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1 SPANISH RECIPES-BREAKFAST.pdf

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<strong>SPANISH</strong> FOOD


1 - <strong>BREAKFAST</strong>


Churros<br />

(Fried Dough Strips)<br />

INGREDIENTS:<br />

• ¾ l water<br />

• ½ kg flour<br />

• 1 packet yeast<br />

• ½ olive oil<br />

• 1 spoonful salt<br />

• 4 spoonfuls sugar


PREPARATION:<br />

• First, mix the flour and the yeast, then put it in a sieve.<br />

• Mold the mixing like a volcano.<br />

• Heat the water and the salt in a saucepan. Bring the water to boil.<br />

• Pour the boiling water into the “volcano” slowly. Then mold the<br />

pastry/dough again for 10 minutes.<br />

• Immediately spoon the dough into a churrera (a large cookie press) or<br />

pastry bag.<br />

• Heat the olive oil in a frying pan; when it is hot add the pastry and fry.<br />

• When the pastry is golden brown turn it over and fry the other side during<br />

20/25 seconds.<br />

• Then remove it from the oil and place on a paper towel to drain.<br />

• Finally cut the pastry into pieces and sprinkle with sugar.


Bizcocho<br />

(Sponge Cake)<br />

INGREDIENTS:<br />

• three eggs<br />

• 300 grams of flour<br />

• 150 grams of sugar<br />

• 100 grams of butter<br />

• a glass of milk<br />

• yeast<br />

• sugar


PREPARATION:<br />

• Preheat the oven (180 degrees).<br />

• Blend all the ingredients in a large mixer bowl, starting with the egss and<br />

sugar. Beat until it is smooth and creamy.<br />

• Then add the flour, little by little, the yeast and finally the butter.<br />

• Put it in a sponge tin.<br />

• Finally, put it into the oven and bake for aproximately 30 minutes (bake<br />

until a wooden toothpick inserted comes out clean).<br />

• Remove it from the oven and leave it to cool.<br />

And…ready to eat!


Bizcocho de chocolate<br />

(Chocolate Sponge Cake)<br />

INGREDIENTS:<br />

• a cup of sugar<br />

• a cup of chocolate<br />

powder<br />

• a cup of flour<br />

• half cup of sunflower oil<br />

• four eggs<br />

• a sugary natural yoghurt<br />

• 10g of yeast


PREPARATION:<br />

• Mix all the ingredients with a mixer to get a liquid chocolate cream.<br />

• Then, pour the liquid cream in a container and put it into the microwave<br />

oven for 10 minutes at maximum power.<br />

• Remove it from the oven and leave it to cool.


MARIO RODENAS ROVIRA<br />

VICTOR GARCIA ARCOS<br />

ALBERTO CANO RÓDENAS<br />

FRANCISCO JAVIER GARRIGÓS SANCHEZ<br />

PILAR OSORIO MONTALBÁN<br />

GEMA GONZÁLEZ MOYA<br />

JORGE CASTILLA GARCIA<br />

ANGELO CÓRCOLES PEREIRA<br />

MARCIA RIVAS ESTELO<br />

TERESA MEDINA REYES<br />

BLANCA MARIA LOPEZ MARTINEZ<br />

MARÍA RONCERO RAMIREZ<br />

JOSÉ NAVARRO SAEZ<br />

PABLO JIMÉNEZ MARTÍNEZ<br />

NEREA MARTÍNEZ SÁNCHEZ<br />

IRENE OLIVAS CANO<br />

DAVID GARCÍA NOGUERO<br />

RUBÉN FERNÁNDEZ MORENO<br />

OLGA VANTUK<br />

JAVIER PÉREZ VIZCAÍNO<br />

DANIEL ROVIRA MARTÍNEZ<br />

VÍCTOR PINA MARTÍNEZ


COMENIUS<br />

TIME TRAVELLERS<br />

This project has been funded with support from the European<br />

Commission. This publication [communication] reflects the views<br />

only of the author, and the Commission cannot be held responsible<br />

for any use which may be made of the information contained<br />

therein.

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