Ingredients:
- 2 ice cubes
- 1 cups of
spinach
- 1/2 cup of
coconut water
- 1/2 cup of
pineapple chunks
- 1 tablespoon
of chia seeds
Directions:
- Add all the ingredients to the blender.
- Blend all the ingredients until the mixture
becomes smooth (around 1-2 minutes).
- Once the smoothie is ready, pour it into a
glass and drink it right away.
- Alternatively, if you want to drink it
later in the day, pour the smoothie into a sealable flasks, then place in
the refrigerator.
And enjoy!!
Ingredients:
- 600ml milk
- 175g sugar
- 6 egg yolks
- 75g de dark chocolate
Preparation:
- Beat the sugar with the egg yolks in a bowl until pale and thick.
- Place the chocolate and milk into the pan and heat gently, bring to boil and remove from the heat.
- Pour on the eggs and sugar and stir constantly. And strain back into the pan.
- Heat while stir until thickens. Don't boil.
- Then, pour into the large bowl and chill. Stir occasionally.
- Pour into other bowl, and stir well the mixture and refrigerate (overnight).
- When it is cold, place in the freeze and mix it every 30 minutes until it is completely frozen.
And enjoy!
Ingredients:
- 4 partridges
- 4 bacon slide
- 2 onions
- 2 apples
- Almonds
- 280ml dry cider
- 280ml chicken stock
- thyme
- oregano
- pepper
- olive oil
- Salt
Sauce:
- 1 big onion
- Thyme
- 150ml cognac
- 4 celery
- 2 tablespoon of olive oil
- bay leaf
- Pepper
(serve 4)
Directions:
- Clean the partridges and put them on deep baking dish.
- In a bowl make the sauce, chopped big onion, thyme, cognac, chopped celery, olive oil, bay leaf and pepper.
- Then around 4 hours bathing the partridges with that sauces.
- Put a large casserole dish on the heat, and add the diced bacon and the partridges and lightly saucé. Reserve.
- Peel the onions and apples and lightly saucé in the same frying pan around 5 minutes.
- Add the partridges and bacon again and bathing with cider and chicken stock and bring to the boil.
- Add the sauce, almonds and the other spices.
- Heat oven to 180ºC.
- Cover the casserole and transfer to the oven for 2 hours or until the partridges are soft.
- Remove from the oven and reserve the partridges.
- Reduce and thicken the sauce for 5 minuts.
- Serve.
And enjoy!
Ingredients:
Filling:
- 45g rice
- 3eggs
- 250g mushrooms
- Salt
- 1 onion
- 1 canned truffles
- 150g bacon
- 50ml de cognac
- Parsley
- Pepper
(Serves 10-12)
Directions:
- Clean the turkey and put salt and pepper inside.
- Cook the rice with chicken broth. Drain and reserve it.
- Het a frying pan with butter.
- Dice the bacon and put in the frying pan.
- Chop the onion and mushrooms, and add them.
- Chop the truffles and put in a big bowl with the cooked rice, parsley, bacon, onion and mushrooms.
- Mix 1 egg and 2 egg yolks, cognac, salt and pepper. And add it in the bowl.
- Insert all inside the turkey and sew it.
- Lightly sauté with the butter, bathing with hot chicken broth around 2h and half.
- When the turkey is soft, grill it in the oven.
- When it is cold, put into the fridge.
- The next day, prepare the gelatine and paint the all turkey with that. Wait few minutes, and give another layer and put it again into the fridge.
- Wait 30 minutes or 1h. Heat the gelatin, and repeat the painting with that.
- Repeat the last step twice.
- Eat cold.
And enjoy!
Ingredients:
- 6 peaches
- 750 ml white wine
- 250 g sugar
- 250 ml orange jelly
Directions:
- Boil water and add the peaches for 1 minute.
- Then put them in bowl with cold water and peel them.
- Heat a pot with peaches, wine and sugar and stirring constantly.
- Boil until the peaches are soft.
- Put the peaches in a bowl and reserve.
- Reduce the liquid add the jelly and mix, stirring slowly.
- Pour the sauce on the bowl with the peaches.
- Cover and refrigerate for 1h.
And enjoy!
Ingredients:
- 1 evaporated milk can
- lemon gelatin
- 250ml lemon juice
- 5 tablespoons sugar
- 250ml water
Directions:
- Warm the water, add the gelatin , sugar and lemon juice. Stir well.
- Beat, with electric mixer, the evaporated milk until the milk is frothy.
- Add the gelatin mixture while stir slowly. And chill it.
- Put caramel in a mold and pour into the cold mixture.
- Refrigerate about 5-6 hours.
And enjoy!
- 1,25 kg clams
- 1 clove
garlic
- 1
tablespoon chopped parsley
- 1 chopped onion
- 1/2 cup
white wine
- 1 bay leaf
- 2 tablespoons of olive oil
Directions:
- Put olive oil in a frying pan.
- Chop the onion and cook in the pan around 5 min.
- Clean the clams and add into the pan.
- Cover and stir occasionally.
- Chop the garlic and parsley, add and stir.
- Add the white wine and the bay leaf.
- Let reduce it.
