Vegetable Gratin

Ingredients:

• 1verre and a half of milk (water glass)
• 4oeufs
• A tablespoon of cornstarch
• 250g variety of vegetables boiled or steamed (potatoes, carrots, peas, cauliflower, beans)
• 2 cuillerées tablespoons grated cheese
• A teaspoon of salt
• 2 cuillerées tablespoons butter.

Preparation:

• Beat eggs with milk, add the cornstarch in the melted butter and cheese
• Add the chopped vegetables to taste steamed or boiled in salt water.
• Add the pepper and mix them with beaten eggs.
• Pour into a greased oven buttered and floured.
• Wear the oven for about 30 minutes.
• Serve this dish hot.

Couscous with vegetables

Ingredients:
• 1 kg of couscous
• 750 grams of meat
• 1 cup water cooking oil
• 1 teaspoon pepper
• 1 teaspoon ginger
• ½ teaspoon of food coloring (saffron)
• 1 case of salt
• ½ kg onion
• ½ kg carrot
• ½ kg tomato
• ¼ kg of turnip
• ¼ kg green zucchini
• ¼ kg red pumpkin
• ¼ kg of green cabbage
• 150 g chickpeas, soaked
• A bunch of coriander
• 1 case of tomato paste

Preparation:

• Put the meat in the bottom of couscous add the sliced ​​onion, pepper, salt, ginger, color, ½ cup of water to oil, the bunch of coriander, chickpeas and a large glass of water
• Cook for 10 minutes then add 4 liters of water
• In a bowl, put the couscous, add the remaining oil and 2 large glass of salt water and put the beans between your hands to separate them from each other
• Put the couscous and arrange on the bottom or there is meat
• Allow to steam for 30 minutes
• Removed again the couscous in the bowl add 1 cup of water and pass into the hands or with the help of a spatula to separate the grains
• Put the couscous into the couscous
• At the bottom of the couscous add carrots, turnips, cabbage and put the couscous and cook for 15 minutes
• Put a second time in the pot and do as the 1st time
• At the bottom of the couscous add the zucchini, squash and return the couscous and cook the couscous to steam for 20 minutes
• Remove the couscous and bottom add the peeled tomatoes and tomato paste cook for 20 minutes
• Put the couscous in a round dish in the center of digging to put meat and vegetables on the one hand, the other the left to decorate around the dish and pour the sauce over the couscous
• Serve hot

Chicken pastilla with almonds

Ingredients:
• ½ kg of leaf pastilla
• ½ kg onion
• 1 to 2 kg chicken
• 500 gd'amandes
• A tablespoon of salt
• saffron by saffron flower and food coloring
• ½ teaspoon pepper
• ½ teaspoon ginger
• A bunch of coriander and parsley
• 3 cinnamon sticks
• 2 glasses a melted butter
• 1 tea glass table oil
• 10 eggs
• A tablespoon of smen
• 250 g granulated sugar
• 200 g of icing sugar
• 2 tablespoons of cannel
• ½ teacup of water orange blossom

Preparation:

• Drain the chicken thoroughly wash the salt USING
Put in a casserole, cut the onion into cubes add the saffron, food coloring, salt, pepper, ginger and cinnamon stick, bouquet of coriander and parsley, glass oil and a glass of water
Stir for 10 minutes then cover with water and cook uncovered for 25 minutes.
• Lift the lid and cook until sauce is reduced
• Remove the chicken pieces
• Break the 10 eggs add to the sauce and cook
• Blanch the almonds do the frying in a bath of hot oil
• Chop almonds add 250 g of granulated sugar and cinnamon 1cuillère water orange blossom worm melted butter
• Butter an ovenproof dish rounded to place leaves the pastilla Farsis a layer of boneless chicken, cut into small pieces and a layer of cooked eggs in the chicken sauce
• Place another sheet of pastilla and cover so that all ends are sticking
• Brush the surface pastilla butter (about one teacup) and bake in moderate oven for 45 minutes
• Serve hot pastilla decorated with icing sugar and cinnamon.

Die Seafood

Ingredients:
10 Ouarka (brick sheets) (170 g)
1 kg of white fish
1 kg of prawns shelled,
1 kg of sliced ​​squid,
500 g vermicelli Chinese
1 yellow aeuf,
5 cloves garlic mashed
1 teaspoon ginger powder
1 / 2 teaspoon turmeric
1 teaspoon hot pepper puree,
1 small bowl of chopped parsley,
1 small bowl of chopped coriander,
1 tablespoon ground cumin.
Juice of 2 ½ lemons
200 g butter
1 teaspoon salt and 1 pepper

Preparation:
10 to 12 people
1 / Wash the fish, shrimp and squid with water. In a liter of boiling salted water with lemon, poach the fish for 5 to I0 minutes, blanch the squid fair during the same period then immerse the shrimp for 5 minutes.

2 / Boil the noodles in a saucepan for 10 minutes. Drain well so they are not waterlogged, then cut into small pieces. Book.

3 / Melt two thirds of the butter in a saucepan. Add crushed garlic, lemon juice, ginger, turmeric, cumin, chili paste, parsley, coriander, salt and pepper. Sauté for 10 minutes, stirring regularly.

4 / Remove the bones from the fish and cut into pieces. Remove the fish pieces, shrimp, calamari, noodles and sauce in a bowl. Mix well.

5 / Brush melted butter on bottom of cake pan with high edges. Place four sheets of pastry into a circle by making them beyond the edges of the mold and place one above another, in the center. Paste with egg yolk and melted butter using a brush.

6 / Remove the mixture of fish, shrimp, squid, noodles and sauce over I0 central sheet and cover with another sheet of pastry.

7 / Cast it on the leaves placed around the first and stick with the egg yolk with a brush. Cover all with a last sheet of pastry. Brown the top of the pastilla with beaten egg. Pastilla should look like a pie.

8 / Put in preheated oven at 120 ° C (gas 4) for about 10 minutes of cooking. Monitor the cooking so that both sides are golden brown.

Roasted Moroccan Chicken

Ingredients:
1 chicken 1.5 kg gutted
2 large onions
4 cloves garlic
2 tomatoes
1 / 2 bunch chopped parsley AFinish
olive oil
1 teaspoon paprika
1 teaspoon ground ginger
1 dose of saffron
salt, black pepper


Preparation:
Peel onions and cut into thin strips and diced tomatoes.
In a pressure cooker place chicken, onion, garlic and chopped parsley.
Add olive oil, salt, pepper, ginger and saffron and paprika.
Sauté for 5 minutes over low heat, stirring occasionally.
Cover with water and cook covered 25 minutes hanging on medium heat.
Then put the chicken to brown in the oven for 25 minutes.

wean roasted chicken topped with sauce, possibly with fried potatoes.

Baked Fish

Ingredients:
• 2 whole fish
For the sauce:
• 1/2verre olive oil
• Juice of 2 lemons
• 2 tablespoons vinegar
• Salt, pepper, paprika and strong, cumin
• 3 cloves garlic, crushed

Preparation:

• Prepare the sauce by mixing the lemon juice, olive oil, spices, garlic, soy sauce, vinegar.
• Dip the fish in sauce and let sit for 1 hour.
• Place fish on foil, seal and put it on a baking sheet.
• Bake in a moderately hot oven for 30 minutes.
• Serve hot

HARCHIES

Ingredients:
• 400 g fine semolina
• 1/2 teaspoon salt
• 50 g sugar
• 100 g butter softened
• 3/4 cup water

Preparation:

• Combine cornmeal, salt and sugar then add butter.
• Mix well, mix and add a little water until the dough is a little soft.
• Shape patties 1 inch thick and cook over low heat on stove dry 5-10 minutes per side.
• Serve hot.

Almond Rings

Ingredients:
• 1 kg of white flour
• 500g butter, softened
• 200g blanched almonds, chopped
• 500g caster sugar

Preparation:
• Mix the flour, sugar and softened butter in a large bowl.
• Spend the whole 2 times in blender.
• Preheat oven to 170 ° C.
• Divide the dough into pieces about the value of an egg, then fashion them into bracelets slightly flattened and store it as a passover as butter.
• Sprinkle the rings with chopped almonds.
• Bake at halfway and cook for 10 to 15 minutes.
• Do not let brown too.

Carrot Cake

Ingredients:
• 100g flour
• 150g caster sugar
• 1 lemon zest
• 4 eggs
• 70g almonds
• baking yeast 3sachets
• 3 carrots
• 10g grated cheese
• 1 / 2 tablespoon salt
• Butter for pan

Preparation:
• Peel the carrots and shredded them with a small hole grater.
• Chop the almonds, peel them.
• Put in a bowl the egg yolks and sugar, beat them until the mixture whitens and becomes foamy.
• Add the grated carrots and almonds, lemon zest, cheese, add flour gradually, stirring continuously, add the salt, yeast.
• Beat egg whites until stiff, add them to the mixture.
• Butter the cake pan and pour in the mixture.
• Bake in a moderate oven for 40 minutes.

Apricot Cake

Ingredients:
• 3 eggs
• 200g flour
• 150g butter
• 150g caster sugar
• 150g ripe apricots
• 1 packet of vanilla sugar
• 1 packet of yeast cake
• 1 teaspoon almond extract
• Pinch of salt
• Liquid caramel for garnish

Preparation:
• Cut the ripe apricots into small pieces, mix them with vanilla sugar.
• Work the butter and sugar with electric mixer until creamy mass, add the eggs one by one, add yeast, almond extract and salt .
• Stir in sifted flour gradually to mixture, add the diced apricots, all work until it becomes homogeneous.
• Pour the mixture into a greased and floured cake buttered.
• Bake in a preheated oven at 180 ° C for 40 minutes, let cool before removing from pan.

Braised meatballs in sauce

Preparation Time: 1 hour
Cooking time: 45 m.
Category: Appetizers and tapas
Difficulty: Moderate

Introduction: 
This one-dish meal is complete.



Ingredients: 
couscous
beans
minced meat
onions
tomatoes
garlic
carrots
oil
wine
broth (if you have it, where we cooked the broth Abichuela)
charizo
saffron, paprika, salt,
oregano, bay leaf, thyme,
ground black pepper
flour
sugar


Instructions:
Meatballs, meat, I ask you to bite me in my butcher (is trusted) and only one last time. (Only clean meat)
Pico diced the onions and pocho along with two or three cloves of garlic in the pan, (not to be poor in the amount of onions, they give the meat juicy,)
In a bowl, put ground beef, sofrito of onions, salt and pepper, 2 eggs and a little (just a little) of bread crumbs. The leading oil and poached onions.
All mixed very well, we fry the balls and passed by very little flour.
Salsa: 2 to 3 large onions (as much alboniger)
1 large tomato
6 or 7 cloves of garlic
1 or 2 carrots (depending on size)
oregano, thyme, bay leaf, black pepper, paprika, salt.
1 cup white wine or pink (if possible, is of glass bottle)
In a pot or a pan (uncovered, of course) with a little oil starts to fry the onions (quartered), garlic, whole tomatoes, and a piece of sausage party rooms (only slightly).
When this is poached, we put the carrots to cook together for a while (Vdes. will) then add the herbs, sauté the capsicum, sauté the very little (because if not bitter) and wine.

When this is, retirais sausage, you pass it the blender (also if you want the potato masher.)

And put the meatballs in the pot we use for this meal, we add the sauce and add a little broth (the you have, unless of course fish) and if you have no stock, a little water will do, saffron and You place . leave on low heat about 1 / 2 horita.
salt test them and if you want, put a spoon of dessert, full of sugar.
Let the sauce smooth espesita with fire.

The couscous as we all know, boil water with a little oil and salt, remove from heat, add the couscous and let stand 5 m, put a teaspoon of mantequlla.
Beans, cook them a little Aldente, drain and add some garlic cut into slices previamentes pochaditos.


PS Make the sauce first, because you can fuck the charizo chop and add to meat
In regard to the seasonings, if you want and I like them more haromatizadas you can add, cloves or nutmeg (I to this dish, do not get). By forming the meatballs, not so they are soft apreteis.

CHICKEN WITH TOMATO MEATBALLS

Category: Appetizers and tapas
Difficulty: Easy

Ingredients:
* 1kg chicken and chopped
* 2 slices bread without crust Bimbo
* 1 cup milk
* Something less than a tablespoon of parsley (optional)
* Salt and pepper
* 1 egg
* ½ scoop of granulated beef Knorr

For the sauce (two options):
First choice:
* 4 ripe tomatoes, peeled
* Oil 80g
* ½ red pepper
* 1 bay leaf
* ½ broth
* 1 small carrot

Second choice:
* Traditional Tomato Sauce
* 1 bay leaf

Of the two ways out very rich




Instructions:
Heat milk, add ½ scoop of grain Knorr beef, remove and dump it over a bowl in which we have slices of bread and let soak.
Mix the minced chicken with salt, pepper, parsley and bread soaked and drained. Mix well, add unbeaten egg and mix again until a homogeneous mixture.
Form balls, roll in flour and fry in oil. When they are golden book in a saucepan.

The sauce (first choice):
Put the cup 80 grams of oil, 8-minute program 100, Speed ​​2. Add ½ red pepper, peeled tomatoes, four (4) and a chopped carrot, and chop 10 "to 3 ½
Then put in the ½ cup broth and bay leaf and program all together 20 "(remove the bay leaf). Blend again to speed 6. correct the salt if necessary.

Pour sauce over casserole meatballs and simmer 20 minutes over low heat.

Ham and cheese dumplings

Portions / Number of persons: 8
Preparation Time: 20 minutes
Cooking time: 0
Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
- 100 gr. philadelphia cheese
- 100 gr. ham,
- 50 gr. grated cheese
- Toasted sesame seeds

Instructions: 
Philadelphia beat the cheese until it was soft and creamy, add little chopped ham and grated cheese, mix well.

form small balls and coat in sesame.

Refrigerate for 1 hour before serving.

Cod and potato dumplings (meatballs Bacall)

Portions / Number of persons: 3 per person
Preparation Time: 30 minutes
Cooking time: 5 minutes
Category: Appetizers and tapas, Fish and seafood
Difficulty: Easy

Ingredients: 
200g. cod crumbs
6 potatoes
2 cloves garlic
Parsley
2 eggs
Oil


Instructions: 
The night before we left to soak in cold water cod and we change the water several times. Boil the potatoes with the cod in a pot with cold water until soft. Drain well and squashed with a fork potatoes and cod, we add the chopped parsley, two or three cloves of garlic and egg, with the resulting paste formed meatballs and egg go through and fry with oil well hot. Served with mayonnaise or sauces to taste.

Rice dumplings with shrimp and vegetables

Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
Serves 4
200 gr. rice
250 gr. Prawn
200 gr. green beans
2 carrots
½ zucchini
3 cloves garlic
1 egg
water
extra virgin olive oil
salt

For batter:
flour
egg

For the sauce: 
1 onion
2 cloves garlic
1 cup of brandy
½ cup tomato sauce
1 cup water
heads and shrimp shells
extra virgin olive oil
salt
a sprig of parsley

Instructions: 
Put water to boil in a saucepan. Bring to the boil, add the rice, a pinch of salt and 3 cloves garlic. Simmer for 18-20 minutes, strain and refréscalo.

Clean and chop the beans, carrots and zucchini into cubes. Cook for 6-8 minutes and drain. Peel the prawns (reserve the heads and shells), chop into cubes and escáldalas for one minute in the same pan where you cooked the vegetables.

Peel 2 cloves garlic, brown filetéalos and set them in a pan with some oil. Chop the onion finely, intangible and season. When lightly browned, add a sprig of parsley and the heads and shells from shrimp. Rehógalas Flatten slightly and briefly. Pour the brandy, flambé, pour the tomato sauce and 1 cup of water. Cook all together for 15 minutes.

Mix rice, vegetables and shrimp in large bowl. Beat egg and add. Take small portions and form ball down well. Pass them in flour and beaten egg and fry in a pan with oil. Place meatballs in a large bowl and serve the sauce separately in a gravy boat.

Meatballs with mustard sauce

Portions / Number of persons: 3 per person
Preparation Time: 1 hour
Cooking time: 20 minutes
Category: Appetizers and tapas, meats, sauces and funds
Difficulty: Easy

Ingredients:
(For the meatballs)
300g minced pork
200g minced beef
100g minced chicken
1 garlic
Parsley
Salt
Pepper
Sprockets
1 tablespoon breadcrumbs
1 egg
Flour
Oil

(For the sauce)
1 cup (250ml) chicken broth, or cooked vegetables, or a pill
200 ml light cream
50 ml white wine
Some saffron
Salt

Instructions:
In a bowl put the meat, minced garlic, parsley, bread crumbs, pine nuts, egg and pepper, pasta, meatballs, and fry floured, we let them drain on absorbent paper towels and set aside (if we make will lighter the crude).
We make the sauce: Whisk the cream, broth, wine, mustard and saffron. We turn to a pan and let reduce to medium heat (about 15-20 minutes) stirring occasionally, until thickened. When you salt it and add the batter to the meatballs, let the flavors mingle a few minutes. Serve with a side of fries, cooked rice ...

Abyssinians stuffed

Portions / Number of people: 1 per person
Preparation Time: 25 minutes
Cooking time: 15 minutes
Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
4 eggs
2 tablespoons mayonnaise or aioli
1 can tuna in oil or pickled
Water
Salt

100 g Flour
1 egg
80-100 ml of beer
Dye
Salt

Instructions: 
From cold salted water (the salt helps to peel) boil eggs (about 12-15 minutes after water begins to boil).
Meanwhile make the locking device: In the bowl of a blender put the flour, egg, coloring, salt and beer, whisk (beer will be adding flour as needed, it must be a thick dough.)
Peel eggs, cut in half, we got the bud be crushed with a fork and mix with drained tuna oil and the garlic (or mayonnaise).
Fill the egg mass, we each piece of egg by Gachet, and in a pan with hot olive oil, the fry, let drain on a plate with absorbent paper towels and serve with aioli, mayonnaise, ketchup ...

Stuffed Peppers piece of cake

Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
Piquillo peppers (Calculate a can for 3-4 people. The rest of the ingredients are designed for that amount of pepper)
1 can tuna in oil
6 crab sticks
50 grams of cooked corn
1 boiled egg
2 to 3 tablespoons mayonnaise
1 tablespoon ketchup
Salt and pepper

Instructions: 
Boil the egg. Chop tuna, boiled eggs and sticks, I've done in the Thermomix, 5 seconds at speed 4.
Then add the corn, salt, pepper, mayonnaise and ketchup, and mix well (in the Thermomix, 10 seconds, speed, spoon, turn left).
Fill the peppers, and we put in the fridge until just before serving (it does not take them just to eat, but a tad above).
If you're on a diet or want to be more "light", we can use low fat mayonnaise and tuna raw, and reduce the amount of corn (although the latter do not recommend it because it gives a special flavor to the recipe).

Cabbage Pudding

Portions / Number of persons: 8
Preparation Time: 50
Cooking time: 30
Category: Appetizers and tapas
Difficulty: Easy

Ingredients:
• 1 kg Cabbage a
· 150 g potatoes
· 60 g Ham
• 4 white sausages or sausage
• 3 cloves garlic
• 3 eggs
· 50g olive oil
· Bread crumbs.


Instructions:
1. Place potatoes and chopped cabbage in 30 minutes varoma varoma position. (I take this to the mash of the child)

2. Ham chop 8 sec. Vel 7 and turns away.

3. put the garlic, oil and the sausages into chunks 6 min. Vel. 2 Temp. Varoma

4. Add the potatoes, cabbage, ham 6 min. Temp Sal. 3 Vel 90.

5. It spread a cake pan with butter and sprinkle with breadcrumbs. While the filling cools slightly.

6. Stars 3 eggs and stir well with a spatula before it sets,

7. Spread the filling into the pan and put 20 minutes in the oven to 200 degrees.

8. unmold and serve.

Vegetable soup

Main ingredient of the recipe:Onions
Difficulty: Easy
Cooking time: 50 min
Preparation: 30 min
Serves 6
Ingredients for the soup
Water -1 liter and 1 / 2
Garlic -2 cloves
Basil -4-5 leaves
Carrots -2
Onions -1 large
Nuts -Plant 2
Beans -1 can pinto beans or 50 g shelled fresh
Potatoes -2 medium
Pepper -ground to taste
Tomatoes -50 gr
Parsley -1 bunch chopped
Sale -qb
Celery -3 stalks
Zucchini -2
To dress ...
Oil -extra virgin olive oil to taste
Parmigiano Reggiano -grated to taste

Preparation:
Put on a pot containing a fire and a half liters of water and bring to a boil, then add two dice vegetables and a bit 'of salt .
Wash all vegetables and put them to drain. Peel the onion and garlic and chop coarsely, check the zucchini and cut into cubes, and proceed in the same manner in the stalks of celery (which you may remove the filaments), the tomatoes (seeded inside), the carrots and the potatoes peeled beforehand.

When the water boil, buttateci into previously cut all the vegetables, and add a box of beans, pinto beans, then simmer for around 40-50 minutes: Meanwhile, chop the parsley and chop the basil coarsely, then 10 minutes before to extinguish the fire add to the rest of the vegetables, pepper and adjust if necessary salt .

Serve the vegetable soup, a drizzle of extra virgin olive oil and raw, if you like the Parmigiano Reggiano cheese.


■ Council
Can add to the soup, according to taste or season, various other vegetables, such as pumpkin , the green beans , the spinach , the leeks , the beets , the broccoli , the cabbage , onions, herbs, the peas , etc. ... or you could even freeze it yourself and use them during the months in which they are not on the market.

To make the soup more attractive to children (who do not like to see pieces of vegetables in the pot), you could pass it with the help of a blender, add the pasta short (type thimbles striped) or rice , and plenty of Parmigiano Reggiano cheese.
■ Curiosity '
Often to give more flavor to the soup (but a bit 'at the expense of lightness), the onion and garlic are first sauteed and then tossed into the pot, or you add bacon (also formerly of pork rinds pork ) seasoning used in Liguria the soup with a spoon of pesto.

Dried potatoes

4-5 people 
Time 20 minutes
Content
-250 grams potatoes were boiled Chile
-Was powdered red pepper to taste
-Coriander powder 1 tablespoon granulated
-1 tablespoon lemon juice
-4 tbsp oil
-Salt
Method
-Potatoes Cut into pieces about 1 inch smaller.
-Take oil in a pot of heavily fried.
-Heat oil chopped potato and salt put it on.
-Fry till pink while slow heat.
-Granulated coriander powder and red pepper mix.
-Keep the heat on a few minutes to spice Weave.
-Hot - Mix lemon juice Serve in hot potatoes.