EGG BOATS
![Imagen](/uploads/2/4/8/2/24827779/259655.jpg)
INGREDIENTS
4 Eggs
4 slices ham
1 tsp Mayonnaise
1 pinch salt
1 pinch pepper
1 cucumber sliced
PROCESS
1º-Put the eggs in salt water and cook for 10 minutes.
2º-Once ready, put in a bowl of cold water and peel them.
3º-Cut the eggs in half along the long side. Then separate the yolks.
4º-With a fork, beat the yolks with the mayonnaise, to a consistency of mashed potatoes.
5º-Cut the ham into a triangle, as shown in the picture. Then, grab a stick and insert at the top and bottom of the slice of ham.
6º-Then, put the mixture together.
7º-Finally, place the ham on top of egg mixture and serve on slices of cucumber.
4 Eggs
4 slices ham
1 tsp Mayonnaise
1 pinch salt
1 pinch pepper
1 cucumber sliced
PROCESS
1º-Put the eggs in salt water and cook for 10 minutes.
2º-Once ready, put in a bowl of cold water and peel them.
3º-Cut the eggs in half along the long side. Then separate the yolks.
4º-With a fork, beat the yolks with the mayonnaise, to a consistency of mashed potatoes.
5º-Cut the ham into a triangle, as shown in the picture. Then, grab a stick and insert at the top and bottom of the slice of ham.
6º-Then, put the mixture together.
7º-Finally, place the ham on top of egg mixture and serve on slices of cucumber.
CREAMY GARLIC PRAWNS RECIPE
![Imagen](/uploads/2/4/8/2/24827779/2942550.jpg?237)
- INGREDIENTS
- 100g butter
- 6 cloves garlic, crushed
- 1 cup of dry white wine
- 500g green peeled prawns
- 1 cup of thickened cream
- 8 basil leaves, finely chopped.
1º-In a frying pan, melt the butter and add garlic, heating until just bubbling.
2º-Pour in dry white wine and bring to the boil.
3º-Add prawns in a single layer and cook for a minute on each side.
4º-Pour cream over them and bring to the boil.
5º-Stir in basil.
6º-Remove prawns with a spoon and continue simmering sauce until it is reduced by one third.
7º-Return prawns to the sauce and serve on a bed of rice garnished with fresh basil.
PIZZA
![Imagen](/uploads/2/4/8/2/24827779/4106194.jpg)
INGREDIENTS.
400 gr bread flour
200 ml of water at room temperature (can be replaced by milk or beer)
50 ml of extra virgin olive oil
10 g fresh bakers yeast
5 g of salt
1 dash of honey
PROCESS
1º-Rub the yeast into the flour until reduced to crumbs, add salt, oil, honey and water at room temperature, and begin to gather in a large bowl, it helps to have a baker scraper (or your hands).
2º-When more or less together, we turn to the work surface without flour. Knead for about 10 minutes. When we have a fairly elaborated mass, we can spread flour on the work surface lightly.
3º-Make a ball by folding the dough repeatedly inwards. We introduce a floured bowl, cover with a cloth, and let rise until double the volume in a warm place (after about two hours).
4º-After this time, knead lightly, and proceed to stretch the dough very thinly (1 mm).
5º-Cut pieces of dough the size of our "cones" and then cover the moulds with the dough.
6º- Press well closure areas, we can use a little water to ensure a better seal and then they do not open during baking. Best not to reach the edge of the moulds so the cones can be remove later easily.
7º-Non-stick cornet moulds can be used, or others manufactured with aluminium foil, as shown in the picture. No greasing required.
400 gr bread flour
200 ml of water at room temperature (can be replaced by milk or beer)
50 ml of extra virgin olive oil
10 g fresh bakers yeast
5 g of salt
1 dash of honey
PROCESS
1º-Rub the yeast into the flour until reduced to crumbs, add salt, oil, honey and water at room temperature, and begin to gather in a large bowl, it helps to have a baker scraper (or your hands).
2º-When more or less together, we turn to the work surface without flour. Knead for about 10 minutes. When we have a fairly elaborated mass, we can spread flour on the work surface lightly.
3º-Make a ball by folding the dough repeatedly inwards. We introduce a floured bowl, cover with a cloth, and let rise until double the volume in a warm place (after about two hours).
4º-After this time, knead lightly, and proceed to stretch the dough very thinly (1 mm).
5º-Cut pieces of dough the size of our "cones" and then cover the moulds with the dough.
6º- Press well closure areas, we can use a little water to ensure a better seal and then they do not open during baking. Best not to reach the edge of the moulds so the cones can be remove later easily.
7º-Non-stick cornet moulds can be used, or others manufactured with aluminium foil, as shown in the picture. No greasing required.
BURGER WITH YUCCA CHIPS
![Imagen](/uploads/2/4/8/2/24827779/9532610.jpg?432)
INGREDIENTS
4 patties For the ketchup:
8 slices of bacon 200 ml ketchup
4 hamburger buns bread 1 tablespoon Brown sugar
1 cassava 1 tablespoon vinegar
1 avocado 1 clove
1 spring onion (small) 4 grains of black pepper
1 teaspoon hot sauce 1 tablespoon sauce
1 tablespoon chopped coriander salt
extra virgin olive oil
salt
prpper
parsley
PROCESS
1º- Put the sugar, vinegar, cloves and peppercorns in a casserole dish. Add soy sauce and ketchup. Season and cook together for 10 minutes over low heat. Strain and preserve the ketchup.
2º- Put the avocado into a bowl. Peel and dice the onion and tomatoes and add them. Add the coriander, lemon juice, a few drops of hot sauce and a little oil. Smash everything with a fork. Season and mix well. Book the guacamole.
3º- Peel the cassava and using a peeler, cut into thin strips. Fry them in a pan with oil. Drain on a plate lined with absorbent paper towels. Seasons.
4º- Open the bread rolls in half and toast in the oven. Spread with guacamole.
5º- Salt and pepper and fry burgers with bacon in a pan with a drop of oil.
6º- Fill buns with bacon and burgers. Flavoured sauce, with tomato and accompany them with cassava chips. Garnish with a parsley leaf and serve.
4 patties For the ketchup:
8 slices of bacon 200 ml ketchup
4 hamburger buns bread 1 tablespoon Brown sugar
1 cassava 1 tablespoon vinegar
1 avocado 1 clove
1 spring onion (small) 4 grains of black pepper
1 teaspoon hot sauce 1 tablespoon sauce
1 tablespoon chopped coriander salt
extra virgin olive oil
salt
prpper
parsley
PROCESS
1º- Put the sugar, vinegar, cloves and peppercorns in a casserole dish. Add soy sauce and ketchup. Season and cook together for 10 minutes over low heat. Strain and preserve the ketchup.
2º- Put the avocado into a bowl. Peel and dice the onion and tomatoes and add them. Add the coriander, lemon juice, a few drops of hot sauce and a little oil. Smash everything with a fork. Season and mix well. Book the guacamole.
3º- Peel the cassava and using a peeler, cut into thin strips. Fry them in a pan with oil. Drain on a plate lined with absorbent paper towels. Seasons.
4º- Open the bread rolls in half and toast in the oven. Spread with guacamole.
5º- Salt and pepper and fry burgers with bacon in a pan with a drop of oil.
6º- Fill buns with bacon and burgers. Flavoured sauce, with tomato and accompany them with cassava chips. Garnish with a parsley leaf and serve.
WALNUT SALAD
![Imagen](/uploads/2/4/8/2/24827779/8965828.jpg)
INGREDIENTS
2 cups of mixed green salad (I use leaf lettuce, chicory)
1 cup of dried sweetened cranberries
4 ounces of crumbled feta cheese
1/2 cup walnut pieces, toasted
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil
PROCESS
1º- This dish is the easiest on this web page, you only have to mix the ingredients.
2 cups of mixed green salad (I use leaf lettuce, chicory)
1 cup of dried sweetened cranberries
4 ounces of crumbled feta cheese
1/2 cup walnut pieces, toasted
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil
PROCESS
1º- This dish is the easiest on this web page, you only have to mix the ingredients.