1 liter and half of whole milk
A cinnamon stick
The peel of a lemon and an orange
A pinch of Vanilla
10 egg yolks
250 g sugar (cream) + 150 g of sugar (to burn)
120 g of cornstarch
Place the milk in a saucepan over medium heat, when it begins to boil down the temperature and add the cinnamon stick, vanilla, orange peel and lemon (better without much white because it sour milk). Cook over low heat 5 minutes.
Separate the whites from the yolks. Vigorously mix the egg yolks and the 250g of sugar in a bowl until foamy. Then add the cornstarch. If necessary add a little bit hot milk from the saucepan, to help the flour to get mixed with the yolks and the sugar. Beat everything very well.
Strain the contents of the saucepan through a strainer to filter the milk. Keep it in another saucepan.
For the sourdough
70 gr water
10 g of fresh yeast
1 tablespoon sugar
130 gr bread flour
For the Mona dough
600gr. bread flour
4 eggs for the dough
2 or 3 for boiling
160 gr sugar
1 shot of anise liqueur
100 gr butter
Zest of 1 lemon and 1 orange
Juice of 1 orange
1 pinch of salt
125 ml milk
25 gr fresh yeast
For sourdough
This step will make you getting an spectacular result. Warm up the water and dissolve in it the yeast.
Mixed with the remaining ingredients and make a ball.
In a bowl of warm water to dip the dough ball. When you rise to the surface, about 10 minutes, we can continue the process of kneading the dough.
For the Mona dough
To start melt butter over low heat. Take the foam from the top out. Let it cool.
Warm up the milk a little. Add and dissolve the yeast.
250 gr of desalted cod
1/2 green pepper
1 clove of garlic
200 g flour
10 g yeast
1 egg
50 g butter
200 ml milk
vinegar
olive oil
salt
Melt the butter and put in a bowl. Add the flour, yeast, milk, egg, butter and a pinch of salt. Blend with a stick and left to ferment a couple of hours.
Finely chop the green pepper and 1 clove of garlic and lightly fry in a pan with a little oil. Crumble the cod and add to the pan. Saute briefly and add the dough. Mix softly. Set aside and let it cool.
Set plenty of olive oil in a saucepan and cook over high heat. When hot pour small amounts of dough with a spoon. Remove the fritters when they are golden brown and let them drain on kitchen paper.
Tips_ Dip Buñuelos in Alioli as we do traditionaly in Spain. You can add a bunch of parsley
1/2 teaspoon of cumin to the alioli before mixing for extra flavour.
3 tablespoons of boiled white beans
8 roasted and peeled red peppers
50 g of spinach
1 red onion
1 clove of garlic
2 table spoons of pine nuts
1 - 2 tablespoon flour
200 ml milk
olive oil
nutmeg
For the sauce
4 roasted and peeled red peppers
1 spring onion
350 ml cream
olive oil
Chop the onion and garlic, lightly fry in a pan with a little olive oil. Seasons. Wash spinach well, chop them and add them to the pan. Also add the pine nuts and white beens.
Meanwhile, in a different frying pan add some olive oil. Add flour, some nutmeg and keep mixing. Mix well and slowly add the milk, stirring until the bechamel is made. Pour the spinach, onion, garlic, etc from the other pan and mix until getting a homogeneous bechamel. Place in a glass bowl and let cool. After about 30 - 50 min, fill up the roasted and peeled red peppers with the spinach bechamel.
4 medium eggs
350g caster sugar
325g butter (out from fridge)
1 tbsp cooking cream
grated zest of 1 large lemon
350g plain flour
230ml milk
1.5 tsp fresh rosemary
salt
For the icing
500g icing sugar
Juice of 3-4 lemons
Preheat the oven to 180˚C and grease a 9”/23cm mold. Set aside until required.
Break the eggs into a bowl, with the sugar and beat for 5 mins (until creamy). Add the butter in 4 times, keeping the beat (medium speed) until butter is well incorporated and soft dough. Then add the lemon zest and the cooking cream, when ready add the flour, milk and a pinch of salt. Beat the dough for a few extra minutes (scrape down the sides of the bowl occasionally with a spatula)
Finally add the finely chopped rosemary and mix.
400 gr. broccoli
400 gr. cauliflower
6 eggs
1/4 l. of milk
1/4 l. of cream
2 slices of bread
bread crumbs and butter
water
olive oil
salt & black pepper
Cook the broccoli in salted water for 4-5 minutes. Drain and mash with electric mixer. Put aside.
In another pot cook the cauliflower for 10-12 minutes. Drain and mash with electric mixer and also put aside.
Break the eggs into a bowl. Season with salt and ground black pepper. Beat and add the milk and the cream .
600 g chestnuts
50 grams of dried mushrooms (if not, any other mushroom to taste)
1 potato small
1 large leek
1 liter of chicken broth
100 ml of muscatel or sweet wine
100 ml of evaporated milk
Olive oil
Salt and black pepper
Preheat oven to 200 º.
Soak the mushrooms in a bowl with water to rehydrate.
Make a lateral cut the chestnuts with a serrated knife so that later you can peel easily. Place the chestnuts on a baking sheet and roast about 15 minutes.
1 liter of milk
3 Egg whites
150 g sugar
1 tablespoon powdered sugar
Pinch of salt
1 cinnamon stick
Lemon zest
ground cinnamon
Put the milk in a saucepan with the cinnamon stick, lemon zest and normal sugar until it begins to boil. Turn off the heat, leave to cool and store in the freezer until it begins to freeze, not completely.
Old Pan (1 stick)
1 liter. milk
Orange / Lemon Peel
1 stick cinnamon
100 gr. sugar
flour
egg
Seasonal fruit
ice cream
Infuse the milk with fruit peel, sugar and cinnamon; when the milk begins to boil turn off the heat and leave it to cool.
Ingredients
2 cups milk
1 1/2 cups medium grain or pearl rice
1/2 cup granulated sugar
1/2 stick unsalted butter or margarine
peel of 1/2 lemon
3 whole cloves
1 cinnamon stick
1-2 tsp ground cinnamon
Pour approximately 3 cups of water in a large pot and bring to a boil. When it begins to boil, add the rice. Reduce heat a bit and simmer for about 10 minutes. Turn off burner and allow rice to sit in pot of water.
2 eggs
1/2 liter of milk
1/2 little sachet of yeast
500 g flour
Sugar 100 g
Olive oil
Icing sugar and cinnamon for dusting
Pinch of salt
Lemon leaves
Beat the eggs and add the pinch of salt, 1/2 yeast and milk. Add the lemon zest, two tablespoons of sugar and gradually, the flour as possible, until a dough is not too thick.
1 liter. milk
240 gr. flour
200 grams. icing sugar
4 eggs
Grated orange peel
1 cinnamon stick
Batter and fry:
flour
2 eggs
sugar
cinnamon
extra virgin olive oil
Reserve half glass of milk from the liter. In a large saucepan boil the rest of the milk with cinnamon and grated orange peel.
Sift the flour and icing sugar, mix in a bowl with the milk reserved and dissolve well. Add the eggs and beat until you get a smooth dough.
5-6 medium muffins or bread
2 cups and milk medium (about 500 ml)
5 eggs L size
Sugar 150 g
lemon zest
a little ground cinnamon
extra sugar for candy
First prepare the caramel. In a saucepan heat three tablespoons of sugar with a little water to dissolve until it starts to turn brown. Cover bottom of pan and allow to warm slightly.
Break the cupcakes or the bread into large pieces with your hands and distribute through the mold. Separate the whites from the yolks of eggs and beat the whites almost stiff. Add the egg yolks and beat some more. Add the milk, sugar, lemon zest and a pinch of cinnamon. Mix everything gently.
