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If you want to explore the different options that brings us the unique and incomparable world of the kitchen we invite you to immerse/submerge yourself in this book, in which you will not only find the typical traditional recipes of your grandmother that we all have always wanted to do at home... if not you Will be able to enjoya wide variety of dishes, from a super tropical and simple drink brought by/from the hand of the best chefs of the moment,¨up¨ to dishes/plates that will make you know how the universe of vegans is or the delights/delicacies that are cooked on the other side of the world. 3 For all presents us a new edition in which they open to their followers in a more intense way from the humor, the delicacy and the simplicity.

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           3 for all



A WORLD FULL OF WONDERS

A new edition of the hand of the best chefs of the moment

Eva María Ballesteros/Sara Cesteros/Lucía Blanco

If you want to explore the different options that brings us the unique and incomparable world of the kitchen we invite you to immerse yourself in this book, in which you will not only find the typical traditional recipes of your grandmother that we all have always wanted to do at home... also you will be able to enjoy a wide variety of dishes, from a super tropical and simple drink brought from the hand of the best chefs of the moment, up to dishes that will make you know how the universe of vegans is or the delights that are cooked on the other side of the world. 

3 For all presents us a new edition in which they open to their followers in a more intense way from the humor, the delicacy and the simplicity.

Starter for gluten intolerants 

Leek and bacon miniquiche



INGREDIENTS (12 minibaskets)                                

-Puff pastry

-3 eggs

-20 mL of cream

-grated cheese

-1 tablespoon of cornflour

-1/2 of onion 

-1 leek 

-150 gr bacon

-salt

-pepper

-olive oil

In this book we try to show that with the kitchen it is necessary to learn how to play with it and combine all the ingredients with a little of imagination and manage  to extract a plate as this one devoted to those people who have this type of intolerances so with this they do not feel limited in this world and can enjoy it.

HOW TO DO IT?

1. First of all, we have to prepare our minibaskets. For it, we spread the puff pastry without gluten and we poke it with a fork and we ake circles with a mould. Then we have to put them in a silicone mould (previously greased) and bake them till you see them gold.

2. We cut the onion and put it in a pan with the leek and the bacon. When they are coocked with move they away.

3.With a mixer, we mix the eggs, the cream, two tablespoons of grated cheese, salt and pepper.

4. Mix both mixtures 

5.Pour in the minibaskets and put some grated cheese on it.

6. Bake it for 20 minutes in 200ºC.


AND THE DISH IS FINISH

Nouvelle cuisine

Gazpacho of beetroot with oysters and vainilla

Preparation

1º Clean the tomatoes and cut them in chambers.

2º Grind in a powerful robot the tomatoes, the green pepper, the onion and the garlic. Not adding in any moment water.

3º When it is all very grinded, add the beetroots baked. Grind well.

4º Add the oil of olive and the vinegar of jerez, tune of salt and go through a fine strainer.

5º It opens the oyster. It takes out the molluscs of his shells and keep them.

6º For the oil of vainilla, mix the oil of olive with the seeds of the pod of vainilla.

This dish is an idea of the big chef Spanish Dani Garcia, who gives us the secret recipe and we have done it some changes like joining the salty ingredients with some a bit sweeter, to give it a lot of FLAAAVOOUUUR. 



Presentation

Put at the bottom of the dish the gazpacho of beetroot with the oyster in half, around some slices of beetroot baked and some drops of oil of vainilla 


Also you can throw it some type of fruit, to make sweeter this dish. We think that one of the best options are strawberries or cherries, and if you are braver you can try with red fruits that going to give to the dish a spectacular flavour  

Ingredients

½ pod of vainilla
1 spoon of vinegar of Jerez
2 beetroots baked
½ tooth of garlic
¼ of onion
½ green pepper
5 tomatoes mature branch
½ beetroot baked in slices
4 oysters
4 spoons of oil of soft olive
Salt
330 ml of oil of virgin olive soft extra

Creaking meatbells of textured soya, aubergine and pistachio nuts

Vegans

Ingredients For 20 meatballs you needed: 

200 g of texturized thin soybean (better not transgenica) 

90 g of breadcrumbs for the meatballs + 2 spoonfuls to the coverage 

100 g of gluten in powder

 3-4 spoonfuls of nutritional yeast

 1 big aubergine

 250 g of brown pistachios (I weigh with rind) 

Garlic powder

 Pepper

 Paprika of the side

Oregano 

Basil

Thyme

Olive Oil

Salt

 

How to prepare the meatballs of soya and aubergine with coverage of pistachios:

Time of preparation: 60 minutes 

Crush the pistachios without rind in small bits. 

Divides for the half the aubergine, do a few cuts to him with the knife and cook it to the microwave to the maximum power during 10 minutes. 

With a spoon he withdraws the flesh of the aubergine and crush it.

 Wet the soybean with water hirviendo and leave her to be hydrated during approximately 5 minutes. 

To the term drain it and put it in a big bowl. 

Add the aubergine, the breadcrumbs, the gluten and all the spices.

Mix everything up to obtaining a homogeneous mass.

 With the hands believe the meatballs separately.

Our recommendations

The mass has to be lightly humid and sticky. 

Cook the aubergine in the oven during approximately 25 minutes to 180.

If you do not have microwave or do not want to use it. We recommend you to use fresh grasses: thyme, oregano, mint, rosemary.


Although we have realised it in cups of ceramics, can do it directly in the tray of the oven in an alone piece and increasing some 10 minutes the total time of the baked.


Preparation

1º First prepares the Tang Zhong. For this in a hunt heats the water and the flour to half fire. It stirs up without pause until the mix thicken and boil (is ideal if have a thermometer and reaches the 65ºC). It withdraws of the fire and leaves to cool completely with a transparent film touching the surface.
2º In a bowl put 185gr of Tang Zhong, the milk, the cheese and 85gr of egg (the rest will use it afterwards). It mixes everything well.
3º It adds afterwards the flour, the sugar, the salt and yeast. If have an kneading machine with hook, kneads during some 7-8 minutes and incorporates finally the butter kneading until all remain integrated entirely.
4º Now you can knead folding the mass on if same during some 5 minutes and place it afterwards in a bowl greased. It covers with a cloth and leaves to levy until double his volume like minimum 1 hour or 2.
5º It takes out of the bowl and divides the mass in 4-5 parts (depends of the size of your cups) and pulls in shape rectangular with a roller.
6º It covers the surface with a pair of slices of ham york and raisins in each piece of mass and rolls up on himself same. It greases with a bit of oil the cup and enters the roll. It leaves reposar during at least another hour, until double his volume again.
7º With the remaining egg, paints with a brocha the roll and enters to the oven heat up to 180ºC during some 25-30 minutes, fix you that are gilded before taking out them to cool.

Bread brioche spongy of ham and raisins in cup [Mug cake]

STARTER FROM OTHER CULTURE

It does already some months, the new fashion to cook in cups of breakfast,has turned into an authentic gastronomic tendency. All want to prepare his cakes or brownies (Mug cakes) in a record time in the microwaves and therefore they are a success.

This recipe is ours own version of the bread of Venezuelan ham

Already you have seen in not much time you can do a starter delicious and easy for any moment. We have added it raisins, but you can add what you want, like strawberries or red fruits. Who can resist to his charm?

Ingredients
50gr flour (For the Tang Zhong)
250ml waters (For the Tang Zhong)
55ml milk
60gr cheese cream
2 eggs
540gr flour of strength
85gr sugar glass
8gr salt
10gr/30gr cool dry/yeast of bakery
50gr butter to temp. environment
10-12 slices of jamon york
A bunch manage without bones

Rissotto of white chocolate

DESSERT

Ingredients
200 gr. of white chocolate
1 cup of rice
200 ml. of milk skimmed
½ tin of condensed milk
1 tin of milk evaporated
A pinch of salt
Essence of vanilla

Decorate with some berries and you will have a dessert that will impress all your guests.

TIPS

PREPARATION

1º Heat the evaporated milk over medium heat and thawed chocolate in it.

2º  When it is well dissolved, add the condensed milk and maintain 5 more minutes to fire. 

3º In another bowl put the rice with a pinch of salt and milk. 

4º We maintain a strong fire to evaporate all of the milk.

5º For the chocolate cream. We went down the fire and stir occasionally until it is tender and dry almost all of the liquid. 

6º Add a bit of vanilla essence, to taste and eat this rich dessert.

Nutritional Information


This dessert is made with ingredients highly caloric as the condensed milk or chocolate. In addition, the rice added carbohydrates. It is therefore a recipe very caloric intake to which people with diabetes or to follow a weight control diet should moderate their consumption

DRINKS

It is a cocktail with gin, coconut's liquour, lime and mango's syrup.  

INGREDIENTS 

-3/10 of gin

-1/5 coconut's liquor

-3/10 of lime 

-1/5 mango's syrup

For decoration:

-Granadina liquor without alcohol

-Bluetropic liquor without alcohol

-Mint

PREPARATION

You have to make the cocktail in a cocktail shaker. 

1. Put ice in the cocktail shaker.

2. Pour the gin,the lime, the mango's syrup and the coconut's liquor.

3. Shake the cocktail shaker and pour in a glass.

4. Put ice cube of granadina and bluetropic cocktail without alcohol.

5. And finally the mint