Ingredients:

-2 cloves of garlic
-50 oil
-1 tablespoon flour Maizena
-1/2 meat stock cube
-1 kilo of artichokes (600 already cleaned and cut) I 500 g
-A pinch of Saffron or dye (I don’t put)
-100 g of bacon (didn’t have and put ham into cubes)
-330 g of beer, canelona you added 50 more… I also…
-1 pinch of white pepper (I do not put you it)

Preparation:

We clean and sliced artichokes, putting them in water, with lemon black not do… and reserve.
We put the garlic in jar and 5 seconds in Velc 5, went down remains with spatula.
Add oil 7 minutes, Temp. Varoma, Velc 1.
Add the cornstarch, the pill of broth, pepper and saffron, mix every 5 seconds in Velc 5.
We put the butterfly, pour the beer and chopped artichokes, put 20 minutes, Temp. Varoma, turn left, Velc spoon.
When missing 8 minutes to finish, add the bacon, in my case serrano.hasta ham end time… and now ready to eat.

ARTICHOKES WITH HAM

INGREDIENTS:

-6 artichoke

-1 tub of diced ham

-1 small onion

-Virgin olive oil

PREPARATION:

We miss a good chorreon of oil in the Pan, we programmed menu FRY and when the oil is hot add the onion cut into small dices and FRY, when it took a color crested Add ham, give a few turns and when sofreido cancel menu. Add the artichokes, to which we have previously removed the hard leaves and we will split in half. Stir everything well so permeated the artichokes and programmed menu vegetables, 8 minutes. Finish time let alone despreseurizar.

We already have ready a dish, easy, fast and above all which can help us to counter the excesses of the past few days.

I hope you like it. Many kisses

Introduction:
I do not give exact amounts, I do it by eye.

Ingredients:
-Beef stew (chicken, Hock, etc) remains cut small
-1onion (cut very small)
-flour
-milk
-nutmeg
-1tablespoon butter
-Salt
-beaten egg
-bread crumbs
-oil

Instructions:
In a pan put to fry the onion over low heat until soft. Remove the oil and add butter and meat. Give a few laps a few minutes pair refreir a little meat and add two or three tablespoons of flour (depends on the amount of meat) and stir well for a few minutes without letting it burn until the flour is used. Add milk and continue stirring. Add a little nutmeg and salt.

Continue stirring and adding milk as you are thickening. It should not be either liquid or thick. The dough will be made when you start to take off the pan. Place the dough in a bowl and let cool for a few hours. Once cool dough take portions and shape croquette, through the egg and bread crumbs. FRY in plenty of hot oil until browned.

INGREDIENTS:
-1 kilo of fresh mussels
-half a kilo of white clam
-150 grams of clean scallops (frozen)
-24 cooked and peeled King prawns
-7 whole prawns
-50 cc of olive oil
-400 g of noodles of no. 4
-1 onion
-1 ripe tomato
-2 cloves of garlic
-the broth to cook the mussels and clams
-Salt
-50 cc of Albariño (or any white wine)
-Salt
-dye
-a few strands of Saffron

PREPARATION:
Cook the mussels, prawns and the almejas(que_habremos_dejado_en_agua_con_sal_para_que_suelten_las_arenas), manual menu or menu to taste and we desconchamos, we keep the cooking water (I cooked them separately).

We put the oil and poached onion with the garlic press START on the touch or manual menu 10 minutes in the fussi, when poached put the peeled and diced tomato, dye, Albariño and let it do a little, put the noodles and seafood and cover with water that we had left of the cookingWe season and the prawns we put unpeeled above close and we cancel menu, we schedule menu Paste, valve closed. When it beeps we despresurizamos, let rest a couple of minutes and serve.

It was delicious, I hope you like it

Ingredients:
-Potatoes
-Carrots
-Green beans
-Red beet
-Tuna in brine
-Eggs
-Oil
-Lemon
-Salt

Instructions:
Peel and cut the potatoes into cubes.
Peel and cut the carrots into cubes more you Sin ~ us than the potato .
Cook the potatoes and carrots with salt, when soft drain the carrot (whoever can do so in their own way, but the potato thus receives a special flavor).

Fix green beans and cook with salt (even though it will be intense green color). Drain and cut into small pieces.

Wash beetroot (with a few “lullabies” is wonderful) and cook. Peeled and diced small ~ nit (super small ~ us) as if onion (brunoise).

Mix together.

Drain liquid from tuna and mix the vegetables.

Making a mayonnaise: eggs, salt (little) and oil and at the end add the juice of 1 lemon lemon for two eggs and add to the verdura-atun. If it is too dry to do another mayonnaise and Add.

Comments: I do not amounts because there may be many salad for some, but to give you an idea I put more or less (do eye)

-1.5 kg. Potato
-800 g. carrots
-1 kg green beans
-2 medium-sized beets or 3 sin ~ nas
-4 tuna latille

As I say is a guide every one can put what you want, what you need to take into account is that three white potato, orange of carrots and green of the Jewish, colors are in harmony.

About mayonnaise I will say that I do first with 2 eggs (1 lemon) then after mixing I try and do another also with 2 eggs (and another lemon) and Gadea in this salt, if salt was the salad I put no salt to the mayonnaise if sosa, I put more or I put just the salad if it.

Although it seems lie is the salad more juicy making mayonnaise in twice, but it may be a hobby of mine and you can do once, that Yes has be much so that the salad is jugosita and should have enough lemon which at the same time preserves.

Can be eaten warm or cold. As an appetizer, appetizer or first course . Eye full a lot.

Ingredients:
-Not very large Zucchini
-Flour
-Beer
-Egg
-Garlic
-Parsley
-Salt
-Color
-Oil
-Water

Instructions:
Courgettes should be washed well. They start to not very fat wheels. They are water-soluble salt awhile. While we make the dough with beer flour garlic and parsley and a little salt we put also the egg but do not beat. We put them to stand much more time better flavor. Last time we drain the zucchini well or dry them. We had them in flour and then mass them we are spoiling the Pan that we have with oil well client. We will put in paper towels to drain the oil.

THEY ARE DELICIOUS, NO ONE WOULD SAY THAT IT IS ZUCCHINI.

Note: If the courgettes are large and have casings or pipes, leave like in rings, remove the Center and are called garden calarares.

Ingredients:
-2 oranges or 4 mandarins
-Natural tuna
-2 eggs
-Spring onion
-Salt, black pepper and olive oil

Instructions:
The flaked tuna and chopped chives is available on the plate oranges, the wedges without skin or segments from tangerines, above provides.

This is the egg that can be cooked or done in the microwave, i.e. we will put it in microwave-proof Bowl, pink harems the yolk and uppercase with cling film, and minimal power until we see that the egg is cooked but the yolk not the whole. Dress and serve immediately when the egg is still hot.

Ingredients:
-Varied lettuce leaves (I use of which it sold in ready-made Mercadona which is called “garden salad”)
-2 tomatoes
-1 avocado
-Slices of goat cheese
-Marinated anchovies

Instructions:
The source becomes a bed of mixed lettuce leaves, on this are cut tomatoes in slices and avocado, over goat cheese cut into slices and a marinated anchovies ** above. The salad is seasoned with salt and oil of the anchovies.

** Anchovies: desperadoes anchovies, washed and is ponenn in a bowl with salt on both sides, left one day as well in the fridge, are washed to remove the salt and left in oil, so last quite some time.

Ingredients:
(For pancakes)
Ingredients
-4 tablespoons flour
-200 ml milk
-100GRMS of melted butter
-2 eggs

(For filling)
-2 handfuls of grated Gruyere cheese
-2 handfuls of grated Parmesan cheese
-Herbs to taste

(For batter)
-Flour egg batter
-Bread crumbs

Instructions:
We make the crepes, beat the ingredients in the blender and let rest in the refrigerator for 20 minutes after this time is already ready to curdle. In a hot Nonstick Skillet pour a bucket of mixture and move the Pan so that the mass extends through the base.

The mass that has not been attached to it is poured again with the rest of the mixture. We hope that you browned on one side, something that can be seen when the crepe is loose, and then give the back as if it were a tortilla and let that you browned on the other side. We withdrew and stopped in a source or dish, and thus we accumulate crepes.

Fill each crepe with cheese Gruyere, Parmesan cheese and a pinch of herbs of Provence mixed and rolled. We rearmost the crepes in flour, beaten egg, bread crumbs and FRY in a pan with plenty of hot oil. Drain on absorbent kitchen paper and serve.

Ingredients:
-Rice
-Thorns
-Prawns
-Cooking cream
-Sliced raw almonds
–Pepper Olive oil
-Salt
-Garlic
-Parsley
-Chilli pepper

Instructions:
Cook the rice (in this case, I used long grain) in water with salt and a sprig of laurel, reserve.

Cook the spinach in salted water, and we sauteed them with a bit of oil in a skillet, reserve.

Saute the shrimp in a pan with a little olive oil garlic, parsley and a chilli (optional), reserve.

We make the almond sauce, saute in a pan with a few drops of oil and a little salt slices them of raw almonds and grind in Blender with the cream and ground white pepper, reserve.

Proceed to mount the plate in a bowl or cooking ring, we put a layer of spinach, above the prawns and finally the rice we irrigate with Almond Sauce, and heat a few minutes to the microwave, decorate with the rest of the fried almonds and serve.