Cheese and Sobrasada Puff Pastry

CHEESE AND SOBRASADA PUFF PASTRY

INGREDIENTES:

• 500 gr de masa de hojaldre refrigerada
• 250 gr de sobrasada 
• 250 gr de queso

PREPARACIÓN:

1. Extender la masa .

2. Divida la masa en dos partes. (Imaginar una línea central) 

! NO CORTE TRHE MASA !!!!

3.Ahora que tiene dos lados: difundir la salchicha en uno de los lados.

4.En el otro lado, hacer lo mismo y se extendió en el queso.

5.Roll por ambos lados, con mucho cuidado hasta que casi se unen en el centro. (De izquierda a media y de te derecho a la mitad) .

6. Cortar la masa en pequeñas rodajas (con mucho cuidado para no romperlos) utiliza un cuchillo mojado será más fácil!

7. Precaliente el horno a 180 grados.

8. Cocine durante 10 minutos en cada lado (20 "total).

9. Mantenga un ojo en el proceso ... se puede quemar.

10. Tome la masa del horno. dejar que se enfríe ... y listo para comer !!

Dips and Dippers (Guacamole)

DIPS AND DIPPERS 
(GUACAMOLE)

INGREDIENTS:

• 1 ripe avocado                         
• 1 clove garlic
• 1/2 a lemon juice
• A pinch of salt
• A pinch of chilli powder

PREPARATION:

1. Check if avocado is ripe by pressing with your fingers. they should leave a mark.

2. Cut avocado in halves and take out seed.

3. With a spoon take out avocado meat and put it in a bowl.

4. Add the rest of ingredients and mix everything with a fork.

Spinach, Chickpeas and Sausages with Curry

SPINACH, CHICKPEAS AND SAUSAGES WITH CURRY

INGREDIENTS:

• 200 g chickpeas
• 4 chicken sausages
• 500 g spinach - 1 tomato  
• 1/2 sweet chile 
• 3 chives 
• 1 tsp curry 
• A pinch of salt and black pepper 
• 1 tbsp olive oil

PREPARATION:

1. Wash and drain spinach. Put them in a pot with water and a pinch of salt. Boil for 4 minutes, counting from the moment the water starts boiling.Once boiled, drain the spinach and keep in a bowl. Set aside.

2. Take chickpeas out of the jar. Wash them in cold water and drain. Keep in the strainer.

3. Cut sausages in pieces (not to small).

4. In a pot, put the oil and fry sausages lightly.

5. Add chickpeas.

6. Add curry.

7. Add spinach.

8. Add a pinch of salt and pepper.

9. Cook for 3 minutes. Stir frequently and check oil. Add a little more oil if it's necessary.

Honey Ginger Prawns

HONEY GINGER PRAWNS

INGREDIENTS:

• 2 tsp sesame oil
• peeled green prawns (tail on), deveined
• 1tbsp grated ginger
• 1 large garlic clove, minced
• 1 tbsp soy sauce
• juice of 1 lemon
• 1/2 cup (125ml) water
• 1 1/2 tbsp honey

PREPARATION:

1. Peel prawns, preserving the tails. (take care with the spike of the head).

2. In a pot, add oil, ginger, garlic, soy sauce,lemon juice and the prawns.

3. Cook prawns for 4-5 minutes stirring every now and then. Prawns should have started to change colour and be less translucent.

4. Add water and honey and continue to cook for a further 2 minutes until prawns are cooked through when they look pink.

Fried Rice

FRIED RICE

INGREDIENTS:

• 1 cup of Basmati rice

• 2 rashersof bacon or chicken

• 2 shalots

• 1/3 cup of corn kernels

• 1/3 cup of peas

• 8 prawns

• 2 tbsp soy sauce

• 2 tbsp of sunflower oil for the rice

PREPARATION:

1. Put 5 cups of water in a pot and wait until it boils in temperature:medium.

2. Wash and drain 1 cup of basmati rice.

3. Put in a pot the rice and 2 tbsp of sunflower oil.

4. Wait 10 minutes on medium fire. 

5. Drain the excess of water from the rice using a strainer.

6. Chop and wash everything. 

7. In a pan, heat oil and wait until it is very hot.

8. Add the ingredients in a pan for arouns 2 minutes,put the fire to medium-minimum.When all is ready add the ingredientsto the rice and mix everything,add soy sauce,and stironce a minutefor another 2 minutes.