Ugly
Ingredients
- 1kg. sugar
- 1kg. almonds, peeled and chopped
- ½ kg. flour
- Egg whites (about twelve, to be added at discretion)
Prepared by
Mix the almonds and sugar. Add the flour and the egg whites that are needed so that the mixture takes body, forms a belt and joins together.
Previously prepare some trays or tins, lightly greased with butter or oil. In them the mixture is arranged in small portions or in long strips of about ten centimeters by four or five wide (somewhat separated so that they do not stick together). Bake in a gentle oven. Remove once browned and stir lightly in the tins so that they release before cooling.
Veguilla Cake
Ingredients
For the puff pastry:
- 100 grams of strong flour
- 100 grams of butter
- 20 grams of salt
- 20 grams of water
For petit choux or petit choux:
- 30 grams of butter
- 15 grams of salt
- 50 grams of water
- 50 grams of flour
Prepared by
Mix and knead the ingredients, making four folds as is usually done in the preparation of puff pastry. Once the puff pastry is made, cut two discs or circles for the layers.
Boil the water with the butter and salt. When it starts to boil, add the flour. Stir the mixture quickly to obtain a scalded dough. Once the dough has cooled, the eggs are added and the mixture is beaten until a homogeneous dough is obtained.
Using a piping bag, mark the petisús in a tin or metal tray and bake them at 250ºC.
For the filling between the two layers of puff pastry, a pastry cream is prepared separately (this can be prepared according to different recipes and to the consumer’s taste). For the filling of the puff pastry, the cream is whipped and caramelized with almonds, and then joined around the puff pastry discs.
Decorate the cake with strawberries and chocolate chips (preferably Alpaco variety chocolate, which usually has 66% cocoa, being very suitable for laminating and for use as a coating).
Codfish with garlic
Ingredients
- ½ kilo of fresh or desalted codfish
- 1 spring onion
- 3 cloves garlic
- 2 teaspoons sweet paprika
- 1 glass of white wine
- 4 tablespoons of vinegar
- Olive oil
- Salt
Prepared by
Chop the onion and place a bed in a baking dish. Then place the cod, add salt to taste (depending on whether it is fresh or desalted), add the white wine and a drizzle of olive oil. We put it in the oven for 20 minutes, previously preheated to 180º.
Add 3 tablespoons of oil in a frying pan and add the sliced garlic until golden brown. Remove from the heat and add 2 teaspoons of paprika, stirring so that it does not burn and finally add the vinegar and add it to the fish.
Suckling lamb in wood-fired oven
Ingredients
For 4 persons approx.
- Half suckling lamb
- Water 300ml
- Salt
- Butter
- Oven 160 g 1hour or 1.2 Turn over 1 hour at 160 g.
Prepared by
In an earthenware casserole or a casserole suitable for wood-fired ovens, add a glass of water. Salt the lamb on both sides. When the oven reaches 150º, put the lamb in the oven for approximately 1 hour until it browns.
After that hour we take it out and turn it over adding another little water, a small glass and we spread a layer of butter and we put it back in the oven for another hour.
Oven roasted peppers
Ingredients
- Red peppers
- Extra virgin olive oil
- Salt
Prepared by
Choose a baking dish in which the peppers fit perfectly. Preheat the oven for 10 minutes at 200º C, “total heat” function or fan.
Wash the peppers well and dry them. With the help of a kitchen brush (or even with your hands) we impregnate them with olive oil on all sides. Salt to taste.
Place the peppers in the dish and this one in the tray in a central position. Lower the oven temperature to 180º C, heat “up and down”, and bake for 50 minutes.
Halfway through the roasting time, open the oven and, being careful not to burn ourselves, turn the peppers over. This way they will roast evenly on both sides. After the time we remove them from the oven. We will check how their skin is completely wrinkled and they have released a lot of liquid during baking.
Peel the peppers and season to taste with garlic, oil, salt and vinegar.
Frog legs
Ingredients
- 800 gr of frog legs
- 2 onions
- 3 tomato
- ½ teaspoon sweet paprika
- ½ teaspoon hot paprika
- 1 garlic
- Parsley
- Olive oil
Prepared by
First the vegetables are cooked. Poach the chopped onion in a casserole, chop the tomato, add it to the casserole, crush it and salt it.
On the other hand, we crush garlic, parsley and salt and add it to the fried mixture. At that moment, add the paprika and mix it, but not before removing the casserole from the fire.
Add water to cover the stew and add the haunches, which we sauté for half a minute. Then, add water to cover the stew, add a teaspoon of flour and simmer for 10 minutes.
