COLEGIO SIGLO XXI2° Año de bachillerato general

Opción: Hostelería y turismo.

Docente:Jorge Alberto mira Cortez.

Alumno:Edgar Alejandro López Amaya.

Trabajo:30 recetas de cocina.

Materia:Inglés.

Sección:“b”

Año:2014.

MOJITO

MOJITO

Ingredients

- Ron White (to taste)

- 6 tsp. brown sugar

- 4 limes, mint leaves and club soda.

So the cook:

Divide the brown sugar and some mint leaves in each glass.

Cut each lime into 8 pieces (first cut each lime in half, then cut each half into two pieces).

Adds 6 lime wedges into each glass and crush well with utensil mortar.

Once the sugar has dissolved and limes have released all their juice, crushed ice features.

Now add a couple of shots of rum per glass stir well and fill with club soda.

Finally, garnish with remaining lime slices and mint leaves.

VALENCIA WATER

VALENCIA WATER

Ingredients:

- 20 cl. orange juice

- 70 cl. of champagne

- 5 cl. of vodka

- 5 cl. Gin

- Sugar to taste.

So the cook:

Firstly, some orange squeezing to obtain a glass. Then, add the champagne, vodka and gin.

Now we only have to add sugar to taste, mix and reserve in the fridge to consume chilled.

Once the drink is well cold, served in cocktail glasses and garnish with an orange slice.

BIENMESABE TENERIFE

BIENMESABE TENERIFE

Ingredients:

- 750 gr. sugar

- Cinnamon stick

- 1 lemon

- 1/2 l. water

- 1/2 kg. Toasted almonds

- 8 egg yolks.

So the cook:

We started preparing syrup with water, sugar, cinnamon and lemon peel. We let boil, then lower the heat.

Add the almonds and let go stir while thickening.

When cool, beat the egg yolks and add to the pasta. It gets back to a boil. Serve cold.

GAZPACHO WITH CHIVE OIL

GAZPACHO WITH CHIVE OIL

Ingredients:

- 6 tomatoes

- 2 peppers

- 1 clove garlic

- 1 cucumber

- A piece of day-old bread

- Olive oil

- And vinegar

- Salt.

- For the chive oil: a bunch of chives and olive oil.

So the cook:

We soak the bread. Now, peel the tomatoes and chop.

Also start the peppers and cucumber peels it and cut it. Chop the garlic extracting the seed inside. We place all ingredients in a vessel. Add the drained pan.

Pour a dash of olive oil, a little vinegar and salt to taste. Grind and add water. We return to shred and so to the desired texture.

Now the chive oil: chop chives and mix with olive oil. I beat everything very well. Serve gazpacho and we water with a few drops of chive oil.

HORCHATA

HORCHATA

Ingredients:

- 250 gr

- Tiger nuts

- Water and 125 gr sugar.

So the cook:

Two days before we draw the horchata soaked groundnuts.

We keep about 48 hours. Over time drain them and put them in a bowl with some clean water and begin to grind in a blender.

When we are all crushed by a passing mash you withdraw the maximum possible impurities. We then add the sugar and water to desired texture. Mix well and ready. We put in the fridge to cool.

BANANA DAIKIRI

BANANA DAIKIRI

Ingredients:

- 200 gr. white rum

- 100 gr. Maraschino

- 100 gr. lemon juice

- 1 peeled and sliced banana

- 1 and 1/2 tablespoons powdered sugar 10 ice cubes.

So the cook:

Maraschino is a liqueur made from a variety of cherry called "marrasca", to which is added sugar, almonds and honey. It's not hard to find, and give a special touch to our cocktail.

The preparation of this cocktail is a snap. It is sufficient to enter all the ingredients in a mixing glass and grind until a smooth drink.

Now only serve in a chilled cocktail glass and garnish with a slice of banana.

BLEEDING HOUSE HIGH

BLEEDING HOUSE HIGH

Ingredients:

- 1 liter of red wine brick

- 20 cl. Eristoff vodka

- 20 cl. Martini red

- 500 ml. White Home

- 200 ml. homemade lemon 20 ml.

- Homemade orange

- 2 peaches in syrup, ½ apples, pear ½

- 1 lemon, 1 orange, 1 tablespoon juniper

- 1 tablespoon cloves

- 2 cinnamon sticks

- 4 tablespoons sugar.

So the cook:

With a few simple steps you will list this tasty drink. Start by mixing all liquids with sugar.

Mix until dissolved. Then chop all the fruit into pieces and add it to the liquid.

Machamos spices in a mortar and infusionamos in mulled wine. Then, we add the rest.

Serve in glasses and stir with cinnamon sticks.

PINEAPPLE WASH

PINEAPPLE WASH

Ingredients:

- ½ liter of pineapple juice

- 125 ml. coconut milk and some ice cubes.

So the cook:

The preparation of this cocktail is simple. Simply type the above ingredients in a mixing bowl and blend until a uniform and chilled smoothie.

Serve in cocktail glasses and garnish with a slice of fresh pineapple.

To decorate this cocktail you can wet the rim of the cup with egg white and then pass by coconut.

WATERMELON JUICE WITH GINGER

WATERMELON JUICE WITH GINGER

Ingredients:

- 1 kg. Watermelon

- 2 tablespoons grated fresh ginger, a few ice cubes.

So the cook:

Retírale to watermelon rind and despepítala. Now trocéala and tritúrala along with grated ginger. To do this, you can help a mixer or other mixing glass.

Add a few ice cubes and continue grinding to a fine juice.

You can accompany this with a juice watermelon balls. To obtain them can help a kitchen utensil called "scooper". They come in different sizes and are very useful for this type of working.

VEGETABLE JUICE WITH A TWIG CELERY

VEGETABLE JUICE WITH A TWIG CELERY

Ingredients:

- 6 tomatoes

- 130 gr. Carrot

- 1 tablespoon lime juice.

So the cook:

Well wash tomatoes, chop and introduce in the bowl of the mixer. Then wash, peel carrots and also introduce into pieces. And finally, add the lime juice. Grind all well and pour into the glass in which we go to serve pre-cast, so it is a fine juice. We can decorate with a few sprigs of celery.

BRIE WITH WALNUTS, APPLES AND HONEY

BRIE WITH WALNUTS, APPLES AND HONEY

Ingredients:

- 1 brie cheese

- 1/2 cup chopped pecans

- 1/2 cup sugar

- 2 green apples

- Lemon juice

- 1 cup water

- 1 jar of honey.

Preparation:

For nuts, boil half the water with the sugar, stirring constantly until it starts boiling.

Add walnuts and cook for 10 minutes.

Remove them and saute in a dry skillet until they turn golden brown.

Besides, unpeeled apples cut in helmets and dip in the remaining water with lemon juice so they do not rust.

Put the cheese in an ovenproof and take it to a preheated oven at 355 ° F until it begins to melt.

Remove from oven, sprinkle nuts and honey on top and serve with apple.

BBQ pork ribs IN COFFEE

BBQ pork ribs IN COFFEE

Ingredients:

3 pounds of fleshy pork chop into strips 1 cup tomato paste, 1 cup ketchup, 1/4 cup brown sugar, 1/2 cup red wine, 4 tablespoons white wine vinegar, 2 tablespoons mustard 4 tablespoons freeze-dried instant coffee, 1 pound peeled potatoes savanna, 2 red peppers, 8 tablespoons olive oil 1 pound green asparagus salt and pepper.

Preparation

Prepare the BBQ sauce by mixing coffee in a pot tomato paste, ketchup, mustard, sugar, vinegar and wine.

Bring to a boil and dissolve the freeze-dried instant coffee. Season with salt and pepper.

Marine BBQ ribs in coffee overnight, reserving in the fridge.

Preheat oven to 370 ° F and roast the ribs for 40 minutes along with coffee BBQ, turning constantly.

Cook potatoes in salted water and puree adding six tablespoons of olive oil, salt and pepper to taste.

Rub the peppers with two tablespoons of olive oil and bring to 370 ° F oven for 25 minutes, remove, peel, discard seeds and cut into thin strips.

Besides, in a pot of boiling salted water, blanch the asparagus for one minute, remove and brush with olive oil.

Cut ribs into pieces of two bones each and arrange on the plate two or three of these together with coffee BBQ sauce.

Serve with mash, peppers and asparagus.

CHICKEN SAUCE PINEAPPLE AND SOYA

CHICKEN SAUCE PINEAPPLE AND SOYA

Ingredients:

- 1 chicken breast

- 2 tablespoons sesame seeds

- 1 cup pineapple soy sauce

- Salt and pepper

- Oil

- 2 tablespoons sesame. For the sauce: 1/2 cup pineapple Julian

- 4 tablespoons sugar

- 4 tablespoons soy sauce,

- 1 stick cinnamon

- 1/2 teaspoon cornstarch.

Preparation:

Marinate chicken breast with salt and pepper and sesame skip it; then cook on the grill for 10 minutes.

For the sauce, cut the pineapple and cook with sugar, soy and cinnamon.

Once boiling, reduce and let cool.

Before serving, heat the sauce and pour over brisket.

Serve with French fries.

SHRIMP SAUCE PANELA PLATED AND SPICESSHRIMP SAUCE PANELA PLATED AND SPICES

Ingredients:

- 24 prawns,

- Carrot cut into slices 1/2,

- 1/2 yellow zucchini, sliced.

- 1/2 green zucchini, sliced.

- 1/2 cup spinach,

- 2 tablespoons sesame oil,

- 1 tablespoon coastal serum. For the sauce: 1 pound cubed panela,

- 1 liter of water.

- 3 cinnamon sticks.

- 3 cloves.

- 1 teaspoon pepper smell.

- 2 teaspoons coriander.

- 2 star anise.

- 1/2 cup soy sauce 1 tablespoon sesame.

Preparation:

Preheat pan over high heat, add the vegetables and sauté with spinach and sesame oil. Saute for two minutes.

For the sauce, add the ingredients in a pot and cook.

Once at a boil, cook for 40 minutes until a viscous texture.

For shrimp, preheat the pan over high heat, saute and add the prepared sauce.

Prepare a bed with vegetables on the plate, and mount over the prawns.

MEDALLION SOLOMITO & SEAFOOD TOMATO PESTO

MEDALLION SOLOMITO & SEAFOOD TOMATO PESTO

Ingredients:

Solomito 100 grams of beef, 1 tablespoon sunflower oil 1/2 teaspoon salt, 1 pinch of pepper, 2 units of clean shrimp without shell, half pipe squid, baby octopus 1 unit of 100 grams spinach, 1 tablespoon butter, 1/4 white onion, finely chopped, 1/2 clove garlic, finely chopped 1/2 cup beef broth, 1 tablespoon finely chopped lemon Moroccan.

For tomato pesto

1/2 cup dried tomatoes, 1/4 cup basil, 1/4 cup Parmesan, 1/2 cup sunflower oil.

Preparation:

The solomito Season with salt and pepper, seal in a hot pan with a little oil and give the desired term. Add some beef broth and the Moroccan lemon.

For the pesto, in a blender process all ingredients until smooth and thick paste.

For the spinach in a pan over medium heat, add a little butter, onion and garlic.

Then, add the spinach and warm up for five minutes over medium heat.

For seafood, saute in a skillet over medium heat with tomato pesto; season with salt and pepper.

BEEF MEATBALLS ON JAPANESE RICE

BEEF MEATBALLS ON JAPANESE RICE

Ingredients:

- 160 grams of beef

- 1 tablespoon finely chopped red onion

- 1 tablespoon soy sauce

- 1/2 tablespoon finely chopped red pepper

- 1 clove minced garlic

- Salt and pepper to taste.

For the rice:

1/2 cup of Japanese rice, 1 and 1/2 cups water, and 1 pinch cumin 1 tablespoon branches finely chopped chives. For the sauce: 2 tablespoons light soy sauce, 1 teaspoon grated ginger 2 teaspoons finely chopped cilantro bighorn.

Preparation:

Grind the meat and mix with the other ingredients. Assemble meatballs.

Next, wash the rice and drain. Then, cook for 10 minutes. Allow to cool.

Assemble small zeppelins with rice, previously grilled meatballs mount and tie with a sprig of chives last hot water.

For the sauce, mix the ginger with the other ingredients.

BOUILLABAISSE DE MARSEILLE

BOUILLABAISSE DE MARSEILLE

Ingredients:

- 2 liters of fish stock.

- 600g grouper or sea bass pieces of 150 grams each.

- 8 large shrimp, peeled and deveined, 8 mussels.

- 200 grams of squid rings.

- 1/2 cup uncooked rice.

- 1/2 cup cold water.

- Chontos 6 tomatoes peeled.

- Seeded and finely chopped 2 cloves minced garlic.

- 1 teaspoon saffron.

- Fennel seeds.

- 2 tablespoons olive oil Salt and pepper to taste.

For background fish

6 liters of water, 2 and half kilos of fatty fish bones, heads and shells of prawns mere 1 white onion quartered, 1 stick of celery, chopped 1 leek, chopped 1 carrot 1 tomato quartered 1 fennel bulb chopped, white pepper.

For rouille

8 cloves garlic, 1 egg yolk, 3/4 cup olive oil, 1 tablespoon red wine vinegar 1 roasted red pepper, salt to taste.

Preparation:

For background, boil all ingredients until reduced by one third of its initial volume, occasionally removing the foam that forms on the surface. Tamícelo and set aside. For the bouillabaisse in a pot with olive oil sauté garlic and when it starts to add transparent tomato, saffron and fennel seeds. Let cook a little and add the broth. Blend rice in half a cup of cold water, and pour tamícelo in preparation for linking it. Add fish, prawns, mussels and squid and cook until ready. Season with salt and pepper. Prepare the rouille blending all ingredients.

To serve, in each soup bowl fits in the background a couple of toasted baguette smeared with rouille, and besides this the bouillabaisse in soup to serve on buns.

AL DI BURRATTA STRACIATELLA TOMATO

AL DI BURRATTA STRACIATELLA TOMATO

Ingredients

- 2 burratas of 130 grams each

- 1 cup dried tomatoes

- 4 chopped tomatoes long life

- 20 cherry tomatoes

- Sea salt to taste freshly ground black pepper 8 olives black raisins

- 2 tablespoons cream

- 20 sheets of albahacón

- 2 tablespoons dried oregano

- 2 tablespoons olive tapenade with tomato

- 6 sprigs of oregano.

Preparation

In a medium pan circle distribute dried tomatoes, chopped tomato, cherry tomatoes and leaves albahacón.

Besides, burratas cut in half and remove a spoonful of straciatella each carries within; in a bowl mix the straciatella with half the tapenade, the cream, oregano and salt.

Put empty burratas on the bed of tomatoes and basil, and fill them with the mixture prepared above; drizzle with olive oil, a few drops of balsamic and the rest of the tapenade.

Garnish with olives, basil leaves and oregano.

FILO DOUGH WITH BASKETS AND MANGO

FILO DOUGH WITH BASKETS AND MANGO

Ingredients:

- Half stick of butter

- Filo dough (250 grams)

- A cup of cream

- Four tablespoons sugar

- ½ teaspoon vanilla foils a handle.

Preparation

With a brush, spread melted butter half bar on each sheet of phyllo.

Stack up to 3.5 sheets of dough and cut into squares of six centimeters. Arrange them into molds to minimuffins -formando canastas- and bring to a preheated oven at 350 degrees for 15 minutes. Remove the baskets and let cool. Set aside.

For the filling, beat the cream with the sugar and vanilla essence until thick.

Refrigerate for 20 minutes.

Before serving, fill the baskets with cream and garnish with slices of mango, forming flowers.

RIBS LAUREL AND SCENTED WITH NAILS

RIBS LAUREL AND SCENTED WITH NAILS

Ingredients:

- 1 kilo of pork ribs.

- 1 handful of black peppercorns.

- 4 cloves, 1 bay leaf.

- 1 glass of white wine quality

- Salt and pepper to taste extra virgin olive oil.

For the salad:

Mix lettuce, chopped 1/2 white onion, sliced 1/2 red bell pepper cut into julienne, cut into half moons 1/2 tomato, 1/2 cup green olives.

For the vinaigrette:

1/4 cup olive oil, 1/4 cup sherry vinegar, salt and pepper to taste.

Preparation:

Place the ribs on a baking sheet and salpimiéntelas.

Then, add the peppercorns, cloves, bay leaf, a generous amount of olive oil and another equal amount of white wine.

Take them in the oven at low heat (150 ° F) for an hour or hour and a half, so they will cook Pocoy little brown.

Besides, washing vegetables for salad cut and before serving, pour the dressing over them.

LEMON YOGURT CAKE

LEMON YOGURT CAKE

Ingredients:

- 4 eggs

- 1 lemon yogurt

- 100 gr.

- Sugar

- 1 deciliter of sunflower

- Oil 120 gr

- 1 out of flour and yeast.

Preparation:

In a bowl, with a rod will beat eggs, yogurt, sunflower oil and yeast until we obtain a homogeneous mass and creamy texture. It is now time to add the flour and stir until lumps disappear.

In a rectangular pan cakes, and previously oiled, pour the previous mass. Introduced in the oven for 45 minutes at 180. We will know if you are at the point when inserting the tip of a knife or a needle, it comes out clean.

It is important to be patient and wait for our cake to cool before demolding. If you unmold while still hot, it is very possible that we will break.

This cake is ideal to accompany our breakfast and snacks.

CHOCOLATE BROWNIE

CHOCOLATE BROWNIE

Ingredients:

- 100 gr. chocolate coating

- 100 gr. of butter

- 150 gr. Sugar

- 2 eggs, powdered sugar

- 100 gr. Flour

- Butter to grease the pan.

Preparation:

We started chopping the chocolate and butter, immediately afterwards, melt water bath.

Once melted chocolate and butter add the sugar and continue mixing with a wooden spoon.

Now we incorporate the 2 eggs, one by one.

The next ingredient is to add the flour, which will incorporate as rain to avoid lumps (this can help a strainer).

We spread a baking dish with butter and flour and pour the mixture over it.

Introduced in the oven for 30 minutes at 150C.

When the curd has already retired from oven, let cool, cut into squares and sprinkle with icing sugar.

WIND DOUGHNUTS

WIND DOUGHNUTS

Ingredients:

- 200 gr. Flour

- 100 g. sugar

- 2 eggs

- 25 gr. of butter

- 1/2 packet of yeast

- Zest of 1 lemon

- 1 pinch salt, 1/2 cup of white wine and olive oil.

Preparation:

In a bowl mix the eggs, sugar, salt the grated lemon peel and butter.

Now mix the flour, yeast and white wine, and incorporate this mixture to the above.

Beat vigorously the whole. The dough should stick with a consistent texture, without allowing it to drip.

Now prepare the oil for frying. To do this we will use a skillet or deep saucepan. When the oil is hot, we'll be bringing you, with the help of a spoon, small portions of dough. We'll get some fry until golden brown and round donuts.

Once fried, rebozaremos donuts with sugar. If we quedasen too oily, place them on paper towels to remove excess fat.

How many smaller the pieces of dough that we introduce in the more oil we will round donuts.

CREAM TRADITIONAL CATALAN

CREAM TRADITIONAL CATALAN

Ingredients:

- ½ l. milk.

- 4 egg yolks 15 gr. Cornstarch.

- 75 gr. of sugar.

- Lemon peel.

- Cinnamon stick.

Preparation:

Pour most of the milk (reserve a little to dilute the cornstarch) in a saucepan and put over medium heat along with the lemon peel and cinnamon stick. Let come to a boil. Then we remove from heat.

Meanwhile, we dilute the cornstarch in the milk that we have booked. Mix in a bowl the egg yolks, sugar and cornstarch diluted and mix everything well. Strain the milk with the cinnamon and lemon and pour into the bowl of egg yolks and sugar. Mix well and put all the content in another saucepan over low heat. Leave until it begins to thicken.

Then split the cream into individual bowls. When cool, put it in the fridge.

BUTTER COOKIES

BUTTER COOKIES

Ingredients:

- 300 gr. of butter

- 200 gr. Sugar

- 2 eggs

- 500 gr. Flour

- Vanilla essence.

Preparation:

Stir and add the sugar. Incorporate the eggs, stirring constantly.

We add one or two teaspoons of vanilla essence. Finally, add the flour and continue beating. Knead well until it forms a smooth cream.

We let it sit this cream about an hour in the refrigerator, covered with plastic wrap. We take the mass and, with the help of a rolling pin crush between two film roles until a half inch blade. thick.

Cut the biscuits according to the chosen molds and bake about 15 minutes until golden.

APPLE CAKE

APPLE CAKE

Ingredients:

- 4 Granny Smith apples.

- 150 gr. Flour.

- 100 g sugar.

- 200 ml. milk.

- 4 eggs.

- 1 sachet baking powder (15 gr.) and a knob of butter.

For the syrup: ½ liter of water, ½ kg. Sugar and lemon juice.

Preparation:

Peel the apples and retírales heart. Now you cut them in half and place them in a saucepan with water, sugar and lemon juice. Put the lid and cook over low heat until very tender. Remove from heat and reserve in the same dish.

Beat eggs and milk añádeles. Mix well and add to the batter flour, sifted sugar and yeast. Whisk vigorously until a smooth dough without lumps.

Spread a pie pan with butter and place it at the base of the cooked apples in the syrup. Now they poured over the cake batter.

Enter the pie in a preheated oven at 180 ° C until curd.

HOMEMADE CUPCAKES

HOMEMADE CUPCAKES

Ingredients:

- 4 eggs

- Lemon zest

- ¼ liter of milk,

- 1 teaspoon ground cinnamon,

- ¼ liter of crude olive oil,

- 2 teaspoons of baking powder,

- 300 gr. flour,

- ¼ kilo of sugar and paper liners for muffins.

Preparation:

In a bowl beat the eggs we, add the grated lemon and cold milk.

When everything is linked sprinkle with ground cinnamon and pours the crude olive oil, sugar, yeast and flour. Stir the whole until a fine paste is not very consistent.

Fill each mold halfway, sprinkle over some sugar and enter in the oven at medium heat for roughly fifteen minutes. Until the muffins have risen and browned remain on its surface.

COOKIES WITH CHOCOLATE CAKE

COOKIES WITH CHOCOLATE CAKE

Ingredients:

- 650 gr. chocolate coating

- 350 gr. Cream

- 1 packet of biscuits

- 200 ml. of milk

- A dash of brandy

- 50 gr. whipped cream.

Preparation:

The first thing we will do is put the cream to a boil. Once it starts to boil, remove from heat and pour over the chopped chocolate. Stir well until the chocolate melts and we get a creamy smooth and even chocolate.

Line the pie pan with plastic wrap and pour a base of chocolate cream.

Board brandy milk and cookies soaked in this mixture. Place a layer of biscuits based on chocolate. Follow this process until you reach the desired height.

Reserve in the refrigerator before cutting.

TIRAMISÚ

TIRAMISÚ

Ingredients:

- 500 gr. mascarpone cheese,

- 6 eggs,

- 6 tablespoons sugar,

- 1 sachet of vanilla sugar,

- Strong coffee,

- Rum or other liquor.

- 400 or 500 gr. biscuits.

Preparation:

We will first mix the egg yolks with the sugar until bleach riding.

Now we add the mascarpone and stir until a homogeneous mixture. Then we added 3 tablespoons rum and thereupon mounted the egg whites until stiff. Mix all gently with the help of a rod.

Put the coffee and another 3 tablespoons rum in a bowl and soaked in this mixture biscuits.

In another source, preferably square, we have the soaked biscuits and cover with a layer of mascarpone.

Assembling layers continue thus until finishing ingredients.

We booked two hours in the refrigerator and sprinkle with unsweetened cocoa just before serving.

TRADITIONAL EGG CUSTARD WATER BATH

TRADITIONAL EGG CUSTARD WATER BATH

Ingredients:

- 6 eggs.

- 1 liter milk.

- 1 lemon 100 gr. Sugar.

Preparation:

Pour the milk over a saucepan and bring to a boil along with a lemon peel. When the milk begins to boil, remove from heat and leave it to warm and infuse with the lemon peel.

We prepare the caramel: In a pan, pour half the sugar, a little water and lemon juice. Boil gently, stirring, until our candy. We must withdraw in time, as it is we can burn. Caramelize now inside a pan.

Beat 6 eggs vigorously with the other half of the sugar and pour this mixture to the milk inficionada. Mix the set until a smooth cream, with which we will fill our caramelized pan.

We introduce the ramekin in the oven, water bath, for 25 minutes at 160C. We must watch that we are not too crisp surface flan. To find out if this is done, we will introduce a needle in the center. If it comes out clean to remove it, then our pudding is ready.

We must wait until the custard is cold before demolding. If this is not enough, you run the risk that we will break.