Category Archives: Cooking

Recipe: Spaghetti with Vegetables

Cooking, Students' Corner,

Kindly written by Ana Rebollo

Ingredients:
• 400 g spaghetti
• 4 tomatoes, cut in half
• ½ cup sliced courgettes
• 1 onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• ½ cup vegetable stock
• 1 teaspoon salt
• thyme
• pepper

Directions:
• In a pot of boiling water add 1 teaspoon of salt and cook the spaghetti until al dente. Then, remove the pot from the fire. After that, drain and set aside.
• While the spaghetti is boiling, chop the onion, the red and green pepper the tomatoes and then slice the courgette.
• In a saucepan over medium heat, add ½ cup vegetable stock. When it´s boiling, first add the onion and after a few minutes add the pepper, courgette and the tomatoes and continue cooking for about 15 minutes. Season with salt, pepper and thyme.
• Scatter the sauce over the pasta and serve.

Recipe: Spanish Omelette

Cooking

I was racking my brains about what to do to make you use and study the new vocabulary related to food we have been learning in class when divine inspiration knocked on my door and it suddenly dawned on me, always on the search for new recipes, to ask you to write one… but not just any recipe but a recipe that would make anybody ‘s mouth drool . Now, I know some of you are going to say ….”but teacher I don’t know how to cook” so what? Better late than never!! Ask at home, parents , grandparents ..I’m sure they have a wonderful recipe to share , maybe in the end you’ll thank me for rescuing that wonderful recipe your grandmother used to cook for you.

My favourite dish is Spanish Omelette and this is the recipe I’m going to share with you as I’ve been the proud winner of the I Spanish Omelette Cooking Contest of my hometown

You’ll need. (serves 4) · 6-7 medium potatoes, peeled
· 1 spring onion
· 6 large eggs
· 2-3 cups of olive oil for pan frying
· Salt to taste
· Baking Powder

Cut the peeled potatoes into thin slices. Peel and chop the onion into small cubes. Salt onions and potatoes to taste.
In a large non-stick frying pan heat the oil (the oil should almost cover the potatoes). When it is hot enough ,place and spread the potatoes and the onion into the frying pan.The key if for this mixture to cook very gently so you might need to turn down the heat slightly. Stir from time to time with a slotted spoon. You will know that it is cooked when you poke a piece of potato with the spoon and it easily breaks in two. Place the mixture into a bowl removing as much oil as you can.
Now, crack the eggs into a bowl ,add a small spoon of baking powder and beat them with a fork. Pour into the potato onion mixture and mix together with a large spoon.
Now, pour two tablespoons of olive oil into the frying pan. Heat it. Pour the mixture and spread it evenly. Allow the egg to cook around the edges. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Place a plate (about the size of the pan) upside down over the frying pan to cover top and quickly turn the frying pan over and the omelette will fall onto the plate. Then. Slide the omelette into the frying pan and let it cook for as long as needed. And you’re done!! Enjoy your nice meal!!

Knit Night Cupcakes

Cooking

I’ve been willing to show this gorgeous recipe for some time. Recipe? Shall I call it recipe? Well, I should say it is more like an amazing display of imagination by the talented Lolo. You can find in her here http://veganyumyum.com/ . She is a vegan so you might not like some of her recipes but I am sure there are some you’d like to try.
So ,here are some photos of what I was telling you above. Wouldn’t you like to surprise your family with one of those? If you ever try, please let me know or .. on second thoughts, send some.

Awesome!!!! Now you can see her in this clip showing viewers how to do them on the Martha Stewart Show.

A Pirate Cake

Cooking

I sometimes wonder when my passion for cooking started and I cannot truly say but it cannot be a very long time ago as I remember when I left home to go to university I didn’t even know how to fry an egg (well, maybe I knew how to fry an egg but certainly not how to cook rice) and then when I got married and didn’t have children I cooked rice on Monday and then I spent the whole week eating it (my husband wasn’t eating at home, lucky him !I should say and he might think). My husband was so encouraging that if you ask my friends about the early stages of my cooking they will surely tell you about a cheese cake I took to a dinner party. When they tried to eat the cake it was so uneatable they didn’t know what to do . I had just realized they were all chewing very slowly when my husband said. “Well, this is very nice , indeed !” And all of them burst out laughing. This is something they keep reminding me every now and then.Anyway, this is the birthday cake I did for my son’s birthday. I hope it gives you an idea if you have a kid’s birthday coming soon. You only need a bit of imagination and a lot of love.
This is how I did it. I bought a round three-layer cake at the supermarket and cut it down at the center. I glued the layers together with some sort of chocolate mousse and cut the bottom of these layers to make it sit level (you don’t want it rocking while you are decorating it). Finally , I covered with chocolate icing and the rest is up to your vivid imagination.

Scones

Cooking, ,

Cooking is one of my passions although I have to confess I’m not as good at it as family and friends tend to believe. Today I’m going to show you how to bake one of my favourite British recipes “Scones”. Bur first of all, where does the word “scone” come from?


This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original form was triangular-shaped and it was made with oats and griddle-baked. Today’s versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds and you may add raisins, cheese, walnut…

Golden Scones Recipe:
225g self-raising flour
1 tsp baking powder
50g soft magarine
25g soft brown sugar
1 tbsp of golden syrup or honey
1 egg + milk
Preheat oven to 220-deg. Lightly grease a baking sheet.
(A) Put flour and baking powder in a bowl, add magarine and rub it in with your fingertips till the mixture resembles fine breadcrumbs.
(B) In a separate bowl, crack egg into a measure, lightly beat it and then make up to 150ml with milk. Beat thoroughly egg mixture, sugar and syrup till well-blended.
Stir in (A) into (B) to a soft dough. Turn onto a lightly floured table, knead lightly and then roll out to 1/2 inch thickness.
Cut into rounds with a cutter to make an approx. 10-12 scones. Place them, spaced, onto a large baking sheet; brush the tops with a lil milk and bake for about 10 minutes or till golden brown. Remove scones and leave to cool on a wire rack!
A suggestion..? They are just lovely with clotted cream and strawberry jam if you don’t mind the calories. Anyway, let me know if you ever make up your mind to try them.