Spinachs to the Cream
1 kg of spinachs (congealed or fresh)
1 thin end of ham
1 spoonful of flour
1/2 glass of skimmed milk
1/2 glass of water
2 spoonfuls of olive oil
Salt, nutmeg and white pepper
2 spoonfuls of grated cheese
Cook in boiling water with salt the spinach. If they are congealed it is not necessary to defrost previously. When they are soft, but nonexhausted, slip very well.
In a frying pan with a spoonful of oil, gild the garlic and the ham cut in cubes, fry lightly later the spinach.
Make a white sauce very light. In a frying pan toast the flour with a spoonful of oil and slowly incorporat the milk and the water until forming a creamy sauce but not very thick. Incorporate one picks of nutmeg and white pepper.
In a resistant source for oven, put the spinach, cover with the white sauce and scatter the grated cheese. Bake for 25 minutes, in a medium flame, without it is burned.
Tuna with Potatoes
600 gr. of tuna in slices
400 gr. of potatoes
2 glasses (1/2 liter) of white wine
2 spoonfuls of oil
In a frying pan with a spoonful of oil, gild slices of tuna by both sides. While, peel and cut potatoes, tomatos and onion in fine slices.
Put another spoonful of oil in a casserole and fry lightly the onion and the tomatos for 15 minutes.
Add the wine and potatoes, complete with water until covering them, add salt and pepper and let cook 30 minutes on a low flame since it begins to boil.
Incorporate the tuna and continue the baking 15 minutes more.
1/2 kilo of fish
1 slice of bread without crust
1 bote of tuna
Black pepper and nutmeg
Cook the fish during about 7 minutes, clear the skin and crumble, pay attention that any thorn is strained. preheating the oven.
Add the 4 eggs milkshakes, the tuna, the bread previously dampened in milk, salt and one picks of pepper and nutmeg.
Pour the mixture in a mold for oven previously lubricated, place this mold within the other greater one with a water finger, and bake to 250º during 30 minutes. Before removing it, is necessary to make sure that it is ready puncturing with a needle and removing cleans it.
Serve at room temperature with sauce of tomato, rather liquid mayonnaise light or bechamel sauce.
Pancakes of Apples
For the mass:
60 gr. of flour
milk 100 cc
For the stuffing:
2 spoonfuls of sugar
2 spoonfuls of cognac
For the stuffing, peel and divide apples in small pieces and put them to cook on a low flame with the juice and peel of the orange, the sugar and the cognac.
While cooks the stuffing, do the mass spilling the milk little by little on the flour and removing, so lumps do not form. Add eggs (previously mix well). If it is necessary. Put a little of salt.
Paint with butter the bottom of a small antihaderente frying pan and be doing with this mass pancakes fine gilded by both faces.
When the divided apples are soft, mash them and stuffing with the pancakes.
Rice with Milk
1,5 ls of semi-skimmed milk
200 gr of rice (nonlong nor vaporized)
The skin of an orange
The yellow skin of a lemon (without the white part)
1 branch of cinnamon
2 spoonfuls of sugar
Put to cook in a dipper the rice with abundant water and salt (a teaspoon by liter), and in another dipper milk with the small branch of cinnamon, the sugar and the orange and lemon peels.
When the rice has been 10 minutes cooking, it slips well and it is spilled on boiling milk, letting approximately cook other 15 minutes (prove from time to time so that it does not go) on a low flame.
Retire of the fire, add liquid saccharin to the taste, remove a little to blend and spill in a source (or in individual containers). Let cool well in the refrigerator before serve.
Hake with peas
1/2 kilo of hake
100 gr. of peas
1 tooth of garlic
1 spoonful of olive oil
2 teaspoons of chopped parsley
A little breadcrumbs
Chop up finely garlic and the onion and put them in an antiadherent great frying pan with the spoonful of oil. Fry lightly until the onion is soft.
Add salt to the hake, coat in breadcrumbs them and put them in the frying pan. 5 minutes by each face.
Incorporate the peas with its broth and saffron, removing with taken care of not to break the hakes. Dust superficially the parsley and serve.
Chards with ham
1/2 kg of chards
1 spoonful of olive oil
2 teeth of garlic
50 gr. of chopped ham
25 gr. of bare pinions
Put water to boil in a casserole. While it is warmed up, clean and cut the chards in pieces of 1 or 2 cm.
When it breaks to boil, cook the chards to alive fire during 5 min. Then strain and leave them aside.
Put the oil in a great frying pan, better if it is antiadherent, to smooth fire.
Peel the garlics, cut them in laminae and put them to fry.
When they begin to gild add ham and pinions. Remove a little and incorporate the chards.
Fry lightly it during some minutes and serve it warm.
Meatballs with Tomato
500 g ground meat150 g fried tomato1 spoonful of chopped bread1 egg1 spoonful of flour1 tablet of brothSalt ParsleyMix the meat with the beaten egg, a spoonful of fried tomato, the parsley, the chopped bread and the salt. Let rest awhile. Make small balls with the ground meat and to surround in flour. Shake them to clear the leftover flour well.
Fry the meatballs in hot and abundant oil and reserve them in a casserole.
In that same casserole add the tablet of broth previously dissolved in boiling water, the rest of the tomato fried, and water until covering them. Let cook about thirty minutes.
Pie of Meat
300 g (10 ½ oz) of ground meat
80 g (3 oz) of chopped ham
80 g (3 oz) of chopped skimmed cheese
1 white of egg
¼ of skimmed milk cup
2 teaspoons of grated cheese
Place the meatin a container and mix it with ham and the chopped cheese.
Add the egg, white of egg and milk and mix well. Season for pleasure.
Spill the mixture in a mold slightly lubricated (preferable to use oil in spray) and dust the grated cheese above.
Take to the furnace preheated to 350°F (180°C) by approximately 45 minutes or until it is cooked.
Serve with green salad.