Free recipes blog

Ingredients:

250 g sliced mushrooms
200 g grated Manchego cheese
4 beaten eggs
1/2 chopped onion
1 baguette
2 tbsp butter
1/4 tsp nutmeg
Salt and pepper

Preparing:

Fry the onion in butter.
Add the mushrooms and season with nutmeg, salt and pepper.
Add the egg and cheese.

Cut the bread into slices and toast.
Serve eggs on bread.

Ingredients:

2 wheel of brie cheese, 20 and 8 oz
1 jar of strawberry jam
1/2 cup toasted almonds
Bread

Preparing:

Cut a thin piece of the top of the cheese.
Place on a plate the big wheel of brie cheese and put on top the smallest.
Spread both tops with the jam and sprinkle with almonds.
Serve with bread.

Ingredients:

3 cups cooked chickpeas
1/2 cup grated ripe mango
1/2 cup water
1 chopped onion
1 tomato, chopped
1 tbsp vegetable oil
1 tsp garlic
1 tsp ground ginger
1 tsp curry
1 tsp ground cumin
1/2 tsp salt

Preparing:

Fry the onion in oil.
Add garlic, ginger and tomato and cook for 1 minute.
Add the remaining ingredients and cook for 5 more minutes.

Ingredients:

1 liter of milk
2 cups cream
2 cups dark rum
1 cup brandy
1 cup icing sugar
11 eggs separated
1 tbsp vanilla extract
1 tsp nutmeg

Preparing:

Combine milk, vanilla and 1/2 cup icing sugar.
Allow to boil and reserve.

Beat the egg yolks with nutmeg and slowly add hot milk.
Cook the mixture to low heat, stirring with wooden spoon.
Sift the mixture, cover with plastic and refrigerate all night.

Beat the egg whites until peaks form.
Add 1/4 cup icing sugar.

Whip the cream in another bowl cold, until you get whipped cream, and add the rest icing sugar.

Combine the cold milk with rum and brandy.
Add the whipped cream in surounding form then the egg whites and refrigerate for 1 hour.

Ingredients:

Mass:
2 kilos corn breaking mass
1 1/2 kilos lard melt
1/2 kilo pork rib
1 goose of 1 1/2 pounds

Filling:
4 cups cooked rice
3 cans chickpeas
2 cans peas (petit pois)
1 jar olives stuffed
1 pound cooked carrot, sliced
1 k vainicas cooked
4 chilli peppers, chopped
60 plums

Preparation:

Mass:
Cook meat with all the desired condiments, and sift the broth.
Add broth to the dough and mix well with wooden spoon.
Place in the fire and cook until it boils, while moving.
Add the lard melt and season with salt to taste.
Remove from the fire.

Place one tablespoon of the dough on banana leaves.
Decorate with all ingredients.
Wrap the tamale in the leaves and tie.

Cook tamales in a large pot with boiling water for 35 minutes.

Ingredients:

4  sea bass fillets of 113 g each
2 tbsp balsamic vinegar
2 tbsp honey
1 tbsp chili tree crushed
2 tsp olive oil
Salt

Preparing:

Season sea bass fillets with olive oil and salt.
Grilled them by both sides.

Combine vinegar, honey and chile tree.
Bathe sea bass fillets with the mixture while being grilled.

Place sea bass into an oven container and bake for 8 minutes to 200°C (400°F).