GAZPACHO
Ingredients
-6 tomatoes
- 2 green peppers
-1 red pepper
-1 cucumber
-1 head of an onion
-1 garlic (optional)
-Salt, extra virgin olive oil and vinegar.
Elaboration
1. Put slices of bread in water with salt an oil.
2. Peel and chop the tomatoes, peppers, cucumber, onion and garlic. For the peppers remove the seeds. Mix it all together.
3. Place the mixed ingredients and then add water and mach until you create a creamy. Add the bread and beat again until everything is well crushed.
4. Add cold water and mix again. Check the salt and the vinegar.
5. Pass it through a strainer to remove any remaining food without crushing.
6. Add water if it’s necessary. Put it in the fridge until the desires temperature and then add extra virgin olive oil and remove all.
7. It can be accompanied with cucumber, cubes of bread, diced pepper and chopped onion. Each guest can serve the ingredients that they like.
Ingredients
-6 tomatoes
- 2 green peppers
-1 red pepper
-1 cucumber
-1 head of an onion
-1 garlic (optional)
-Salt, extra virgin olive oil and vinegar.
Elaboration
1. Put slices of bread in water with salt an oil.
2. Peel and chop the tomatoes, peppers, cucumber, onion and garlic. For the peppers remove the seeds. Mix it all together.
3. Place the mixed ingredients and then add water and mach until you create a creamy. Add the bread and beat again until everything is well crushed.
4. Add cold water and mix again. Check the salt and the vinegar.
5. Pass it through a strainer to remove any remaining food without crushing.
6. Add water if it’s necessary. Put it in the fridge until the desires temperature and then add extra virgin olive oil and remove all.
7. It can be accompanied with cucumber, cubes of bread, diced pepper and chopped onion. Each guest can serve the ingredients that they like.
BY: Fiona Fernández
FRESH PASTA
Ingredients:
- two bowls of pasta
- salad
- four tomatoes
- one carrot
- fourd hard-boiled eggs
- 50 grs. of cheese into strips or fresh cheese
- one onion
- olive oil
- vinegar
- salt and pepper
- black olives
- gambles
Elaboration:
1.Put in a bowl the salad and then cut the onion into thin slices and mix the pasta. Also with the fresh cheese.
2. Turn around the tomatoes and the hard-boiled eggs cut in half and carrot sticks if you like gambles you can add too.
3. Decor this salad with olives in the center and then add four spoons of olive oil, vinegar, salt or pebber
Ingredients:
- two bowls of pasta
- salad
- four tomatoes
- one carrot
- fourd hard-boiled eggs
- 50 grs. of cheese into strips or fresh cheese
- one onion
- olive oil
- vinegar
- salt and pepper
- black olives
- gambles
Elaboration:
1.Put in a bowl the salad and then cut the onion into thin slices and mix the pasta. Also with the fresh cheese.
2. Turn around the tomatoes and the hard-boiled eggs cut in half and carrot sticks if you like gambles you can add too.
3. Decor this salad with olives in the center and then add four spoons of olive oil, vinegar, salt or pebber
BY: Alba Benítez
ROASTED DUCK WITH PRUNES AND PINE NUTS
Ingredients
-A black Penedes duck cut into 8 pieces.
-Olive oil.
-Lard.
-A few drops of aniseed.
-1/2 glass of brandy.
-1/2 cinnamon stick.
-Dried prunes.
-Pine nuts.
Elaboration
1. We have to put the prunes in a saucepan with water and when it starts to boil we turn off the heat and leave them to soak.
Ingredients
-A black Penedes duck cut into 8 pieces.
-Olive oil.
-Lard.
-A few drops of aniseed.
-1/2 glass of brandy.
-1/2 cinnamon stick.
-Dried prunes.
-Pine nuts.
Elaboration
1. We have to put the prunes in a saucepan with water and when it starts to boil we turn off the heat and leave them to soak.
2. In a casserole dish put a spoonfol of lard, some olive oil, the cinnamon and the previously seasoned duck. Leave to cook for a while and when it starts to colour add the aniseed and the brandy.
3. Cook slowly with the lid on the casserole dish and when it looks although it is cooked take the lid off so it can get gold.
4. In a frying pan with some of the oil form the casserole dish add the pine nuts and the prunes well drained and fry it for a few minutes.
5. We’ll serve the prunes and the pine nuts separately in a bowl, so everybody can take what they want.
3. Cook slowly with the lid on the casserole dish and when it looks although it is cooked take the lid off so it can get gold.
4. In a frying pan with some of the oil form the casserole dish add the pine nuts and the prunes well drained and fry it for a few minutes.
5. We’ll serve the prunes and the pine nuts separately in a bowl, so everybody can take what they want.
BY: Andrea Medina
PHILADELPHIA CHEESE CAKE
Ingredients:
- 125g of digestive biscuits
- 40g of butter
- 250g of philadelphia
- 400g of condensed milk
- 120ml of lemon juice
- jam of forest fruits
Elaboration
1. Crushed the biscuits and mixed with the melted butter. Put the dough in a mold.
2. Beat the philadelphia with the condensed milk. After mixed with lemon juice.
Put over the prepared dough and put in the refrigerato for one hour.
3. take it out of the refrigerator and puts on the jamm of forest fruits.
3. take it out of the refrigerator and puts on the jamm of forest fruits.
BY: Queralt Torrent
