BROCCOLI CHEESE BAKE

By PEDRO

INGREDIENTS:
 1 cutting of broccoli
 250 grams of mature Cheddar
 1/2 pint of milk
 3tbs of plain flour
 1oz of stale bread
 3 rashers of bacon
 A pinch of nutmeg
 1 clove of garlic
 Coarse sea salt & Coarse black pepper
METHOD OF PREPARATION:
 Chop broccoli into florets,
 Boil florets in salted water for 7-10 minutes until tender.
 Pour milk into a pan, bring to boil, then simmer while adding flour, and 3/4 of the
cheese.
 Chop bacon finely and add to cheese sauce mixture, along with minced garlic and
nutmeg.
 Place broccoli in casserole dish, pour over cheese sause, then tear stale bread into
thumb size pieces and place on top of broccoli and mixture along with the rest of
the cheese, pour a little olive oil over the top of this to make the bread crispy.
 Then bake in the oven at 200-220 for 25-35 mins untill golden brown on top.
 Serve immediately.

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 TUNA AND MEAT LASAGNA

By MARIO

INGREDIENTS: UTENSILS:
 1 kg chicken mince  A spatula (to serve)
 2 cans of tuna  A grater
 2 packets lasagna pasta  A frying pan
 1 bottle of tomato (Orlando)  A colander
 Grated cheese  A roasting pan
 1 onion  A wooden spoon
To make the sauce béchamel you need:
 500ml milk
 500 gr flour
 Salt and pepper
 Nutmeg
 Oil
METHOD OF PREPARATION:
 Put water to boil in the casserole. When it begins to boil add the lasagna pasta and
wait for 15min. put the lasagna pasta in a colander and leave there.
 Cut the onion in dice and reserve too.
 Put a frying pan on the fire with a little oil. Add the reserved onion and sauté. Put
the chicken mince in the frying pan and fry it well. Blend the cans of tuna and stir-
fry. When the chicken mince will be fry add the bottle of tomato and reserve this
mix.
 To make the sauce béchamel: Put a little oil in another frying pan and sprinkle the
flour. Stir well with wood spoon. When will be mixed add the milk and remove a lot.
Don’t forget the salt and pepper and a little of nutmeg.
 Grate the cheese in a plate.
PRESENTATION:
 For the presentation of the plate you need a roasting pan where you put one layer
of pasta, one layer of the mixture of chicken meat and tuna, so many layers you
want. Finally baste the sauce béchamel over the lasagna and sprinkle the grated
cheese. Put the roasting pan in the oven with the grill during 7min.
 Serve in a presentation dish with a spatula.
 Decorate with mint or another seasoning that brings color to the dish.

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 MARINATED DOGFISH

By JAVIER

INGREDIENTS: UTENSILS:
 ¾ kg dogfish  Bowl
 50ml olive oil  Deep-frier
 50ml vinegar  Chopping knife
 Water
 Cloves
 Paprika
 Oregano
 Cumin
 Pepper
 Salt
 Oil for frying
METHOD OF PREPARATION:
 Cut de fish into cubes, discarding skin and bone.
 Put it in a bowl.
 Mix together the oil, vinegar, water, paprika, oregano, pepper, cumin and salt.
 Pour over the fish and mix well.
 Marinate for at least 6 hours or overnight.
 Drain the fish, dredge it in flour and fry in hot oil until golden and crisp.
 Serve very hot, sprinkled with salt.

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 ROAST BEEF AND YORKSHIRE PUDDING

By SARA

INGREDIENTS: UTENSILS:
 Ingredients (Roast Beef):  an oven
1.4kg / 3lbs joint of sirloin of beef  a spoon
50g / 2oz beef dripping  a sieve
 Ingredients (Yorkshire Pudding):  a large bowl
110g / 10oz of plain flour (sifted)  a jug
1 large egg  a blender
A large pinch of salt  a cloth
150ml / 5oz water  a shallow baking tray or tin
150ml / 5oz milk  a bowl
Beef dripping or cooking fat
METHOD OF PREPARATION:
To cook the Roast Beef and Yorkshire Pudding:
 Heat the oven to 180ºC / 350ºF / gas mark 4.
 Put the joint of beef into a shallow baking tray or tin.
 Season the meat to taste with a little salt or a sprinkle of rosemary or a little
black pepper
 Melt half of the beef dripping and pour over the meat and seasoning.
 Place in the middle of the oven for 70 minutes.
 After 70 minutes, keep the meet in the oven, but turn up the heat to 220ºC /
425ºF / gas mark 7.
 Pour the remainder of the beef dripping into a cake baking tray (The type of
baking tray used to make small cakes / muffins). Put the tray, with a little bit of
dripping in each of the depressions in the tray, into the oven for 3 minutes or until
you see the dripping smoke.
 Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter into
each cake depression and bake for 15 to 20 minutes in the same oven as the beef.
 10 minutes after you have taken out the cooked Yorkshire puddings you can take
out the beef. Leave to stand another 10 minutes to allow to cool a little before
carving.
To make the Yorkshire Pudding Mixture (Batter):
 Sift the flour into a large bowl.
 Break the egg into the centre of the heap of flour.
 Mix the water and the milk together in a jug. Pour the mixture slowly onto the
flour and egg. As you start to pour the water/milk slowly beat the mixture
together with a whisk. Add the salt and continue to beat. The puddings will be
lighter if the batter includes a little air.
 Once all the ingredients have been beaten together leave to stand, covered by a
cloth, for 40 minutes or so.

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 BROWNIES

By FLORENCIA

INGREDIENTS: UTENSILS:
 4 (1 ounce) squares of chocolate  A bowl
 3/4 cup butter  A pan
 2 cups white sugar  A spatula
 3 eggs
 1 teaspoon vanilla extract
 1 cup all-purpose flour
 1 cup chopped walnuts
 12 tbls cocoa powder
METHOD OF PREPARATION:
 Preheat oven to 350 ºF (180 ºC).
 Microwave chocolate and butter or margarine in a large bowl at HIGH for 2
minutes or until butter or margarine is melted.
 Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour
and nuts.
 Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).

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 CARROT CAKE WITH LIME MASCARPONE ICING

By BEATRIZ

INGREDIENTS: UTENSILS:
 285 g. unsalted butter, softened  A grater
 285 g. brown sugar  A potato peeler
 5 large eggs, separated  A chopping knife
 Zest and juice of 1 orange  A chopping board
 170 g. self-raising flour, sifted  A spoon
 1 teaspoon baking powder  A cake tin
 1 teaspoon ground cinnamon  A whisk or a food processor
 A pinch of ground cloves  A cocktail stick
 A pinch of nutmeg  A rack
 ½ teaspoon ground ginger
 285 g. carrots, peeled and grated
 Sea salt
 115 g. shelled walnuts, chopped, plus
a handful for serving
(for the icing)
 115 g. mascarpone cheese
 225 g. full-fat cream cheese
 85 g. icing sugar, sifted
 Zest and juice of 2 limes
METHOD OF PREPARATION:
 Preheat the oven to 180º C.
 Grease a cake tin.
 Beat the butter and sugar together by hand or un a food processor until pale and
fluffy.
 Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the
sifted flour and baking powder, and add the ground spices, walnuts and grated
carrot and mix together well.
 In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently
fold them into the cake mix.
 Scoop the mixture into the prepared cake tin and cook un the preheated oven for
about 50 minutes until golden and risen. You can check to see if the cake is cooked
by poking a cocktail stick into it.
 Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly
sticky it needs a bit longer, so put it back in the oven.
 Leave the cake to cool in the tin for 10 minutes, them turn it out on to a rack and
leave for at least an hour.
 Mix all the icing ingredients together and spread generously over the top of the
cake.

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  Finish off with a sprinkling of chopped walnuts.

CHOCOLATE CHIP COOKIES

By AINHOA

INGREDIENTS: UTENSILS:
 1 1/2 cups all-purpose flour  Large bowl
 1 1 /4 teaspoons baking soda  Sieve
 1 teaspoon salt  Whisk
 1 1/2 teaspoons ground cinnamon  Wooden spoon
 1/2 teaspoon ground mace  Fork
 1/8 teaspoon ground nutmeg  Oven
 1/8 teaspoon ground cloves  Baking sheets
 1 cup butter, softened  Wire rack
 1 1/2 cups packed brown sugar
 1 cup white sugar
 2 eggs
 1 tablespoon milk
 1 1/2 teaspoons vanilla extract
 1 cup cornflakes cereal, crumbled
 3 cups rolled oats
 1/2 cup flaked coconut
 2 cups semisweet chocolate chips
 1 cup chopped walnuts
METHOD OF PREPARATION:
 Preheat oven to 350 degrees.
 Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves.
 In a large bowl, blend together butter, brown sugar, and white sugar until smooth.
 Beat in the eggs one at a time, then stir in milk and vanilla.
 Gradually mix in the sifted ingredients until well blended.
 Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and
walnuts.
 Roll the dough into balls, and place on baking sheets; them flatten slightly.
 Bake for 8 to 10 minutes in preheated oven.
 Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire
rack to cool completely.

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