My favourite recipes

My favourite recipes

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IES Antonio Fraguas

INDEX

01 Corn Arepas . . . . . . . . . . . .. . . . . . . . . . .

02 Polbo á Feira (Galician-style Octopus).

03 Ceviche. . . . . . . . . . . . . . . . . . . . . . . . . .

04 Venezuelan Cachapa . . . . . . . . . . . . . . .

05 Potato omelette . . . . . . . . . . . . . . . . . .

06 Porridge. . . . . . . . . . . . . . . . . . . . . . . .. .

07 Spaghetti carbonara. . . . . . . . . . . . . . . .

08 Spanish omelette. . . . . . . . . . . . . . . . . .

09 Fondue. . . . . . . . . . . . . . . . . . . . . . . . . .

10 Spanish omelette with cheese and York ham. . . . . . . . . . . . . . . . . . . . . . . . . . .

11 Zorza with potatoes. . . . . . . . . . . . . . . .

12 Potato omelette. . . . . . . . . . . . . . . . . . . .

13 Rice with fennel and chicken. . . . . . . . .

14 Omelette sandwich . . .. . . . . .. . . . . . . . .

15 Betanzos omelette. . . . . . . . . . . . . . . .

16 Brownie. . . . . . . . . . . . . . . . . . . . . . . . . . .

17 Brigadeiro. . . . . . . . . . . . . . . . . . . . . . . . .

Corn arepas

• Cornmeal
• Salt
• Warm milk
• Mozzarella cheese
• Sugar (to taste)
• Butter

1. Mix the cornmeal with salt and sugar (adjust to your preference).
2. Add melted butter.
3. Gradually mix in warm milk and water until you get a dough that is neither too soft nor too firm.
4. Put cheese on the dough and shape each portion into a round disc.
5. Cook in a pan for 5–7 minutes, flipping to ensure both sides are golden and cooked through.
6. Serve with coffee, chocolate malt drink, juice…

Ángela Rengifo

Polbo á feira (Galician-style octopus)

• Octopus
• Olive oil
• Salt
• Spicy papikra
• Boiled potatoes (optional)
• Bread (optional)

1. Cook the octopus for 2 hours.
2. Cut the octopus into slices.
3. Put the slices on a plate.
4. Sprinkle with salt, spicy papikra and olive oil.
5. Serve with boiled potatoes and bread (optional)

Antonio Aspilche

Ceviche

• 8 shrimp 1 hake loin
• Coriander leaves Hot chili pepper
• Tiger's milk 1 lime
• Salt Red onion

1. Peel and clean the shrimp. Transfer them to a bowl.
2. Cut the hake into small cubes. Transfer them to the same bowl.
3. Add 2 pinches of salt, 6 chopped coriander leaves, and a pinch of hot pepper.
4. Mix everything together.
5. Let it rest in the refrigerator for 15 minutes.
6. Chop the red onion into rings.
7. Soak in ice water for 10 minutes.
8. Add the juice of one lime to the bowl and stir well.
9. Cover the fish with the tiger's milk and stir.
10. Add the diced onion and mix again.
11. Finish by adding coriander leaves.

Ariana Espichán

Venezuelan Cachapa

• Fresh sweet corn
• Milk
• Sugar
• Corn flour
• Salt
• Butter

1. Begin by blending all the ingredients until well combined.
2. Ensure the mixture reaches a thick consistency.
3. Next, heat the frying pan.
4. Pour the mixture into the heated pan and allow it to cook for five minutes.
5. Finally, fill the servings and serve.

Joaslhy Benítez

Potato omelette

• Potatoes
• Eggs
• Oil
• Salt
• Frying pan
• Knife

1. Cut the potatoes into small pieces.
2. Beat the eggs.
3. Fry the potatoes in the frying pan with the oil.
4. Sprinkle salt on the potatoes.
5. Then mix the potatoes and eggs
6. Let it cook until golden and flip it over to cook the other side.

Yassir Chaoui

Porridge

• Mixture of bread, almonds, garlic, olive oil, salt, vinegar and water.
• Sugar 200 grams of ground bread
• 250 grams of white corn 2 Liters of water
• 200 grams of sugar 1 teaspoon of vanilla extract
• Ground cinnamon (optional) Lemon zest (optional)

1. First, cook the corn with water and watch it.
2. Add bread and sugar.
3. Add a tablespoon of vanilla.
4. Add grated or a whole lemon.
5. And a little bit of white vinegar.
6. Cover the container and let it boil for 40 minutes.
7. After 40 minutes, let in rest for a while.
8. Serve in glasses, sprinkled with ground cinnamon on top.

Katerin Rojas

Spaghetti carbonara

• Spaghetti
• Bacon
• Cooking cream
• Eggs (optional)
• Mushrooms (optional)
• Salt

1. Cook the spaghetti in salted water.
2. Cut the bacon into small pieces.
3. Fry the bacon.
4. Drain the spaghetti and add the bacon.
5. Add the cooking cream to the spaghetti.
6. If you want, you can add mushrooms and eggs.

Sofía Barja

Spanish omelette

• 4-6 Potatoes.
• 4-6 Eggs..
• Salt.
• Oil.
• Onion (optional)

1. First, grab one frying pan. After that, heat the frying pan with 250ml of oil.
2. Second, cut 4-6 potatoes into thin slices.
3. Later, put the potatoes in the hot frying pan.
4. Stir the potatoes to prevent burning.
5. When the potatoes they are golden, take them out to a bowl and mix with the beaten eggs.
6. Later, pour the mixture back into the pan and let it cook on both sides until golden.
7. Remove it from pan.

Nathael Pereiro

Fondue

• Cheese
• Dry white wine
• Cherry liqueur
• Ground black pepper
• Lemon juice

1. Cut the bread into squares.
2. Put the cheese in the pot.
3. Add the dry white wine, the cherry liqueur, the lemon juice and the ground black pepper.
4. Bring to a boil while stirring constantly for 2 or 3 minutes.
5. Put the pot on the heater.
6. Spear the bread squares with a fork and dip them into the cheese.
7. Then, you can eat the delicious fondue.

Sarah Marín

Spanish omelette with cheese and York ham

• 2 big potatoes 200g oil
• 5 eggs Ketchup
• 2 slices of cheese Mayonnaise
• 2 slices of York ham
• 25g salt

1. Break the eggs, and beat them in a bowl.
2. Cut the potatoes into slices and wash them.
3. Fry them and mix them with the beaten eggs.
4. Then put the mixture in a frying pan with oil. Add salt, cheese and York ham and let it cook for 5 minutes.
5. Then flip and wait for 5 minutes.
6. The omelette is ready.
7. You can pour ketchup and mayonnaise.

Mael Andrade

Zorza with potatoes (Galician chorizo-style pork loin)

• 500g of pork loin Salt, to taste
• 2-3 cloves of garlic Extra virgin olive oil
• 1 tablespoon of sweet paprika White wine (for marinating)
• ½ tablespoon of spicy paprika 3-4 potatoes
• 1 tablespoon of oregano Oil, for frying
• 1 splash of vinegar

1. Cut the pork loin into small or medium cubes.
2. In a large bowl, combine the meat with chopped or crushed garlic, sweet and spicy paprika, oregano, a splash of vinegar and salt. Mix everything well and let it marinate in the refrigerator for at least 12 hours.
3. Peel and cut the potatoes into cubes or thin slices (as preferred). Fry them in plenty of hot oil until golden and crispy. Drain them on paper towels and sprinkle with salt.
4. Heat a little olive oil in a large frying pan. Add the marinated meat and cook over medium-high heat for 10-15 minutes.
5. If too much liquid is released, let it reduce slightly for more flavour.

Aldara Faílde

Potato omelette

• Potatoes
• Salt
• Eggs
• Onion
• Oil

1. First, peel, wash and cut the potatoes.
2. Take a frying pan and add oil, put in the potatoes and let them cook.
3. Add the onion.
4. Remove the excess of oil with a strainer.
5. Beat the eggs, add the potatoes with a little of salt and mix everything together.
6. Flip the omelette over and finish the dish.

Daniela Iglesias

Rice with fennel and chicken

• 1 whole chicken, chopped 2 tomatoes
• Rice Fennel
• Red pepper Sherry
• Garlic Parsley
• Olive oil

1. Heat two tablespoons of olive oil in a pot.
2. Clean and chop the chicken, a red pepper, and garlic.
3. When the oil is hot, add the pepper and garlic to the pot.
4. After a few minutes, add the chopped chicken.
5. When the chicken is golden brown, chop the tomatoes and add them to the pot.
6. Add the chopped fennel, stir well, and the sherry.
7. Cook over medium heat for about 10 minutes, until the fennel is tender.
8. Add the rice and simmer for about 20 minutes.
9. Add the parsley and let it rest for 5 minutes.

Indhira Giménez

Omelette sandwich

• Potatoes Eggs Cooking oil
• Salt Bread

1. First, we have to crack the eggs into a bowl and we beat them.
2. Next, we have to peel the potatoes with a knife or a potato peeler. When the potatoes are peeled, we have to cut them into small pieces.
3. When the potatoes are cut, we can fry them. To do this, we need a frying pan and the oil.
4. We put a little oil in the frying pan and then we fry the potatoes until they are golden.
5. When the eggs are beaten and the potatoes are fried, we mix them in a bowl and we add a pinch of salt.
6. Pour out any excess oil from the frying pan. Add the mixture and cook until it is ready.
7. When the omelette is ready, we cut it into pieces that fit the bread slices.

Anxo Vieiro

Betanzos omelette

• Potato
• Olive Oil
• Salt
• Eggs

1. Peel the potatoes, wash them and cut them.
2. Salt the potatoes and place them in a pan with hot oil and fry until soft
3. In a bowl, beat the eggs and add the drained potatoes. Mix the eggs and potatoes together and return the mixture to the pan with very little oil.
4. Cook the mixture for 2 minutes, place a plate on top, turn it over, and return it to the pan to cook for another 2 minutes.
5. Then, place it on a plate and, enjoy!

Julián Abuín

Brownie

• 1 egg 3 tablespoons of flour
• 4 tablespoons of milk A pinch of salt
• 3 tablespoons of oil Half teaspoon of baking powder
• 3 tablespoons of brown sugar
• 3 tablespoons of cocoa

1. Put the eggs in a bowl.
2. Add the milk and mix.
3. Add the oil and the brown sugar and mix.
4. Add the cocoa and the flour and mix.
5. Add the pinch of salt and the baking power. Mix well.
6. Put it in the microwave for 3 minutes and it's ready to eat!

Lucía Rodríguez

Brigadeiro

• Condensed milk
• Cocoa powder
• Butter
• Black chocolate chips

1. Put all ingredients except the black chocolate chips in a pan. Heat the mixture for 10 minutes, stirring frequently to prevent sticking.
2. Prepare a tray and grease it with the butter. When the brigadeiro dough is ready, pour it into the tray, cover it with plastic wrap and let it cool in the fridge overnight.
3. When the dough is solid, make balls of 15-20gr and add dark chocolate chips. Put in the fridge until firm and they are ready to eat.

Andrea Neira

Bon appetit !