Hello, I'm chef Antonio and I will explain how to make internacional recipes. Today, I explain how do a typical food of Spain: omelette. The ingredients are: 2 potatoes, 3 eggs and you can add onion. First, you must cut the potatoes in little pieces and heat the oil in the frying pan, when the oil is hot, beat the eggs and throw then in the frying pan, then put the potatoes in the frying pan with eggs and when the omelette is done ,turn It over and let it be done on the other side. Voala the omelette is done, Bon apetit. This is the first recipe, I hope you like It.
Hello, I'm the chef Antonio and I'm going to explain how do a typical food of Japon: sushi. We need rice, salmon, salmon roe and soy sauce. First, we need cook the rice. When the rice is made, wait a bit until It cools, when this cold begins yo make rice balls. When you have the rice balls, put the salmon on the rice balls and lay a few salmon roe. Finally, place a little soy sauce un a bowl and you can start eat.
Hello,I'm the chef Antonio and today I'm going to explain a typical food mexican: tacos. We need 6 corn tortilla, 350g of chopped veal, 4 cloves of garlic, 500g of tomatoes, salt, pepper, oil and grated cheese. To start with our mexican tacos, we chop the garlic and cook them over very low heat for 1 minute. Not take color. Add the half kilo of tomatoes, already peeled and chopped and increase the power of the fire. We season and cook for a while. The tomato will release water, it should evaporate all that, it can tartare a while. Once evaporated let cook over low heat while stirring constantly, for 5 more minutes, so that it takes a good taste. While the water of the tomatoes evaporated, we prepares the pico de gallo. The pico de gallo is a sauce that comes to Mexican tacos hair. In a bowl we put all the vegetables in this sauce well chopped. Add the juice of 1/2 lime or half lemon and stir well, let rest. When the tomato has been cooked a little, we add the minced meat that we hace chosen. We put his part of salt and pepper and cook over high heat . With a wooden spoon, we are stirring everything and shredding the minced meat, so that no large pieces are left. In fact, the finer they are, the better. So we mix with the tomato and garlic, while crumbling and cooking the meat. Once It has been cooked, It is ready! Heat the tortillas one by one on both sides in a pan over medium heat. Then we put a few tablespoons of the meat on top, season with a little pico de gallo , wrap then with the characteristic taco shape and it's ready! Optionally you can sprinkle grated cheese on top.
Hello, I´m the chef Antonio and today I´m going to explain how do a typical food british: fish and chips. We need wheat flour, 225g and a little more to flour the fish, very cold beer, 285ml Royal yeast, 3 teaspoons, white fish fillet(hake or cod), 1 medium per person, frying oil and salt. In a bowl we put the beer very cold. Apart we mix the flour with the Royal type yeast and we sift the mixture over the beer while we beat with some manual rods. The goal is to get a porridge with the consistency you see in the images. We dry the pieces of fish well with absorbent paper - this step is important especially if we use fish that we have just defrosted -, we salt them to taste and pass them through wheat flour shaking the excess, with this we will get the batter to not drain. We heat abundant oil in a deep skillet over medium high heat and we will not start frying our pieces of fish until the oil is hot but without getting to smoke. We will know that it is at the correct temperature if we drop a teaspoon of the batter and immediately bubbles form around it.
When the oil is ready, we pass the floured fish pieces through the batter and we place them carefully in the oil to avoid splashing. We fry them for about 3-4 minutes on each side, depending on the thickness of the fillets, until they are golden brown. As they are, we take them out of the oil and let them drain on a rack or strainer, because if we put them on paper they will be less crispy. We are served with fried potatoes, cooked peas and hollandaise sauce that we can flavor with some spices.
Hello, I´m the chef Antonio and today I´m going to explain a typical food italian: lasagna. We need 750 g minced meat (pork and veal), 24 cannelloni or 12 lasagna plates, 350 g homemade tomato sauce, 200 ml of white wine (1 glass), 1 onion, 200 g sliced cheese, 100 g grated cheese for gratin, salt, pepper, olive oil. For the bechamel: 400 ml of milk, 25 g butter, 25 g of common wheat floursalt, pepper and nutmeg. - Prepare the filling. Place a little olive oil in a pan on the fire and add the minced meat with salt and pepper to taste. Go moving and separating the meat with the fire quite alive. Add the onion, chopped by knife, when the meat is already browned. Continue stirring and, after 4 or 5 minutes, when the onion begins to cook, add the white wine. Set the heat to moderate and, when the alcohol has reduced, add the tomato sauce. Stir well and let it reduce the tomato a little. When you get the consistency you want for your filling, remove the pan from the heat. 2.- Cook the pasta. Put a pot with plenty of water and a little salt on the fire. When the water starts to boil, introduce the plates one by one. Cook the pasta according to what the manufacturer tells you. 3.- Prepare the béchamel. Melt the butter in a pan on the heat and add a spoonful of flour. Toast the flour a little and add the hot milk little by little while stirring. Add a tip of black pepper, another nutmeg and a little salt. Wait for it to start boiling again and you already have the prepared béchamel. 4.- Cool the pasta. Go removing the hot water from the casserole and let cold water in so that the pasta cooking is cut. Leave the plates on a cloth.
5.- Ride the lasagna. Put a few tablespoons of béchamel on the base of the tray so that the lasagna does not stick. Add the first layer of plates making them coincide on top of each other so that they do not move. Place a layer of cheese on top and, on top, a layer of well-spread meat. Continue with another layer of pasta, another of cheese, and another of meat. You can make the fill layers you want. Finish the lasagna with a layer of pasta and add bechamel and grated cheese that melts well. 6.- Insert the lasagna, covered with aluminum foil, in the oven without preheating. I've had it 30 minutes at 220 degrees with heat up and down. Remove the foil very carefully because it can stick. Re-enter the lasagna approximately 10 minutes with heat only above and maximum temperature so that it is au gratin above.
Hello, I'm chef Antonio and I will explain how to make internacional recipes.
ResponderEliminarToday, I explain how do a typical food of Spain: omelette.
The ingredients are: 2 potatoes, 3 eggs and you can add onion.
First, you must cut the potatoes in little pieces and heat the oil in the frying pan, when the oil is hot, beat the eggs and throw then in the frying pan, then put the potatoes in the frying pan with eggs and when the omelette is done ,turn It over and let it be done on the other side.
Voala the omelette is done,
Bon apetit.
This is the first recipe, I hope you like It.
Hello, I'm the chef Antonio and I'm going to explain how do a typical food of Japon: sushi.
ResponderEliminarWe need rice, salmon, salmon roe and soy sauce.
First, we need cook the rice. When the rice is made, wait a bit until It cools, when this cold begins yo make rice balls. When you have the rice balls, put the salmon on the rice balls and lay a few salmon roe.
Finally, place a little soy sauce un a bowl and you can start eat.
Hello,I'm the chef Antonio and today I'm going to explain a typical food mexican: tacos.
ResponderEliminarWe need 6 corn tortilla, 350g of chopped veal, 4 cloves of garlic, 500g of tomatoes, salt, pepper, oil and grated cheese.
To start with our mexican tacos, we chop the garlic and cook them over very low heat for 1 minute. Not take color. Add the half kilo of tomatoes, already peeled and chopped and increase the power of the fire. We season and cook for a while. The tomato will release water, it should evaporate all that, it can tartare a while. Once evaporated let cook over low heat while stirring constantly, for 5 more minutes, so that it takes a good taste. While the water of the tomatoes evaporated, we prepares the pico de gallo. The pico de gallo is a sauce that comes to Mexican tacos hair. In a bowl we put all the vegetables in this sauce well chopped. Add the juice of 1/2 lime or half lemon and stir well, let rest. When the tomato has been cooked a little, we add the minced meat that we hace chosen. We put his part of salt and pepper and cook over high heat . With a wooden spoon, we are stirring everything and shredding the minced meat, so that no large pieces are left. In fact, the finer they are, the better. So we mix with the tomato and garlic, while crumbling and cooking the meat. Once It has been cooked, It is ready! Heat the tortillas one by one on both sides in a pan over medium heat. Then we put a few tablespoons of the meat on top, season with a little pico de gallo , wrap then with the characteristic taco shape and it's ready! Optionally you can sprinkle grated cheese on top.
Hello, I´m the chef Antonio and today I´m going to explain how do a typical food british: fish and chips.
ResponderEliminarWe need wheat flour, 225g and a little more to flour the fish, very cold beer, 285ml Royal yeast, 3 teaspoons, white fish fillet(hake or cod), 1 medium per person, frying oil and salt.
In a bowl we put the beer very cold. Apart we mix the flour with the Royal type yeast and we sift the mixture over the beer while we beat with some manual rods. The goal is to get a porridge with the consistency you see in the images.
We dry the pieces of fish well with absorbent paper - this step is important especially if we use fish that we have just defrosted -, we salt them to taste and pass them through wheat flour shaking the excess, with this we will get the batter to not drain.
We heat abundant oil in a deep skillet over medium high heat and we will not start frying our pieces of fish until the oil is hot but without getting to smoke. We will know that it is at the correct temperature if we drop a teaspoon of the batter and immediately bubbles form around it.
When the oil is ready, we pass the floured fish pieces through the batter and we place them carefully in the oil to avoid splashing. We fry them for about 3-4 minutes on each side, depending on the thickness of the fillets, until they are golden brown.
As they are, we take them out of the oil and let them drain on a rack or strainer, because if we put them on paper they will be less crispy.
We are served with fried potatoes, cooked peas and hollandaise sauce that we can flavor with some spices.
Hello, I´m the chef Antonio and today I´m going to explain a typical food italian: lasagna.
ResponderEliminarWe need 750 g minced meat (pork and veal), 24 cannelloni or 12 lasagna plates, 350 g homemade tomato sauce, 200 ml of white wine (1 glass), 1 onion, 200 g sliced cheese, 100 g grated cheese for gratin, salt, pepper, olive oil.
For the bechamel:
400 ml of milk, 25 g butter, 25 g of common wheat floursalt, pepper and nutmeg.
- Prepare the filling. Place a little olive oil in a pan on the fire and add the minced meat with salt and pepper to taste. Go moving and separating the meat with the fire quite alive. Add the onion, chopped by knife, when the meat is already browned. Continue stirring and, after 4 or 5 minutes, when the onion begins to cook, add the white wine. Set the heat to moderate and, when the alcohol has reduced, add the tomato sauce. Stir well and let it reduce the tomato a little. When you get the consistency you want for your filling, remove the pan from the heat.
2.- Cook the pasta. Put a pot with plenty of water and a little salt on the fire. When the water starts to boil, introduce the plates one by one. Cook the pasta according to what the manufacturer tells you.
3.- Prepare the béchamel. Melt the butter in a pan on the heat and add a spoonful of flour. Toast the flour a little and add the hot milk little by little while stirring. Add a tip of black pepper, another nutmeg and a little salt. Wait for it to start boiling again and you already have the prepared béchamel.
4.- Cool the pasta. Go removing the hot water from the casserole and let cold water in so that the pasta cooking is cut. Leave the plates on a cloth.
5.- Ride the lasagna. Put a few tablespoons of béchamel on the base of the tray so that the lasagna does not stick. Add the first layer of plates making them coincide on top of each other so that they do not move. Place a layer of cheese on top and, on top, a layer of well-spread meat. Continue with another layer of pasta, another of cheese, and another of meat. You can make the fill layers you want. Finish the lasagna with a layer of pasta and add bechamel and grated cheese that melts well.
6.- Insert the lasagna, covered with aluminum foil, in the oven without preheating. I've had it 30 minutes at 220 degrees with heat up and down. Remove the foil very carefully because it can stick. Re-enter the lasagna approximately 10 minutes with heat only above and maximum temperature so that it is au gratin above.