HAM CROQUETTES (WITHOUT LACTOSE)
PREPARATION:
1.- Cut the onion and sauté. When cooked, cut the ham into fine brunoise and brown them in a pan. Add the flour and olive oil, the lightly toasted, with concentrate dip ham broth and cook for 20 minutes without stopping to move with the help of sticks. Remove from heat and let cool in the fridge.
2.- Once this cold mass, we shape, we passed sully egg, fry in plenty of olive oil.
1.- Cut the onion and sauté. When cooked, cut the ham into fine brunoise and brown them in a pan. Add the flour and olive oil, the lightly toasted, with concentrate dip ham broth and cook for 20 minutes without stopping to move with the help of sticks. Remove from heat and let cool in the fridge.
2.- Once this cold mass, we shape, we passed sully egg, fry in plenty of olive oil.
![Imagen](/uploads/2/4/8/2/24827779/2884143.png?258)
CHEESE SAUCE
INGREDIENTS:
Cheese
Milk
Barbecue spices
Garlic poder.
PROCESS
1st - we cut some cheese and we put it in a little bowl until the bowl is half full.
2nd - we put some milk until it's at the same volume as the cheese.
3rd - we mix all in the mixer.
4th - we put the mix in the microwave.
5th - and then we add the barbecue spices and garlic powder with the cream and we remove the mix.
INGREDIENTS:
Cheese
Milk
Barbecue spices
Garlic poder.
PROCESS
1st - we cut some cheese and we put it in a little bowl until the bowl is half full.
2nd - we put some milk until it's at the same volume as the cheese.
3rd - we mix all in the mixer.
4th - we put the mix in the microwave.
5th - and then we add the barbecue spices and garlic powder with the cream and we remove the mix.
![Imagen](/uploads/2/4/8/2/24827779/6024291.jpg)
HAM CROQUETTES
INGREDIENTS (6 people)
-200 g of ham,
-parsley flour
-3 beaten eggs
-bread crumbs
-1 spring onion
-olive oil extra virgin,
-1 clove of garlic,
-100 g flour
-100 g of butter (or 100 ml of extra virgin olive oil)
PROCESS
1st- Cut the butter into cubes and put it to melt in a saucepan. Cut chive
and garlic clove and add it to the pan . Sauté for 5-6 minutes , incorporates
chopped ham and sauté .
2nd- Add the flour and fry well . Pour the milk gradually , stirring without stopping.
Cook the batter for about 20 minutes stirring constantly . Sprinkle with chopped
parsley and spread the dough on a platter . Rub the surface with a little butter
to make a crust and leave to cool.
3rd- When the dough is cold , cut and mould the croquettes . Cover in flour, egg and breadcrumbs and fry in hot oil .
4th When they are done, remove them from the pan and and squeeze the excess oil out on a covered plate with paper towels .
Serve .
ADVISE:
To avoid lumps when you make the sauce, add the milk warm or at room
temperature and do not forget to remove all until a homogeneous mass.
INGREDIENTS (6 people)
-200 g of ham,
-parsley flour
-3 beaten eggs
-bread crumbs
-1 spring onion
-olive oil extra virgin,
-1 clove of garlic,
-100 g flour
-100 g of butter (or 100 ml of extra virgin olive oil)
PROCESS
1st- Cut the butter into cubes and put it to melt in a saucepan. Cut chive
and garlic clove and add it to the pan . Sauté for 5-6 minutes , incorporates
chopped ham and sauté .
2nd- Add the flour and fry well . Pour the milk gradually , stirring without stopping.
Cook the batter for about 20 minutes stirring constantly . Sprinkle with chopped
parsley and spread the dough on a platter . Rub the surface with a little butter
to make a crust and leave to cool.
3rd- When the dough is cold , cut and mould the croquettes . Cover in flour, egg and breadcrumbs and fry in hot oil .
4th When they are done, remove them from the pan and and squeeze the excess oil out on a covered plate with paper towels .
Serve .
ADVISE:
To avoid lumps when you make the sauce, add the milk warm or at room
temperature and do not forget to remove all until a homogeneous mass.
![Imagen](/uploads/2/4/8/2/24827779/1400242134.jpg)
CHESSE COOCKIES
INGREDIENTS:
Butter
Grated cheese
Flour cream
3 Egg yolks
3 tablespoons cream
1 egg
PROCESS
1st- Put in a bowl the butter cream and add grated cheese and flour.
2nd- Mix until crumbly mass. Gradually add the cream and egg yolks until smooth and a thick paste, cylindrical shape and let it rest in the refrigerator.
3rd- Then slices of just under 1 cm are cut, a brush, with beaten egg and bake at 250 degrees until golden Brown.
INGREDIENTS:
Butter
Grated cheese
Flour cream
3 Egg yolks
3 tablespoons cream
1 egg
PROCESS
1st- Put in a bowl the butter cream and add grated cheese and flour.
2nd- Mix until crumbly mass. Gradually add the cream and egg yolks until smooth and a thick paste, cylindrical shape and let it rest in the refrigerator.
3rd- Then slices of just under 1 cm are cut, a brush, with beaten egg and bake at 250 degrees until golden Brown.
![Imagen](/uploads/2/4/8/2/24827779/2424638.jpg?289)
BBQ SAUCE
INGREDIENTS:
4 tablespoons water
2 spicy peppers
2 tablespoons tomato sauce
1/2 dl of vinegar or lemon
1 dl corn oil
1 tablespoon of salt
3 tablespoons sugar.
PROCESS
We only put all the ingredients in a mixing glass and crush us until smooth, oily and smooth sauce.
INGREDIENTS:
4 tablespoons water
2 spicy peppers
2 tablespoons tomato sauce
1/2 dl of vinegar or lemon
1 dl corn oil
1 tablespoon of salt
3 tablespoons sugar.
PROCESS
We only put all the ingredients in a mixing glass and crush us until smooth, oily and smooth sauce.
![Imagen](/uploads/2/4/8/2/24827779/3947793.jpg?285)
VILLERROY CHICKEN
INGREDIENTS
-800 grams of sliced chicken. -80 grams of flour.
-2 tablespoons olive oil. -1 liter of milk.
-One liter of bechamel sauce -salt
-80 grams of margarine. -Flour
-White pepper -Egg. -Breadcrumbs -1 beaten egg
PROCESS
1. Melt the butter in a pan and add the flour.
2. Fry for two minutes, lower the heat and gradually add milk, stirring constantly.
3. Finally, add salt and pepper to taste, until a light sauce.
4. Sauté seared in the pan the chicken breast fillets.
5. Then we put the sauteed fillets on a plate and cover with the bechamel sauce letting it cool over chicken fillets and bechamel sauce to solidify.
6. We wrapped fillets in the batter by the beaten egg and bread crumbs and then fry them in abundant oil.
INGREDIENTS
-800 grams of sliced chicken. -80 grams of flour.
-2 tablespoons olive oil. -1 liter of milk.
-One liter of bechamel sauce -salt
-80 grams of margarine. -Flour
-White pepper -Egg. -Breadcrumbs -1 beaten egg
PROCESS
1. Melt the butter in a pan and add the flour.
2. Fry for two minutes, lower the heat and gradually add milk, stirring constantly.
3. Finally, add salt and pepper to taste, until a light sauce.
4. Sauté seared in the pan the chicken breast fillets.
5. Then we put the sauteed fillets on a plate and cover with the bechamel sauce letting it cool over chicken fillets and bechamel sauce to solidify.
6. We wrapped fillets in the batter by the beaten egg and bread crumbs and then fry them in abundant oil.
![Imagen](/uploads/2/4/8/2/24827779/2442476.jpg?214)
TOMATO CHUTNEY
INGREDIENTS
- 250g red onions, finely sliced
- 75ml red wine vinegar
- 1 red chilli, deseeded, sliced
- 500g mixed tomatoes, roughly
- 140g brown sugar - chopped
PROCESS
Put everything in a pan, season to taste and stir well to combine. Simmer for 30–40 mins or until jammy. Pour into a sterilised jar and leave to cool before transfering to the fridge. The chutney will keep in the fridge for up to 4 weeks.
INGREDIENTS
- 250g red onions, finely sliced
- 75ml red wine vinegar
- 1 red chilli, deseeded, sliced
- 500g mixed tomatoes, roughly
- 140g brown sugar - chopped
PROCESS
Put everything in a pan, season to taste and stir well to combine. Simmer for 30–40 mins or until jammy. Pour into a sterilised jar and leave to cool before transfering to the fridge. The chutney will keep in the fridge for up to 4 weeks.
![Imagen](/uploads/2/4/8/2/24827779/3716721.jpg?213)
PIZZA SAUCE
INGREDIENTS
-4 large sized tomatoes -1/4 cup tomato puree
-1 tbsp olive oil -2 tbsp tomato ketchup
-2 bayleaves (tejpatta) -1 tsp sugar
-4 black peppercorns (kalimirch) -1/2 tsp chilli powder
-1/2 cup finely chopped onions -salt to taste
-1 tsp garlic (lehsun) , chopped -1/2 tsp dried oregano
PROCESS:
1. Blanch the tomatoes in boiling water.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the olive oil, add the bay leaves and peppercorns and sauté for a few seconds.
5. Add the onions, garlic and sauté for a few minutes.
6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
7. Add the tomato purée, ketchup, sugar, chilli powder and salt and simmer for some more time.
8. Add the oregano and mix well. Remove the bay leaves and peppercorns and discard.
9. Allow it to cool slightly and then blend in a mixer to a smooth purée.
10. Use as required.
INGREDIENTS
-4 large sized tomatoes -1/4 cup tomato puree
-1 tbsp olive oil -2 tbsp tomato ketchup
-2 bayleaves (tejpatta) -1 tsp sugar
-4 black peppercorns (kalimirch) -1/2 tsp chilli powder
-1/2 cup finely chopped onions -salt to taste
-1 tsp garlic (lehsun) , chopped -1/2 tsp dried oregano
PROCESS:
1. Blanch the tomatoes in boiling water.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the olive oil, add the bay leaves and peppercorns and sauté for a few seconds.
5. Add the onions, garlic and sauté for a few minutes.
6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
7. Add the tomato purée, ketchup, sugar, chilli powder and salt and simmer for some more time.
8. Add the oregano and mix well. Remove the bay leaves and peppercorns and discard.
9. Allow it to cool slightly and then blend in a mixer to a smooth purée.
10. Use as required.
![Imagen](/uploads/2/4/8/2/24827779/3966103.jpg?231)
MAYONNAISE
INGREDIENTS:
1 large egg
1 tbsp white wine vinegar
300 ml sunflower
1 tsp Dijon mustard
salt and pepperjuice of 1/2 lemon
PROCESS:
1. Put the egg, mustard, vinegar and seasoning into a processor with the metal blade; process until blended.
2. With the machine on full speed, gradually add the oil through the feed tube in a steady stream.
3. When the mayonnaise is thick, remove the lid, add the lemon juice and process to combine. Check seasoning. Store in a covered container in the refrigerator for up to 3 days.
INGREDIENTS:
1 large egg
1 tbsp white wine vinegar
300 ml sunflower
1 tsp Dijon mustard
salt and pepperjuice of 1/2 lemon
PROCESS:
1. Put the egg, mustard, vinegar and seasoning into a processor with the metal blade; process until blended.
2. With the machine on full speed, gradually add the oil through the feed tube in a steady stream.
3. When the mayonnaise is thick, remove the lid, add the lemon juice and process to combine. Check seasoning. Store in a covered container in the refrigerator for up to 3 days.
![Imagen](/uploads/2/4/8/2/24827779/619603.jpg)
SPICY POTATOES
INGREDIENTS:
-3 potatoes
-Oil for frying
-Salt
-1 teaspoon flour
-3 large tomatoes
-1 teaspoon ground pepper
-Vinegar
PROCESS
1. To make spicy potatoes peel the potatoes and cut into small pieces.
2. Fried in low heat, leave to drain on paper towels.
3. Meanwhile prepare a tomato sauce: add a tablespoon of oil to the pan, peel and remove seeds and fried tomatoes crushing them with a fork against the pan.
4. When they are cooked add a few drops of vinegar, a teaspoon of flour and pepper and mix well. Serve over potatoes.
INGREDIENTS:
-3 potatoes
-Oil for frying
-Salt
-1 teaspoon flour
-3 large tomatoes
-1 teaspoon ground pepper
-Vinegar
PROCESS
1. To make spicy potatoes peel the potatoes and cut into small pieces.
2. Fried in low heat, leave to drain on paper towels.
3. Meanwhile prepare a tomato sauce: add a tablespoon of oil to the pan, peel and remove seeds and fried tomatoes crushing them with a fork against the pan.
4. When they are cooked add a few drops of vinegar, a teaspoon of flour and pepper and mix well. Serve over potatoes.
![Imagen](/uploads/2/4/8/2/24827779/2500650.jpg?262)
TUNA WITH TOMATO
INGREDIENTS:
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.
INGREDIENTS:
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1/4 cup chopped celery
- 1/4 cup finely chopped fresh Italian parsley
- 1 garlic clove, chopped
- 1 1/2 pounds ripe plum tomatoes, peeled, coarsely chopped
- 1 bay leaf
- 1 cup fresh basil, torn into bite-size pieces
- 4 6-ounce tuna steaks (each about 1 inch thick)
- Fresh basil sprigs
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.