INGREDIENTS:
-4 people

-800 Gr. of strawberries
-8 tablespoons condensed milk
-8 tablespoons of liquid cream
-the juice of an orange
-dark chocolate chips

PREPARATION:

We wash the strawberries, dry with kitchen paper, remove the corner and cut into large chunks.

We put a quarter (200 gr.) of the strawberries sliced into the beaker (1); Add condensed milk, the cream, and (2) orange juice and blend, progressive speed 5-7-9, until obtaining a cream (3).

Put a few pieces of strawberries (4) in the bottom of the cups, distributed in four cups cream and put the rest of strawberries over (5); We refrigerate for 30 minutes, minimum.

At the time of serving, we sprinkle each cup with chocolate chips.

Notes: To better appreciate the intense flavor of the strawberries, remove the tops of the fridge a few minutes before serving.

Introduction:
Recipe and pics of my grandmother… It is a very refreshing, very consumed in Andalusia as a starter or top plate like much in summer, while in winter to us, we also love. We know that things like grandmothers well “condumias” so that potatoes seasoned my recipe are tuna and egg hard with potato lol but knows of a fable!

Ingredients:
-1kg of potatoes
-3hard-boiled eggs
-5cans of tuna
-3green peppers
-1medium tomato
-4 thin scallions or 2 thick
-200ml olive oil
-50ml vinegar
-Salt

Instructions:
The spring onion, tomato and pepper chop to small squares and it reserves.

Cut the potatoes into slices gorditas and put into a container.

Les Gets over mixed vegetables.

The drained tuna.

Eggs in helmets, reserving a yolk, add the salt and oil and vinegar.

We dabble just sprinkle with a few drops of water and sprinkle with the reserved egg yolk. We put a little bit of parsley to decorate.

Introduction:
The hake stuffed is a convenient option especially when having guests at home, place it in the oven by clearing the kitchen and with minimum care taste freshly made without gait rush in the kitchen.

Supports any filling… as in this case with sea fruits or something more classic like serrano ham, fried assorted vegetables or even a combination of sea and land with wild asparagus and prawns…
We are the combinations are so varied that it is a shame to shut out any other options that you can think of us.

Ingredients:
-1Hake without thorn tail
-125Gr. gulas
-125Gr. Mussels (weight without shell)
-125Gr. peeled prawns
-6surimi sticks
-Fresh spring onion
-3Garlic
-A spoonful of flour
-A spoonful of good paprika
-A glass of milk
-Beer (can be replaced with wine white, cava…)

Instructions:
Poach the fresh spring onion and add the tablespoon of flour and form a béchamel sauce with the milk that supports to make it thick. At that point add the rest of the ingredients in the filling (mussels, shrimp, chopped sticks and gulas) book.

Season the hake and arrange in a baking… put up the filling cold and tie so that you don’t lose the form (it could close with a few sticks that are less laborious).

Put beer reduced with a little water in the bottom of the Pan and watered a little bit above, reserve the rest for add in cooking in the oven.

Put a little oil on top and put into the preheated oven to monitor that you dont run out of broth, but without drowning it… in our case we first put the oven heat down with air and then raise the temperature with heat up and down.

At the time this fact make a garlic sauce with garlic on slices and paprika over fish volcandola. Also could be a muslin of garlic or a mayonnaise gratinandola a little… but so is very good and not add as many calories.

NOTES ON THE OVEN:
Each oven is a world and cooking also depends on the piece but more or less would be about 40 minutes. As the rear portion of the tail is made before it is put at the beginning some in albal until the entire piece with the same point.

I precalentaria strong and initially put down half tray and heat down to about 180 degrees, and halfway through the cooking more or less because it would change the tray a little more high and heat up and down to about 190 aprovechandolo to water it a little… already at the end Brown and put the garlic sauce on top.

If you put the option of air water piece and watch evaporation so not it from drying out too much.

Ingredients:
1. Very fresh parsley
2. Chives, also worth onions.
3. Flour, normal.

4. Chickpea flour.
5. Salt, better fat.
6. Saffron.
7. Warm water.
8. Shrimp

Instructions:

The main ingredient: the shrimp

Chop the parsley, if you do it unlike the photographic sequence, then they will not they smell you both hands.

Chop the onion. The reason that the sequence is upside down, was due to that right in those moments you marched a ration of totillitas to Agustin.clear with the rush we know…

Mix the whole in a boll.

Add the flour.

Now the chickpea flour. This flour is hard to find if not vivès in the South. Maybe in dietetic shops or herbalists, why not try in-store Gourmet of el Corte Inglés. You never know…

Add the salt. WATCH OUT! If the salt is fine room much more. Needless to say that you don’t have to add all what you see in the photo. This is only sample, for what make things clear.

Put the Saffron. You have put into strand to see, but is better than what you do first powder. Also it is worth adding a little yellow colouring. But that does not replace the touch as you da saffron authentic.

Add the shrimp.

Slowly add the warm water. It is best to always be short and be able to add more, if we don’t like the result.

For Augustine, this is the ideal thickness which should have the set. Not is if you can distingirlo in the photo, but is like a cream where the croutons do not sink immediately.

We put a frying pan, paella pan or cabaret show with oil over high heat. When it is very hot, add spoonfuls of the dough. Each spoon is an omelet.

Turn them over so they are browned on both sides. You must observe and regulate fire and oil temperature. This is one of the keys to the success of the dish.

So are the shrimp omelettes. Golden brown and crispy.

Introduction:
A starter of little effort and little effect.

Ingredients:
-400Gr. salmon smoked in thin slices
-1Crustless bread Pack
-400Gr. mayonnaise
-1Tin tuna in oil
-a handful of lettuce leaves
-2hard-boiled eggs
-100Gr. beetroot Julienne (from jar)

For decoration:
-2hard-boiled eggs
-stuffed olives
-substitute for caviar

Instructions:
Line a mould cake with plastic wrap to facilitate the unmold.Lined walls and bottom with the slices of smoked salmon, making that a little around the edges protrudes.

From here it is to make bread (4) layers and layers of filling (3)
In the bottom of the Pan put slices of Crustless bread (fits on a 2 and a half).

Make a mixture with 4 tbsp mayonnaise large and crumbled tuna and put on the bread. Press a little and put another layer of bread.

Put a filling of mayonnaise, shredded hard boiled egg and the remains of salmon that have been able to overrun lining the mold and spread on bread. Press and to once again put bread.

The third layer of filling is made with beetroot and mayonnaise. Just the cake with a layer of bread.

Finally press all of the cake and the edges of salmon lunch are that they are covering a little bread, thus to unmold it remain securely fastened below. You are wrapped in paper film and at least 4 or 5 hours to the refrigerator.

To serve the turn on one tray very carefully, remove the film that had lined the inside of the mould and garnish with slices of hard boiled egg, substitute for caviar and sliced olives stuffed with.

Note: Fillings can vary according to your taste, but always serve as cold as possible.

Ingredients:
-1glass of beer
-1teaspoons of baking powder (royal)

-Salt
-Pepper (optional)
-half a tablespoon of yellow colouring (for color)

Instructions:
in a bowl add the beer, and we will gradually adding the flour, mezclando(yo mezclo con unas varillas manual) when we see that remains as a porridge, neither clear nor thick add the yeast and the yellow colouring, let stand for 10 to 15 minutes and now this.Before batter what we want before we had flour. If you want to do it color and flavor as red.

Add 2 or 3 (Tin) piquillo peppers and blend them. If what you want flavored with onion, the same crush an onion and mix it into the mix.
This batter is used to coat. Zucchini, eggplant, calamari, artichoke etc.

Another way that also get good is to do it with a glass of warm milk and half a cup of water and the same process.

Ingredients:
Sponge cake plate of chocolate or crumbled Oreo cookies with butter.

For the Mousse:
-400ml double cream
-2egg whites
-200Gr Nutella
-1/ 2 cups of milk
-3leaves of gelatine

Coverage:
-75Gr of cream
-75g of fondant chocolate
-30Gr of butter
-Almond Crocanti

Instructions:
Mousse:
-Place the base of the cake (crumbled cookies or cake) in a removable cast.
-We remojamos the gelatine in a bowl of cold water.
-Fudimos to the bath maria the Nutella.
-Heat half a glass of milk and get rid the gelatin leaves in it.
-Add the Nutella and mix the ingredients well.
-We tune the mixture off the heat.
-Assemble the cream separate egg whites.
-Mix the cream and the egg whites mounted with the Nutella already gently warm to be not put down.
-Pour the mousse on the basis of the mould.
-We put in the freezer a couple of hours until set.

Coverage:
-Heat the cream to a boil.
-Remove from fire and add the chocolate and butter, and stir well until ingredients are fully integrated.
-Pour topping over the already curd mousse.
-We decorate with almond crocanti.

Introduction:
It is a modified recipe from the recipe for brownies from the book of baking of Thermomix (see).
Just changed by white black chocolate and walnuts with hazelnuts.
They are also very well changing the flour by flour of corn, gluten-free, and the rest of ingredients for brands that do not contain gluten, clear.
It can be machine or not.

Ingredients:
-150g of hazelnuts chopped
-150g of white chocolate, better if coverage
-150g sugar
-2eggs
-100butter
-70g flour
-1TSP. of yeast royal
-a pinch of salt

To decorate: 100g white chocolate 1TSP milk or cream, 1 tsp sugar. 100chopped hazelnuts g.

Instructions:
Beat the eggs with the sugar well. On the other hand to melt the chocolate and butter in the microwave, add to the above and mix.
Add the flour, yeast and salt, mix well.
Add the chopped hazelnuts.
Line a mold, rectangular and quietly, with tracing paper.
Preheat oven, bake at 170 ° C for 20 min approx, until, when the needle is inserted, this clean.

Coverage with the white chocolate, milk or cream, and sugar, or what you want to do.
Unmold the brownie when it’s done, cover with cover and sprinkle the chopped hazelnuts when coverage is still hot, so they stick.

Ingredients:
For the base:
-A package of biscuits)24( cookies, more or less)
-200Gr. butter
Mixing:

-1liter of milk
-3 or 4 envelopes of curd powder
-A few 150Gr. sugar (to taste)
-500ml. liquid cream
-300Gr. cheese Philadelphia

Instructions:
Cookies with a fork or a chopper, are ground until they are well ground. Melt butter and mix with biscuit ground until a dough. Spread the dough in a deep pan and put in the microwave or in the oven until it is dry and compact.

On the other hand, warm pint of milk and cream, reserving a Cup to dilute the envelopes of curd. Wait for it to boil and add the sugar and the diluted curd. Move continuously so it does not stick. When returns to boil, turn off the heat and add the Philadelphia cheese. Beat with the mixer or rods.

Incorporate mixture to the mold on top of the biscuit base. Cool in the refrigerator about 4 or 5 hours, until it is completely cold and curd. Finally, spread a layer of jam of blueberries or strawberries on top.

Introduction:
This recipe is from Merce, it ultimately puts chocolate coating and decorated with medium walnut, but like us as well.

Ingredients:
-200grams of Nestlé chocolate desserts
-90grams of butter
-4eggs
-3tablespoons flour
-9tablespoons sugar
-1 tbsp nescafe (1 on)
-50grams of walnuts

Instructions:

1 We merge the chocolate with the butter and add the nescafe. (This step I do in the microwave).

2 Separate the yolks from the whites.
3.Batimos the egg yolks together with the sugar until they are foamy.

4.Agregamos to chocolate the sifted flour mixture.

5 Mix with help of a few rods.

6.Agregamos chopped nuts. (I peak the mortar because I like that are uneven and not very chopped pieces so that noticeable pieces)

7 Add the whites of snow.

8 Mix with care.
9 Put tracing paper into a rectangular mold and oil well with butter or margarine.

10 Pour mixture into the mold.

11 Insert mould in the oven preheated to 180 degrees 25 minutes, I put it with circular heat.
12 We get, check with a needle that is made, is that when you click runs clear. But this cake should be slightly damp.

13 Cut into small squares.

14. Ready to eat.