COLLECTION OF RECIPES MADE BY 1 ESO A & 2 ESO D PUPILS AT THE TORRE DE LOS ESPEJOS HIGH SCHOOL.

ENJOY YOUR MEAL!!!

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PREPARATION:

Pour the oil in the frying pan. Chop the onion and the potato and add in the skill. Put the lid in the skill and fry. Beat the egg and mix with the potato and the onion. Finallyputtogetherall.

CHEF: PAULA MONGE 1 ESO A

Sponge cake of yogurt

Ingredients:

- A natural yogurt. -Grate drind of lemon. -Two glasses (of the container of yogurt) of sugar -Threebglasses (of the container of yogurt) of flour. -Half a glass (of the container of yogurt) of butter. -Threebeggs.

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Recipe

Preparation:

*First to mix the butter, the yogurt, the grated rind of lemon and the sugar whit the eggs.*Second to add the flour little by little*Then to begin in a container.*Finally to leave in the oven for forty minutes to hundred eighty degrees.

P0TATO OMELETTEIngredients:-4 Eggs-5 potatoesPreparation:First cut the patatoes. Second have eggs and take in the bold.Next beat the eggs in the bold. Then it made in the skillet.Finally you leave it done.When it is done,you take it and leave it on the plate and you’re ready to eat.

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PREPARATION

1º Put some chocolate in a bowl.

2º Put the chocolate in a microwave with some milk.

3º When the chocolate is melted place on the stray forming medallions.

4º Put some nuts on the chocolate.

5º Then introduce it in a freezer.

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CHEF’S PHOTO

CHEF’S NAME: Lucía Calavia

RECIPE: Crunchy chocolate

COUNTRY: Spain

DISH PHOTOINGREDIENTS KITCHEN

UTENSILS

MilkChocolateNuts

BowlMicrowaveSpoonFreezerTray

P

PREPARATION

Everything becomes a vol and beat with mixer goes into the oven---- 30 minutes at 200º.Then removed from oven and let it cool.If you want it you can have jam.

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CHEF’S NAME: Elsa Brumós 1º A

RECIPE:Cheese cake

COUNTRY:Spain

CHEF’S PHOTO

DISH PHOTOINGREDIENTS KITCHEN UTENSILS

4 Natural yogurt4 eggs1 tub of cream cheese4 Tablespoon scornstarch8Tablespoons sugar

-1 vol- mixer

PreparationPreparation

First , add four eggs in a container and beat them.Second , add hundred twenty-five grams of sugar and beat again.Next , do the same with one hundred twenty five grams of flour andTwo of soda. Now add the mix to a tray and put the tray with the mixin the oven.Wait for ten minutes and take the tray out.Wait ten minutes again and filled it with chocolate.

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CHEF’S NAME: Alberto MendozaCortés.

RECIPE:Jelly Roll

COUNTRY:Spain

INGREDIENTS KITCHEN UTENSILS

Four eggs125g of sugar125g of flourtwo sodas

Containertray

YOU NEED…

PREPARATION

-First fruits are peeled and split to taste.-Second container is made in the sugar and orange juice- Third we put fruits.-Finally with bucket mix everything and let stand for a few minutes, go stirring all the time.¡Now you have your dessert is fast, simple and very tasty :)

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CHEF’S NAME: Lucía González

RECIPE:Fruit Salad

COUNTRY:SPAIN

INGREDIENTS KITCHEN UTENSILS

-The ingredients are:-The fruits that you like-Orange juice-Sugar

Utensils:-Take a container where the fruit-A bucket brood-A knife to split and peel fruits

DISH PHOTO

It´s the fruit salad

YOU NEED…

PREPARATION

1 First Put one cup of milk, two of flour and an egg in the bowl.2 Second Mix the ingredients. Then add some sugar. 3 Third:Put some butter or oil in the frying pan and wait.4 FourthPour some dough in the frying pan. Next, turn over the pancake.5 Fifth Add in the pancakes some butter and sugar with the spoon

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CHEF’S NAME: María Mai

RECIPE: Crepes

COUNTRY: Crencha

INGREDIENTS KITCHEN UTENSILS

An eggSome flourSome milkSome sugarSome butter or oil

A bowlA cupSpoonFrying pan

RECIPE:FILLED EGGSCHEF: MYRIAM ANADÓN

KITCHEN UTENSILS: A spoonful A plate A knife

INGREDIENTS: Tuna Eggs Mayonaise Milk Bread Salt

RECIPE:1- Firstyouhave to boiltheeggs (6 eggs).2- Thenyouhave to choptheeggs in twopieces.3- Afteryouhave to mix: the tuna, smallpieces of crumbs and a spoonful of milk.4- Thenyouhave to addsalt.5- And finallyyouhave to filltheeggswiththe mixture youhave done.6- Ifyouwant, at theendyoupourthemayonnaiseonthem.

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YOU NEED…

PREPARATION

First there is to peel and cut the potatoes into slices. Second put in an oven dish with the garlic rolled the laurel , oil , salt and the water.Before you put the tray in the oven is made the salt and the oil is put on the tray with the potatoes.

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CHEF’S NAME:Paula Latorre

RECIPE:Ternasco of Aragon

COUNTRY:Spain (Aragon)

CHEF’S PHOTO

INGREDIENTS KITCHEN UTENSILS

1,5 kg of ternasco

2 kg of potatoes

6 garliccloves

2 laurel leaves

10 dl of olive oil

½ l of water

Salt

1 smallglass of whitewine

Knife

Tray

Brush

Oven

DISH PHOTO

Finally gets in to the oven and roast.

YOU NEED…

PreparationFirst you must grated lemon skin. Second melt the margarine in a saucepan then mix the foun with the yeast. Next you must put in a bawl the eggs. The sugar and the

lemon, and mix it put the mixture in a bowl and add the margarine and the fluor with the yeast , and mix all ingredients with a papelette knife. You must fill the paper cups only half , and after that heat oven to 200 º . Finally put the cupcakes for 15 minutes and they are ready to eat

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CHEF’S NAME: Samuel Expósito

RECIPE:Cupcakes

COUNTRY: Zaragoza

CHEF’S PHOTO

INGREDIENTS KITCHEN UTENSILS

3 teaspons of yests3 eggs125 GR of flour125 GR of sugar125 GR of margarineOne lemón

Paper cupsGraterTeasnsponsSaucepanMixerBowlPapeletteKnifeHoven

DISH PHOTO

PREPARATION

First, crumble the cookies and then add the melted butter and mix the mass. Place it in the pan and let cool 10 minutes in the refrigerator. On the other hand boil the cream, sugar and cream cheese. Remove from heat and add the gelatin. Put the mixture into the mold and leave six hours in the refrigerator before serving.After it cover it the with jam jar and decorate with barries.

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CHEF’S PHOTO

DISH PHOTO

INGREDIENTS KITCHEN UTENSILS

- 75 gr. Cookies.- 30 gr. Butter.- 350gr. Cream.- 350 gr. Cheese.- 40 gr. Royal Gelatin.- 1 jam jar.- Nuts

- a bowl- a spoon- a mould

CHEF’S NAME: Nora El Ahmadi

RECIPE: PIE STRUDEL (Pastel Mil hojas)

COUNTRY: Spain

INGREDIENTS KITCHEN UTENSILS

1 mass of puff pastry½ liter of pastry3 eggs6 tablespoonssugaricing

A cookie sheetBowlSpoonRodsBread KnifeButterKnife

PREPARATION

First: Wet the baking tray and plac the puff pastry sheet. Put it into the hot oven (200 º) Until cooked for half hour. Preparing the custard and it cool.

Second: Separating the yolks and the whites of three eggs, yolk having a shell to another, so that it goes clear falling.

Later shows the six tablespoons of sugar over the whites and beat with wire whisk until you have a meringue consistent.

Finally: Once the pastry cold, I cut it into two layers. On one of them extending over the pastry cream and put a layer of meringue. To place the

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lid poff pastry cream and put a layer of meringue. To place the lid poff pastry and sprinkle whit icing sugar

YOU NEED…

PREPARATIONFirst beat 2 eggs Second cut the potatoes cud then fry them .when brown put then in the bowl with the eggs .stir well and add it to the hot

pan. You’re giving back with another dish and it will be redy to eat.

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CHEF’S NAME: Miriam

RECIPE: Potato tortilla

COUNTRY: Spain

DISH PHOTO

INGREDIENTS KITCHEN UTENSILS

2 eggspotatoes

Bowl

YOU NEED…

PREPARATIONFirst prepare the ingredients and

dump them in the blender [apples, peeled and cut into pieces]. Later beat all ingredients. Once beaten

and all, put a bit of butter and a little flour into the mold. Then check all

the mixture into the mold. Then enter the pan in the oven at 180 degrees for 1 hour. At the end takes the

cake, and leave it to cool and you can eat it.

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CHEF’S NAME: Izan Molinos

RECIPE: Apple cake

COUNTRY: Spain

CHEF’S PHOTO

INGREDIENTS KITCHEN UTENSILS

-one glass of whole milk

-two glasses flour-a glass of sugar-four eggs size l

-three big apples-a bag of yeast

-oven-mixer-knife

DISH PHOTO

YOU NEED…

PREPARATIONFirst you chop the meat and add salt , Chinese salt , a little soya , you chop bamboo , you chop spring onion , a little oil and soya , some smoked paprika , everything is in the bowl and you mix. Next add water in the big bowl with flour to knead and you beat to form the dough.Second use knife to cut the mass, next use a rolling pin for extend the mass ,later add the meat in the mass next close the mass . Next put in the pan to fry 5 or 8 minutes and to accompany with soya sauce with little sugar , little salt , little Chinese salt and vinager .

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CHEF’S NAME: Jaime Wu

RECIPE: Chinese dumplings

COUNTRY: Spain - Utebo

INGREDIENTS KITCHEN UTENSILS

500g pork or beef meat250g spring onionSalts as you like itChinese salt as you like itA little oilSmoked paprikaLittle soya250g BambooFlourWater

Rolling pinKnife2 big bowlFrying pan or potSpatula

DISH PHOTO

YOU NEED…

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CHEF’S NAME: Karyme Lomeli castro

RECIPE: Pozole

COUNTRY: México

CHEF’S PHOTO

INGREDIENTS KITCHEN UTENSILS

A good piece of pork head and very cleanpieces fit in a pot (if you do not want ponle knuckle head and trotters)2 Kilos of pork leg meatIn the next super thick slice3 ancho chiles, called Color and 7 guajillo chiles6 serrano chiles boiled optional2 large onions 2 as the headings in orange2 heads of garlic on 2 items like orange1 teaspoon cuminHeaping 2 teaspoons oregano

Herbs (bay leaf, thyme)

-pot-ladle-pan

DISH PHOTO

PREPARATION

· When the meat is cooked , very soft and fall off the bones of the head , take it out of the broth and it aside in a large bowl and when cool , cut the meat into pieces and head bones and cut into small pieces. Strain the broth. Discard the head of garlic and herbs

· The dried chillies , seeded , put them to boil tender. Whole mountain, also put them to boil, if you want. Lícualos with 2 raw garlic and spices (cumin and oregano) .

· In a large pot where everything fits pozole , this sauce fried in hot lard or oil (preferably Strain the sauce through a fine sieve ) and since the sauce is well fried , add the strained broth . Bring to boil and add the cooked meat and popped corn and head pieces. Let it all season very well and try it .

· If required broth , add water and Knor chicken granules , Switzerland or better if you have frozen chicken

· Serve hot with your chopped onion pozole , thinly sliced radishes and lettuce, chili powder and oregano on the table with lemons and toast. Yummy!

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CHEF’S NAME: LUIS DELGADO

RECIPE: MACARONI BOLOGNESE

COUNTRY: ITALIAN

CHEF’S PHOTO

DISH PHOTO

YOU NEED…

PREPARATIONFirst, in the pot macaroni put in hot water.Second, in the pan put the chopped onion.

Third, put the ground beef with the onion and pour the tomato sauce and oregano also included.

Fourth step, simmer for five minutes.Fifth, macaroni include everything.

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INGREDIENTS KITCHEN UTENSILS

Half of macaroni.150 g of ground beef.1 scoop of tomato sauce.1/2 onion.oregano.salt.

An big saucepan.An frying pan.A knife.An wooden. spoon.An table for mince the onion.

CHEF’S NAME: María Romano 2ºE

RECIPE: Carrot Cake

COUNTRY:

DISH PHOTO

YOU NEED…

PREPARATIONWash well rubbing orange skin with fine grater and grate. bookGrate carrots with coarse grater holes. Book.Mix in a bowl the flour, baking powder, baking soda, cinnamon, nutmeg and salt. bookPut in a large bowl the eggs, sugar and oil, mix with rods without beating too. Add the grated carrots and orange zest, mix well.Add the mixture of flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix with outflanking rods without beat until mixture is smooth. Put in the cup sugar and orange peel, program 20 seconds, speed 10. Remove the cup and reserve.Put the chopped carrots into the glass, set 5 seconds, speed 5. Remove the cup and reserve.Put the eggs, sugar and oil reserved, set 30 seconds, speed 5.Add the grated carrots and mix programming 15 seconds, speed 4.Add the flour, baking powder, baking soda, cinnamon, nutmeg and salt, mix 3 seconds, speed 6.

Lined with baking paper or grease with butter a rectangular mold of 30 x 24 cm. or round side 30 cm. diameter and pour the mixture inside. Sprinkle chopped nuts over and place in a preheated oven at 170 º for 35 minutes.Remove from the oven and let cool. Coverage:Melt the chopped chocolate with the butter in the microwave for a few seconds.Beat cheese in a bowl with the sugar and orange juice, add the melted chocolate and mix well.

Carrots chocolate:Put the chopped chocolate in a special bag for oven, medium temperature melt in the microwave for a few seconds.Put a few drops of food coloring, mix well and cut a corner of the bag.Make a template with a picture of carrots on a sheet, put tracing paper over and do the chocolate colored carrots. Putting the cover over the cake and spread over the surface with a spatula. Put the cake in the fridge for half an hour.Cut into wedges and place a chocolate carrot and mint leaves on each serving

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INGREDIENTS KITCHEN UTENSILS

For the cake:250 gr. SugarThe skin of an orange400 gr. Peeled Carrots5 Eggs200 gr. Soft Olive Oil250 gr. Flour2 teaspoons2 level teaspoons Baking powder (Royal)1 and ½ teaspoon ground cinnamon½ teaspoon ground nutmegPinch of Salt100 gr. Nueces peeled

For the topping:50 gr. Sugar glass125 gr. White Chocolate50 gr. Butter300 gr. of cream cheese (Philadelphia type)30 gr. Orange Juice

For chocolate carrots:50 gr. white chocolateorange dyeSmall mint leaf

A graterBowlRodsThermomixgreaseproof paperMoldspecial bag for the oven

YOU NEED…

PREPARATION

Elaboration:

-Extend the bread pieces in a bowl, add salt and sprinkle with water (wet, but not soaked) left it capped a couple of hours-In a clay pot add a bit of olive oil and fry the bacon I the sausage with the whole garlic. When all golden, remove well drained and reserve.-Add the bread and stir well with a spoon or wooden spatula, so bread is permeated with the butter. -Pour a teaspoon of paprika and FRY until you have taken a beautiful golden color.-Once away from the fire, add the garlic and Bacon I sausage

CHEF’S NAME: Tomás Pardos

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CHEF’S NAME: Sergio Sánchez

RECIPE: Breadcrumbs

COUNTRY: Spain

CHEF’S PHOTO

INGREDIENTS KITCHEN UTENSILS

Ingredients:

• 300 g of overdue bread crumbs in two days, in small pieces• 200 g of bacon or pancetta• 200 g of sausage• Salt• paprika• 2 cloves of garlic• Olive oil

spatula

DISH PHOTO

RECIPE: Rice with milk

COUNTRY: Utebo

YOU NEED…

INGREDIENTS KITCHEN UTENSILS

1 litre of milk1/4kg rice2 cinnamon sticksSugarlemon

Wooden spoon

PREPARATIONFirst, boil the milk with cinnamon, lemon and sugar.Second, stir it with the spoon.Third, when milk boils, add the rice. Them remove from the heat and put it, into individual jars.

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DISH PHOTO

CHEF’S NAME: Yasmina Marincus

RECIPE: Sarmale

COUNTRY: Romania

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CHEF’S PHOTO

1 cabbage big or 2 medium1 kg minced meat: 500 gr pork 500 gr beef250-300 gr rice400 gr tomato sauce1 onion1 red pepper1 spoon avecrem4 bay leaves1 teaspoon dill1 teaspoon pepper1 teaspoon nutmegsalt to tase50 ml of sunflower oil

A large pot

PREPARATION

First, put water to boil with vinegar and salt in a large pot. Remove the stem of the cabbage in a pyramid and bring to the boil a bit, then separate the leaves one by one.

Second chop the onion and red pepper into small cubes and put them to fry in sunflower oil. Then throw in the rice and let them fry a little, then add the tomato sauce. When this composition this cold, mix it well with the meat and add a spoon avecrem, salt to taste, thyme, dill and nutmeg. Mix it well at all and filed cabbage leaves in the form of rolls.

Finally place them in rows in the pot and put again placed above a row of sarmale and then add water until the cober and the bay leaves. Put them to boil, simmer half an hour. Then serve hot with sour cream.