Milk pudding

Ingredients:

• 6 eggs
• 1 litre milk
• 200ml orange juice
• 100ml water
• 40g sugar
• 1 tablespoon of orange zest
• 120g gelatin

Directions:

1. Beat the eggs. Add milk, orange juice and orange zest. 
2. Warm in a pan at very low heat and stir constantly. Don't boil.
3. Mix the gelatin with a little boiling water, stir and add it to the mixture.
4. Pour in a mold and refrigerate it about 4 hours.
5. Unmold and serve.

And enjoy!!

Chicken breast in Villeroy

Ingredients:

• 6 chicken breast
• 800ml milk
• 3 tablespoons flour
• 50g butter
• 1 egg
• bread crumbs
• Nutmeg
• Sunflower oil
• Salt
• Pepper

Directions:

1. Put the chicken breast into the oven around 10-15 min (220ºC) and let cold.
2. Prepared the homemade bechamel and dip the chicken pieces into the sauce, coating each piece completely.
3. Arranged on a platter and chill until the sauce is firm (at least 1h).
4. Coat them with the flour, then dip them into the beaten egg and coat well with the bread crumbs.
5. Fried them with sunflower oil.

Served with salad.

And enjoy!

Vanilla ice cream

Ingredients:

• 1 litre milk
• 350g sugar
• 7 egg yolks
• 1g de vanilla

Preparation:

1. Place the milk into the saucepan and heat just until the milk is hot. Then remove from the heat.
2. Then add sugar and vanilla, stir well, cover and reserve for 15 minutes.
3. Beat the egg yolks and pour on the mixture.
4. Simmer and stir constantly until it thickens. Don't boil.
5. Pour into other bowl, and stir well the mixture and refrigerate (overnight).
6. When it is cold, place in the freeze and mix it every 30 minutes until it is completely frozen.

And enjoy!

Ham with pineapple

Ingredients:

• 1,5kg of ham
• 175g brown sugar
• 1kg pineapple
• 100ml. pineapple juice
• 60ml jerez
• Cloves spice

Directions:

1. Score the rind of the ham with a diamond pattern.
2. Place it in a roasting pan and cover with the sugar.
3. Coat it with the pineapple juice.
4. Pre-heat oven to 180ºC.
5. Slide the pineapple. 
6. Grill it 30min, bathing with jerez and arrange pineapple slices with cloves over the outside of the ham.
7. Slide the ham and serve ham slice with pineapple ring. 
8. You can add cheese, if you want.

And enjoy!

Buttered biscuits

Ingredients:

• 500g flour
• 200g caster sugar
• 250g butter
• 6 egg yolks
• 1 beaten egg
• Vanilla
• Salt

Directions:

1. Raising the flour and add the sugar, soft butter, vanilla and salt.
2. Mix well that mixture while add slowly the egg yolks until the dough is firm and hard.
3. Roll out dough to desired thickness.
4. Cut with shaped cutters or with a glass.
5. Paint with beaten egg and place them in a weat baking dish,
6. Bake with slow heat until golden brown.

And enjoy!

Chicken livers in Jerez

Ingredients:

• 12 chicken livers
• 1 onion
• 1 garlic clove
• 250ml chicken stock
• 350ml Jerez
• 4 tablespoons olive oil
• Parsley
• Salt
• Flour

Directions:

1. Heat 2 tablespoons of oil in a large frying pan.
2. Lightly saucé the chopped onion and garlic until they are translucent. Reserve.
3. Clean the livers and dries. Fries in the same pan with the rest of the oil. 
4. Season well with salt and sprinkle in the flour. Cook 5 minutes. Stirring constantly. Reserve.
5. Return the onion and garlic to the pan and add the hot chicken stock and the jerez and reduce it.
6. Add the parsley and return the livers.

Serve with a crusty bread or mush potatoes.

And enjoy!

Baked apples

Ingredients:

• 6 apples
• 100g brown sugar
• 150g raisins
• 100g butter
• 100ml cognac

Directions:

1. Preheat the oven to 180ºC.
2. Clean and scoop out the core from top. 
3. Score the rind of the apple.
4. Stuff each apple with sugar and butter
5. Mix the raisins, sugar and cognac.
6. Place in a shallow baking dish and fill the core well with the mix.
7. Put a glass of water in the centre dish.
8. Bake 40 min and serve.

And enjoy!