recetario COMPLETO

Chocolate cake with red wine
Ingredients:
● 4 eggs
● 200g of sugar
● 200g butter at "room
temperature"
● 200g cocoa powder
● 110g of red wine
● 200g of
confectionery flour
● 1 sachet of yeast
● Sugar to sprinkle
Preparation:
● Preheat the oven to 180º.
● Put the eggs and sugar in the glass and program two
minutes at speed 2
● Include the butter and set 1 minute
● Add cocoa and wine and program 15 seconds, speed
3
● Add the baking powder and yeast and program 15
seconds, speed 3
● Top wrapping with the spatula
● Turn the mixture into a round mold 22 cm in
diameter, previously greased with butter and lightly
dusted with flour
● Bake the cake for 35-40 minutes
● Service cold sprinkled with icing sugar
Thermomix time: 3 min, 30 sec
Total time: 45 min

FILLETS FILLED WITH SEITÁN SESAMO AND ROMERO
Very tasty and lighter and healthier than traditional ones.
Ingredients:
• 300 g of seitan
• 100 g of whole wheat flour
• 50 g of sesame
• 50 g of whole grated breadcrumbs
• 1 rosemary sprig
• Peanut seed oil
• Salt
Preparation:
• Prepare the batter, finely grinding the rosemary and mixing a teaspoon with the
breadcrumbs and the sesame seeds.
• Dilute the flour with 1 dl of water, to obtain a paste not very dense.
• Cut the seitan into slices 1 cm thick or so, dry it with kitchen paper and pass it
through the flour paste and then the aromatized breadcrumbs.
• Fry the fillets, 2 or 3 minutes on each side, in plenty of peanut oil heated in a wide,
somewhat deep pan.
• Drain the leftover oil in kitchen paper.
Tip: serve with salad dressing with a soy sauce dressing, balsamic vinegar, 3 or 4
teaspoons olive oil, a teaspoon of mustard and a pinch of salt, all emulsified in a bowl.

Hake Meatballs in Tomato Sauce
Instructions | 2 hours 30 minutes
1 To make these rich fish dumplings, the first thing to do is to crumble the hake or chop it
in a chopper, season it, add the chopped parsley, the egg and half finely chopped onion.
Mix all these ingredients until they are integrated and then move with your hands to join
them.
2 To add bread to the mixture to help to bind the mass of fish and to make it more
compact. Keep it in the refrigerator for at least an hour.
3 After this time, remove from the mass of the refrigerator and knead gently to form the
hake meatballs. Go passing the balls for flour and reserve.
In a frying pan with olive oil, brown the meatballs over medium heat and set aside.
4 To make the tomato sauce we must chop the remaining half onion and put it in a
casserole with frying oil the meatballs. When you see that the onion begins to brown,
incorporate the peeled and chopped tomatoes in the pan and continue with the sofrito for a
few minutes until the water of the tomato has evaporated.
Next, add the wine and let the alcohol evaporate, pour a glass of fish fumet that we will
have made with the hake skins and skins, incorporate the meatballs and let simmer for 15
minutes.
5 Let the sauce reduce to your taste and ready, you can enjoy a great dish of hake
meatballs in tomato sauce. You fish dumplings are ideal to accompany with white rice or
even with a few spaghetti.
Ingredients for 4 servings of hake Meatballs in tomato sauce:
• 700 Grams of Hake cleanses skin and thorns
• 400 Grams of Tomato

• 200 milliliters of white wine
• 300 Grams of Spaghetti
• 1 egg
• 1 onion
• 1 Piece of 2 or 3 day bread roll (the mole)
• 2 tablespoons of flour
• 1 Glass of Smoke of Fish
• 1 glass of olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon parsley

Bulltail to the Cordova
Instructions | 4 hours
1 The first step to make this bull's tail to the Cordovan is to salpiment the meat, batter it in
flour and add it to the pot with a stream of hot oil.
2 We darn the bull tails well over medium heat and reserve them on a plate until later. Do
not worry, because then they will be done.
3 In the same pot we add the carrots in slices, the chopped onion, the sliced leek, and the
chopped garlic, and we begin to pochar the vegetable.
4 Next, we cut and add the tomatoes to the pot of the bull's tail in the Cordovan style. We
also add the bay leaves and mix everything well.
5 Then add the liter and a half of red wine and raise the fire to maximum so that all the
alcohol evaporates.
6 Now we lower the fire, we put the golden bull tails in the pot and we integrate them well
with the rest of ingredients.
7 Then add water or broth of broth meat to the pot until it covers the bull's tail, we close it
well and we cook it all about 45 minutes approximately.
Referring to Fig.
8 When that time has passed, we check if the meat is cooked well and it comes off the
bones and if so, our bull tail to the Cordoba will be ready to eat. It is typical to accompany
this dish with fries as they combine very well with the meat.
Ingredients for 4 servings of Rabo de toro a la Cordobesa:
• 2 Bulls of approximately 2,5 kg
• 2 Carrots
• 3 Leeks
• 2 medium onions

• 2 ripe tomatoes
• 2 Laurel Leaves
• Salt
• Flour to batter
• 1.5 liters of red wine
• 4 Garlic cloves
• Chicken broth or water to cover
• Ground black pepper
• 1 jet of olive oil

Pasta salad with smoked salmon and prawns
Instructions | 10 minutes
1 As we will make a salad of cold pasta, the first thing that you must do is to put to cook
the pasta. To do this, place the pasta in boiling water with a pinch of salt and check the
cooking time recommended by the manufacturer. Drain and reserve.
2 Meanwhile, we will prepare a garlic oil and parsley that we can store and use for the
preparation of other recipes, such as grilled prawns or a fried fish.
Pique very finely a bunch of fresh parsley and make the pamper with a few cloves of
garlic, keep this in a jar with virgin olive oil and ready.
3 Now, chop the small salmon, the sliced olives and leave the prawns whole so that the
presentation of the pasta salad becomes more elegant. If you use raw prawns, you will
only have to spend a few seconds for the pan, you can also use frozen prawns.
4 When the pasta is already at room temperature, place it in a bowl and season the pasta
with the garlic oil and parsley. Mix thoroughly so that everything is well impregnated with
the oil.
5 Now, add the salmon and olives and mix everything again to distribute the ingredients
evenly. Remember that we will leave the prawns for the presentation, but I prefer, you can
chop them and mix them in this step.
6 Serve the pasta salad with smoked salmon and prawns spraying with a few drops of
lemon juice and place the prawns aside. As you can see, from a simple dish you can make
a gourmet and elegant presentation with a little patience.
Ingredients for 2 servings of Pasta Salad with smoked salmon and prawns:
• 1 piece of Smoked Salmon
• 4 Shrimp cooked prawns
• 1 Handful of black olives
• 120 grams of short pasta
• 1 Pinch of Salt and Pepper
• 1 Lemon Juice Juice
• Oil
• Garlic
• Parsley

Homemade custard
Ingredients for 6 people:
• 1 liter of milk
• 5 egg yolks
• 100 g sugar (four tablespoons)
• A piece of lemon peel
• 1 cinnamon stick
• 40 g cornstarch (two tablespoons)
Homemade custard: recipe preparation:
1.-Reserve a glass of cold milk and heat the rest with the cinnamon stick and lemon peel.
When the milk begins to boil low the fire so that it does not spill and it allows that it boils
during five minutes to very slow fire.
2.-Meanwhile, add the cornstarch to the glass of milk that you have reserved and stir until
it dissolves completely. Although it may seem like it remains like the cement, it removes, it
is going to mix completely and you will see that all the lumps disappear in a moment.
3.-Peel the eggs by separating the yolks from the whites. In this recipe you will only use
the yolks. Place the yolks in a large bowl and add the sugar and milk with the cornstarch.
Beat well with the rods.
4.-After boiling the milk for five minutes, pass it through a strainer to remove all the
stumbles you may have. Now is the time to incorporate it into the yolks. It is very important
that you do it little by little.
5.-With the rods in march, pour the milk in the preparation of yolks, without stopping to
beat, until you have added all. You will see that you have foam on the surface. It is normal.
Pour all the preparation in a saucepan and take it to the fire. The fire should be low, as this
preparation sticks and burns easily. You can do it to the water bath, even if it costs you a
little more. Remove without stopping with a spoon or a hand stick. When the foam on the
surface disappears and the custards thicken, you can remove the saucepan from the fire.
This step usually lasts about ten minutes. Do not be impatient or you can get burned.
6.-Pour the custard into cups or a deep dish, type salad bowl. Sprinkle the surface with
ground cinnamon, once it has cooled. If you do it through a strainer, the cinnamon will be
distributed much better and you will not have any grumito. This is only for aesthetics.

Oxtail with cabrales sauce
ELABORATION
Preheat the oven to 180-200º. Put potatoes cut in half and seasoned with oil, salt and
pepper. Place the tray in the lowest part of the oven.
To paint with the fat a plate or wide frying pan in which the ribeye fits, to put the maximum
to the temperature and to place the meat of one side for about four or five minutes, as long
as centimeters of thickness has the ribeye. Once the time has passed, repeat the roast on
the other side.
Place the ribs on top of the oven rack and place it in the middle of the hot oven. Bake for
about 5 minutes.
Meanwhile, prepare the cabrales sauce in the pan where we have roasted the ribeye to
take advantage of the juices. Put the cream, the cheese and undo over medium heat until
the sauce is creamy.
Remove the ribeye, cut into slices and put smoked salt. Serve with roasted potatoes and
cabbage sauce in a bowl.
INGREDIENTS
• 2 steak steaks
•
• 1 piece of ox fat
•
• Flaked smoked salt
•
• 200 gr cabrales cheese
•
• 100 ml cream
•
• 500 gr of small potatoes

Ham And Cheese Quiche.
Preparation of ham and cheese quiche:
1. Preheat oven to 185º. Place baking paper on a tray, in case something spills over the
top.
2. Spread a round (not too high) pan with butter. Remove the breeze and spread it over
the mold, also cover the edges and trim what you with a knife.
3. Press the dough several times with a fork so that it does not rise when baking it, or put
some chickpeas to make weight. Bake for about five minutes, while preparing the filling of
the quiche.
3. In a bowl, beat the eggs and add, little by little, the cream. Pour a pinch of salt, some
pepper and parsley to taste. Add the sliced ham into taquitos and grated cheese, and mix
well.
4. Remove the mold from the oven. Carefully pour the mixture into the interior. Return to
put the oven, at half height and 185º, for about 20 minutes, to take out and to serve
Ingredients:
• 1 batch of breeze
• 4 eggs
• 200 ml. Cream
• 200 gr. Of cooked ham
• 175 gr. Of cheese (to taste)
• Butter
• White pepper
• Parsley
• Salt

TUNA PATTIES
Ingredients for Making Tuna Puddings (for 16 pies):
• 16 wafers for pies about 10 cm in diameter
• 4 small cans of tuna in oil
• 4 hard boiled eggs
• 8 tablespoons fried tomatoes (about 40 grams)
• Salt
• Oil for frying
Recipe to make Tuna Puddings (for 16 pies):
1º) If you do not have the hard eggs put the eggs to cook in boiling water with a pinch of
salt during 10 minutes. Let the eggs, pellets and spikes cool. Put the chopped eggs in a
bowl and add the fried tomatoes and the drained tuna. Mix everything well.
2º) Take a wafer for empanadillas and add a tablespoon of mixture. Do not put too much or
it will cost to close the empanadillas.
3º) Attach one end of the pie with another end and close tightly with your fingers. Then,
with a fork, wrap around the edge tightening to close completely.
4º) Put the oil to heat and when it is very hot (but does not smoke) you see frying the
empanadillas in several batches.
5º) When the empanadillas are golden remove them from the oil and put them on kitchen
paper (absorbent paper) to release the excess oil.
6º) And ready, here you have some crispy and golden tuna dumplings. Outside the kitchen
and to eat !!!!

Chicken Gratin with Pepperoni
Recipe to make Chicken Gratin with Pepperoni (for two or four people):
1. Pour a little salt and ground black pepper over 4 chicken fillets.
2. Put a frying pan over medium-high heat and add a dash of olive oil. When the oil is
hot go and make the chicken until golden brown on both sides.
3. When all the chicken is prepared, pass it to a baking dish, add a teaspoon of fried
tomato to each fillet and spread the tomato.
4. Then cover with 180 grams of grated gratin cheese.
5. Turn the oven to 200 degrees and with the grill connected, place a few slices of
pepperoni on the cheese (if you do not use spicy or normal sausage) and add a
little dried oregano on top.
6. Put the strong in the middle part of the oven and leave a few minutes until the
cheese is well gratin.
7. Get out of the oven and go, you have your chicken gratin with pepperoni ready to
serve.
Ingredients for making Chicken Gratin with Pepperoni (for 2 or 4 people):
• 4 chicken fillets
• 180 grams of gratin cheese
• 4 small spoons of fried tomato
• Between 8 and 12 slices of Pepperoni
• A pinch of dried oregano
• Salt and ground black pepper
• Olive oil