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Hojalchichas

Well guess who else and the less I have done things like this, but if it does not get what we ate for dinner another day. I did it in mini size, as appetizers or starters. Along with a salad, have a quick dinner and rich.

It's easy, easy and it does not stain any pileup. I can do to children.

Ingredients:

- a package of frankfurters

- a square pastry sheet

-

tranchetes sliced \u200b\u200b- 1 egg for brushing

Preparation: First

remove the pastry from the freezer in the morning, but you can make sure the fresh leaves just as good. The sausage, halved, so leave us with a package 16 servings.

Well we set the size of the sheet strips having more sausage 2cm of each pastry strip we get for 3 sausages, you do not roll them, just enough to cover the sausages.

baking tray brushed with oil and put it to warm to 200 º Come with mounting pastry rolls.

top of each piece of pastry put half slice of tranchete and above this, the average sausage. Liam with the pastry and seal the edges with a fork, and to complete the 16 pieces. We are placing the baking tray, brushing each one with beaten egg. We leave space between each other because the pastry tends to double its volume when cooked.

Boil 10 minutes in the oven to 200 º monitor that will not burn and once templaditos already can sample.

cheese gives the smoothness necessary for a mouthful is not dry. They are delicious.

Watery Cervical Fluid

Beef

This recipe is the star of my house and all who come for the first time to dine out the test and happy.

As anécdona tell you that my oldest son loves it and they got mad at me because I said that only when we visit. Although this is not true.

Ingredients:

-1 Kilo fresh ham

fat onion -1

Moorish spices -2 teaspoons

-oil a dash

- salt

-1

handful of almonds and toast

-1 handful of currants, pitted (the original recipe with prunes)

-1 package of pitted olives

-1 large tomato, peeled and

Brisna

- 1 cork (so that the meat is tender)

-1 loaf of bread for

mojeteo

- boiled eggs for garnish (optional)

Preparation:

is

Clean and chop the flesh. Place the oil in a pan and when hot add the meat with Moorish spices and a little salt. When it takes a while you add the onion cut into strips. Once the onion is transparent is incorporated into little shredded tomato.

When the tomato is done, add a glass of water and after 5 minutes incorporate the almonds, raisins and cork.

We let the meat is tender, 5 minutes before paragraph adds the package of pitted olives, drained well but not to the dish is salty.

You will ask what we do with a loaf of bread? then dipping into the sauce.

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Moorish Cuajadera

Long time that did not make this meal. The fact is that home like much, but my oven is small and when I start I like to do as much for on this holiday Monday, I went to my parents house and there I did. They live in the doorway opposite, and they delighted to pass the whole morning with them.

Ingredients: -4

large slices of fish without scraping (needle, emperor, sea bass, etc)

-3 large potatoes peeled and sliced \u200b\u200b

tomatoes -2

skin slices

sliced \u200b\u200bonions -2

-3 Or 4 large bay leaves into pieces

-

peppercorns a handful

-1 glass of good white wine

-salt and oil

-1 lemon thinly sliced \u200b\u200bbig game

- parsley

Preparation:

Let the mess. We take the baking sheet and spread with oil.

First Layer onion slices with oil and a dash of salt, a layer of potatoes is not very thick. As before a trickle of oil and a little salt, pepper grain and fish slices on top with another trickle of oil and salt. Oregano leaves chopped items over the fish. The next layer is again of potatoes, like oil, salt and peppercorns. Above that are placed over sliced \u200b\u200btomatoes and bay leaves, parsley between the layers.

At the end of all over the lemon cut in thin slices and skin. The last ingredient white wine. Stir the pileup

well for the wine and ingredients lock.

With the oven preheated to 200 ° was more or less an hour, covered with paper Albal the first 45 minutes so do not burn lemons and time left uncovered. When we check the potatoes are tender, and the food is ready