IN NB2 EOI PONTEVEDRA 2012 / 2013

OUR COOKERY BOOK

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Mónica Solla Sineiro

CABAGGE CREAM

Serves: 4 people

Preparation Time: 35 min

Ingredients 1 cabbage

4 cloves of garlic

Oil

2 potatoes

Salt

Water

chicken broth

Instructions First, heat the oil in a pan and drop in the garlic. When it turns gold, add the cabbage julienne cut and fry gently for ten minutes. After that, throw in the potatoes cut into cubes, the salt, the chicken broth and the water until it covers the vegetables and cook for 20 minutes. Finally, blend everything with the mixer and serve it hot.

Enjoy it!!

Chuchi Abilleira Vidueira

ASPARAGUS CAKE

Ingredients

4 eggs 1 bar of Avecrem 1 / 2 kgr of asparagus 1 tin of evaporated milk

Preparation

Put all the ingredients in a bowl and mix them with the mixer. Place the resulting mixture into a rectangle mould and cook it Put it into a pot of hot water and cook in the oven for forty five minutes at 200 degrees. Then let it cool for a while , remove and serve. Before taking it to the table, cover the cake with mayonnaise and decorate it with a pair of asparagus on top. I hope that you like it!!

Francisco José Solla

GALICIAN PIE

Ingredients

500gr flour

1 glass water

Salt

Olive oil

50gr yeast

Three onions

200gr raisins

Some saffron

500gr codfish

Preparation

First, put the flour into a bowl. Add a glass of warm water, salt and some yeast.Next, mix well to make the dough. Wait for an hour so the dough ferments. Next, extend the dough in two parts. One part is the base of pie and the other one is the cover. Then, fry the codfish and the onions in a pan and add some saffron. Next, put the codfish and the onions into the base of the pie and add some raisins. Then put the cover on top and add some olive oil with a pencil .Finally heat the oven to 180º C and cook for about an hour.

You ‘ll love it!

Cristina Fernández Martínez

TUNA PIE

Ingredients

For the dough

a little glass of olive oil.

a little glass of White wine a little glass of milk an egg a little salt flour

For the filling

a large tin of tuna two boiled eggs three medium onions four cloves of garlic a spoonful of parsley one and a half glass of olive oil

Preparation First, heat the oil, the white wine and the milk together in a saucepan. When it begins to boil, remove it from the fire. Next, add salt and wait for the mixture to cool. After that, drop the flour and work with the dough by rolling and sqeezing it in your hands. Allow the dough to rest while cooking the filling.

Cut the onions and the cloves of garlic into small pieces. Heat the olive oil in a frying pan. Next, drop in the onions and the cloves of garlic and fry for four about five or six minutes. When brown, mix the tuna. Stretch the dough. Spread the tuna and the boiled eggs divided into small pieces. Cover and paint the tuna pie with a beaten egg. Grease an oven tray with oil and put the tuna pie in.

Finally, cook in the oven for about thirty minutes. It´s ready to eat.

Paz Fernández Rodríguez

FISHERMAN’S CLAMS

Ingredients

Clams

A large onion

Some dark pepper

Some parsley

Some olive oil

Three cloves of garlic

One teaspoon of paprika saffron

Two bay leaves

Some breadcrumb

One cup of white wine

One cup of brandy.

Preparation

First, heat the oil in a saucepan, and then cut the vegetables (an onion, parsley….) and drop them into the saucepan. Cook for about ten minutes. Next, drop the clams in and mix with the vegetables. Then, add the species and mix. Cook for ten minutes again. Next, add a cup of wine, brandy and the breadcrumbs.

Finally, it takes five minutes to make and….it’s delicious.

Rocío Pereira Cernadas

SPANISH OMELETTE

Serves: 4-6 people

Time: 1 hour

Ingredientes

1 Kg potatoes

6-8 eggs

an onion

olive oil

salt

Preparation:

Peel the potatoes and onion and cut them into small pieces. Heat a frying pan and add a lot of olive oil. When the olive oil is hot, add the potatoes and the onion. Cook gently until the potatoes and the onion are browned. Drain the oil and put the potatoes in a big bowl and mix them with the eggs previously beaten. Add salt. Heat the frying pan again and add a tablespoonful of oil. Then, put the mixture into the warm frying pan and leave it 1-2 minutes (to taste). Turn the omelette over (if necessary, add another tablespoonful of oil) and leave it for another minute.

I love Spanish omelette!!!!

Mabel Bacelar Bermúdez

SPANISH OMELETTE

Serves: 2 people

Ingredients

5 eggs

3 big potatoes

1 medium onion

Half a bottle of olive oil

1 tablespoon of salt

Preparation

First, peel the potatoes and onions and cut them. Put some olive oil into a pan and when it`s hot, drop the potatoes and the onion. Add some salt. While the potatoes are cooking, take the eggs, and break them into a bowl, then stir. When the potatoes are ready, put them into the bowl with the eggs

Take a pan with a teaspoon of oil, and when it`s hot, drop the egg with the potatoes.

Cook for about three minutes, and then, take a plate and turn over. Cook the other side for two more minutes.

The omelette is ready to eat.

A salad is perfect as a side dish!!

Belén Abollo González

SPANISH OMELETTE

Serves: 2

Ingredients

Four eggs

A little onion

Four big potatoes

A small glass of milk

Parsley

Salt

Oil

Preparation

First, cut the potatoes, the onion and the parsley. Then, heat the oil in a pan. Next, drop the potatoes with the onion in the pan and simmer. Meanwhile, beat the eggs with the parsley and the milk. When the potatoes are fried, remove them out of the pan and throw them in the eggs and salt. Stir all the ingredients together for about two minutes. Finally, remove the oil from the pan and drop the mixture in it. Turn over three times and serve.

I hope that you enjoy this dish.

Bruno Currás Pazós

SPANISH OMELETTE

Ingredients

a big onion

five o six medium potatoes

eight eggs

A handful of salt

Olive oil.

Preparation

First, cut the vegetables into small pieces. Then, heat the oil in a wok for about three minutes. Next, drop the vegetables and fry them for about twenty minutes. Beat the eggs in a bowl for several minutes. Drain the vegetables from the oil and mix them with the eggs in the bowl. Next, drop all the ingredients in the wok and then turn the omelette over. Finally, take it out of the wok. Serve it immediately with a salad.

You´ll love it!!

Angeles Louzao Filgueira

SPANISH OMELETTE

For an omelette.

Time: 45 minutes

Ingredients

4 medium-sized potatoes

6 eggs

1 onion

1 pepper (optional)

Salt

Olive oil

Preparation

First, peel the potatoes, the onion and the pepper.

Put oil olive in a frying pan and put on the stove on medium height. When the oil is hot, add the potatoes and fry them until they’re almost done. Add the onion and the pepper. Cook for about 4 minutes.

Mix the eggs and add the fried potatoes and vegetables without oil. Add salt.

Leave a few drops of oil on the frying pan and heat it. Add the mixture of eggs, potatoes and vegetables and cook it until it´s brown.

It’s a very easy to make dish but has quite a few calories. You can eat it hot, cold, alone, with salad or inside bread. Also, you can eat it at home or takeaway.

It’s delicious. Enjoy it!

Ana Requejo Varela

SPANISH OMELETTE WITH VEGETABLES

Serves: 4 people

Preparation time: 1 hour

Ingredients

8 Big Potatoes

2 Onions

1 Red pepper

1 Green pepper

2 Carrots

9 Eggs

Oil

Salt

Preparation

Peel the potatoes, onions AND carrots. Cut the vegetables and the potatoes into small pieces.

Heat some oil in a pan. When it is hot, add the potatoes, peppers, onions and carrots and fry everything on a medium heat.

On the other hand, put the eggs into a bowl and beat them. Then add the potatoes and vegetables into the bowl and mix.

Then pour the mixture into a pan and turn the heat low. When it is browned on either side, serve.

Bon appetit!!!

José Javier González Bretaña

“MARMITAKO” OF TUNA

Serves: 4 people

Ingredients:

For the broth

tuna bones

2 carrots

2 cloves of garlic

1 onion

1 celery stick

some parsley

olive oil

salt

For the “Marmitako”

1 red pepper

2 green peppers

1 onion

6 potatoes

1 cup tomato sauce

1 tsp hot paprika

400 gr tuna

1 clove of garlic

salt

First, we make the broth. Chop the vegetables into small pieces. Then heat the oil in a casserole. Next, drop the tuna with the vegetables and fry them for about five minutes. Add the water and salt and boil the ingredients together for 30 minutes.

When the broth is done, heat the oil in another casserole. Chop an onion, drop it into the casserole and fry for five minutes. Add a clove of garlic and fry for 2 minutes. Meanwhile, peel and cut the potatoes. Add the potatoes and fry for 4 minutes. Add the peppers, a cup of tomato sauce and a spoonful of hot paprika and fry for a few more minutes. Next, cover with the broth, throw in salt and boil for about 30 minutes.

Finally, when the potatoes are tender, boil the broth and cut the tuna into small pieces, like dices. Next, drop the tuna in a pan to fry for one minute on each side. Remove the tuna from the pan, and add it into the casserole. Throw in the chopped parsley. Serve it immediately so the tuna doesn´t dry.

Fernando Hermida Rodríguez

LENTILS WITH WHITE WINE AND SERRANO HAM

Ingredients

225g pardina lentils

6 tbsp olive oil

1 head garlic, cloves peeled and thinly sliced

1 medium onion, finely chopped

200g carrot, finely chopped

100g thinly sliced Serrano ham, finely chopped

1 tbsp sweet pimentón

2 large ripe tomatoes, skinned, chopped

125ml white wine

1 tbsp chopped parsley

salt and freshly black pepper

Preparation

Check over the lentils for any little stones, then rinse in cold water. Throw them into a saucepan and add enough cold water to cover them by 5cm and boil. Turn to low heat and leave them to simmer for about 30 minutes or until they are tender but still a little “al dente”. Drain them and keep the broth aside.

Put the olive oil, garlic, onion and carrot in a wide, shallow pan over a medium heat and cook gently for 15 minutes or until the vegetables are soft and have some colour. Add the Serrano ham and fry for another 5-6 minutes. Add the pimentón, tomatoes and wine, then stir and simmer for 5-6 minutes or until the mixture looks like a thick sauce.

Stir the lentils into the sauce with 150ml of the broth, the chopped parsley, 1½ teaspoons of salt and some pepper. Simmer for 5-6 more minutes. Wait for another 10 minutes and they ready to eat.

Main courses

Nerea Jorge Díaz

FISH WITH SALAD

Serves: 2 people

Ingredients

Fish (two pieces)

150 g nuts

Two Tomatoes

1/2 lettuce

One onion

Olives

Salt

Lemon

Oil

Herbs

Preparation

First, prepare the salad with all the ingredients. Cut the tomatoes, the lettuce and the onion and put them into a medium-sized bowl. Add salt, oil, olives, nuts and herbs and mix.

In a pan heat a little oil. Add the fish, stir and cook for 5 minutes.

Finally, squeeze some lemon over the fish and we are ready to taste our delicious and light recipe. 

 

Dolores Pérez Vázquez

BAKED COD

Serves: 4 or 6 people

Ingredients

1 Kg desalted cod

600 g onions

250 g red peppers

300 or 400g potatoes

Olive oil

Instructions

Scald the cod or introduce in boiling water for 15 or 20 seconds, then put it into a pan and reserve. Cut strips of onions and pepper. Then, fry slowly and keep aside. Slice the potatoes and also fry slowly. Put the onions and pepper on top of the cod. Also, put the fried potatoes into the pan. Cook in the oven for about 15 minutes to 180º .

Sabela Pérez Carballo

RICE WITH MUSHROOMS

Serves: 2 people

Preparation Time: 1 hour

Ingredients

180 g rice

1 l chicken or vegetable soup

300 g mushrooms

1 onion

100 ml white wine

2 cloves of garlic

Black pepper

Salt

Preparation

Heat the chicken soup.

Wash the mushrooms, the onion and the garlic. Cut them.

In the frying pan put in some oil with the garlic and then drop the mushrooms. Throw in some salt and some black pepper. When they are ready, put them onto a plate and keep aside.

At the same time, put the onion with a little oil in a saucepan. When the onion is ready, drop the rice and stir for two minutes. After that, add the white wine and the mushrooms. Pour some soup and stir for 20- 30 minutes. When the rice is done, if you want, add some grated cheese and stir.

Soledad Pérez Pintos

PAELLA

Ingredients

1/2 kilo Rice

4Carrots

a packet Peas

1/2Chicken

2 tbsp Oil

1 tsp Salt

1/2 Kg Prawns

1 tsp Pepper

Spices

Preparation

First, cut the chicken and add the spices and the salt. Then, put the chicken in the pan with oil and cook it for about three or four minutes. Next, put some water in the pan with the vegetables and the rice for fifteen minutes Before the rice is ready, add the prawns. Finally, wait for fifteen minutes and … enjoy your meal!!

Isabel Fernández Novas

RICE WITH LOBSTER

Ingredients

Rice

Lobster

Cockles

Clams

Olive oil

Onions

Garlic

Parsley

Saffron

Salt

Preparation

Fry the onion, garlic and parsley finely chopped in a casserole with hot olive oil. In another casserole, boil the clams and cockles. When ready, add the rice and stir carefully. Put salt into it.

Dissolve the saffron in some water from the clams and cockles and pour all over the rice. Add the lobster and boil gently.

When ready, leave to rest and serve in the same casserole.

Laura Colmeiro Sotelo

SEAFOOD RICE

Ingredients

2 medium onions

1 celery stick

2 carrots

1 pepper

10ml oil

500g rice

1kg clams

250g prawns.

Salt and a handful of parsley.

Preparation

First, cut the vegetables into small pieces. Then heat the oil in a pan. Next, drop in the vegetables and cook for about four minutes. Stir the vegetables around in some oil. Heat some water in a pan and then add the rice. Cook for ten minutes.

Finally, drop the clams and prawns in another pan for about two minutes and mix with the sauce. Let it cook and it is ready to serve.

This recipe is easy to make and delicious. You´ll love it!!

Paco Fernández de Córdoba

PASTA WITH SHELLFISH

The name of this recipe in Spanish is “FIDEUÁ”. It´s very easy to make. And you need about 45 minutes to make it.

Ingredients

an onion

a red pepper

two cloves of garlic

400g mussels

300g cockles

200g prawns

1 Kg of fideos nº 4

Red paprika

Cayenne

Saffron

Salt

Parsley

Olive oil

One glass of white wine

1 L water

And the most important….”Love for cooking”

Preparation

Put some olive oil in a pan. When the oil is hot, drop the vegetables, the cayenne and the parsley into the pan. Cook for about five minutes. Then ,drop the prawns into the pan and stir. Cook for about three or four minutes. After that, throw the red paprika, pour the glass of white wine into the pan and stir all the ingredients together. Five minutes later, drop the water into the pan and stir. When the water is hot, drop the mussels and the cockles into the pan and drop the pasta, too. Throw the salt into the pan. Cook for about 8 minutes and add the saffron. And it is finished.

Wait for five minutes and eat. You´ll love it.

Sara Fernández Devesa

PASTA WITH MEAT AND MUSHROOMS

Ingredients

500g pasta

400g minced beef

a big tin of tomatoes

1 large onion

300g mushrooms

some olive oil

some salt, herbs and black and white pepper

Preparation

First, cut the onion into small pieces. Then, heat the olive oil in a pan. Next drop in the onion and fry it for about three minutes. Add the minced beef and the tin of tomatoes. Cook for about four minutes. Cut the mushrooms into small pieces. Next, add the mushrooms, salt, some herbs and black and white pepper. Cook all the ingredients together for about three minutes. Heat some water in a pot and then add the pasta. Cook for eight minutes. Finally, take the pasta out of the water and mix with the sauce.

It's very fast, easy and cheap so, you can do it often. It's a dish that kids love.

Brais Fernandez Sanchez

SPAGHETTI WITH MEATBALLS

Serves: 2 people

Ingredients

2 l Water

250 g spaghetti

1 spoonful butter

Olive oil

Salt

Tomato sauce

Herbs

Half Onion

450g Meatballs

100g Grated cheese

Preparation

First, wash the onion. Then chop it and throw in the pan when the olive oil is hot.

Stir the onion to brown and later drop the meatballs. Add salt and herbs. After five minutes, turn them over and add the tomato sauce.

Half fill the pot with two litres of water. Throw in a spoonful of butter. Five minutes later, when the water is boiling, and the butter is melted, drop the spaghetti, stir them cook for about eight minutes.

Later, remove the water from the pot and put the spaghetti on the plate. Add the sauce with the meatballs and then the grated cheese.

The dish is done. This is the recipe of one of my favourite dishes!! I hope you like it

María Gil

SPAGHETTI WITH BOLOGNESE SAUCE

Ingredients

4 tablespoons olive oil 2 small onions 2 cloves of garlic 500 g minced beef 3 small tomatoes 400 g pasta Salt and pepper Some cheese

Preparation

Heat the oil in a large saucepan. Chop the onions and garlic. Put them into the saucepan until softened. Season the minced beef and add it to the pan. Fry until it has browned.

Stir all the ingredients with a wooden spoon. Chop the tomatoes. Pour the tomatoes into the saucepan. Simmer the Bolognese sauce gently for 30 minutes. Boil the spaqhetti ( or any other type of pasta ) in plenty of salted water for 25 minutes. Drain the pasta and put it on the plates. Add the Bolognese sauce over the spaghetti. Sprinkle some grated cheese on top if you want. This is is optional.

Enjoy!

David Fontán Abal

GRILLED CHICKEN BREASTS WITH CHIPS

Serves: 2 People

Time 25 minutes

Ingredients

5 chicken breasts

Olive oil

Salt

2 potatoes (400 g)

Preparation First, wash the potatoes. Peel and cut them into 1cm thick slices. Place in a bowl and cover with water. Leave to soak for 10 minutes and dry them well with a clean tea towel. Heat oil in a pan, and before it starts to smoke, add the potatoes and fry over on medium heat, stirring occasionally until they turn golden. Remove them with a slotted spoon and drain on a plate lined with absorbent kitchen paper and add some salt. Secondly, spread some oil in a pan and heat it. When hot, drop the chicken and cook on both sides.

It´s ready to eat!

Marcos Lareo Fernández

VIKING MEAT

This is a version of how Norwegian Vikings prepared their MEAT around the year 700 AD.

Ingredients 1 lamb leg Honey Mustard Cloves of garlic, sliced, inserted into pockets slit by a sharp knife. freshly picked rosemary Salt and pepper Use tinfoil, instead of leaves, since it is now 2010 AD and not 700 AD. Instructions Insert sliced garlic into pockets. Cover the lamb leg with honey and mustard. Add some salt and freshly ground pepper. I don't know if Norwegian Vikings used salt and pepper, but I do. Place freshly snipped rosemary all over the lamb. Wrap the entire lamb well in tinfoil. Willing helpers dug the hole for the Viking food cooking pit - about half a meter (20 inches) deep. The hole was filled with rocks and wood, then lighted. The fire heated the rocks until they were glowing red and hot. The rocks were removed and the meat, in this case, a few well tinfoil-wrapped lamb legs, placed into the center of the hole and the hot rocks, were placed around the meat.

This cooking pit was large enough to accommodate a great deal of food.

You can also bake potatoes in foil and other vegetables this way, but place them further away from the rocks.

Maricruz Enrique Gallego

CASTILLIAN ROAST YOUNG LAMB

Ingredients

Young lamb

Salt

Water

Parsley.

Vinegar

Preparation

First, heat up the oven to 180º. Then, cut the young lamb in quarters. Next put it into a tray and add salt and water. Put it into the oven for an hour and a quarter.

In the mortar, crush quite a lot of parsley and add vinegar.

Later, add the parsley and vinegar and put into the oven again for 75 minutes.

Serve with a salad and a Ribera del Duero wine.

Desserts

Óscar Fabeiro Fernández.

CHOCOLATE BISCUISTS

Serves: 4

Preparation time: 40 minutes

Ingredients

150 gs sugar

150 gs flour

75 gs butter

25 gs cocoa

2 eggs

1 tsp baking powder

1 / 2 cup milk

Preparation

In a bowl stir the butter and the sugar to make a creamy dough. Then add the eggs and the cocoa mixed with milk and finally add the flour mixed with the baking powder. Stir well, so it gets soft. Butter a pan and throw the mixture in. Get into the oven preheated at about 170 º and cook for about 30 minutes. Allow to cool and remove. You can garnish them with whipped cream or melted chocolate, powdered sugar, etc.

Ana Collazos López

CAKE FROM SANTIAGO OR ALMOND CAKE

Ingredients

400 gr ground almond

400 gr sugar

5 homerange eggs

1 grated lemon

Preparation

Put all the ingredients into a bowl and mix until you get a smooth dough. Preheat the oven to 200 º degrees and cook for 30 minutes.

Presentation

Sprinkle some icing sugar on top

Enjoy your meal!

Ana Collazos López

PANNA COTTA

Serves: 8

Preparation time: 30 MINUTES

300 CALORIES

Ingredients

For the PANNA COTTA

1/2 L. milk

1/2 L. cream

6 tbs sugar

2 packets of curd

For the STAWBERRY SAUCE

1/4 Kg strawberries

150grms. honey

1 glass of water

1 orange

Preparation

Strawberry sauce:

In a bowl mix the honey with the orange juice and the water. Then boil gently for three minutes. Then crush with the clean strawberries.

Panna cotta:

Separate 1 glass of cold milk. Mix the sugar with the rest of the milk and the cream and boil. Mix the curd with the cold milk and then mix with the boiling milk and cream. Fill in the molds. Put them into the freezer. Serve with the sauce.

They´re delicious.

Ángeles Louzao Filgueira

MUFFINS

For about 20 muffins

Ingredients

4 eggs

200 g sugar,

100 ml flour

1 tbsp baking powder

250 ml sunflower oil

zest one lemon

about 20 muffin pans.

Preparation

You can make them easily. First, preheat the oven to 230 degrees. Beat the eggs, the sugar and the cream for 2 minutes in a bowl. Add the zest of a lemon and the oil. Beat it for 4-5 minutes. Mix the flour and the baking powder. Put it into the bowl and beat it. Leave to stand for 15 minutes. After that, fill the muffin pans and put them into the fridge for 15 minutes. Finally, cook them in the oven to 210 degrees for about 15 minutes.

They’re delicious as a breakfast or afternoon snack!

Antonio Mandías Toledo

TIRAMISU

Ingredients

cookies

black coffee

liquor

sugar

three eggs

250 gr whipped cream

250 gr mascarpone cheese

Preparation

Make black coffee and add some liquor. In a bowl put the whipped cream, the mascarpone cheese, the sugar and 3 egg yolks and beat them.

Put the cookies with liquor on a tray and cover with a layer of mascarpone cheese and whipped cream. Add another layer of cookies with liquor and another layer of mascarpone cheese and whipped cream

Finally, pour over some cocoa and put it into the fridge for twenty four hours.

Lourdes Soto Yanes

RICE WITH COCONUT

Ingredients

1 coconut 6 cups of coconut milk 3 cups of rice salt sugar

Preparation

Break the coconut with a hammer. Peel it. Grate the coconut and add 6 cups of water. Squeeze it with your hands on a sieve to release the milk. Put on low heat until it boils. Add rice, sugar and salt to taste. Occasionally move it from time to time to take the taste of coconut. When dry, cover it and turn to low heat. Uncover it in half an hour and cook for another half an hour until it is completely dry.