YOGHOURT CAKE

YOGURT CAKE
· 1 natural yogurt
· 3 yogurts (size) of flour
· 2 yogurts (size) of sugar
· ½ yogurt (size) of olive oil
· 1 tea spoon yeast
· 3 eggs
· 1 grated lemon rind

oven temperature: 180º
time : 30 minutes
difficulty: medium
· Mix the yogurt, flour, the sugar, oil, the yeast and the grated lemon rind.
· Mix it all with a blender.
· Put the mix in a silicone’s recipient.
· Put it in the oven.
· Sprinkle it with sugar.

What's cooking in daVinci?

"XATONADA"

Preparation time: 20´-40´
Calories: 400
Price: 9€
Yields: 4 servings

Ingredients:
§ 100 gr. of cod without salt
§ 8 anchovies
§ 150 gr. bot endive
§ 2 tomatoes
§ 1 dry pepper
§ 1 slice break fry
§ 1 garlic
§ 75 gr. of black olives
§ 15 almonds and 15 hazelnuts
§ 1 can tuna
§ Vinegar, olive oil, salt, pepper and paprika

Preparation:
æ Heat oven of 180º
æ Bake tomatoes 10´ and peel
æ Poach dry pepper and peel
æ Mix almonds, hazelnuts, dry pepper, paprika and slice break fry an chop
æ Add tomatoes, garlic peel, and vinegar
æ Put in the mix glass and add salt and pepper
æ Chop cod
æ Clean bot endive
æ Put escarole plate with cod, black olive, anchovies and tuna.
æ Serve with the sauce.

CUSTARDS

For 8 people

Ingredients:
-1 Litre of milk
-6 egg yolks
-1 spoon fall of "maizena"
-1 branch of vanilla/ lemon peel
-200gr. write sugar

Preparation:

æ -Boil the milk with the vanilla (lemon peel).
æ -Mix yolks and the sugar until it look like write cream. Add the "maizena", and mix it all.
æ -Pour slowly, the boiled milk on the mixture and heat, stirring constantly until it is compact. Pour in the recipient and serve warm.

TUDELA LETUCCE AND CELERY SALAD

COOKING TIME: 10 MINUTES
YIELDS: FOUR PEOPLE

INGREDIENTS:
§ 4 TUDELA LETUCCE
§ 4 STEM CELERY
FOR THE SAUCE:
§ 1 LEVEL TEA SPOON OF FRECH MUSTARD
§ ½ TEA SPOON OF SALT
§ 1 LEVEL TEA SPOON OF SUGAR
§ 1 LEVEL TEA SPOON LIQUID CREAM
§ 1 CUP OF EXTRA VIRGIN OIL
§ 3 LEVEL TEA SPOONS OF VINEGAR

PREPARATION:
CLEAN THE TUDELA LETUCCE AND CUT IT IN FOUR PARTS,THEN CUT THE CELERY ROOTS AND CLEAN,SCRAP AND CUT IN SMALL PARTS AND PUT INSIDE A BOWL.
FOR THE SAUCE,TAKE THE MUSTARD AND MIX WITH THE SALT AND SUGAR,THEN WE´LL MIX WITH THE LIQUID CREAM TO HAVE BEING WITH CARE TO OBTAIN A PERFECT MIX.THEN POUR THE OIL DROP BY DROP WITHOUT STIRRING AND FINALY POUR THE VINEGAR UNTIL TO OBTAIN A COMPAQ CREAM.POUR OVER THE SALAD AND MIX.

DECORATE WITH CHERRY TOMATO HALVES AND SERVE.

What's cooking in daVinci?

1. “CATALONIAN CREAM”
   
   Preparation time: 10 min.
   Cooking time: 10 min.
   Ready in: 25 min.
   Yields: 6 servings.
   
   Ingredients:
   § · 1 litre of milk.
   § · 60 gr. of starch (or corn starch).
   § · 15 gr. of sugar.
   § · 1 branch of cinnamon.
   § · 1 peel of lemon.
   § · 8 yolks.
   § · Optional: 1 orange peel.
   
   Directions:
   
   æ Mix the starch in a glass of milk.
   æ Mix remaining yolks and sugar in a bowl.
   æ Pour rest of milk in a saucepan with the branch of cinnamon and lemon peel (yellow).
   æ Put the saucepan over low heat.
   æ Add the yolks to the saucepan. Mix and stir until thickened (Don’t let it come to a boil) with a wood spoon.
   æ Put the cream in six earthenware pots.
   æ Sprinkle sugar on the cream and burn it.
   ENJOY YOUR MEAL…!!!