OUR COOK BOOK CALC _B1 2014-2015

EOI PONTEVEDRA

STARTERS

HAM AND CHEESE PIE

INGREDIENTS

700g flour

Baking powder

8 slices ham

8 slices cheese

1 egg

Tomato sauce

Salt, oil, water

STEPS

Mix the flour, baking powder, a tbsp of oil, egg, water and salt in a bowl. Knead and stretch the mixture. Make a ball with it and let it rest for 30 minutes. Divide the dough into two and stretch one of the balls with a rolling pin. Then, grease a baking pan and cover it with the dough. Add the tomato sauce, cheese and ham. Cover with the dough. Then cook in the oven for about 30 minutes.

María M.

HAM CROQUETTES

INGREDIENTS

200g flour 1 tsp salt

500ml milk 2 eggs

250ml water 100g breadcrumb

100g butter 200g ham

STEPS

Cook the béchamel on low heat. Add the butter and stir with a wooden spoon. When the butter melts, add the flour. Mix well and pour in the milk, water and salt. Whisk for 10-12 minutes on low heat. Bead the ham with a little oil and pour in the white sauce and mix. Then, pour the bechamel in a roasting pan and let it cool. Next, put a little of the mixture in your hands and make a cylinder. Cover it with egg and breadcrumbs to make the croquettes. Finally, fry them in a lot of hot oil and put them on a plate with kitchen paper.

Iván

VEGETABLE LASAGNA

INGREDIENTS

3 courgettes, julienne cut. A pinch of salt 2 onions, julienne cut 200 g Gorgonzola cheese 2 tomatoes, sliced 2 aubergines, laminated 2 sticks oregano 1 tbsp olive oil STEPS

First, preheat the oven to about 150 C. Then, grease a big baking pan with olive oil. Put the ingredients in this order: one layer of courgette with a pinch of salt. Then put a layer of onion and add small pieces of Gorgonzolla cheese. Over the cheese, put a layer of aubergine, oregano and a layer of tomato. Repeat the same process until you finish all the vegetables. Cook for 30 minutes. Take the baking pan out of the oven and remove the liquid. Cook for 30 minutes. Press the lasagne with a spatula.

Montse

CROQUETTES

INGREDIENTS 500g Iberian jam, diced

Bread, grated

2 eggs

Flour

Olive oil

For the bechamel sauce

3 glasses milk

80g flour

80ml extra olive oil

Black pepper, Salt

STEPS

In a bowl mix the flour with the extra olive oil and stir. Then, pour the milk in a saucepan. When the milk is hot, add the mixture until it thickens. Season to taste and then add the Iberian jam. Put the mixture in a bowl and let it cool to make the croquettes. Coat the croquettes in batter (first flour, then eggs and finally grated bread) before frying them. Fry the croquettes when the oil is very hot. Finally, put the croquettes in a tray and serve them very hot.

Sandra

STUFFED PEPPERS

INGREDIENTS

24 piquillo peppers

2 small onions

800gr mincemeat

200gr mushroom

6 slices bacon

1 jar tomato sauce (350ml)

Olive oil

Salt

Pepper

STEPS At first, chop the onions into small pieces and fry gently with olive oil in a frying pan. Then, add the mincemeat. Fry it. When the mincemeat is ready, add the mushroom and the bacon. Season to taste and add the tomato sauce. Let it boil for about 10 minutes and remove from fire. To finish, when the mixture is warm, stuff the peppers using a spoon.

Jairo

MAIN COURSES

HAKE WITH CLAMS AND PRAWNS

INGREDIENTS

4 slices hake

24 fresh clams

24 fresh prawns

¾ glass olive oil

1 glass water

1 glass white wine

Salt

3 tsp parsley

4 twigs fresh parsley

1 tsp saffron

2 garlic cloves

1 ½ onion

½ red pepper

STEPS

Put the clams in a bowl with water. Peel the garlic and prawns. Cut the red pepper into strips. Chop the onion and fry it lightly with oil in a frying pan. Pour them (oil and onion) in a casserole. Add the wine, water, garlic, red pepper, parsley and saffron. Mix them all and boil for2-3 minutes. Put the hake and add the prawn tails and clams (drain them using a strainer) Simmer it for 7-10 minutes using a lid. Try the salt and sprinkle the hake from time to time, with the sauce using a wooden spoon.

Luisa

TURBOT IN GREEN SAUCE

INGREDIENTS

1 ¼ turbot (thickly sliced)

750g potatoes

250g peas

1 glass oil

1 glass white wine

1 onion, finely chopped

3 garlic cloves, finely chopped

2 tsp of parsley, chopped

Salt and water

STEPS

First, heat the oil and add the onion and garlic. Fry them until they are golden brown. Then, add the peeled sliced potatoes and fry gently for 5 minutes. Stir slowly. Pour in the water and wine and add the sliced turbot and peas. Season to taste and simmer for 6 minutes. You can serve it in the same pot and sprinkle parsley on top.

Fátima

PORK AND PINEAPPLE BROCHETTES WITH MASHED POTATOES AND CHERRY TOMATOES. 

INGREDIENTS

Pork sirloin

Fresh pineapple

Cherry tomatoes and potatoes

Olive oil, salt and pepper

STEPS

Cook the potatoes in slightly salted boiling water. Then, drain, pour in some oil and mash. Dice both the meat and pineapple and thread them onto sticks alternatively, 4 in each stick. Season to taste and grill until they’re golden brown. Fry the cherry tomatoes in a frying pan. Drain and season.

Ana

STEAK WITH ROQUEFORT SAUCE

INGREDIENTS

600g beef

Oil

For the sauce:

100 g cream

50g Roquefort cheese

150g mushrooms

40g onion

2 garlic cloves and salt

INGREDIENTS

Chop and cook all the ingredients for the sauce. Grill the beef and put the sauce on top. It´s ready to eat.

Alba

DESSERTS

RASPBERRY AND CHEESE BROWNIE

INGREDIENTS

For the brownie:

200g dark chocolate

200g butter

250 g sugar

3 eggs

110g flour

For the cheesecake

400g creamy cheese

150g sugar

½ tsp vanilla extract

2 eggs

For the raspberry cream

300ml whipped cream

100g sugar

15g raspberries

STEPS

First, heat the oven to 170ºC. Then, melt the chocolate in a double boiler. Mix the butter and sugar in an electric mixer. Add the eggs, one at a time, and the chocolate. Mix the ingredients for the cheese cake and cover the brownie. Cook in the oven for about 30 or 40 minutes. Put in the fridge for the night. Cover with a fmixture of the cream, sugar and raspberrie. It’s delicious!

María O