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Libro de receitas realizado co alumnado de 6º E.P:
Citation preview
CEIP GARCÍA
BARBÓN
By 6A and 6B pupils
2010-2011
COOKING
Cooking by 6A and 6B pupils
2
GARCÍA BARBÓN SCHOOL 2010-2011
RECIPES LIST:
GALICIAN PANCAKES By Pedro Fontela ........................................................................ 4
CUPCAKES By Carmen Pastrana ........................................................................................ 5
FRENCH TOAST By Nicolás Van Der Zwet..................................................................... 6
SEBADAS (an Italian recipe) By Ramón Martinez ......................................................... 7
ORANGE CAKE By Iván Serra .......................................................................................... 8
CHERRY AND COCONUT CAKE By Laura Caballero ...................................................... 9
GALICIAN PANCAKES By Lois Iglesias ........................................................................ 10
COTTAGE PIE By Sandra Souto ...................................................................................... 11
SPANISH OMELETTE By Sergio López ........................................................................ 12
SPAGHETTI CARBONARA By Adrián Rivera ............................................................... 13
ST JAMES CAKE By Paulo Pérez .................................................................................... 14
MY COOKIES By Aida Fernández ................................................................................... 15
YOGURT CAKE By Jaime Atán ........................................................................................ 16
CHEESECAKE By Sabela Corral ...................................................................................... 17
LEMON MOUSSE By Jacobo García .............................................................................. 18
PANCAKES By Víctor Varela ........................................................................................... 19
ROQUEFORT CHEESE SAUCE By Angel Pidal ............................................................. 20
FAST CHOCOLATE CAKES By Carla Dourado .............................................................. 21
MARMALADE “a Scottish invention” By Ana Bustelo .................................................. 22
STUFFED AUBERGINES By Sara Ananín ..................................................................... 23
MUFFINS By María Berea ............................................................................................... 24
FRENCH OMELETTE By Simón Fernández.................................................................... 25
MIXED FRUIT SPONGE PUDDING By Marta Hernandez ......................................... 26
PUMPKIN NUT BREAD By Hector Santorum ............................................................... 27
Cooking by 6A and 6B pupils
3
GARCÍA BARBÓN SCHOOL 2010-2011
CHOCOLATE MOUSSE By Ana Riveiro.......................................................................... 28
CHOCOLATE CAKE By Manuel González........................................................................ 29
GALICIAN STEW By Pablo Durán .................................................................................. 30
CRÈME CARAMEL WITH CONDENSED MILK By Rubén Escobar ............................ 31
RICE WITH CHICKEN By Alfonso Argibay .................................................................. 32
BREAD WITH TOMATO By Elias Fernandez................................................................. 33
LEMON YOGURT CAKE By Candela Rial.......................................................................... 34
DRY FLOURY SWEET By Germán Del Olmo ................................................................... 35
SPANISH OMELETTE By Noelia Comesaña ................................................................... 36
RICE PUDDING By Andrés Gil .......................................................................................... 37
CHOCOLATE COOKIES By Claudia de Oliveira ............................................................. 38
LEMON BISCUITS By Laura Ruzo................................................................................... 39
WHITE RICE WITH EGGS By Anxo Del Rio.................................................................. 40
SPAGHETTI CARBONARA By Pablo Álvarez ................................................................. 41
RICE WITH CHICKEN By Larisa Raducan ...................................................................... 42
Cooking by 6A and 6B pupils
4
GARCÍA BARBÓN SCHOOL 2010-2011
GALICIAN PANCAKES
By Pedro Fontela
INGREDIENTS
PREPARATION
Beat the eggs with the salt and mix with the water and milk
Add the flour bit by bit until you have a smooth paste.
put a little butter in a hot Frying pan
Pour a little of the mixture into the pan. When is golden, turn the
pancake over and cook until done.
Eat with sugar, cream or jam
Enjoy it!
250 ml of milk
250 ml of water
4 eggs
A pinch of salt
Flour
Cooking by 6A and 6B pupils
5
GARCÍA BARBÓN SCHOOL 2010-2011
CUPCAKES By Carmen Pastrana
INGREDIENTS:
3 eggs Grated lemon
250 g of sugar 250 ml of milk
250 ml of sunflower oil 400 g of flour
1 tea spoon of powder yeast
PREPARATION:
1. Beat eggs and the sugar. Pour the flour and mix.
2. Add the oil, the milk and the grated lemon and beat
3. Mix the flour with the powder yeast and add this mixture with the
mixture before
4. Put the mixture into little moulds for cakes
5. Put into the over for forty minutes
I hope you enjoy them!
Cooking by 6A and 6B pupils
6
GARCÍA BARBÓN SCHOOL 2010-2011
FRENCH TOAST By Nicolás Van Der Zwet
INGREDIENTS:
1 French bread 1 l. of hot milk
3 eggs Oil to fry Sugar
PREPARATION:
1.-Cut the bread in slices
2.-Put them into a dish with hot milk
3.-Roll the slices in beaten eggs
4.-Fry them with hot oil
5.-Put sugar over them
Enjoy it!
Cooking by 6A and 6B pupils
7
GARCÍA BARBÓN SCHOOL 2010-2011
SEBADAS (an Italian recipe) By Ramón Martinez
INGREDIENTS:
300 g. flour Olive oil
300 g. mozzarella salt
Honey 1 egg icing sugar
Water Grinded cinnamon
PREPARATION:
Put flour, cheese, salt, egg and enough water to make soft dough.
Cut the dough in small pieces and make little balls.
Crush the balls with a roller pin and fry them with hot olive oil.
Put over them grinded cinnamon and sugar or honey.
They are delicious. Taste them!
Cooking by 6A and 6B pupils
8
GARCÍA BARBÓN SCHOOL 2010-2011
ORANGE CAKE By Iván Serra
INGREDIENTS:
4 Eggs 2 Glasses of sugar
2 Glasses of flour 1 Glass of orange juice
½ Glass of olive oil 1 Baking powder
1 Grated orange Butter
PREPARATION:
1.-Beat the eggs in a bowl, add sugar and flour with baking powder. Pour
olive oil and orange juice. Mix all the ingredients and add one grated orange.
2.-Grease the mould with butter and flour. Pour the mixture in the mould.
Put the mould into the preheated oven. Cook the cake at 180º for about ½
hour or ¾ hour.
This cake is very nice. Taste it!
Cooking by 6A and 6B pupils
9
GARCÍA BARBÓN SCHOOL 2010-2011
CHERRY AND COCONUT CAKE By Laura Caballero
INGREDIENTS:
250 g self-rising flour
125 g cut butter
¼ teaspoon salt
75 g grated coconut
125 g sugar
125 g Chopped glace cherries
2 large beaten eggs
225 ml milk
25 g shredded coconut
PREPARATION:
1. - Grease a loaf tin. Base-line with grease-proof paper, grease the paper
and dust with flour.
2. - Put the flour and salt into a bowl and rub in the fat until the mixture
resembles fine bread-crumbs. Stir in the coconut, sugar and cherries.
3. - Whisk together the eggs and milk and beat into the dry ingredients.
Turn the mixture into the tin, level the surface and scatter over the
shredded coconut.
4. - Bake in the oven at 180oC for 1 ½ hours. Check after 40 minutes and
cover it with grease-proof paper if overbrowning. Turn out to cool for 1
hour. Enjoy it! It’s very nice.
!
Cooking by 6A and 6B pupils
10
GARCÍA BARBÓN SCHOOL 2010-2011
GALICIAN PANCAKES By Lois Iglesias
INGREDIENTS:
Flour 100gr.
Sugar 35 gr.
Butter 40 gr.
Eggs 2
Lemon 1
Milk ¼ l
Salt
PREPARATION:
1. - Put the flour in a bowl, put in the eggs, sugar, butter (25 gr), salt and
grated lemon.
2. - Add the cold boiled milk, stir and strain, spread pan with butter and
two spoonfuls of pastry, move the pan to cover all the bottom, when it is
congealed and fried ,turn the pancake to the other side.
3. - Take it out, spread on the plate,
4. - Repeat with the rest of the pastry.
5. - Add sugar, honey or jam, roll them and they are ready to eat
Taste them!
,
Cooking by 6A and 6B pupils
11
GARCÍA BARBÓN SCHOOL 2010-2011
COTTAGE PIE By Sandra Souto
INGREDIENTS:
500 g Potatoes
-100 ml Milk
-50 g Butter
-100 ml Oil -1 Onion
-2 Carrots
- 500 g Minced Meat
- 2 Tomatoes Salt
Pepper
PREPARATION:
1. - Boil the potatoes in water until soft. Mash with butter, milk and salt.
2. - Heat the oil in a pan. Add the onion and carrot and cook until soft.
3. - Add the tomatoes and minced meat with salt and pepper.
4. - Pour the meat into a tray. Put a crust of mashed potato over.
5. - Preheat the oven to 190°C and put the tray into the oven for 35
minutes.
6. - Take the cottage pie out. Serve it when it’s warm. It’s a very typical
British dish.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 12
SPANISH OMELETTE
By Sergio López
INGREDIENTS:
½ k. of potatoes
1 onion Salt
Olive oil 6 eggs
PREPARATION:
1. - First: peel the potatoes and cut them in small pieces. Cut the onion in
small pieces too.
2. - Then, fry the potatoes and the onion in olive oil until soft.
3. - Beat the eggs and mix the eggs with fried potatoes and onion in a bowl
and put some salt.
4. - Put this mixture in a pan and after some minutes, turn it and fry the
other face.
Spanish omelette is ready to eat! Enjoy it! It’s delicious!
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 13
SPAGHETTI CARBONARA By Adrian Rivera
INGREDIENTS:
Bacon
Onion
Spaghetti
Salt
Black Pepper
Marjoram
Cream
Olive oil
PREPARATION:
1. - Cut and fry onion until soft. Add the minced bacon. Add cream, black
pepper and marjoram to the mixture before making the sauce.
2. – Boil spaghetti in a pan with water, salt and a jet of olive oil.
3. – Drain the spaghetti. Put it on a dish and pour the sauce on it.
It’s delicious! It’s my favourite food.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 14
ST JAMES CAKE By Paulo Pérez
INGREDIENTS:
3/4 cup of flour
1 1/4 cup of sugar
4 eggs
8 tablespoons of butter
1/2 teaspoon of baking powder
1/2 cup of water
Grinded lemon peel
Icing sugar to decorate
2 2/3 cup of grinded almonds
PREPARATION:
Heat the oven to 180 ºC. Grease a round tin. Grind the almonds until fine.
In a large mixing bowl, beat the eggs and sugar together. Add the butter,
flour, baking powder and water and beat with an electric hand mixer. Add
the grinded almonds and the grinded lemon peel and stir until all is mixed.
Pour the batter into the cake tin. Bake it in the oven for approximately 45-
50 minutes. Decorate by putting a cross of paper on it and sprinkling icing
sugar. Take the cross out and the cake is ready to eat.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 15
MY COOKIES By Aida Fernández
INGREDIENTS:
-125 gr. of sugar -125 gr. of butter
-250 gr. of flour -1 egg
-1 tea spoonful baking power
PREPARATION:
Mix the butter with the sugar and the egg. Add the flour with the baking
power.
Put the dough in the fridge for 1/2 hour.
Make balls or cookies with the dough and put them on an oven tin.
Prick with a fork the cookies and put them into the preheated oven at 190o
for 15 minutes.
Enjoy them!!!!!!!
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 16
YOGURT CAKE By Jaime Atán
INGREDIENTS:
1 pot of natural yogurt
2 yogurt pots of flour
1 ½ yogurt pots of sugar
1 yogurt pot of sunflower oil
1 teaspoonful of baking powder
4 eggs
A bit of butter
PREPARATION:
Pre-heat the oven at 180°C.
In a big bowl, mix all the ingredients together and stir well until smooth.
Pour the mixture in a cake form tin.
Put it in the oven for 30 min.
Leave it till it gets cold.
Remove from its mould to a dish. It’s ready to eat.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 17
CHEESECAKE By Sabela Corral
INGREDIENTS:
3 Eggs
3 Natural yogurts
4 spoonfuls of corn flour
8 spoonfuls of sugar
200 gr. of cream cheese
Strawberry jelly
Strawberry jam
Some butter for greasing
PREPARATION:
1.-Put eggs, yogurts, corn flour, sugar and cheese cream in the bowl and
beat with the mixer until the mixture is thick. Put it in the tin.
2. - Introduce the tin in the oven for 30 minutes.
3.-Put in hot water the jelly and jam and stir and then when the cake is
ready put the mixture on it.
4.-Let it to cool and serve.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 18
LEMON MOUSSE By Jacobo García
INGREDIENTS:
2 eggs 2 lemons
350g sugar
2 table spoonful of corn flour.
PREPARATION:
1º-In a bowl put ½ litre of water, the two eggs well-trodden ( white and
yolk) the corn flour, the sugar , the juice of the lemons with the pulp and
the scrape of the skin.
2º-Put it on the fire, removing constantly until it thickens.
3º-Move it out of the fire and pass through a colander.
4º-When is warm put it into the fridge.
5º-Serve cold
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 19
PANCAKES By Víctor Varela
INGREDIENTS:
Two eggs A cup of
flour
A cup of
milk
Sugar A little salt
PREPARATION:
1. We mix all ingredients with a whisk.
2. We heat the pan.
3. We pour the mixture into the pan slowly.
4. We roast the pancake on both sides.
5. We can eat the pancake.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 20
ROQUEFORT CHEESE SAUCE By Angel Pidal
INGREDIENTS:
-One brick of cooking cream
-Roquefort cheese
PREPARATION:
-Put the liquid cream in a bowl.
-Mix the Roquefort cheese with the liquid cream.
-Put it in the fridge.
It goes very well with meat
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 21
FAST CHOCOLATE CAKES By Carla Dourado
INGREDIENTS:
-4 soup spoonfuls of flour.
-4 soup spoonfuls of sugar.
-2 soup spoonfuls of cocoa.
-3 tablespoonfuls of milk.
-3 soup spoonfuls of oil.
-1 egg
-Baking powder
-Vanilla
PREPARATION:
1. - In a bowl we put the flour, the sugar, the cocoa, the baking powder and
the vanilla. We remove.
2. - Now add the egg and mix.
3.-Last add the oil, the milk and mix everything until it is soft.
4. - Grease two cups with butter and fill with the mixture. Put the cups into
the microwave for 3-4 minutes, when it finishes don’t open the microwave,
leave it 5 minutes.
5. - Take out the cups and take out the cakes from the cups.
The chocolate cakes are ready!
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 22
MARMALADE “a Scottish invention” By Ana Bustelo
INGREDIENTS:
2 lb (1kg) Seville oranges
4 pints (2 litres) water
1 lemon 4 lb (2kg) sugar
PREPARATION:
Cut each orange in two. Squeeze the juice and cut the orange peel in small
pieces.
Put the orange juice, the water, the lemon juice and the orange peel in a
pan
Boil for about 11/2 hours until the peel is soft and the liquid is reduced by
half. Add the sugar and cook at low heat, until melted. Boil high heat, then,
pour a spoonful onto a cold saucer, then leave to cool for 2-3 minutes. If
the mixture wrinkles when you push it with a finger, it is ready. Cool for 15
minutes. Stir well, put into jars and put the lid on them.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 23
STUFFED AUBERGINES By Sara Ananín
INGREDIENTS:
3 medium aubergines 2courgettes
4 ripe tomatoes Parsley
1 onion 1dl olive oil Pepper and salt .
PREPARATION:
1.-Blanch the tomatoes, peel, seed and cut in dices. Peel and cut the
courgettes in dices. Cut the aubergines in two pieces. With a sharp knife
remove the soft part of the aubergines onto a plate and cut in dices.
2.-Season the inside of the aubergines and place them upside down in a
colander to drain.
3.-Sauté the diced courgettes and aubergines, in a frying pan for 20
minutes.
4.-In another frying pan with a tablespoon of hot oil, sauté the chopped
onion add tomatoes and cook for 10 minutes.
5.-Mix all vegetables, add the parsley and season with salt and pepper to
taste. Mix well and fill the aubergines.
6.-Sprinkle with oil. Bake in preheated oven at 180ºC for 20 to 25 minutes.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 24
MUFFINS By María Berea
INGREDIENTS:
(12 muffins)
4 eggs 200 g. of sugar
200 g. of flour 16 g. of baking powder
150 gr.butter
PREPARATION:
Beat the eggs with the sugar.
Add the melted butter, the flour and the baking powder and mix all.
Fill half the mould with the pastry
Bake in the oven at 180º for about 20-30 minutes.
They are very good.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 25
FRENCH OMELETTE
By Simón Fernández
INGREDIENTS:
- Eggs.
- Olive oil.
- Salt
PREPARATION:
Put a bit of olive oil in a pan. Put the eggs in the plate. Whisk the eggs with
a bit of salt. When the pan is hot, pour the eggs in it. Let the eggs until
they are curdled. Put the French omelette on a plate and it’s ready to eat.
If you want, you can serve it with tomato sauce.
Enjoy your omelette!!!
-
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 26
MIXED FRUIT SPONGE PUDDING By Marta Hernandez
INGREDIENTS:
eggs
125g butter
2 tablespoonful of water
60g mixed dried fruit
3/4 cup caster sugar
1 1/2 cups self raising flour
PREPARATION:
Cream the butter and sugar together until light and fluffy. Beat in the eggs one
at a time then fold in the flour. Stir in the water and dried fruit. Place the
mixture in a greased microwave bowl. Cover and microwave it for 5 minutes.
Turn the bowl and microwave for a further 3 to 5 minutes. Remove the cover
and leave the Mixed Fruit Sponge Pudding to stand for 2 minutes before turning
it out. Serve hot with custard.
Enjoy your Mixed Fruit Sponge Pudding!
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 27
PUMPKIN NUT BREAD
By Hector Santorum
INGREDIENTS:
2 cups of flour
2 teaspoonful of baking powder
1 teaspoonful of salt
1 teaspoonful of cinnamon
½ teaspoonful nutmeg
1 cup of pumpkin puree
1 cup of sugar
½ cup of milk
2 eggs
¼ cup of olive oil
1 cup of nuts
PREPARATION:
Mix the flour with the baking powder, the salt, the cinnamon and the
nutmeg in a bowl.
Mix the pumpkin puree, the sugar, the milk and the eggs in another bowl.
Add the oil and the mixture of the flour. Mix all well and then add the nuts.
Pour in a mould of sponge cake. Bake it in the warm oven to 175ºC for an
hour.
Leave it to cool in the mould for 10 minutes, then remove its mould and
leave it to cool in the oven. When it is cold, wrap it in a cloth and don’t cut
it until the next day.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 28
CHOCOLATE MOUSSE By Ana Riveiro
INGREDIENTS:
125g chocolate 4 egg whites
3 tablespoonful of milk 3 tablespoonful of sugar
75g butter 3 egg yolks
PREPARATION:
1.-Put chocolate and milk in a pan. Heat the pan on a low flame. Melt the
chocolate out of the fire. Add the butter.
2. -In a bowl, beat the yolks and the sugar. Add the melted chocolate and
mix well.
3. -Whip the egg whites until soft peaks are formed; add little by little
and fold into the chocolate mixture, and then spoon the mixture into
glasses.
4. - Put the mousse in the fridge for 2 hours. Then you can serve this
dessert. It’s delicious.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 29
CHOCOLATE CAKE By Manuel González
INGREDIENTS:
300 g. of sugar
300 g. of flour
1 baking powder
200 g. chocolate
4 eggs
200 g. of cream
PREPARATION:
Preheat oven to 175 degrees C.
1. In a large bowl, beat eggs with sugar.
2. Melt chocolate with cream and mix with eggs. Beat by hand until
smooth.
3. Add flour and baking powder and beat by hand until smooth.
4. Pour into a tin. Bake at 175 degrees C for 40 minutes, or until
toothpick inserted into center of cake comes out clean.
It’s very nice with coffee, tea, milk…
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 30
GALICIAN STEW By Pablo Durán
INGREDIENTS:
300 g. lacón
400 g. potatoes
4 chorizos
100 g. bacon
400 g. vegetables
300 g. chick-peas
PREPARATION:
In a great container cook lacón and bacon. After one hour, change the
water, add chick-peas and let it cook one hour more. 20 minutes before
finishing, peel and cut the potatoes in pieces and add to the stew. In
another container, we cook the vegetables, with chorizos. When all is
cooked we serve all together.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 31
CRÈME CARAMEL WITH CONDENSED MILK By Rubén Escobar
INGREDIENTS:
1 can of condensed milk
600 ml. of milk
5 eggs
A little bit of vanilla essence
Caramel to line the tin
PREPARATION:
1- Pour the condensed milk in a bowl.
2- Add warm milk and mix.
3- Beat eggs with vanilla essence and add to the mixture before.
4- Pour it into a pudding basin lined with caramel and bake in a moderate
oven, inside another tin with 2 or 3 cm. of boiling water for about 1 hour.
5- Cool completely before turning out.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 32
RICE WITH CHICKEN By Alfonso Argibay
Ingredients:
-1/2chicken
- 2 artichokes
- 1 tomato
-Red pepper
-pepper
-salt
-300 g of rice
-Olive oil
Preparation:
Cut the chicken in pieces and fry it in a casserole. When it is done add the
grated tomato until it fries. Add a teaspoonful of red pepper, pepper, salt
and water (more or less a litre). Let it cook for 20 minutes. Add the rice.
Cut the artichokes in small pieces and cook with the rice. After 20 minutes
the rice is ready to eat.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 33
BREAD WITH TOMATO By Elias Fernandez
INGREDIENTS:
Bread
Olive oil
Tomato
Salt
PREPARATION:
Cut the bread in slices. Squeeze the tomato. Put some tomato
on the bread. Pour salt and olive oil.
It’s very nice with ham or cheese.
BON APETITE!!
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 34
LEMON YOGURT CAKE By Candela Rial
INGREDIENTS:
1. A lemon yogurt
2. Two cups of sugar
3. Three eggs
4. Three cups of flour
5. A cup of olive oil
6. 1 baking powder
7. Butter
PREPARATION:
1. In a bowl, put the sugar and eggs, beat well until soft. Add the lemon
yogurt and beat again.
2. In another bowl put flour and baking powder, mix well.
3. Add this mixture to the mixture before sifting with a strainer; mix
carefully.
4. Spread a tin with butter pour the mixture on it and bake at 190 degrees
for 30 minutes.
5. Let it cold.
6. Remove from the tin onto a dish. It’s ready to eat.
It’s delicious!!
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 35
DRY FLOURY SWEET By Germán Del Olmo
INGREDIENTS:
350 g. of flour.
110 g. of pork lard
90 g. of icing sugar
1 teaspoonful of cinnamon
PREPARATION:
The day before making the dry floury sweets, put in an oven the tray of
flour; introduce the tray in the oven to 130 º, half an hour, removing
occasionally.
Put the flour in a big bowl; add the rest of ingredients, the Iberian pork
lard and the icing sugar.
With very clean hands mix all the ingredients, until dough is soft.
Make only a ball and put it in the same bowl covered with paper film, in the
fridge an hour.
Make different shapes of dry floury sweets.
Then, line the tin with baking paper and place the dry floury sweets on it
and leave them to rest another hour.
We bake at 200 degrees for fifteen minutes.
When they are cold, dust them with ice sugar.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 36
SPANISH OMELETTE By Noelia Comesaña
INGREDIENTS:
Oil
Four eggs
Three potatoes
1 onion
Salt
PREPARATION:
1. Peel and mince potatoes and onion, season.
2. Fry the minced potatoes and onion in a frying pan with oil.
3. Beat the eggs.
4. Mix eggs with fried potatoes and onion.
5. Pour the mixture in the frying pan, when is fried turn and fry the
other side.
6. Take it out to a plate.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 37
RICE PUDDING By Andrés Gil
INGREDIENTS:
Rice (1/2 cup)
Milk (4 cups)
Sugar (1/2 cup)
Pinch of Salt
Lemon Peel
Cinnamon (1 stick)
PREPARATION:
1. Cook the rice for about 5 minutes with not too much water, but be
careful, don´t let the rice get dry; Remove and pour the milk with the
lemon peel the salt, the sugar and the cinnamon.
2. When the milk is hot, before starting to boil, add the precooked rice on
a low flame. Stir from time to time checking it doesn’t burn. Cook 20
minutes; if the rice is dry during the cooking add more milk. The rice with
milk should be liquid never solid.
3. When the rice is cooked, take the lemon peel and the cinnamon out.
Serve in single cups. Wait until the rice is cold and put into the fridge.
Serve cold with cinnamon dust.
It’s delicious!!!
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 38
CHOCOLATE COOKIES By Claudia de Oliveira
INGREDIENTS:
-180g of flour
-100g of sugar
-Baking power
-Envelope vanilla
-1 egg
-60g of butter
-Salt
-Chocolate chips
PREPARATION:
-Put the flour, the sugar and salt in a bowl.
-Add the envelope of vanilla and the baking power.
-After add the egg and the butter.
-Finally chocolate chips.
-Now make the cookies.
-Bake them on a tin at 200º for ten minutes
-Let them get cold and you can eat them.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 39
LEMON BISCUITS By Laura Ruzo
INGREDIENTS:
100g butter
100g sugar
Grated lemon rind
Lemon juice
340g flour
1 teaspoon baking powder
milk
Icing sugar for dusting
1 beaten egg
PREPARATION:
1. Preheat oven to 170º, grease a baking tray.
2. Mix the butter, sugar and lemon rind well until they turn light and fluffy.
3. Slowly add the beaten egg and lemon juice beating the mixture well.
4. Mix the baking powder and flour. Add enough milk to be able to make
dough out of the mixture.
5. Roll out dough on a floured board and cut into the required shape.
6. Place the biscuits on a baking tray and cook for 20 minutes. The biscuits
should turn a pale golden brown.
7. Let them get cold, and dust the biscuits with a little icing sugar.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 40
WHITE RICE WITH EGGS
By Anxo Del Rio
INGREDIENTS:
¼ kg. rice
3 garlic cloves
2 parsley sprigs
Oil
Salt
2 eggs
1 banana
PREPARATION:
1. Heat some oil in a pan
2. When it begins to smoke, add the rice, stir and fry for 3 minutes.
3. Pour a pint of boiling water in the pan.
4. Add minced garlic, parsley and salt.
5. Let it cook for 20 minutes.
6. Fry the eggs in a pan with very hot olive oil, and pour on them a pinch of
salt.
7. Fry a banana.
8. Put the rice with the fried eggs and the banana on a plate.
Enjoy!!!!
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 41
SPAGHETTI CARBONARA By Pablo Álvarez
INGREDIENTS:
350 g. spaghetti
200 g. bacon
50 g. butter
3 eggs
50 g. grated parmesan cheese
Salt Black paper
PREPARATION:
Boil the spaghetti in a casserole with salted water, stirring from time to
time, while pasta cooks.
Whisk the eggs with some salt, some pepper and grated cheese. Reserve.
In a frying pan, fry the bacon with the butter and reserve.
When the pasta is just right (about 8 minutes) slip and put in a sauce pan
over low heat, pour the egg mixture, stir and when the egg is curdled add
the bacon and mix again.
Serve on a plate and you can enjoy this delicious food.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 42
RICE WITH CHICKEN By Larisa Raducan
INGREDIENTS:
Chicken in pieces
long Rice
green Pepper
red Pepper
crushed Tomato
Onion
Garlic
Saffron
Olive oil
Salt and pepper
Water
PREPARATION:
Season the chicken.
Mince ½ green pepper, ½ red pepper, ½ onion and 2 garlic cloves and
cook lightly for about 10 minutes.
Take out of the fire and put the vegetables on a plate.
Brown the chicken in the same oil.
Take out the chicken to another plate.
Now in the same pan pour the tomato.
When the tomato is fried add vegetables, chicken and a bit of
saffron
Stir for 3 minutes.
Add water until the chicken is covered.
When it begins to boil add the rice and salt. Cook on a low flame.
In about 20 minutes the rice is ready.
Cooking at 6 A and 6 B classes
GARCÍA BARBÓN SCHOOL 2010-2011 43