Group 6

by maitemaite
Last updated 6 years ago

Discipline:
Health & Fitness
Subject:
Nutrition

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Group 6

Ingredientsgram.500 of cannelloni; gram.500 to grind meat; gram.50 of cheese; gram.50 of butter; gram.100 of béchamel; baking-tin with tomato; muscat walnut; salt pepper oil; gram.200 tomato sauceHow to do itTo brown the meat with oil, butter and salt; allow to cool and to add cheese,béchamel,muscat walnut tomato. After fill the cannelloni and place it in baking-tin with tomato.At last to place in oven to 180 degrees

Vegetable soup

Ingredients:Garlic, onion, carrots, courgettes, pumpkin, spichach, chick peas, olive oil, water and saltHow to do itBoil chick peas, garlic, carrots, courgettes, pumpkin and spinach together with some water. Fry the chopped onion in olive oil and add to the pot. Add some salt and serve.

Paella

Spanish chicken

Ingredients: 8 chicken thighs; 3 onions, thinly sliced; 2 tsp paprika; zest and juice 1 lemon; good handful parsley, roughly chopped; 150ml stock; 1 tbsp olive oilHow to do it:Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands.Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.

MY FAVOURITE FOODGROUP 6

Four Seasons' Lemon-Ricotta Poppy Seed Pancakes

My favourite food is vegetable soup - Aitana

My favourite plate is Stuffing cannelloni of meat - Francesca

Stuffing cannelloni of meat

Ingredients:6 large eggs, separated; 1 1/2 cups whole-milk ricotta cheese;1/4 cup (1/2 stick) unsalted butter, melted and cooled; 1 teaspoon pure vanilla extract;1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 cup sugar;1/2 teaspoon salt; Zest of 2 large lemons; 1 tablespoon poppy seeds; Vegetable oil, for griddle; Maple syrup, warmed; Berries, for garnish How to do it Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat until they form firm, glossy peaks. In a large bowl, beat together ricotta, butter, egg yolks, and vanilla. In a medium bowl, whisk together flour, baking powder, sugar, salt, lemon zest, and poppy seeds. Using a rubber spatula, stir flour mixture into ricotta mixture. Fold a large spoonful of whipped egg whites into ricotta mixture. Continue folding in remaining egg whites. Coat a griddle or large skillet with oil and heat over high heat until very hot, then reduce heat to medium. Working in batches, place 1/4 cup batter for each pancake on griddle, leaving space, as they will spread. Cook until golden and top begins to bubble, about 2 minutes. Gently turn and continue cooking until bottoms are light brown. Transfer to a serving plate and keep warm until all the pancakes have cooked. Serve with maple syrup and berries.

Ingredients:1 tablespoon olive oil;1 leek or onion, sliced; 110g pack chorizo sausage, chopped; 1 tablespoon turmeric; 300g long grain rice; 1l hot fish or chicken stock; 200g frozen peas; 400g frozen seafood mix, defrostedHow to do it:Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.Add the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

My favourite food is Paella - Thifafany


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