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WITCHCRAFT AND COOKING

Laura Tartilán

Patricia Sandoval

Alicia Díaz 

Lucía Vilar

INDEX

STARTERS

Bravas potatoes

Quiche

FIRST COURSE

 Vegetables soup

Crispy pork and cheese sushi rolls

MAIN COURSE

Baked hake with potatoes

Brochettes with couscous

DESSERTS

Italian tiramisu

Coulant


Ingredients:

  • 300 gr (2) clean and cut potatoes
  • 250 gr of tomato sauce
  • 1 spoon of sweet pepper
  • 2 spoons of vinegar
  • 1 piece of garlic
  • A piece of onion
  • 1 hot pepper
  • Olive oil
  • Salt

BRAVAS POTATOES

Procedure:

For the sauce, first you have to put a bit of olive oil in the pan at medium to high temperature (7), then you must place the onion and garlic in it till the look golden but not completely fried.When they are ready put into a bowl and whip it. After a few seconds you will add the tomato sauce, the sweet pepper,the vinegar and the hot pepper. Then whip all of it.

For the potatoes, put olive oil in a another pan at medium temperature (5), introduce the potatoes when the oil is hot enough. You are going to wait for about 12 minutes and check if they are soft in the inside by using a small stick. After you have them as soft and you want them to be you will rise the temperature (9) so they get fried. 

Take the potatoes now fried out of the pan and with some kitchen paper be sure to eliminate the excess oil. 

Now put them in a plate and be sure you enjoy the taste of Spanish cuisine .

Ingredients

For the pastry


 bacon QUICHE i


Elaboration

  1. For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll outas thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.
  2. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.

Ingredients

For the filling:

  • 200g pack lardon, unsmoked or smoked
  • 50g Gruyère
  • 200ml carton crème fraîche
  • 200ml double cream
  • 3 eggs, well beaten
  • pinch ground nutmeg

BACON QUICHE ii

 

Elaboration

 3 . While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.

4 .Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn’t need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.

5.Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case – you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.

 vegetable soup

Ingredients

  • 1 zuchinni
  • 2 potatoes
  • 3 carrots
  •  Half an onion
  • 4 spoons of olive oil
  • Salt
  • 1 pepper
  • 1 piece of leek
  • 400 ml of water + 1 soupbar
  • 2 pieces of celery

Elaboration

-Put some oil in a cooking pot at medium to high temperature,when it is hot enough ,add the onion and the leek .Make small movements from time to time till they are stir-fry. 

-After adding the zucchini,carrots, the potatoes and also the celery, repeat what you did before. A few minutes later, add some salt and pepper and the soup (it must be a little warm) must cover the other ingredients.

-You will lower the temperature a bit and keep looking from time to time. After 15-20 minutes, the veggies will be soft and you will take them out the cooking pot and whip them when you consider they are ready, enjoy!


Ingredients

  • 1/2 pound thinly sliced pork loin (about 12 slices)
  • 8 perilla leaves (cut in half)

  • 1 ounce shredded cheese
  • 10 quail eggs
  • Salt and pepper
  • 3 tablespoons flour
  • 1  egg
  • Bread crumbs
  • Cooking oil
  • Lemon wedges
  • Cabbage, shredded
  • Ponzu sauce (optional)

crispy pork and cheese sushi rolls

Elaboration

- Place a piece of plastic paper,  on top of that you will place first pork, then the salt, pepper, percicce cheese and eggs.When you are done covering them, you are going to roll the plastic paper with the purpose of making a roll with all the ingredients. 

-Take of the plastic. Placette the roll in flour eggs and bread crumbs in that order and besure it is all covered up before it is ready to be fried. 

- Lastly, in a pan full of oil you will fry the rolls. When they are ready cut them in pieces,and you are finished!

Ingredients

  • 500 grof chicken tenders 
  • 3 chives
  • 100 g of honey
  • 20 g sesame   
  • juice of 2 limes


Chicken brochettes with honey sauce and cuscus

Elaboration

-In a bowl you will place the soy sauce and some sesame and a bit of honey. You will also add the juice of the lime and boil anything.

-After you have the chicken tenders ready you will cover it with the sauce and let it masinate for about to hours. Chop the onions in small pieces.

-Now you will take the sticks andfit an onioon pieces between thechoken pieces.

-Also you will cover the sticks with the sauce that is coft, using a silicone stick or brush. And last but not least you will strat cooking the chicken tillit loooks kind of golden. Also add as much salt as you like, bon appetit!


Ingredients

  • Cooking spray to grease pan
  • ¼ cup butter or margarine (1/2 stick)
  • 1 cup milk
  • 1 large egg
  • 1 ¼ cups yellow, white or blue cornmeal
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Cornbread

Elaboration


- Heat the oven to 200 ºC. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.

 -  In a 1-quart saucepan, heat the butter over low heat until melted.

 -  In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

 -  Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.


Ingredients

  • Loins of hake 
  • Salt 
  • Pepper
  • 4 hake fillets
  • 1kg  of potatoes, thinly sliced
  • 1 red onion thinly sliced
  • 3 tablespoons of  olive oil
  • A little salt and freshly ground black pepper
  • 8 cherry tomatoes
  • 2 garlic cloves, finely chopped
  • 1 lemon
  • Bunch of fresh parsley, finely chopped (about 40g)
  • 1 red chilli, sliced

BAKED HAKE

Elaboration

-Preheat the oven to 200°C

-Spread the potatoes and onion over the base of a large roasting tin. Drizzle with 1 tablespoon oil, season then toss to coat. Cook in the preheated oven for 15 minutes. Add in the tomatoes and cook for another 10 minutes.

-Reduce the oven to 180°C . Season the hake fillets and add them to the roasting tin. Grate the rind off the lemon and reserve for the dressing. Then cut 4 thin slices off the lemon and place a slice on top of each fillet. Keep the juice from the rest of the lemon for the dressing. Scatter the sliced chilli over the fish. Return to the oven and cook for 10-12 minutes until the fish flakes easily with a fork.

-Meanwhile mix the garlic, lemon rind and juice, parsley and remaining 2 tablespoons of olive oil in a food processor to make the herb dressing. Taste and season.


Ingredients


  • 3 eggs
  • 250 gr of mascarpone chesse (cup)
  • 6 spoons of white sugar
  • one pocket of socetilla cake
  • the aumont of coffe made in an average coffe pot
  • cocoa powder
  • you can also add some licour

TIRAMISU

Procedure

-Separe the buds and egg whites

-You will put the egg buds in a bowl and slowly add the sugar gill it cools like an homogeous mix.

-Add the mascarpone chesse andmix with thebud on chesse

-Whipe the egg whites till snow point

-Add to the bowl with the other ingredients and mix it 

-Cover the cake in coffe ( don’t sook them or it will not cook right)

- Now you will take a mold and prace a cayer of cake andcoverit with a cayer of the mix. Repit two times. 

-Let it chill in the freezer for 12-24 hours

-Before serving, sprinckle the cocoa powder on the cast cayer of mascarpone chesse.

Ingredients

-40g cooking chocolate
-1 tablespoon single cream
-20g of butter
-1egg
-20g flour 
-200 g of sugar

CHOCOLATE COULANT

Procedure

-Prepare the ganache in advance by putting 20g of chocolate and the single cream in a bowl. Melt in the microwave. Add  1 level tablespoon of sugar and mix well.

-Pour into 2 very small silicone moulds . Put it  in the freezer.

-Then, preheat the oven to 200°C. Melt the remaining chocolate in a large bowl in the microwave.

-Add the egg, flour, and add 25g of sugar and beat with a whisk.

-Pour 1/3 of the mixture into the bottom of 2 silicone moulds. Add the two chocolate cubes then cover with the rest of the mixture.

-Cook for 10 minutes and they are ready to eat!