our cookery book
DESCRIPTION
Collection of delicious recipes made by the basic students at EOI PontevedraTRANSCRIPT
IN NB2 EOI PONTEVEDRA 2012 / 2013
OUR COOKERY BOOK
starters
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.