Making Artists Revealing Knowledge Using Solidarity

BOOK OF
TRADITIONAL
SPANISH RECIPES
Made by:
Special Education Teacher: Teresa Ledo Fernández
English teacher: José Ramón Hernández Bermejo
Students: Raquel Cabeza, Carla Padilla, Carlos Solana, Antonio Jiménez, Belén Parrilla

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ALMEJAS A LA MARINERA / CLAMS IN THE "SAILOR'S SAUCE"
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Ingredients:

1 kilogram of clams.
1 decilitre of white wine.
1 decilitre of olive oil.
2 cloves of garlic.
40 grams of breadcrumbs.
Chopped parsley.
Salt

Preparation:

Put the clams into water with a bit of salt. Stir them from time to time to clean the sand.
Heat the olive oil in an earthenware dish. When is hot, put the chopped cloves of garlic. Put the clams when the garlic is lightly fried and heat them until all of them are open.
Add the white wine and the same amount of water. Sprinkle the breadcrumbs and stir.
Cook it over a low heat for about 10 minutes moving the casserole from time to time to thicken the sauce.
Sprinkle the chopped parsley.

MEJILLONES A LA VINAGRETA / MUSSELS IN VINAIGRETTE
by Belén Parrilla
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Ingredients:

1 Kilo of mussels.
1 red pepper.
1 green pepper.
1 onion.
1 tomato.
Vinegar, olive oil and salt.

Preparation:

Boil the mussels.
Chop and mix the peppers, the tomato and the onion. Pour the vinegar and the olive oil on the mixture and put a bit of salt.
Open the shells of the mussels and put the mixture on them.

SOPA DE MARISCO / SHELLFISH SOUP
by Raquel Cabeza Molano
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Ingredients:

Shellfish: squids, prawns and mussels.
Olive oil, salt, onion, garlic and parsley.
Some fresh fish.


Preparation:

Wash and clean the shellfish and the fish.
Heat the oil in a casserole. When the oil is hot, put the onion, the shellfish and the fish. When they are fried lightly, pour a litre of water. Crush the garlic and the parsley and put them into the casserole with a bit of salt when the soup starts to boil. If you like, you can put some rice or noodle.

SOPA DE CASTANAS / CHESNUT SOUP
by Carmen
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Ingredients (for 4 persons):

1/4 Kilo of chestnuts.
1 and 1/2 litre of milk.
50 grams of butter.
100 grams of ham in a piece.
Stick cinnamon.


Preparation:

Peel the first peel of the chestnuts and put them in a casserole with boiling water. Cool and peel again.
Cook the chestnuts over a medium heat in 1/2 litre of milk
Beat them in a mixer and cook again in a litre of milk with the stick cinnamon and a bit of salt for 15 minutes. Add the butter and serve with the pieces of ham.

POLLO EN SALSA / CHICKEN IN SAUCE
by Isabel Padilla
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Ingredients:

1 chicken.
1 onion.
3 cloves of garlic.
1 red pepper and 1 green pepper.
1 stock cube.
A bay leaf
Olive oil and salt.

Preparation:

Cut the chicken into pieces.
Fry it in olive oil.
Sauté the onion, the garlic and the peppers until golden brown in other saucepan.
When the chicken is fried, put it in a casserole with the rest of ingredients.
Add water and put the stock cube and the bay leaf.
Cook until the sauce become thick.

LOMO CON ALMENDRAS / LOIN WITH ALMONDS
by Carlos Solana Cabeza
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Ingredients:

A loin.
Ham.
Almonds.
1 onion.
Olive oil.
Salt.

Preparation:

Cut the loin in slices and fry lightly in the oil.
Fry the onion and take it out.
Dice the ham and boil.
Fry the almonds lightly.
Mix the stock of the ham, the onion and the almonds and put the mixture in a mixer to make the sauce.
Pour the sauce in the loin and cook for a few minutes.

LOMO EN SALSA / LOIN IN SAUCE
by Carla Padilla
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Ingredients:

A loin.
Tomatoes.
1 onion.
1 red pepper and 1 green pepper.
Garlic.

Preparation:

Tie string around the meat.
Fry the loin lightly with the rest of the ingredients and put them into a pressure cooker. Cook for 15 minutes.
Take the ingredients out of the cooker and separate the loin from the rest.
Put the ingredients in a mixer to make the sauce.
Cut the loin in slices and pour the sauce.

"REDONDO RELLENO" / STUFFED BEEF
by Antonio Jiménez
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Ingredients:

1 big slice of beef (from the back).
1 glass of white wine.
1 onion.
4 apples.
5 cloves of garlic.
3 boiled eggs.
5 slices of ham.
3 slices of Parma ham.
4 slices of cheese.

Preparation:

Put the ham, the Parma ham, the cheese and the boiled eggs on the beef.
Tie string around the beef.
Fry the meat in a saucepan with olive oil and take it out.
Sauté the garlic and the onion in the same oil until golden brown and put the apples.
Put all the ingredients in a pressure cooker and pour the glass of white wine.
Add water until cover the meat and cook for ? hour.
When is cooked, take the meat out of the cooker and beat the rest of the ingredients with a mixer to make the sauce.
Cut in slices and serve with the sauce.

FLAN DE HUEVO / CREME CARAMEL
by Carla Padilla
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Ingredients:

5 eggs.
2 and 1/2 glasses of milk.
Condensed milk.

Preparation:

Mix all the ingredients and beat them into a cream.
Put a bit of caramel in a mold and add the cream.
Heat in a bain-marie.

MERRY CHRISTMAS AND BON APPETIT!!