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<h1>Coquito</h1><br>

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<table border="0" width="100%" cellspacing="0" cellpadding="0">
	<tr>
		<td colspan="2"><B>Main  ingredients:</B></td>
	</tr>
		<tr>
		<td colspan="2">&nbsp;</td>
	</tr>
	<tr>
		<td width="220"><li>870 ml of   coconut cream</td>
		<td width="200"><li>850 ml condensed milk</td>
	</tr>
	<tr>
		<td><li>150 ml white rum (less or more if you like)</td>
		<td><li>2 ml of ground cinnamon</td>
	</tr>	
	<tr>
		<td><li>2 ml of ground cloves</td>
		<td><li>1 ml of ground nutmeg</td>
	</tr>
	<tr>
		<td><li>5 ml of coconut extract or vanilla extract</td>
	</tr>	
</table>
<br>
<b>Directions:</b>
<ul>
<li>Firstly, place all the ingredients in a blender for approximately 5 minutes and mix, the mixed should be frothy.  Refrigerate in a glass container for about 60 minutes before serving.
<li>Serve chilled in glasses. 
<li>You can dusted it with a little of cinnamon if desired.
<br>
</ul>

<b>Serves: </b>
<ul>
<li>This recipe makes about 2 litres.
 
<br><br> 
</ul>

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<h1>Ponche Navideño</h1><br>

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	<tr>
		<td colspan="2"><B>Basic ingredients:</B></td>
	</tr>
		<tr>
		<td colspan="2">&nbsp;</td>
	</tr>
	<tr>
		<td width="220"><li>8 quarts water</td>
		<td width="200"><li>450 g tejocotes</td>
	</tr>
	<tr>
		<td><li>3 whole oranges</td>
		<td><li>8 guavas</td>
	</tr>	
	<tr>
		<td><li>900 g sugar cane peeled and sliced</td>
		<td><li>450 g pitted prunes</td>
	</tr>	
	<tr>
		<td><li>3 pears without stems and cores</td>
		<td><li>1 cup raisins</td>
	</tr>	
	<tr>
		<td><li>170 g walnuts, coarsely chopped</td>
		<td><li>3 sticks cinnamon</td>
	</tr>	
	<tr>
		<td><li>1/2 C. whole cloves</td>
		<td><li>3 cups brandy or rum</td>
	</tr>	
	<tr>
		<td><li>900 g piloncillo(can be substituted for dark brown sugar)</td>
	</tr>	
</table>
<br>
<b>Preparation:</b>
<ul>
<li>Boil one quart of water in a saucepan. Add the simmer and the tejocotes and let it boils for 6-8 minutes until softened. Remove the fruit, peel and cut off the hard ends. 
<li>Now, prepare the fruits: Cut the guavas and prunes in half. Cut the pears into large chunks. Cut the cone of piloncillo into large chunks. Stud the oranges with the whole cloves. 
<li>In a pot boil put the remaining water and add all the fruits and nuts to the pot and boil it again. Simmer for one-half hour, stirring occasionally. Now add the piloncillo and the cinnamon. Simmer for another half hour.
<li>Remove from heat. Serve hot in cups, making sure that each cup gets some chunks of fruit and nuts. Finally, add rum or brandy to each cup as desired.
<br><br> 
</ul>

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<h1>Polvorones</h1><br>

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	</tr>
		<tr>
		<td colspan="2">&nbsp;</td>
	</tr>
	<tr>
		<td width="220"><li>1 1/2 cups unbleached white flour</td>
		<td width="200"><li>3/4 cup almonds</td>
	</tr>
	<tr>
		<td><li>125 g butter</td>
		<td><li>3/4 cup demerara sugar</td>
	</tr>	
	<tr>
		<td><li>1/2 tsp cinnamon</td>
		<td><li>A small beaten egg</td>
	</tr>	
</table>
<br>
<b>Preparation:</b>
<ul>
   <li>Previously preheat the oven to 180 degrees Celsius.</li><br>
   
   <li>Pour the flour onto a baking sheet then place it in oven and toast the flour, shaking the baking sheet occasionally. Leave in oven for 8 minutes. Remove and reserve. </li><br>
   
   <li>Toast the almonds until change color in a baking sheet. Now grind the almonds until they are finely ground. </li><br>
   
   <li>The temperature of the oven should be reduced to 130 degrees. </li><br>
   
   <li>Cream the butter, sugar and cinnamon in a large bowl. Add the flour, finely ground almonds and beaten egg, and then combine all ingredients. The best way to mix the dough is with your hands. </li><br>
   
   <li>Place a baking parchment on a work surface. Press the dough together to form a ball. Then flatten it down to about 1/2 inch thickness on the paper. </li><br>
   
   <li>Use a Christmas cutter to cut out 2&rdquo; rounds. With a small spatula move carefully the biscuits to a baking sheet for baking. Bake the biscuits on ungreased baking sheet for 25 or 30 minutes. </li><br>
   

  <li>Remove from oven and allow biscuits to cool  completely before removing them.</li><br> 
</ul>

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<h1>Turron</h1><br>

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		<tr>
		<td colspan="2">&nbsp;</td>
	</tr>
	<tr>
		<td width="220"><li>1 kg  honey</td>
		<td width="200"><li>500 g sugar </td>
	</tr>
	<tr>
		<td><li>2 egg whites </td>
		<td><li>1 1/2 kg ground almonds </td>
	</tr>	
	<tr>
		<td><li>1 lemon</td>
	</tr>	
</table>
<br>
<b>Preparation:</b>
<ul>
<li>In a pan, heat the honey over a low heat.</li><br>

<li>Then, add the sugar to the honey and stir using a wooden spoon.</li><br>

<li>Now, beat the egg whites until stiff then add them to the honey and sugar mixture. Remove the pan from the heat and stir for 8 or 12 minutes, after this time put again the pan over the low heat and stirring until the mixture begins to caramelize.</li><br>

<li>Add the ground almonds and the zest of the lemon to the pan mixture and mix everything together.</li><br>

<li>Put the mixture into a metal tin lined grease proof paper and set aside for 2 hours approximately.</li><br>

<li>When it is completely cooled the Spanish nougat is ready to eat.</li><br>
</ul>
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<h1>Rosca de los Reyes</h1><br>

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	</tr>
		<tr>
		<td colspan="2">&nbsp;</td>
	</tr>
	<tr>
		<td width="220"><li>400 g flour</td>
		<td width="200"><li>3 eggs</td>
	</tr>
	<tr>
		<td><li>100 g butter</td>
		<td><li>100 g sugar</td>
	</tr>	
	<tr>
		<td><li>1 tsp baking powder</td>
		<td><li>1/4 litre milk</td>
	</tr>	
	<tr>
		<td><li>zest of 1 lemon</td>
		<td><li>dried mixed peel</td>
	</tr>	
	<tr>
		<td><li>Salt</td>
	</tr>
</table>
<br>
<b>Preparation:</b>
<ul>
<li>In a glass, mix the baking powder with 4 tbsp of milk; add this mixed to 100g of flour and mix together until forms a dough then cover with a tea towel and let the dough rests until double its size.</li><br>
<li>Place the rest of the flour in a bowl, add the eggs, sugar, the rest of the milk, the zest of the lemon and a pinch of salt; mix well all these ingredient. Then add the butter and mix it again. Now, mix this dough with the baking powder and milk mixture until forms a smooth dough. Cover the final dough and set aside for 2 hours.</li><br>
<li>Knead the mixture and make a ring with it, place it on a greased baking tray. Brush the ring with milk, decorate using the mixed peel and a lightly sprinkle with sugar. Place the tray in a pre heated oven in 160º C for 15 or 20 minutes.</li><br>
</ul>
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<h1>Cochinillo Asado</h1><br>

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	<tr>
		<td colspan="2"><B>Main Ingredients:</B></td>
	</tr>
		<tr>
		<td colspan="2">&nbsp;</td>
	</tr>
	<tr>
		<td width="220"><li>12 lb suckling pig</td>
		<td width="200"></td>
	</tr>
	<tr>
		<td><li>1 cup Spanish olive oil</td>
		<td></td>
	</tr>	
	<tr>
		<td><li>2 yellow onion </td>
		<td></td>
	</tr>	
	<tr>
		<td><li>1 or 1/2 cup butter</td>
		<td> </td>
	</tr>	
	<tr>
		<td><li>4 medium carrots</td>
		<td></td>
	</tr>	
	<tr>
	  <td><li>salt to taste</td>
	  <td></td>
	  </tr>
	<tr>
		<td><li> pepper to taste</td>
		<td></td>
	</tr>	
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<br>
<b>Directions:</b><br> 

Firstly you must heat the oven to 400 degrees.</p>
<ul>
<li>The first step is season the piglet with salt and pepper to taste. Then, place the piglet in a vessel and sprinkle it with olive oil and add some butter pieces all over, to give flavor.

<li>The second step is place the roasting saucepan in the oven, basting the piglet often with the pan drippings for about 3:00 hours. 
<li>While the piglet is cooking in the oven, you must peel the other ingredients like carrots and the onion. 15 or 20 minutes before the piglet finished cooking, place the cut carrots in 6 pieces and onion in the same recipent with the piglet.
<li>Remove the piglet from oven when it is cooked, it is also important don't forget to take out the aluminum foil from ears. Finally, serve and enjoy this delicious recipe.<br><br> 
</ul>

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Salmon salad

INGREDIENTS:
  • 400g fresh salmon
  • 2 tbsp extra virgin olive oil
  • Leaves lettuce
  • Juice of one lemon
  • Salt and freshly ground pepper
  • White wine vinegar
Spanish Recipes: Salmon Salad
PREPARATION:
  • Put in a bowl and marinate the lemon juice, olive oil and fresh salmon for around 3 hours.

  • Remove the salmon from the marinade and cut into thin strips (about 2cms), then on a baking tray spread a knob of butter in order to prevent sticking.

  • Place the baking tray under the grill and turning the salmon once for both sides, till is done.

  • To finish the preparation, place on a large plate the lettuce leaves washed, and on top of them place the strips of salmon, pour some of the marinade onto it and adding a few drops of white wine vinegar.



Ensalada de langosta

Basic ingredients:
 
  • 1 piece lobster
  • Mixed salad leaves
  • 4 cherry tomatoes
  • 1/2 avocado
  • 50 g cucumber
  • 25 g sweet corn
  • 2 pieces of white asparagus
  • 2 tbsp extra virgin olive oil
  • 1/2 tbsp white wine vinegar
  • 2 litres of water
  • 250 g salt
  • 1 lemon
  • 4 bay leaves
  • Preparation:
    • Boil the lobsters in a saucepan with 4 liters of water, salt, 1 lemon and 3 bay leaves for 15 mins approximately.
    • Once the lobsters are cooked cool them in a bowl with cold water and ice cubes.
    • In a long plate put the salad (cherry tomatoes, avocado, cucumber, sweet corn and asparagus). Season the salad with vinegar, the extra virgin olive oil, some mild fresh herbs, salt and pepper.
    • Finally, put the lobster a dish and decorate with some slices of lemon and a sprig of parsley. Enjoy this delicious recipe..
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    Dorado con azafran

    Main ingredients:
     
  • One Sea Bream, approximately 0.75 kg
  • 250 g peeled potatoes and thinly sliced
  • 100 g sliced onion (into thin rings)
  • One lemon juice
  • Rind of one lemon
  • 5 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 2 cloves of garlic
  • 2 strands of saffron
  • A bunch of parsley
  • 1 red chili pepper
  • Salt to taste
  • Preparation:
    • Firstly, it is advisable to clean the fish, after that sprinkle it with lemon juice.
    • Grind the salt with the garlic cloves, saffron and parsley. Now add 4 tbsp. of olive oil and 3 tbsp. of water, mix and reserve.
    • Grease with oil the baking dish, put the potatoes and onion rings in the bottom. Add the reserved mixture over them, cover and let cook for 20 minutes approximately. .
    • Place the Dorado on top of the potatoes. Once done that, drizzle it with some tbsp of oil and place it into the oven for approximately 25 minutes.
    • Mix the vinegar with a little of the cooking liquid from the fish and with some pepper.
    • Finally, remove the Dorado from the oven and garnish it with some parsley, lemon pieces and red chili peppers in julienne. Drizzle with the vinegar mixture, serve hot and enjoy this delicious recipe.
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    Pavo trufado de Navidad

    Basic ingredients:
     
  • 1 turkey of 4 or 5 kg
  • 1 kg minced lean pork
  • 1 kg minced veal
  • 150 g ham (jamón serrano)
  • 200 g belly of pork in rashers
  • 270 g of truffles (mushrooms) or 3 tins
  • 6 eggs
  • 1 glass of brandy
  • 1 large glass of dry sherry
  • Salt and black pepper
  •  
    Ingredients for the broth:
     
  • Carcass and giblets of the turkey
  • Carrots, leeks and onions
  • 2 stick of celery
  • 2 bottle of dry sherry
  • 4 ham bones
  • 72 g gelatin
  • Eggshells
  • Preparation:
    • Cut the skin of the turkey along the backbone, separate the skin in one piece using the fingers. The skin is elastic and should come away easily.
    • Make fillets of the thickest turkey parts and cut them in strips. Remove the meat from the legs and wings, the breasts should be reserved. Mince the turkey meat (legs and wings) and mix with the pork and veal in a large bowl.
    • Season the minced meat with salt and ground black pepper, also sprinkle with the brandy and sherry, add the ham (jamón serrano) and belly of pork in strips. Add the chopped truffles and their juice too and leave marinate for 4 hours approximately together with the beaten eggs.
    • Of the large bowl remove the sliced truffles, the strips of ham and the belly pork, reserve them. Knead the filling by hand.
    • Spread out the turkey skin on the kitchen table, lay the fillets on top like the pages of a book and cover them with a layer of the minced meat and then with a layer of ham and belly of pork strips then breasts and a layer of truffles slices. Repeat until all ingredients have been used.
    • Place the skin with its filling on a napkin, roll it around and sew with large stitches, then tie it into a roll with uncolored string.
    • Into a large saucepan put the roll with the vegetables and the carcass and giblets of the turkey, pour over these the dry sherry. Also add the ham bones, eggshells and the gelatin. Season them with salt and black pepper. Pour 3 liters of cold water and boil for 3 hours.
    • When the roll is cooked remove it from the saucepan. Once the roll is drained remove the cloth in which it is wrapped. Place the roll on a dish and place a chopping board on top, press for 12 hours and put into the refrigerator.
    • Cut the roll into slices 1 cm. thick, serve with puree of apples. The dish can be decorated with plums and slices of fresh pineapples and orange, also you can use maraschino cherries.
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