Vegetarian salad

Vegetarian salad

Ingredients:
1/2 boiled broccoli
3 cups of lettuce
1 choclo boiled
6 cooked asparagus
150 grams of cherry tomatoes
250 grams of mushrooms




Preparation
-Cook broccoli in abundant water with salt. Once tooth, drain, cool under running water and dip in a bowl with cold water and ice. This will allow you to maintain the beautiful green broccoli.

-Cook the asparagus in the same way to enhance the green color of cooked vegetables. Unscrew the choclo with a knife.

-Sliced cherry tomatoes to present them differently. Cut the mushrooms vertically.

-Place all the ingredients in a fountain or in individual dishes.

-Season with salt, oil, vinegar and pepper to taste. Serve and enjoy.

Vegetarian pasta

Vegetarian pasta

Ingredients:
 400 gr Paste screw
  3 tablespoons Olive Oil
  1 clove Crushed garlic
  2 teaspoons chopped ginger
  1 Peeled and chopped carrot
  1/2 chopped onion
  1 Small green pepper, chopped
  1 small and chopped yellow pepper
  200 gr Cubed mushrooms
  300 gr tomatoes in small cubes
  2 tablespoons tomato puree
  1 tablespoon finely chopped oregano
  1 tablespoon finely chopped rosemary
                                                                                  150 gr Chopped spinach
                                                                                      50 gr Butter

-Cook the pasta in 4 liters of boiling water, until it is al dente.

 

-Heat the oil in a large skillet. Add the garlic, ginger, carrot and onion and cook for 5 minutes or until the onion is smooth and sharp, moving constantly.

- Add the peppers and cook for 3 to 4 minutes without stopping to move. Add the mushrooms, the tomato and the tomato puree.

  

-Cover and cook on low heat for 15 minutes. Add the spinach and cook for another 2 minutes or until they have softened.

 

- Pour the pasta into a large bowl and add the vegetables. Mix until completely integrated. Salt and serve hot.

Crunchy chicken caesar salad

Crunchy chicken caesar salad

Ingredients:


- 2 chicken breasts
- Salt
- 1 egg
- Bread crumbs
- Olive oil
- 100 g of Parmesan cheese
- 1 bag Iceberg Florette
- Picatostes César Florette
- César Florette Salsa


Elaboration
Cut the chicken into portions, season and coat with egg and bread crumbs.

Fry it in a pan with olive oil and remove the excess oil with absorbent paper.

Cut the Parmesan cheese into thin slices.

Place the Iceberg lettuce and season it.

Add the croutons, the crunchy chicken and the slices of Parmesan and garnish with the César sauce.

Recipe of beef guisada with a ot onion and some beer

Recipe of beef guisada with a ot onion and some beer

Ingredients for people:

                                                700 g beef stew to stew
700 g of onions
300 ml of beer (Belgian if possible)
300 ml of beef broth
Flour
Extra virgin olive oil
A sprig of bay leaf, thyme, parsley
2 keys
Pepper in grain
                                                 Salt and freshly ground black pepper



Well, the preparation begins to cut the onion in fine julienne. Precisely WebOS fried has posted an entry with the vegetable cuts so if you do not know what is cut in juliana you have it solved. In a saucepan with a little oil and salt, we can cover it so that it suits. His, of course, is that he does not catch color.

On the other hand we sprinkle the meat, we pass it through flour and in a pan with a little oil we gilt it. Once it is golden, we remove it and in the same pan add the meat broth to degrease the pan. We give a bull

carbonades-steps

Once the onion is chopped, add the meat, the beer and the meat broth. Add the bundle, peppercorns and cloves. Let simmer for about two and a half hours or three until the meat is tender.

These kinds of dishes are great for eating the next day, the meat is cooled with the onion in the beer sauce in the stock and the next day they warm again to a low heat, it is achieved that it will be extra tender.

Carrot cake: simple and delicious recipe

Carrot cake: simple and delicious recipe

Ingredients:
                                                                                                  4eggs
150 g. of sugar
150 g. of carrot
75 g. sunflower oil
150 g. of flour
1 teaspoon of yeast
a pinch of salt
1 teaspoon of cinnamon powder
50 g. of chopped walnuts

Glazed
A creamy cheese terrine
125 g.of sugar glaze
50 g. of butter
       1 teaspoon vanilla.



-To start, peel the carrot.
- Then, beat the eggs together with the sugar until they are highlighted.
-Add carrot and oil.
-But little by little, incorporate the flour, at the same time you put yeast, salt and cinnamon.
-The last thing you have to add to the dough is the new ones.

-In a mold, previously fattened and enamelled, place the dough in the oven at 160ºC for about 40 minutes. Then take it out and let it cool.

-The glaze with which you can fill and / or cover the carrot cake is made in two simple steps. To start, leave the butter in a warm place until it has a soft texture. Mix all the ingredients: cheese, sugar, butter and vanilla until you have a cream that is homogeneous and not excessively liquid.

-To make the presentation, cut in half the cake and cover the interior with a thin layer of glaze. Cover the rest with this sugar you have prepared and you will be ready to introduce and savor.

The vegan version can replace the creamy cheese of milk for vegan cheese and the butter for soybean margarine.

A very special meal for your family, that will not leave anything on the plate.

A very special meal for your family, that will not leave anything on the plate.

Ingredients:
150 gr. of wheat flour
250 ml. of milk
3 eggs
Butter to spread the pan
A bit of salt
Some sugar
150 gr. of mascarpone cheese
150 gr. of strawberries





How to prepare chocolate dessert with mascarpone cheese.

1- Stuff the flour, milk, eggs, salt and sugar in a bowl until the dough is left, use a mixer so that the mixture becomes homogeneous. Let it rest, at least half an hour.

2- Melt the pan with butter or margarine and place it on the heat. And when it begins to melt, make a dough of the dough and spread over the entire surface of the pan.

3- When the crepe is golden on both sides, remove from the pan.

4- Before the crepe is cooled, Mascarpone cheese is added to melt it with the heat that gives off the crepe.


5- Cut strawberries into small pieces and place them on the crep. Then wrap them in half and make another duplication again. They are licking your fingers!

Presentation

Hello!
I'm Sara, a girl from Barcelona.
I am 15 years old, I like to cook a lot and I thought I could teach the dishes that elavoro avezes at home.