1. eTwinning
2nd Term

2. Starter

3. Spanish Omelette
• Author: Alfonso Rincón de Benito
• Ingredients:
• ½ K. potatoes
• 6 eggs
• Oil
• Salt
How to cook:
• Peel and wash the potatoes.
• Chop and add salt.
• Fry the potatoes in oil.
• Beat the eggs.
• Add the potatoes and mix the ingredients well.
• Cook in the frying–pan on both sides.

4. Starter
Author:Daniel Martinez
Ingredients:
-Ham
How to cook:
-Cut the ham.
Ham
-Put the ham in a plate.

5. Starter SALAD
Author: Judith Elola
Ingredients:
 Lettuce
Boiled Eggs
Tomatoes
Oil and vinegar
How to cook:
1.Cut the lettuce, boiled eggs and tomatoes.
2.Toss in a bowl.
3.Mix everything with oil and vinegar.

6. Starter
 Author: Mara Suco
 Ingredients:
 2 kilos of beef tenderloin
 3 tablespoons oil
 3 tablespoons flour
1 cup small chopped onion
 ½ cup broth
 ½ cup whiskey
 3 tablespoons ketchup
 2 tablespoons mustard
 Salt and pepper
 Worcestershire sauce
 1 cup chopped mushrooms
 ½ cup cream.
 How to cook:
 Cut meat into cubes and brown in the oil.
 Then drain and reserve.
 Before using a pot or pan, place butter there, heat and add the chopped onion and stir continuously.
 Add flour, mix and add the broth, whiskey, ketchup, mustard, salt, pepper and Worcestershire sauce.
 Incorporate the cubes of meat with the juices released and the mushrooms cut and sautéed
in butter previously.
Beef Stroganoff
Let cook for l5 minutes with pot covered, over low heat.

 Then add cream, cook for 2 minutes and serve.

7. Starter
Author: Saúl Sánchez
How to cook:
Ingredients:
 Clean all the ingredients.
 Cut them.
 LETTUCE
 GARLIC
 Place them in a bowl.
 ONIONS
 SALT  Pour oil and vinegar.
 OIL
 Sprinkle salt.
 VINEGAR
 Mix all the ingredients.

8. Starter Rice (A LA CUBANA)
 Author: Daniel Pendás

Ingredients:
 Rice.
 Bananas.
 Eggs.
 Tomato sauce.
How to cook:
 Boil the rice in a pot.
 Bake the bananas in the oven.
 Put the rice and the eggs on a plate.
 Add the bananas and the tomato sauce.

9. Starter Spaguetti with Tomato
 Author: Amanda Miyares Ceñal
Ingredients:
 Spaghetti
 Tomato sauce
 Salt
 Water
How to cook:
 Bake the spaguetti in water.
 Drain the spaguetti with a colander.
 Cover the spaguetti with tomato sauce.

10.  Starter Rice with Tomato
Author: Fátima.
 Ingredients:
- Rice.
- Tomato sauce.
 How to cook:
In a saucepan put a bit of oil.
Add the rice and two glasses of water.
Cook for some minutes.
Put on a plate and serve the tomato sauce.

11. Starter SWEET AREPAS
Author: Arianny Mateo
Ingredients:
. 2 cups corn flour.
. 2 cups brown sugar.
. Water.
. ½ teaspoon butter.
. 1 tablespoon sweet anise.
. 1 teaspoon salt.
. ½ teaspoon oil for frying..
How to cook:
-Add water to brown sugar and then add corn flour gradually and knead to form a smooth paste without lumps.
-Add the salt, butter and sweet anise and knead again until it has a consistency that allows the arepitas shape.
-Heat enough oil to cover arepitas in a deep pot.
-When it is very hot, form very thin arepitas and fry until golden brown.
-Serve immediately accompanied with cheese.

12. Main course Chicken Soup
 Author: Miguel Simón
Ingredients:
 1 kg. chopped chicken
 1 small onion
 1 carrot
 1 leek
 Some celery
 1 tomato
 125 g. noodle
 1/2 lemon
How to cook:
 In a large pot add about 2 littres water, and the chicken.
 Clean all vegetables, and add to the pot.
 Put over medium heat and cook for 2 hours.
 Then remove from heat and take out the chicken breast and cut in small pieces and reserve.
 Take the vegetables (except onion) and mash.
 Add to the broth mashed vegetables, noodle, and chicken .
 Add salt to taste, and cook another 10 minutes.
 Before serving, squeeze half a lemon.

13. Starter Spanish Omelette
 Author: Cristina Peón.
Ingredients:
 ½ kilo of potatoes.
 Six eggs.
 Oil.
 Onions.
 Garlic.
 Salt.
How to cook:
 First you must peel the potatoes, the onions and the garlic.
 Then, you must cut all these ingredients in small pieces and
add salt.
 When the oil is hot, you must pour the ingredients in it and
fry them.
 Now you must beat the six eggs and add the potatoes, the
onions and the garlic and mix all the ingredients.

14. Starter Vegetable Cream
Author: Lucía Villar Luis.
Ingredients:
 1 bag spinach.
 4 patatoes.
 3 carrots.
 1 onion.
 ½ small zucchini.
 ½ glass of cream.
 2 small cheeses.
 4 spoons of oil.
 ½ litre of water.
How to cook:
 First, we put the ingredients in a pot.
 Afterwards we put it to cook for 20 minutes.
 When it is cooked, add half a cup of cream and two small cheeses.

15. Starter Spanish Omelette
 Author: Miguel Simón
Ingredients:
 Two potatoes
 One onion
 Three eggs
 Olive Oil
 Salt
How to cook:
 Peel the potatoes and cut in cubes.
 Cut the onions in slices.
 Add olive oil in the sauce pan until the middle and heat.
 Add the potatoes and onion until they are tender.
 Beat the eggs.
 Take out the olive oil from the sauce pan.
 Mix the eggs and potatoes and add the salt.
 Fry the potatoes and eggs in the sauce pan.
 Fry the other side of the omelette and serve in a plate.

16. Starter Cold Tomato Soup
 Author: Carlos Carbajal
Ingredients:
 1.200 kg of ripe tomatoes
 Grated celery
 4 tablespoons of olive oil
 1 teaspoon of vinegar
 1 roasted red pepper
 salt
 pepper
How to cook:
 Crush the wholetomatoes and peppers in a blender and pass
through the sieve.
 Season and keep in refrigerator for 2 hours.
 Add the vinegar and oil and mix.
 Put the soup into bowls and garnish with four tablespoons
of celery and serve.

17. Starter Boiled Eggs with Tuna
Author: Marina Suco.
Ingredients:
6 eggs.
2 cans tuna in oil.
200 gr. mayonnaise.
1 red pepper.
1 carrot.
1Lettuce.
1Pitted olives.
Salt and pepper.
How to cook:
Put the eggs in a pot covered with water and a splash of vinegar.
Let cook for about ten minutes after the water begins to boil.
When cooked, cool it under the faucet, peel and cut in half lengthwise, separating the yolks.
Put slightly salted egg whites on top.
In a bowl mix the egg yolks with the oil drained tuna, half the chopped olives and pepper.
Add enough mayonnaise to the mixture until it looks like a compact and tender dough.
Then cover all the halves of the eggs with the red pepper into small strips and chopped olives.
Leave it to cool in the refrigerator for about 15 minutes or until ready to eat.
Serve the boiled eggs on a thin layer of mayonnaise and as an accompaniment
julienned lettuce, shredded carrots and olives.

18. Starter Ham croquettes
Author: Janina
Ingredients:
 200 g. Iberian ham. Chopped into small pieces.
 6 tablespoons olive oil.
 3 tablespoons of flour.
 2 cups of milk.
 Salt.
 Breadcrumbs and egg for the batter.
 Olive oil for frying.

19. How to cook:
 For the bechamel: put the oil in the the fire. Brown the onion over
medium heat. When it takes colour, remove the onion and
toast flour in the same oil. Add the ham, and when well integrated
into the flour, milk is incorporated, move with a wooden spoon and
let it reduce to medium heat.
The salt is put carefully, because the ham brings a good point of
salt. When the dough comes off the bottom and sides of the pan,
the batter is nowready. It also comes to the surface a little oil.

20.  Transferthe batter to a source to let it cool and
make the croquettes by hand or put into a pastry
bag.

21.  When it has cooled, form croquettes the desired
size, with the help of a few teaspoons or making a
long strip of dough with the pastry bag. Then cut
to the size you want.

22. Dip them in egg and breadcrumbs and fry
in hot olive oil. When they are golden,leave
them for a moment on kitchen paper to
lose the excess oil and serve.

23. Main course

24. Macaroni
Main course
Author:Daniel Martínez
■Ingredients:
-½ Kilo macaroni
-Tomato sauce
■How to cook:
-Boil the pasta 10 minutes.
-Drain the macaroni.
-Pour the tomate souce.

25. Main course
Author: Mara Suco

Ingredients:
 1 box of spinach,
 2 cloves of garlic,
 2 eggs,
 1 can evaporated milk
 50 g. raisins,
 50 g. pine nuts,
 70 g. Gruyere cheese, grated
 50 g. butter,
 Breadcrumbs.
 How to cook:
 Cook spinach as indicated by the box, drain and finely cut.
 Cook garlic, raisins and pine nuts in butter. Add spinach, stir and add the milk and cheese.
 Let it cook together for about 10 minutes.
Spinach Cream

26. Main course STEAK WITH CHIPS AND EGG
Author:Saúl Sánchez
Ingredients:
•One egg
•Chips
•One steak
How to cook:
Fry the chips, the egg and the steak.
Add salt.
Place in a dish.

27. Main course Grilled Fish and Chips
 Author: Amanda Miyares Ceñal
Ingredients:
 Fish
 Salt
 Potatoes
 Oil
How to cook:
 Peel the potatoes.
 Chop the potatoes.
 Fry the potatoes.
 Bake the fish and add salt.

28.  Main Course Eggs and chips
Author: Fátima.
 Ingredients:
-Two eggs.
-Chips.
 How to cook:
Peel the potatoes.
Throw them in the fryer with hot oil.
In a frying pan fry the eggs.

29. Main course Omelette
Author: FRANCISCO
Ingredients:
 1 or 2 eggs
 oil
How to cook:
 Step 1: Beat the eggs without salt .
 Step 2: The pan should be slightly warm with very little olive oil ( enough to cover the bottom).
 Step 3: Extend well the beaten egg mixture onto the pan.
 Step 4: Put the salt after turning over the mixture.
 Step 5: Roll and put it on a plate. It is ready to taste.

30. Main course Cod in Cider
 Author: Mabel Guillén Valdez
Ingredients:
 4 fillets of cad
 4 ripe tomatoes
 100gr.mushrooms
 1 glass of dry cider
 1 tablespoons butter
 2 teaspoons of flour
 50gr. grated cheese
 Salt
 Pepper
How to cook:
 Clean and slice mushrooms.
 Cut tomatoes into slices.
 Grease a baking dish and place fillets of cod.
 Cover the cod with tomatoes and mushrooms, and season with cider.
 Bake 20 minutes.
 After this time, drain the liquid from the fish and set aside.
 Cover the pan and keep warm.
 Melt the butter in a saucepan, add flour and stir until blended.Add salt and pepper.
 Add the reserved lliquid in the saucepan and cook for 2 minutes.
 Pour over fish and sprinkle with grated cheese and boil.

31. Main course Hake with Spinach
 Author: Andrea Peñil.
Ingredients:
• 1 hake (1½ k.).
• 1 kilo of cooked spinach (well drained and chopped).
• 2 tablespoons oil.
• 1 cup dry white wine.
• Salt.
• Pepper.
• 2 bay leaves.
How to cook:
• Grease a baking dish and place the hake well spiced.
• Sprinkle with wine.
• Add on the sides, the bay leaves and bring in a moderate oven (180ºC) for
45 minutes.
• Place the chopped spinach on the side.
• Mixing it with the cooking liquid.
• Return to oven 10 minutes and serve.

32. Main course Filled Spanish Omelette
 Author: Lucía Villlar Luis.
Ingredients:
 4 patatoes.
 1 onion.
 4 eggs .
 3 slices of chopped ham.
 3 slices of cheese.
 1 glass of oil.
How to cook:
 Peel, wash and chop the potatoes into small cubes.
 Chop the onion very thin.
 Beat eggs with salt to taste.
 In a pan put oil over medium heat.
 Lay the potatoes and onions afterwards.
 When the potatoes and onions are tender, remove from the oil and mix with eggs and
salt.
 Oil is removed from the pan and pour into it the contents of the bowl.
 Put the ham and cheese on top over the rest of the bowl covering it all.
 The omelette is made on both sides.

33. Dessert

34. Dessert Chocolate Crème Caramel
 Author: Jose Luis Devita Martinez
Ingredients:
 2 eggs, lightly beaten
1 cup sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
1 teaspoon almond extract
1 cup low-fat milk
1 can evaporated milk
How to cook:
1. Coat a 3-cup mold with nonstick cooking spray.
2. Whisk together eggs, sugar, cocoa, cornstarch, and almond extract
until smooth.
3. Stir in milk and evaporated milk.
4. Pour mixture into mold.
5. Set mold in baking pan, and pour water into the pan until it reaches
halfway up the mold so crème caramel cooks evenly and doesn't crack.
6. Bake 2 hours (it will not look completely set yet, will firm up more
while cooling).
7. Let cool at room temperature for 1 hour; then refrigerate for several
hours before serving.
8. To serve, invert mold onto a plate or spoon crème caramel out of mold.

35.  Author: Mara Suco
Dessert Topping
Fudge
Ingredients:

 1/2 cup butter.
 1/4 cup whole milk, hot.
 1 tablespoon corn syrup or honey.
 2 teaspoon vanilla extract.
 125 grams of dark chocolate, chopped.
 2 cups icing (confectioners') screened.
 How to cook :
 Place the butter, milk, corn syrup or honey and vanilla extract in a saucepan and heat until chocolate and
butter melts. Cool slightly to take shape.
 Pour on dessert or pastry that is desired, placing this on a grid so you can get rid of excess coverage, and
you're eating.

36.  Dessert Strawberries and cream
Author: Fátima.
 Ingredients:
-Strawberries.
-Cream.
 How to cook:
Clean the strawberries.
Cut the strawberries.
Put them in a bowl.
Pour cream.

37. Dessert Cake
 Author: Javier Cuesta Gutiérrez
Ingredients:
 ¼ Kg. flour
 ¼ Kg. butter
 100 grams. almonds
 200 grams. sugar
 3 eggs
 Raspberry jam
 ½ teaspoon of yeast
 salt
How to cook:
 Put in a container all the ingredients.
 Mix everything very well.
 Cook.

38. Dessert Almond Cake
 Author:Andrea Peñil.
Ingredients:
• 1 tablespoon sugar.
• 1 cup wheat flour.
• 1 cup melted butter.
• 1 cup ground almonds.
• 2 egg yolks.
• Ground cinnamon.
How to cook:

39. Dessert Rice Pudding.
 Author: Andrea Peñil.
Ingredients:
1 cup of rice.
4 cups water.
2 cinnamon sticks.
2 cans of evaporated milk.
1 can condensed milk.
½ cup raisins.
How to cook:
 In a saucepan, place the rice with cinnamon and water. Cook for 30 minutes over
medium heat or until rice is tender.
 Add evaporated milk and condensed milk, mix well and simmer for 10
minutes over medium heat, stirring occasionally.
 Add the raisins and cook for 5 more minutes and remove from heat.
 Cool and serve sprinkled with cinnamon.

40. Dessert Three Milk Dessert
 Author: Arianny Mateo
Ingredients:
 5 eggs.
 1 and 1/2 cup flour.
 1 cup sugar.
 1 teaspoon baking powder.
 1 teaspoon vanilla.
 1 can condensed milk.
 1 can cream.
 2 cups regular milk.
 Butter and flour for pan.
How to cook:
• Mix in bowl the flour, eggs, vanilla, baking powder and sugar. You have to mix well until the
lumps disappear.
• Spread with butter and dust with flour a baking container, add the mixture and bake 30
minutes in a medium oven (remember that all cake before removing from the oven has to pass
the test stick, pricked with a skewer stick the cake and when it comes out clean the cake
is baked inside).
 Once cooked remove the cake from oven and chop the cake with a fork across the
surface. Mix in blender the milk, and wash the cake while it is still hot, thus will suck the milk
and juices.
 Refrigerate 4 hours, take out and decorate to your taste.

41. Dessert Lemon mousse
 Author: Cristina Peón.
Ingredients:
 Four natural yoghurts.
 A can of condensed milk.
 Lemon juice.
How to cook:
 You must mix all the ingredients in a bowl.
 Then, you must beat them.
 After that, you must put the mixture in the fridge.

42. Dessert Calatrava Bread
Author: Lucía Villar Luis.
Ingredients:
 5 eggs.
 8 tablespoons of sugar.
 6 muffins.
 2 1/2 glass of milk.
 Sugar and water.
How to cook:
 First put in a pan three tablespoons of sugar with a splash of water and put it into the fire.
 When it starts to brown remove and distribute it evenly in pan.

43. Dessert Carrot Cake
Author:Raquel
Ingredients:
 250 g of crushed carrots.
 80 g coconut,
 125 ml of olive oil.
 4 eggs
 200 g of sugar.
 1 packet of yeast.
 200 g flour.
How to cook:
 1. Crush carrots in a blender and cook.
 2. In a bowl beat the eggs with the sugar until doubled
in volume, add grated carrot, oil and coconut and return to
beat to mix everything. Then add the sifted flour
mixed with yeast. Mix with a spatula until there is no lump.
 3. Grease pan with butter and add the dough. Mix in
the machine for 15 minutes. In a traditional oven put the
cake for about 50 minutes at 180ºC.