbsp;&nbsp;250 ml Salt&nbsp;&nbsp;&nbsp;5 g Sherry vinager&nbsp;30 ml

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RAGÙ Preparation: 20 minutes&nbsp; Cooking: 210 min Doses for: 4 people INGREDIENTS: Beef: coarsely ground 500 grams &nbsp;Pork meat: minced (very fatty) 250 grams &nbsp;Tomato sauce: 250 grams &nbsp;Celery: 50 grams &nbsp;Golden onions: 50 grams &nbsp;Carrots: 50 grams &nbsp;White wine: 250 grams &nbsp;Extra virgin olive oil: 1 tbsp &nbsp;Water: 3 liters &nbsp;Whole milk: 40 grams &nbsp;Fine salt: just enough &nbsp;Black pepper: just enough

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Como hacer las galletas de pastaflora

Bezedes (a wedding sweet) Ingredients 500 g&nbsp;egg whites 1350 g&nbsp;sugar 10 g&nbsp;mastic, ground with a little sugar in a blender Steps Place all the ingredients in a pot and heat in a bain-marie, constantly stirring with a whisk. When it is hot and the sugar has melted, place the mixture in a stand mixer and beat with a wire whip until it has cooled and is fluffy. When it is cool and ready, place the mixture in a pastry bag and pipe your bezedes on greaseproof paper that you have already placed in a baking tray. Bake your bezedes in a preheated oven at 120ο C for about 35 minutes or until they are no logner stuck to the greaseproof paper. You can fill them with sweetened almond chocolate spread or chocolate mousse.

5.&nbsp;&nbsp;&nbsp;&nbsp;At this time we stop until we see that the bread below becomes golden in color and we incorporate the fried garlic without skin and we continue turning it while we are chopping everything with the spatula or the kitchen spoon. 6.&nbsp;&nbsp;&nbsp;&nbsp;Keep cooking the crumbs until the bread turns color like the one in the photo. We hope you do well and like it!

PREPARATION: &nbsp;1. To prepare the Bolognese sauce, start by finely chopping the celery, carrot and onion with the knife.&nbsp;You will need to get 50 grams for each ingredient. &nbsp;2. Then pour the oil into a saucepan and add the mince.&nbsp;Let go for about ten minutes on low heat while stirring occasionally.&nbsp;After the time, the sauté must be withered and the bottom of the pan dry. &nbsp;3. Add the coarsely ground beef and the minced pork.&nbsp;These too will have to brown slowly for about ten minutes, stirring occasionally.&nbsp;Initially all the juices will come out but once dried you can blend with the white wine. &nbsp;4. As soon as the alcohol has evaporated and the bottom is back, once again, well dry, add the tomato puree.&nbsp;Then pour only 1 of the 3 liters of water. &nbsp;5. Add a pinch of salt, mix and cook over medium-low heat for an hour. &nbsp;6. After the first hour, you can add another liter of water, mix and cook for another hour. &nbsp;7. At the end of the second hour of cooking, pour the last liter of water and continue to cook on a low flame for another hour.&nbsp;In this way the ragù will cook for at least 3 hours. &nbsp;8. At the end of cooking the result will be very dry, season with salt and pepper, turn off the heat and add the milk. &nbsp;9. One last mix and here is the Bolognese sauce ready for use.

3 ½ cups flour, all-purpose &nbsp;1 tsp. yeast (I use Clabber girl) Grated peel from 1 lemon Edible colored sprinkles Heat the oven to 360° F.&nbsp;In a large prep bowl, toss in the extra-virgin olive oil, the milk and one egg (save the rest for later). Add the sugar, flour, yeast and grated lemon peel.&nbsp;Mix with a spoon or your hands to form a firm ball of dough.&nbsp; Sprinkle some flour on a surface and, with the help of a rolling pin, roll the dough out to ½-inch thickness.&nbsp; Compose the design of your choice on top of the previously greased baking sheet (no grease needed if you use a non-stick baking sheet). The design can be large, using all the dough, or multiple small ones.&nbsp; Place the 3 whole, washed raw eggs in the center of your cake and bind them to the dessert with a couple of strips of dough (the eggs will cook in the oven). You can use fewer or more eggs — 3 is just a suggestion for the amount of dough. Then complete the design.&nbsp; Crack the remaining egg and separate out the yolk. As finishing touch, brush the yolk on top of your cake to give the scarcella its typical golden color, and dust with colored sprinkles.&nbsp; Bake in the oven at 360° F, usually between 35 to 45 minutes. The top of the cake will be deep golden color. To test for doneness, you can also insert a toothpick in the thickest part of the cake — if it comes out clean, then the cake is likely ready.&nbsp;

How to make Andalusian gazpacho Difficulty: Medium Total time:&nbsp;15 m Elaboration:&nbsp;15 m Repose:&nbsp;&nbsp;1 hour Chop all the ingredients indicated in the proportion that I have given you and add 50 ml of olive oil, 250 ml of water from the fridge and 50 ml of sherry vinegar, crushing everything in the glass or Turmix blender. It is not necessary to peel the tomatoes or peppers because then we will pass it through the fine strainer. If you have a Thermomix robot you can put all the ingredients in the glass and crush them at maximum speed for 4 minutes to get a perfect texture. Once crushed, we pass the resulting gazpacho through the fine strainer, squeezing with a ladle so that a cream without skins or seeds is left and we put it in the fridge for a couple of hours to cool well. With what to accompany the recipe of traditional Andalusian gazpacho: To enjoy the recipe of traditional Andalusian gazpacho, it is convenient that you let the gazpacho cool well, leaving it for a couple of hours in the fridge, you can even do it overnight, taking the precaution of covering it with a kitchen film so that you do not Rust or lose your vitamins.

TORRIJAS Torrijas are a typical dessert in Spain. They are often eaten on Easter time but yummy all the year round. In English are translated as French toasts due to its origins. They have a humble origin but an incredibly rich flavour. INGREDIENTS FOR 10 PEOPLE: Bread from the day before 1 l of milk 4 eggs A stick of cinnamon A stripe of lemon peel Honey or sugar with cinnamon for giving a final touch Olive oil to fry them

Chicken with lemon and Potatoes Ingredients: 1.&nbsp;&nbsp;4 chicken thighs 2.&nbsp;&nbsp;1 tablespoon salt 3.&nbsp;&nbsp;1 tablespoon dried oregano 4.&nbsp;&nbsp;1 teaspoon black pepper 5.&nbsp;&nbsp;½ cup fresh lemon juice 6.&nbsp;&nbsp;½ cup olive oil 7.&nbsp;&nbsp;6 cloves garlic, minced 8.&nbsp;&nbsp;3 potatoes, peeled and quartered 9.&nbsp;&nbsp;chopped fresh oregano for garnish

5. Heat ¼ cup of olive oil in a frying pan/skillet. Wait until the oil is hot and only then pour in the &nbsp;&nbsp;&nbsp;potato mixture. Push down the edges with a spatula. Let it cook until the edges are set (a few &nbsp;&nbsp;&nbsp;minutes). 6. Cover the pan with a large plate. With one hand hold the plate tight and with the other one hold the &nbsp;&nbsp;&nbsp;handle of your pan/skillet. Flip over the skillet so that the plate is underneath. 7. Lift the empty pan/skillet and place it back onto the heat. Add little oil (2 tablespoons). Slide the &nbsp;&nbsp;&nbsp;omelet back into the pan. Cook until set or until it looks to your liking. Notes: 1. If large onion is all you have on hand, use half of it only. 2. This recipe may feed 2 to 12 people: 2 (eaten as a main), 4 (starter/side), 8-12 (tapas/party appetizer). 3. Waxy potatoes are the best option as they hold their shape better after being cooked. 4. I don’t recommend substituting olive oil for sunflower/vegetable or any other type of oil. 5. This omelet fits perfectly into a frying pan with base size: 7-inch/18cm.

Rice pudding (6 portions) Ingredients: ¾&nbsp;&nbsp;cups of rice 1 pinch of salt 2 cups water ½ cup of sugar 5 cups of fresh milk 2 tablespoons corn flour cinnamon In a pot put the rice with water and salt. Boil slowly for 10 min until the rice pops. Then add the milk and sugar and mix. It’s important to mix all the time. When the rice has boiled, in another cup mix corn flour with ½ cup of water and drop it in the pot. Boil a few minutes and then put it in 6 mini bowls. Leave for few minutes to be cold and after put them in freeze. Before eating sprinkle some cinnamon on it.

Apple coke Preparation: 20&nbsp;min Cooking: 110&nbsp;min Doses for: 6&nbsp;people INGREDIENTS:&nbsp; 1 natural yogurt Yogurt size: 4 sizes of our 2 sizes of sugar 1 size oil 1 size anise 3 eggs 1 envelope of yeast (royal) 1 apple PREPARATION: Turn the oven to 200 °, heat up and down. Put all the ingredients in a bowl, mix by hand with a few sticks and when we have a homogeneous cream we can pour it into the bowl that will go in the oven, previously greased with butter. Peel an apple, grate it and squeeze the juice. Put in the oven, in the middle, and leave for about 45-55 minutes. Or it depends on the oven, we will have to keep looking and punching until it is done. when we take it out of the oven sprinkle with sugar on top. NOTE:&nbsp;If, when in the oven, you see that the top is browning too much with a white paper, the coke will continue to cook but without burning on top. This trick can be used for all baked goods.

Greek Omelette (with tomato and feta cheese) Ingredients: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Eggs (as many as you want) ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Tomato sauce ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Olive Oil ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Salt (if you want) ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Pepper ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Feta cheese Recipe: We add some oil on the pan . Then we add the tomato sauce to boil . Finally, we add the eggs beaten with cheese and pepper at the pan. You leave it on to fry.

ORECCHIETTE WITH TURNIPS ROP For the orecchiette : 100g of water Salt just enough 200g of mash with wheat . For the turnip rop : 1kg of turnip greens Salt just enough Anchovies in oil 1 wedge of garlic 30g of oil

Recipes from Greece

Chicken Schnitzel Ingredients: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4 small chicken breasts ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100g flour ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 large egg beaten ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;55ml vegetable oil Salt How to cook it: Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, bash the chicken until it is 2-3mm thick. Put the flour on a plate and season, then put the egg on another plate with some salt. Dip the chicken in the flour to coat, then into the egg. Toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away. Heat the oil in a large frying pan over a high heat and cook the chicken schnitzels two at a time. Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest.&nbsp;

ASPARAGUS OMELETTE Preparation: 10 min Cooking: 30 min Doses for: 2 people Cuisine: mediterranean INGREDIENTS: 2 eggs for person 1 bunch of margin asparagus&nbsp; A pinch of salt (optional)&nbsp; PREPARATION:&nbsp; We break the asparagus harvested the same day into pieces of about three fingers.&nbsp; The part that is no longer easily broken and with a dry noise must be rejected. Sauté&nbsp;them in a pan with a little olive oil.&nbsp; Then pour the eggs, optionally with a little salt, lightly beaten, making sure that there&nbsp;is not too much oil but at a good temperature.&nbsp; With the low fire we will make a round tortilla that will leave a little raw inside.&nbsp; And to the table. A slice of peasant round bread dipped in tomato and a dash of&nbsp;virgin olive oil will be enough accompany the omelet.&nbsp; A dish as simple as sublime.&nbsp;

6. Place the baking trays with the melomakarona in the oven and bake for approx. 18 minutes, until the melomakarona are lightly browned and cooked through. 7. When the melomakarona come out of the oven, place them in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds, depending on how syrupy you like them. (When adding syrup to the melomakarona it’s best do so in 2-3 batches). Remove the cookies using a slotted spoon, place on a platter and sprinkle with chopped walnuts. 8. Store the melomakarona at room temperature in an airtight container. They will last for all your Christmas Holidays! &nbsp;

Recipes from Italy

Melomakarona (christmas sweets for the lent) Ingredients (for the melomakarona): 150g thin semolina (5.3 ounces) 500g flour (soft) (17.6 ounces) 1/2 tbsp&nbsp;baking powder 100g orange juice (3.5 ounces) 3 tbsps cognac 100g sugar (3.5 ounces) 1&nbsp;flat tbsp powdered cinnamon 1/3 tsp&nbsp;nutmeg (powder) 1/3 tsp&nbsp;clove (powder) 1 tsp&nbsp;vanilla extract 1/2 tbsp&nbsp;baking soda 90g water (3.2 ounces) 125g olive oil (4.4 ounces) 125g vegetable oil (4.4 ounces) 50g honey (1.8 ounces) zest of&nbsp;2&nbsp;oranges

FOCACCIA PUGLIESE’S RECIPE Ingredients: 300 gr of flour; 200 gr of durum wheat flour; 300 gr of water; 150 gr of potatoes; 15 gr of salt; 3 tablespoons of olive oil; 10 gr of beer yeast. For the topping: 500 gr of little tomatoes; 15-20 black olives; Salt;

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Spaghetti alla tarantina Did you know that... "Spaghetti alla tarantina" is part of our culture. This famous dish dates back to the 1940s: during the Second World War the supply of food was not enough, so the sailors decided to assemble the two most common ingredients, pasta and mussels. "Spaghetti alla tarantina" was born! The dish has evolved over the years, but has never lost its original and poor core. Recipe: Open the mussels in a pan over high heat. Then remove them from the pan, filter the water and keep it. Separately, brown the garlic cloves in the oil to which you will add the mussels without the shell and add salt and pepper, also adding the preserved cooking water. Leave to cook for a couple of minutes and season with salt and pepper again. After the two minutes remove from the heat, add chopped parsley and season with the sauce obtained the spaghetti cooked al dente.

Iberian ham and hard boiled egg croquettes &nbsp; Ingredients ●&nbsp;&nbsp;&nbsp;&nbsp;Milk 600 ml ●&nbsp;&nbsp;&nbsp;&nbsp;1 Butter tablespoon ●&nbsp;&nbsp;&nbsp;&nbsp;Wheat flour 1 tablespoon heaped soup ●&nbsp;&nbsp;&nbsp;&nbsp;Iberian ham very chopped 100g ●&nbsp;&nbsp;&nbsp;&nbsp;Boiled egg two ●&nbsp;&nbsp;&nbsp;&nbsp;Egg to wrap the croquettes two ●&nbsp;&nbsp;&nbsp;&nbsp;Breadcrumbs to wrap the croquettes Procedure and Duration Total time 35 m-Production 5m-Cooking 30 m-Repose 4 h Steps We chop the Iberian ham. We put the butter and flour in the pan and as soon as the first one melts, we remove and add half of the ham, so that it is wrapped in that dough or roux. Very slowly, we add the milk tostreaming, letting the dough absorb it before adding more. Meanwhile, we cook the eggs and peel them, also chopping them very finely. As the béchamel thickens and we finish adding all the milk, we try salt.When it is practically ready, we add the rest of the ham and the chopped hard-boiled egg.

Repeat the procedure to make the second and third loaves. Place the breads on parchment-lined baking sheets, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 340F (170°C), placing rack in middle rack of oven. Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds. Bake for about 35-40 minutes, or until golden brown. I check my breads after about 15 minutes as they do tend to colour quickly and drape them with aluminum foil to prevent excess browning. The bread should sound hollow when tapped on the bottom. Remove and cool on racks.

Recipes from Spain

Recipes from Spain

For the cooking we have to boil the turnips rop (cime di rapa) in the water and then, when they are ready we have put the pasta in to the pot&nbsp;with salt. While pasta cooks in another pot ,we have cook the anchovies wit oil and garlic, for 3/5 minutes. When&nbsp;pasta with the turnips rop are ready , drain everything , put them&nbsp;back in the pot and mixed the anchovies with pasta. Enjoy your meal! Que aproveche!

COTOLETTE * CALF CUTS WITH BONE 4 &nbsp;* GRATED DRY BREAD 200 gr &nbsp;* EGGS 2 • 750 kcal &nbsp;* FLOUR 00 100 gr • 750 kcal &nbsp;* CLARIFIED BUTTER 100 gr &nbsp;* BLACK PEPPER to taste&nbsp;• 79 kcal &nbsp;* Salt to taste.&nbsp;• 21 kcal Remove the fat from the ribs.&nbsp;If they are too high, beat them lightly with the meat mallet.&nbsp;Pass the slices first in the flour, making it adhere well to the meat, and with your hands remove the excess.&nbsp;Beat the eggs on a plate with a fork, add only the pepper and dip each slice individually, wetting it evenly.&nbsp;Then pass them immediately in the breadcrumbs, arranged in a large plate.&nbsp;In a pan, melt the butter over high heat and, as soon as it is melted, cook the cutlets one at a time 8 minutes per side, until they are golden brown.&nbsp;Gently lift them and lay them on a plate covered with kitchen paper.&nbsp;Add salt before serving, garnish with lemon wedges and enjoy them accompanied by a fresh salad or French fries.

Omelette with potatoes Ingredients: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;8 eggs ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tablesp. rapeseed or olive oil for frying ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Knob of butter ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 large onion, finely sliced ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;500g potatoes, peeled and very finely sliced ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Salt and pepper How to cook it: Heat the oil and butter in a non-stick frying pan. Pat the potato slices dry with some kitchen paper or a clean tea town. Then add them, along with the onion, to the pan. Season with a little salt and pepper. Cook over a low-medium heat until the onions are turning golden and the potatoes are soft. This will take 20-25 minutes. Turn them over gently after 10 minutes. Beat the eggs in a large bowl, and season with salt and pepper. Tip the potatoes and onions into the bowl and stir gently to coat everything with the egg mixture. Heat a little more oil in the frying pan. Add the egg, potato and onion mixture into the pan and place over a low heat. Cook for 10-12 minutes until the mixture has set.

Once starting to prepare this vasilopita recipe, make sure that your&nbsp;butter is at room temperature&nbsp;before using. It is very important to&nbsp;mix the butter and sugar thoroughly&nbsp;until the butter is really fluffy and creamy, like whipped cream, and the sugar has dissolved. Give this step some extra time and the result will definitely reward you. In many vasilopita recipes, the eggs are added whole to the cake mixture but with this recipe the&nbsp;egg whites are beaten into meringues&nbsp;and combined towards the end with the rest of the dough. This is the secret to a more fluffy and airy vasilopita. To avoid the egg-y smell, which can ruin the flavour of your vasilopita, add the egg yolks one at a time, allowing each one to be absorbed from the mixture. Once done mixing the rest of the ingredients,&nbsp;use a marise spatula&nbsp;to incorporate the flour and the meringue. Using an electric mixer will result the vasilopita to lose it’s fluffiness. Just add the flour (sifted) and the meringue and blend with light circular movements, trying&nbsp;not to overwork the dough. Also very important is&nbsp;not to open the oven&nbsp;under no circumstances, before 30 minutes of baking, as this will result your vasilopita to deflate. Finally, don’t forget to insert the coin through the base of the cake.

For the syrup: 300g water (10 ounces) 600g sugar (20 ounces) 2&nbsp;cinnamon sticks 3&nbsp;whole cloves 1&nbsp;orange, cut in half 180g honey (7 ounces) To garnish: 200g chopped walnuts (7 ounces) powdered cinnamon (optional) powdered clove (optional) Instructions: 1. To prepare this melomakarona recipe start by making the syrup first. In a pot add all the ingredients for the syrup, except the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Stir in the honey and set aside to cool completely.

GREEK SALAD Ingredients: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Cucumber ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Cherry tomatoes (or one big tomato) ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Green pepper ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Onion ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Feta cheese ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Oregano ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Salt ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Olive oil 1. Wash and clean the cucumber and cut into thin vertical diagonal slices. 2. Cut the cherry tomatoes in the middle and toss them in the bowl with the cucumber. 3. Cut the pepper into vertical thin strips and pour it into the bowl with cucumber and cherry tomatoes. 4. Rinse the onion thoroughly by hand, cut it in slices and add it to the bowl with the other vegetables. 5. Mix them all well with a spoon. 6. Sprinkle over the salt, oregano, feta cheese, olives and enough olive oil.

STEPS: 1.&nbsp;Cut the clove of garlic and the onion in little bits. 2.&nbsp;Put olive oil in a pan, and when the oil is hot add the onion and the garlic. 3.&nbsp;When this ingredients are soft, insert 20 grams of flour with a pinch of salt and mix. 4.&nbsp;To finish the spicy sauce, add 2 tsp of paprika, 250 grams of water and cook it for 10 min. 5.&nbsp;To end up with, put the spicy sauce in a little bowl. 6.&nbsp;Then, cut the potatoes and put in a pan for fry. 7.&nbsp;Finally, join in a tray, the sauce bowl and the fried potatoes. RECIPE VIDEO (in spanish): <a href="https://www.youtube.com/watch?v=Dqv8_2bEX50">https://www.youtube.com/watch?v=Dqv8_2bEX50</a>

Keep only the tomato petals. Dice the tomato petals. Put the olive oil into a sauce pan. Heat the oil and then add the onion. Sweat the onion off over medium heat, until it colours (3-4 minutes will be sufficient). Next, add the diced tomato into the pan. Stir for few seconds. Cover the pan with a lid, bring the heat to low and let cook for 10 minutes. After 10 minutes remove the lid and add the sugar. At this stage you can also add the tomato purée, if you have chosen to use it. Give it a good stir and simmer on a very gentle heat for 30 minutes. Leave the pan uncovered because during this time the sauce has to be brought to the right consistency (a thin sauce will not coat the pasta properly!). 10 minutes before the finish, taste the sauce and season with salt according to taste. 2 minutes before the finish, add the basil leaves. Give the sauce a final sir. When the 30 minuets cooking time has elapsed, remove the pan from the heat. Finish the sauce by adding a dash of olive oil and use the sauce for whatever dish you have planned to prepare. If you decide not to use the sauce straightaway, but to freeze it, then don’t add the olive oil at the end. Just freeze the sauce and the day you decide to use it, after re-warming it in the pan, add the dash of olive oil.

Choriatiki (Greek salad) Ingredients: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tomato ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 cucumber ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 onion ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 green pepper ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;olives ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;feta cheese ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;salt (if you want) ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;olive oil Recipe: We cut the tomato, the cucumber and the onion in slices .&nbsp; Finally, we add the olives, salt, cheese and olive oil and it’s ready.

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COCIDO MADRILEÑO The Cocido Madrileño, or Madrid Stew is a typical food in Spain that is usually eaten as a main dish. Time= 20 min Persons= 5 Ingredients: ●&nbsp;&nbsp;&nbsp;Chickpeas- 300 g ●&nbsp;&nbsp;&nbsp;Black pudding- 400 g ●&nbsp;&nbsp;&nbsp;Bacon- 200 g ●&nbsp;&nbsp;&nbsp;Veal Knee Bone- 2 ●&nbsp;&nbsp;&nbsp;Salted pork spine bones- 3 ●&nbsp;&nbsp;&nbsp;Cane bone with marrow- 3 ●&nbsp;&nbsp;&nbsp;Fresh sausage- 3 ●&nbsp;&nbsp;&nbsp;Thick or noodles- 150 g ●&nbsp;&nbsp;&nbsp;Hen- 150 g ●&nbsp;&nbsp;&nbsp;Potatoes- 3 ●&nbsp;&nbsp;&nbsp;Carrot- 2

2. Prepare the dough for the melomakarona. In a bowl add the semolina, flour and baking powder and blend with a whisk to combine. 3. In another large bowl add the orange juice, the cognac, the sugar and spices (nutmeg, cinnamon, clove, vanilla). At the end add the baking soda and whisk immediately the ingredients for 5-10 seconds, until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the water, the oil, the orange zest and honey and whisk to combine. 4. Now it’s time to combine the two mixtures. Add the mixed flour, semolina and baking powder (from step 2) in the bowl with the rest of the ingredients from step 3 and start kneading the dough for the melomakarona. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft. Careful not to overwork the dough as they will become tough. 5. Preheat the oven at 180C. Layer the bottom of 2 baking trays with parchment paper and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut/ 30g (or bigger, if you prefer) and shape with your palms into a smooth oblong shape, like a small egg. Place on the baking tray, push lightly the top with a fork and make some holes on top (not all the way down). Continue with the rest of the dough.

Coleslaw salad (4-6 portions) Ingredients: 500gr white cabbage 200gr red cabbage 3 carrots Juice from 1 lemon 200gr water Salt, pepper 100gr olive oil ½ bunch of parsley 1 tablespoon vinegar Cut in thin slices the red and white cabbage and put them in a big bowl. Add carrots, lemon juice and water and mix. Cover the bowl with membrane and put it in freeze for 1 hour. Take the bowl from the freeze and strain the vegetables. Put the vegetables back to the bowl and add salt, pepper, olive oil, chopped parsley and vinegar. Put the salad in a big plate and sprinkle with salt and olive oil.

Kourambiedes (christmas cookies) READY IN: 30mins, 30-40 cookies INGREDIENTS: 2 cups <a href="https://www.food.com/about/butter-141">butter</a>, at room temperature, or 450 g <a href="https://www.food.com/about/butter-141">butter</a> 1 cup <a href="https://www.food.com/about/powdered-sugar-140">icing sugar</a> 2 egg yolks 1 teaspoon <a href="https://www.food.com/about/baking-powder-6">baking powder</a> 1⁄2 teaspoon <a href="https://www.food.com/about/baking-soda-7">baking soda</a> 1⁄4 teaspoon <a href="https://www.food.com/about/salt-359">salt</a> 1 tablespoon <a href="https://www.food.com/about/brandy-179">brandy</a> 1 teaspoon <a href="https://www.food.com/about/vanilla-350">vanilla extract</a> 3 -4 cups <a href="https://www.food.com/about/flour-64">flour</a> 1 1⁄2 cups almonds, chopped and roasted <a href="https://www.food.com/about/orange-flower-water-354">orange </a>flower water (found in ethnic stores) or ouzo extra <a href="https://www.food.com/about/powdered-sugar-140">icing sugar</a>, for rolling the cookies in&nbsp;

Panellets (coconut and chocolate)

Recipe panellets Nadia Rais

panellets gracia gimeno 4t

Orecchiette with tomato sauce Ingredients: •&nbsp;200g of semolina •&nbsp;100ml of warm water 1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Place the semolina into a bowl and slowly pour in the water. Use a fork to bring the dough together 2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Once the dough has come together, tip out onto a lightly floured surface and knead for 7–8 minutes until the dough is firm and springs back when you push your thumb into it. If the dough is a little sticky, add more flour, or a bit too firm, a little more water – the temperature of the water and humidity of the room will affect your dough 3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Wrap in cling film and leave to rest for 30 minutes 4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Take a portion from the dough and roll out into a 1.5cm thick sausage. Cover the rest of the dough whilst you work. Slice the length of pasta into 8mm pieces 5.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Using a table knife, push the dough down and towards yourself. The dough should stretch and curl over the knife 6.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Take your thumb, and invert the pasta curl back over it, creating that inside-out shape 7.&nbsp;&nbsp;&nbsp;&nbsp;Store on a tray covered with semolina while making the rest – this will prevent them sticking together 8.&nbsp;&nbsp;&nbsp;&nbsp;You can cook fresh in salted boiling water for 4–5 minutes, or leave them out to dry overnight and store in an airtight container until ready to use. The dried pasta will take 8–10 minutes to cook

Lasagna al forno

RICETTA DELLA LASAGNA CLASSICA❤️

How to do tomato sauce Ingredients • 1 Kg (2.2 lb) Tomatoes (preferably organic) • 80 g (3 oz) Onion (finely chopped) • 80 ml (3 fl oz) Extra virgin olive oil (plus an extra dash to complete the sauce at the end) • 1 tsp Sugar • 1 tbs Tomato purée (optional) • Few basil leaves • Salt for seasoning Directions Finley chop the onion. Next, gently rinse the basil leaves and delicately pat them dry. If you rub the leaves, instead of patting them dry, they will loose part of their aroma. Wash and dry the tomatoes. Next, using a paring knife, remove the eye from each tomato. Using a paring knife, score a cross on the bottom of each tomato. Take a large pan full of water, bring the water to the boil, plunge the tomatoes into the pan and blanch for 15-20 seconds, until you see some cracks on the tomato skin. I had 10 tomatoes, so I did this in two stages (don’t add all the tomatoes into the boiling water in one go; it will bring the temperature of the water down and make the blanching less effective). Using a slotted spoon, remove the tomatoes from the pan.

Christmas Soup

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