chocolat's volcano

Ingredients:

* 170g of chocolat (foundat)

* 170g of butter (ambient temperature)

*3 eggs

*3 yolk of eggs

*60g of sugar

*50g of flour

Preparation:

1.Precalentate de oven (240º)

2.Grate the chocolat,when the chocolat is good grate add the butter and mix good add the sugar

and mix,add the eggs, the yolk of eggs and the flour and mix good until you have a mass thick.

3.Add the mass to a tin and put in de oven 7 minutes, and this is it.

Ringh-shaped pastry

RING-SHAPED PASTRY

Ingredients:

500 g the flour.

3 eggs.

150 g the sugar.

1 cup the olive oil.

1 lemon.

1 bag the yeast.

Preparation:

1. Mix the eggs with the sugar.

2. Throw the olive oil and the lemon in the recipent with the eggs and the sugar.

3. Mix the all with the yeast and the flour.

4. Put together all and do a dough.

5. Put the dough to rest during therty minute.

6. Mould the dough and fry.

valencian paella

Ingredients for 6 people

- 5 tablespoons olive oil
- 1.4 liters of water
- 50 grams of artichokes
- 425 grams of rice
- 1 pinch saffron
- 150 grams of rabbit

- 25 grams of garrofón
- 50 gram is of broad beans
- 0.5 teaspoons of paprika
- 150 gram is chicken
- 3 tbsp tomato


Instructions for preparation:

Heat the oil in the paella, and when it begins to smoke, gets the rabbit and chicken sliced, dorándolos medium heat.

Then, add chopped vegetables and fry for a couple of minutes.

Then, making a hole in the middle of the pan, fry the tomatoes and when it begins to get dark, gets the paprika, careful not to burn.

She moves well and add water to the edge of the pan.

It is cooked paella for 30 minutes, adjusting for salt.

Add the rice and saffron, taking care to spread it around the rice for paella, and let it boil over high heat until the rice is ready and the broth has evaporated completely.

Leave to stand for five minutes, covered by a cloth.

The recipe for the pumpkin cake:

Ingredients:

- 500 grammes of pumpkin.
- 120 grammes of butter.
- 120 grammes of sugar glass.
- 100 grammes of flour.
- 8 grammes of Royal yeast.
- 50 millimetres of liqueur.
- 50 grammes of cream.
- 2 eggs.
- 1 litre of water.
- 200 grammes of sugar.

Preparation:

1. Boil the pumpkin with the water and the sugar and the litre of water.

2. Mix the butter, the sugar glass, the flour and the yeast.

3. Then, add the eggs, the liqueur and the cream and strike everything with a beater.

4. Put the mix into a mould.

5. Put the mould into the oven at a temperature of 180ºC and wait for 15 minutes.

6. It will taste better if you eat the cake one day after you make it.

chcoolate cake

chocolate cake
* 2 eggs
* 150 gr sugar
* 150 g butter
* 25 grams of cocoa powder
* 1 / 2 cup milk
* 150g of flour
* 1 teaspoon baking powder
* Sugar icing
Production of chocolate cake





Recipe

We take a deep bowl and mix slowly while beating and 150 grams of sugar and 150 grams of butter. When we have obtained a creamy paste, add the 2 eggs and mix well again.

Added later, and also gradually while mixing, 25 grams of cocoa powder, half a glass of milk and 150 grams of flour (which have been added before a teaspoon of yeast)

Buttered mold inside the furnace in which we make our cake, sprinkle it with flour and lay on the contents of the bowl. We put in the oven at moderate heat about 30 minutes. Go reviewed every 5 minutes to avoid being burned.

When we see the cake Doradito cooked, take it out of the oven, let it cool, take it out of the mold and serve sprinkled with powdered sugar

Mousse cake

INGREDIENTS:base of cookie, cream mass, butter, milk.
PREPARATION OF BASE OF THE CAKE:Heat to melt 40 g. of butter in a bowl but don't boil. Remove from heat and add the contents of the bag with the base mixture. Cover bottom of pan, previously rinsed and dry, and with the help of a spoon spread and press very firmly so that it is evenly distributed. Leave in the fridge or freezer while preparing the mousse.
PREPARATION OF THE CREAM MOUSSE: Dissolve the contents of the bag metalized in 250 ml. of cold milk. Beating media.alta speed for 2 minutes . Expanding on the base already prepared and smooth evenly with a spatula or spoon . Leave in the fridge or freezer 1 hour.

Rissotto of chicken and mushrooms

INGREDIENTS

150 gr of rice
4 times the volume of the rice in stock of chicken
1 breast of chicken, and it minced in pieces
4 big mushrooms
1 minced parsley
1 cut up spring onion
1 clove of garlic
A little bit of butter

Steps To Do The Recipe:

1.In a saucepan you have to put the butter and when the butter is melt

you have to add the spring onion and the garlic.Then add the breast

of chicken and the mushrooms and then the rice, start adding the stock

very hot.

2.You must continue adding stock when you need. When you have added

all the stock, look for the rice to see if is doughy and humid. If necessary,

you should add more stock.

3.Splash the rice with the parsley and you should decorate it with a

branch of thyme. And it’s finished.