Recipes Spanish Omelet

Spanish Omelet Recipes

 

Welcoming the new champion of the world cup 2010, this Spanish-style omelet tasted. Potatoes and peppers is typical Spanish omelet stuffing. Course will be more comfortable with a sprinkling of cheese when enjoyed warm!

ingredients:

1 piece (250 g) potatoes, peeled
1 tablespoon margarine
50 g onions, chopped
2 pieces of bacon, cut into small
50 g green pepper, thinly sliced
Whisk together:
3 eggs
2 tablespoons fresh krrim
½ teaspoon pepper
1 teaspoon salt

How to make:

     Steam or boil potatoes until tender, cut into pieces.
     Heat margarine in a skillet stemmed iron. Saute onion until wilted.
     Enter the bacon, stirring until wilted.
     Add bell pepper, stirring until wilted.
     Pour the beaten eggs and cook over low heat until the edges froze. Lift.
     Bake the omelet pan in hot oven for 15 minutes.
     Remove and cut into pieces.
     Serve warm.

For 6 pieces

Recipes Spanish hot chocolate

Spanish hot chocolate Recipes

 

Summary: Hot chocolate recipe, Spanish style

Preparation time: 5 minute(s)
Cooking time: 15 minute(s)

Number of servings (yield): 6

Ingredients

• 250 g bitter chocolate
• 100 g sugar
• 30 g cornstarch
• 1 l milk
• Optional: cinnamon, vanilla,..

Directions

1. Whisk together cornstarch and 1/2 cup milk until smooth.
2. Cook remaining milk and sugar in a large saucepan over medium heat until it boils.
3. Whisk in chocolate and stir until smooth, whisking constantly
4. Whisk in cornstarch mixture, and whisk until mixture thickens (mixture will thicken more as it cools.) Serve immediately with “churros”

Recipe Paella Seafood

Recipe Paella Seafood

 

Paella Seafood Recipe Ingredients:

•     Gram 150 gram prawn shrimp kecil500

•     sufficient water

•     150 grams of mussels or clams

•     200 grams of chicken breast (from a single piece of chicken breast)

•     100 grams of kidney beans

•     12 onion

•     2 cloves garlic

•     50 grams of green pepper

•     50 grams of red pepper

•     200 grams of tomatoes

•     4 tablespoons olive oil

•     150 grams of squid, cut into rings

•     1 teaspoon saffron, minced or 1 tablespoon finely turmeric

•     ground pepper to taste

•     salt to taste

•     250 grams of rice short grain

•     150 grams of peas

•     1 lemon, sliced

How to Make Paella Seafood:

•     Peel shrimp and clean the skin. Small and large shrimp boiled in 1 liter of water for 5 minutes to make shrimp broth. Remove and set aside.

•     In a separate, hard-boiled shells or remus. Discard any mussels or their shells so meat remus inherent in other shells. Remove and set aside.

•     Slice the chicken-shaped dice. Slice the green beans, onions, garlic, peppers, and tomatoes. Saute chicken and all vegetables with olive oil ingredients, cook over medium heat until wilted. Enter the squid, stir gently. Cook over low heat for 5 minutes, then remove from heat and set aside.

•     Mix the saffron or turmeric smooth with pepper, salt, and 1 tablespoon water and stir well. Enter the saffron mixture into the pan of sauteed chicken and vegetables and stir well. Then enter the rice. Stir until all ingredients are well blended with yellow rice dough evenly. Pour shrimp broth into rice mixture with a ratio of 1 part rice 2 parts broth poured shrimp. Cook over low heat until rice is rice.

•     Five minutes before being picked up, sprinkle with peas and shrimp over rice mixture and cook over low heat, cover the pan.

•     If the rice is still hard, add 1/2 liter of water, cook for a few minutes hinga cooked rice. If it is cooked, turn off the heat and leave covered for 5 minutes.

•     Paela Serve with lemon slices.

Tips:

   " If using rice from Indonesia, you should first soak for 1 hour.

    If cooked in the frying pan (skillet), use aluminum foil as a lid."

Serves 4

Recipes Arroz Con Leche

Arroz Con Leche Recipes

 

Arroz Con Leche Recipe Ingredients:

•      125 grams of rice

•      1 liter of fresh milk

•      125 grams of granulated sugar

•      salt to taste

•      1 piece of valencia orange peel or lemon, grated

•      1 small cinnamon sticks

Arroz Con Leche How to Make:

•      Boil the rice for about 5 minutes with a little water, but do not let the rice dry.

•      Separately, heat milk over medium heat. Enter the sugar, orange peel, lemon and cinnamon, and cook until boiling. Enter the rice, then reduce the flame. Stir in milk and rice mixture constantly so crusted or burnt. Use a wooden ladle, stir it into the bottom of the pan. Cook until rice is done. If masik hard, add the milk. Rice pudding is supposed to be watery and not thick or hard.

•      Serve cold without the cinnamon stick and lemon peel or orange peel.

Serves 6