Mexican Burritos

Burritos are made with flour tortillas and originate from Northern Mexica.In Souhtern Mexico,tacos made with corn tortillas are more popular. In fact,the primary difference between burritos and tacos is simply the type of tortilla encases the filling : wheat os corn .

- Warm tortillas.Place filling of choise in bottom third of the tortilla.

- Fold flap over filling,bring edges in.

- Fold over until no flap remains.

- Warm and serve.


video: mexican burritos

GUACAMOLE

Ingredients:

3-4 ripe avocados
1-2 minced garlic cloves
1/4 c. lemon juice
2 tbsp. minced chives
1 small tomato – cubed
salt to taste
salsa

Preparation:

- Find the ripest avocados you can – they should be soft when squeezed gently, with dark-green skin. Avoid brown avocados, which are too ripe.
- Cut each avocado in half, working around the large, smooth pit.
- Separate the avocado halves and remove the pit.
- Scoop the avocado flesh out of the skins.
- Use a fork to mash the avocados until smooth-some chunks are OK. Use a food processor for large amounts of avocado if you like, but avoid overprocessing.
- Add minced fresh garlic, lemon juice, chives and cubed tomato. Add salt and salsa to taste, if desired.

Vídeo: How to make guacamole

MUFFINS

Chocolate Muffins

Ingredients

- 2/3 cup of baking cocoa.

- 2 large eggs.

- 2 cups of flour.

- 1 cup of chocolate chips.

- 1/2 cup of sugar.

- 2 teaspoons of baking soda.

- 1 1/3 cups of milk.

- 1/3 cup of vegetable oil.

- 1 teaspoon of vainilla.

- ½ teaspoon of salt.

Instructions

- Preheat your oven to 40ºF.

- Coat muffins tins with non-stick cooking spray

- In large bowl, combine the cocoa, flour, sugar, baking soda, salt and vainilla.

- Stir in half a cup of chocolate chips.

- In a separate bowl, combine the eggs and milk

- Add the egg/milk mixtute to the other ingredients until moistened.

- Scoop the butter evenly into the prepared pan.

- Sprinkle with the remaining chocolate chips.

- Bake for about twenty minutes or until a toothpick inserted in the middle comes out clean.

- Cool on a wire rack before removing from the pan.

Video: Making chocolate muffins

TANDOORI CHICKEN BROCHETTES

Ingredients
(For 12 people)

6 chicken breast.
3 greek yoghurt.
12 tablespoons of tandoori paste Estraperlo.
3 teaspoons of oil.
36 drumsticks.
Salt.

Instructions

Make a cream with yoghurt and tandoori paste.
Cut chicken breast in dices of 3x3 cm and mix it with the yoghurt cream. Keep it in the refrigerator about 1-2 hours.
Grease the oven tray.
Put the drumsticks in the oven at 250ºC 5 minutes each side. You can also do it in the grill.

Video: Tandoori chicken

Hungarian goulash recipe

INGREDIENTS

· For 12 people

- 4 pounds beef chuck

- 2 teaspoons salt

- 4 onions, white or yellow

- 4 tablespoons of lard or shortening

- 4 bay leaves

- 2 Qt. Water

- 4 tablespoons imported sweet paprika

- 8 peeled and diced potatoes

- ½ teaspoons black pepper

- 2 eggs

- 12 tablespoons of flour

- ¼ teaspoon of salt

INSTRUCTIONS

-Cut beef into 1 inch squares.

-Chop onions and brown in lard, add beef and paprika.

-Let beef simmer in its own juice with salt and paprika for 1 hour on low heat.

-Add bay leaves, water, diced potatoes, black pepper and remaining salt.

-Cover and simmer until potatoes are done and meat tender.

-Add flour to unbeaten egg and salt.

-Let stan for ½ hour for flour to mellow.

-Drop by teaspoonfull into goulash.

-Cover and simmer 5 minutes after clumpings rise to surface.

-Serve hot with dollops of sour cream.

Video: spicy pork goulash

Minted Mediterranian couscous salad

Ingredients :

- salt

- 5 cups plain couscous

- 3 cups chopped red pepper

- 1 or 2 cups black olives, halved

- 1 cup chopped fresh mint

- 5 tablespoons bottled olive oil vinaigrette

- 5 cups crumbled feta cheese

- 3 cups dry raisins

- 2 cups pinen nuts

- 2 cups green peas

- 2 tablespoon of lemon juice

Preparation :

Bring water and 1 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slighty.

Stir chopped bell pepper, olives, nuts, raisins, green peas, feta cheese and mint into couscous. Stir in olive oil vinagrette. Season with salt and pepper.

Morocan couscous

YOGURT CAKE

Ingredients

- 1 cup of oil (margarine of butter)

- 3 cups white sugar

- 3 eggs

- 3 cups all-purpose flour

- 1/2 tablespoon baking soda

- 1 yogurt.

Directions

- Preheat the oven to 180 degrees C. Grease a baking pan. Sift together the flour and baking soda. Set aside.

- In a large bowl, cream together the oil and sugar until light and fluffy.

- Whisk the white and beat the yolk into them. Then stir in the yogurt and the mixture oil-sugar. Alternately beat in the flour mixture, mixing just until incoporated.

- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

SUSHI ROLLS

TUNA SUSHI ROLLS (tekka-maki)

Ingredients

• 4 cups sushi rice
• 4 sheets of nori (dried seaweed)
• 4 ounces raw tuna sashimi

Preparation

Cut the tuna into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread the sushi rice on top of the nori sheet. Place the tuna sticks lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces.

CALIFORNIAN ROLLS

Ingredients

• 4 cups sushi rice
• 4 sheets of nori (dried seaweed)
• 1 avocado
• 3/4 cup crab meat
• 2 tbsp mayonnaise
• 1/2 tsp salt

Preparation

Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.


Video: How to make californian rolls