Foro Beauty and the Beast
Recetas Inglés
#0
27/07/2014 19:45
Para no liarnos abrimos este post para que nuestras chicas blingües una vez que tengan las recetas traducidas las dejen aquí.
#1
27/07/2014 20:23
Lamb Stew (Merche)
Recipe for 6 persons
Ingredients:
. 2 solder blades (pieces)
. oil
. flour
. water
. a touch of Cognac
. stir-fry: garlic, red pepper, tomato, onion, 100 gr of serrano ham
PREPARATION
1. Fry gently the shoulder blades with oil in a frying pan.
2. Once golden, move them away from the frying pan and put them into the pressure cooker and with that oil (remaining in the frying pan), put all the ingredients mentioned below, but the ham.
3. Once golden the ingredients, add the ham.
4. Add 1L of water in the frying pan where we have the stir-fry and let it cook.
5. Then, add all this to the pressure cooker.
6. Add salt, a touch of Cognac and close the pressure cooker.
7. Cook on a low flame during 20 minutes.
8. Meanwhile, add oil to a frying pan and brown 2 soup spoons of flour.
9. Open the pressure cooker and take a little of bouillon and add it to the frying pan.
10. Let it several minutes and add it to the pressure cooker for 5-10min.
11. If salt is ok it can be served.
Recipe for 6 persons
Ingredients:
. 2 solder blades (pieces)
. oil
. flour
. water
. a touch of Cognac
. stir-fry: garlic, red pepper, tomato, onion, 100 gr of serrano ham
PREPARATION
1. Fry gently the shoulder blades with oil in a frying pan.
2. Once golden, move them away from the frying pan and put them into the pressure cooker and with that oil (remaining in the frying pan), put all the ingredients mentioned below, but the ham.
3. Once golden the ingredients, add the ham.
4. Add 1L of water in the frying pan where we have the stir-fry and let it cook.
5. Then, add all this to the pressure cooker.
6. Add salt, a touch of Cognac and close the pressure cooker.
7. Cook on a low flame during 20 minutes.
8. Meanwhile, add oil to a frying pan and brown 2 soup spoons of flour.
9. Open the pressure cooker and take a little of bouillon and add it to the frying pan.
10. Let it several minutes and add it to the pressure cooker for 5-10min.
11. If salt is ok it can be served.
#2
27/07/2014 21:56
Crème caramel home made (Merche)
(This recipe is an inheritance of my grandmother to her sisters and to my mother and then to us)
Recipe for 6 persons
. 8 eggs
. 1L of milk
. 200 gr of sugar
. 1 lemon
. crème caramel molds
PREPARATION
1. Add 1L of milk to a clay pot.
2. Whip 4 whole eggs and 4 yolks (we don´t need the 4 egg whites)
3. Whip everything with sugar and put all this into the clay pot where we have the milk and then we move it to warm it up.
4. To prepare the caramel we take a frying pan and we add a glass of water and 4-6 spoons of sugar.
5. Once golden, we put it in the molds to cover the bottom and we let it cool.
6. Fill the molds with the milk, sugar and eggs.
7. Turn on the oven, cook over medium heat.
8. Take a wide and high recipient and put the molds into it with water covering the half of the molds.
9. Put the recipient with the molds into the oven during 30 minutes.
10. To check if the crèmes caramel are ready, poke the molds with a long needle.
11. If the needle comes out clean, the cremes caramel are ready and you can remove them from the molds.
12. Wait until the cremes caramel are cool to be served.
13. You also can use a big mold to make the creme caramel.
(This recipe is an inheritance of my grandmother to her sisters and to my mother and then to us)
Recipe for 6 persons
. 8 eggs
. 1L of milk
. 200 gr of sugar
. 1 lemon
. crème caramel molds
PREPARATION
1. Add 1L of milk to a clay pot.
2. Whip 4 whole eggs and 4 yolks (we don´t need the 4 egg whites)
3. Whip everything with sugar and put all this into the clay pot where we have the milk and then we move it to warm it up.
4. To prepare the caramel we take a frying pan and we add a glass of water and 4-6 spoons of sugar.
5. Once golden, we put it in the molds to cover the bottom and we let it cool.
6. Fill the molds with the milk, sugar and eggs.
7. Turn on the oven, cook over medium heat.
8. Take a wide and high recipient and put the molds into it with water covering the half of the molds.
9. Put the recipient with the molds into the oven during 30 minutes.
10. To check if the crèmes caramel are ready, poke the molds with a long needle.
11. If the needle comes out clean, the cremes caramel are ready and you can remove them from the molds.
12. Wait until the cremes caramel are cool to be served.
13. You also can use a big mold to make the creme caramel.
#3
29/07/2014 01:54
Eggs au gratin (lover)
For 4 persons
Ingredients:
- 8 or 12 cooked eggs
- 1 of bechamel (you can buy it already made at store)
- 1 little bag of Emmental Cheese
- A little amount of grated parmesan
- 250gr of serrano ham, cut into little pieces
- fried tomato
PREPARATION:
1.- Cut the cooked eggs in two, then remove the yolks and put them in another plate.
2.- Putt he halves of eggs into a deep platter.
3.- Shred the yolks and mix them with serrano ham and fried tomato.
4.- Refill the halves of eggs with the mix and cover all with Bechamel.
5.- Sprinkle the cheeses on top of everything and then put the platter into the oven to cook au gratin untill the surface gets golden brown.
6.- Serve with salad.
For 4 persons
Ingredients:
- 8 or 12 cooked eggs
- 1 of bechamel (you can buy it already made at store)
- 1 little bag of Emmental Cheese
- A little amount of grated parmesan
- 250gr of serrano ham, cut into little pieces
- fried tomato
PREPARATION:
1.- Cut the cooked eggs in two, then remove the yolks and put them in another plate.
2.- Putt he halves of eggs into a deep platter.
3.- Shred the yolks and mix them with serrano ham and fried tomato.
4.- Refill the halves of eggs with the mix and cover all with Bechamel.
5.- Sprinkle the cheeses on top of everything and then put the platter into the oven to cook au gratin untill the surface gets golden brown.
6.- Serve with salad.
#4
29/07/2014 16:19
Stuffed edible crab (Sapateira) - buey de mar relleno
<Recipe from the coast of Huelva and Algarve, Portugal>
Ingredients for 4:
-1 edible crab
-200g surimi (imitation crab meat)
-2 or 3 boiled eggs
-1 small-medium gherkin (in vinegar)
-1 tablespoon of mustard
-3 or 4 tablespoons or mayonnaise (or to your taste)
-salt and pepper
-toasts
Preparation:
-We usually can find the crab already cooked and frozen but if it is raw, cook about 25 minutes in salted water and then let it cool. If is cooked and frozen, let it to defrost.
-Break from the shell the crab legs and keep it for later to eat.
-Open the shell, remove the membranes which are part of the respiratory system and throw it. Take all the meat inside, the juice and the coral (red colour), we will use it later for the stuffing.
-Clean the edges of the crab if is still dirty.
-Cut into small pieces the surimi sticks, the boiled eggs and gherkin and put in a bowl all the ingredients with the meat and coral of the crab.
-Mix and stir the ingredients with mustard and mayonnaise. You can add few drops of wine if you prefer.
-Add salt and pepper to your taste.
Fill the shell of the crab and serve with toasts.
<Recipe from the coast of Huelva and Algarve, Portugal>
Ingredients for 4:
-1 edible crab
-200g surimi (imitation crab meat)
-2 or 3 boiled eggs
-1 small-medium gherkin (in vinegar)
-1 tablespoon of mustard
-3 or 4 tablespoons or mayonnaise (or to your taste)
-salt and pepper
-toasts
Preparation:
-We usually can find the crab already cooked and frozen but if it is raw, cook about 25 minutes in salted water and then let it cool. If is cooked and frozen, let it to defrost.
-Break from the shell the crab legs and keep it for later to eat.
-Open the shell, remove the membranes which are part of the respiratory system and throw it. Take all the meat inside, the juice and the coral (red colour), we will use it later for the stuffing.
-Clean the edges of the crab if is still dirty.
-Cut into small pieces the surimi sticks, the boiled eggs and gherkin and put in a bowl all the ingredients with the meat and coral of the crab.
-Mix and stir the ingredients with mustard and mayonnaise. You can add few drops of wine if you prefer.
-Add salt and pepper to your taste.
Fill the shell of the crab and serve with toasts.
#5
31/07/2014 15:24
Cake with cream and fruit (Romanian recipe)
Ingredients for 8:
-10 eggs
-10 tablespoons of flour
-10 tablespoons of sugar for the sponge
-Sugar to your taste for the whipped cream
-1 small packet of sugar-vanilla
-1 small packet of baking powder
-essence (flavor) of rum or another drink
-1 lemon
-1L of cream
-3 bananas
-4 or 5 kiwis
-200gr of strawberries (it can be used frozen)
-a little bit of whiskey to soak the cake.
Preparation:
The most important for the sponge (cake) is that the number of eggs, tablespoons of flour and sugar must be equal and do well the meringue.
Preheat the oven to 180 degrees.
-Separate the whites from the yolks and beat the egg whites until turn into meringue.
-When the merengue is ready, add the yolks to meringue little by little and move it with the mixer slowly, then add, again little by little, the 10 tablespoons of sugar, the 10 tablespoons of flour, the packet of vanilla sugar, a little bit of grated lemon peel and add to the composition few drops of rum essence.
-Pour the baking powder in a glass and squeeze the lemon above until is foaming, then threw to the sponge composition and stir a little bit.
-Put the baking paper in a baking pan and pour the composition.
-Bake it approximately 40 or 50 minutes, depending on the furnace power.
-Try the cake with toothpicks to see if it’s done; if the toothpicks is wet need more time to bake but if you test more sites of the cake and the toothpick comes out dry, then the cake is done and it can be removed from the oven.
-Let it to cool down and in the meantime we whip the cream. Add sugar to your taste to the cream.
-For soaking the sponge: In a bowl add water, sugar, whiskey and rum essence (no need to heat it)
-After it cools, cut horizontally into two parts to form two layers and assemble the cake into two floors.
-Cut the fruit into slices.
Fill the cake:
-Put the bottom layer of cake on a special plate or cake plate and begin to soak with the composition we made (water, sugar, rum essence and whiskey).
-Add the whipped cream above the first floor of the cake in abundance and then the sliced fruits (banana, kiwi and strawberry).
-Put above the second floor of the cake, soaked it again and cover the entire cake with the remaining whipped cream.
-Decorate the cake with fruits or to your taste.
Ingredients for 8:
-10 eggs
-10 tablespoons of flour
-10 tablespoons of sugar for the sponge
-Sugar to your taste for the whipped cream
-1 small packet of sugar-vanilla
-1 small packet of baking powder
-essence (flavor) of rum or another drink
-1 lemon
-1L of cream
-3 bananas
-4 or 5 kiwis
-200gr of strawberries (it can be used frozen)
-a little bit of whiskey to soak the cake.
Preparation:
The most important for the sponge (cake) is that the number of eggs, tablespoons of flour and sugar must be equal and do well the meringue.
Preheat the oven to 180 degrees.
-Separate the whites from the yolks and beat the egg whites until turn into meringue.
-When the merengue is ready, add the yolks to meringue little by little and move it with the mixer slowly, then add, again little by little, the 10 tablespoons of sugar, the 10 tablespoons of flour, the packet of vanilla sugar, a little bit of grated lemon peel and add to the composition few drops of rum essence.
-Pour the baking powder in a glass and squeeze the lemon above until is foaming, then threw to the sponge composition and stir a little bit.
-Put the baking paper in a baking pan and pour the composition.
-Bake it approximately 40 or 50 minutes, depending on the furnace power.
-Try the cake with toothpicks to see if it’s done; if the toothpicks is wet need more time to bake but if you test more sites of the cake and the toothpick comes out dry, then the cake is done and it can be removed from the oven.
-Let it to cool down and in the meantime we whip the cream. Add sugar to your taste to the cream.
-For soaking the sponge: In a bowl add water, sugar, whiskey and rum essence (no need to heat it)
-After it cools, cut horizontally into two parts to form two layers and assemble the cake into two floors.
-Cut the fruit into slices.
Fill the cake:
-Put the bottom layer of cake on a special plate or cake plate and begin to soak with the composition we made (water, sugar, rum essence and whiskey).
-Add the whipped cream above the first floor of the cake in abundance and then the sliced fruits (banana, kiwi and strawberry).
-Put above the second floor of the cake, soaked it again and cover the entire cake with the remaining whipped cream.
-Decorate the cake with fruits or to your taste.
#6
01/08/2014 01:51
RADAUTEANA SOUP
Typical from North of Romania, region of Bucovina
Ingredients for 10:
• 1 whole chicken breast and two chicken drumsticks.
• 1 tablespoon of olive oil
• Salt and pepper
• 1 onion
• 3 carrots
• parsley
• 1 celery
• 5 cloves of garlic
• 3 tablespoons of vinegar
• 500 gr of cooking cream (fresh and thick)
• 1 tablespoon of flour
• 2 yolks
Preparation:
1. Boil the chicken on a medium pot with cold water and a tablespoon of salt and a tablespoon of olive oil.
2. Peel the onion, carrots and celery.
3. Dice the carrots and cut the celery into large pieces and add to the boiling chicken; add also the whole onion. Skim the scum off the top of the chicken (the foam).
4. Boil until the meat begins to separate from the bone and until the vegetables are cooked.
5. Remove the pot from the heat and take the chicken from the soup to cool and then debone the meat and break the meat into strips. Keep it in a plate for later.
6. Put the cream in a bowl, add a tablespoon of flour, the yolks, the vinegar and grate over the garlic cloves. Mix well until it is homogenized and dilute with a little soup (the water that had been boiled the chicken). Pour it into the pot slowly.
7. Put again the soup pot to boil, add the strips of chicken and the carrots (we don’t have to use the celery) and leave until it begins to boil.
8. Cut the parsley and add it to the soup when the heat is switched off.
9. Add salt and pepper to your taste.
Serve with chilli (fresh).
Typical from North of Romania, region of Bucovina
Ingredients for 10:
• 1 whole chicken breast and two chicken drumsticks.
• 1 tablespoon of olive oil
• Salt and pepper
• 1 onion
• 3 carrots
• parsley
• 1 celery
• 5 cloves of garlic
• 3 tablespoons of vinegar
• 500 gr of cooking cream (fresh and thick)
• 1 tablespoon of flour
• 2 yolks
Preparation:
1. Boil the chicken on a medium pot with cold water and a tablespoon of salt and a tablespoon of olive oil.
2. Peel the onion, carrots and celery.
3. Dice the carrots and cut the celery into large pieces and add to the boiling chicken; add also the whole onion. Skim the scum off the top of the chicken (the foam).
4. Boil until the meat begins to separate from the bone and until the vegetables are cooked.
5. Remove the pot from the heat and take the chicken from the soup to cool and then debone the meat and break the meat into strips. Keep it in a plate for later.
6. Put the cream in a bowl, add a tablespoon of flour, the yolks, the vinegar and grate over the garlic cloves. Mix well until it is homogenized and dilute with a little soup (the water that had been boiled the chicken). Pour it into the pot slowly.
7. Put again the soup pot to boil, add the strips of chicken and the carrots (we don’t have to use the celery) and leave until it begins to boil.
8. Cut the parsley and add it to the soup when the heat is switched off.
9. Add salt and pepper to your taste.
Serve with chilli (fresh).
#7
18/08/2014 10:16
Aqui mi receta en inglés:
MICROWAVE PORK LOIN WITH HERBS
Ingredients (4-6 servings)
-1 Pork loin (1kg / 2 pounds)
-Salt
-Pepper
-Spices of your choice: fine herbs / provenzal / oriental / ground cumin / oregano, etc…
-Olive oil
Directions
Place pork loin in a glass dish or a microwave-safe plate.
Season all over: add salt, pepper and spices you like the most (I normally use herbs
and ground cumin)
A dash of olive oil
Cover and place in a microwave oven on high power (800w) for 10 minutes on each
side (if medium, more time if well done).
and that is all.
It is ready to eat ...
P.S. It can be served as a cold starter:
-8 Slices of bread
-8 Slices of pork loin
-Salt
-Olive oil
Directions
Pour a little olive oil on each slice of bread, put a slice of meat and some salt.
Ready!!!!
MICROWAVE PORK LOIN WITH HERBS
Ingredients (4-6 servings)
-1 Pork loin (1kg / 2 pounds)
-Salt
-Pepper
-Spices of your choice: fine herbs / provenzal / oriental / ground cumin / oregano, etc…
-Olive oil
Directions
Place pork loin in a glass dish or a microwave-safe plate.
Season all over: add salt, pepper and spices you like the most (I normally use herbs
and ground cumin)
A dash of olive oil
Cover and place in a microwave oven on high power (800w) for 10 minutes on each
side (if medium, more time if well done).
and that is all.
It is ready to eat ...
P.S. It can be served as a cold starter:
-8 Slices of bread
-8 Slices of pork loin
-Salt
-Olive oil
Directions
Pour a little olive oil on each slice of bread, put a slice of meat and some salt.
Ready!!!!
#8
23/08/2014 18:28
VEGAN PIZZA
This is a delicious recipe I've eaten thanks to my sister-in-law who is vegan and an animal lover
Ingredients for the dough (the crust):
300g of Vegetable flour
20g of fresh yeast
190ml of temperate water
2 tablespoons extra virgin olive oil
½ teaspoon of salt
1 teaspoon of sugar
A little bit of flour for kneading
2 tablespoons of oil for baking dish
Crumble the yeast in a bowl. Take some water and move with a spoon until it dissolves. On the other hand put the flour in a big bowl, make a well in the center and pour the sugar and salt and stir a little bit. Add the dissolved yeast, the olive oil and a little water. Mix the ingredients with a wooden spoon and add water little by little. When the mixture gets homogeneous and it can be handle, pour a little bit of flour over the table and knead the mixture approximately 10 minutes until we have a smooth and non-stick dough. If is not like, add a little more flour, then make a ball with the dough. Put a little oil in a bowl, put the dough spread it with oil and cover with plastic wrap. Cover with kitchen towel and let it 30 minutes or until has double the size. When is ready crush the dough to take out all the air. Place dough on a special baking dish for pizza and give the shape of a pizza.
Ingredients for filling:
Tomato sauce
Fine textured soy
Water
A vegetable Knorr cube
Olive oil
Garlic powder
Dried parsley
Barbecue sauce
Oregano
Brewer's yeast
Cover the pizza crust with tomato sauce. Put to boil water in a pot with the vegetable Knorr cube and then add the amount of textured soy that you need for the pizza (more or less soya, to your taste). When starts to boil, leave it for 5 or 10 minutes more on a low heat, until the soy is soft, then drain the water. Put a little olive oil in a pan and add the soya, a little bit of garlic powder, the dried parsley and the barbecue sauce. Leave it few minutes on medium heat and then extend the mixture above the pizza crust, adding more barbecue sauce (if you like it) and oregano. Put the pizza to bake and when is ready add some brewer’s yeast. Bon appetit!
Cristina Claudia Iuriciuc @cristinaclau15 (#Chicasluz), SPAIN
This is a delicious recipe I've eaten thanks to my sister-in-law who is vegan and an animal lover
Ingredients for the dough (the crust):
300g of Vegetable flour
20g of fresh yeast
190ml of temperate water
2 tablespoons extra virgin olive oil
½ teaspoon of salt
1 teaspoon of sugar
A little bit of flour for kneading
2 tablespoons of oil for baking dish
Crumble the yeast in a bowl. Take some water and move with a spoon until it dissolves. On the other hand put the flour in a big bowl, make a well in the center and pour the sugar and salt and stir a little bit. Add the dissolved yeast, the olive oil and a little water. Mix the ingredients with a wooden spoon and add water little by little. When the mixture gets homogeneous and it can be handle, pour a little bit of flour over the table and knead the mixture approximately 10 minutes until we have a smooth and non-stick dough. If is not like, add a little more flour, then make a ball with the dough. Put a little oil in a bowl, put the dough spread it with oil and cover with plastic wrap. Cover with kitchen towel and let it 30 minutes or until has double the size. When is ready crush the dough to take out all the air. Place dough on a special baking dish for pizza and give the shape of a pizza.
Ingredients for filling:
Tomato sauce
Fine textured soy
Water
A vegetable Knorr cube
Olive oil
Garlic powder
Dried parsley
Barbecue sauce
Oregano
Brewer's yeast
Cover the pizza crust with tomato sauce. Put to boil water in a pot with the vegetable Knorr cube and then add the amount of textured soy that you need for the pizza (more or less soya, to your taste). When starts to boil, leave it for 5 or 10 minutes more on a low heat, until the soy is soft, then drain the water. Put a little olive oil in a pan and add the soya, a little bit of garlic powder, the dried parsley and the barbecue sauce. Leave it few minutes on medium heat and then extend the mixture above the pizza crust, adding more barbecue sauce (if you like it) and oregano. Put the pizza to bake and when is ready add some brewer’s yeast. Bon appetit!
Cristina Claudia Iuriciuc @cristinaclau15 (#Chicasluz), SPAIN
#9
27/09/2014 18:40
TIMBAL VEGETABLES AND BACALAO____
2 saddles desalted cod
2 tomatoes
2 potatoes
4 green / peppers Hint: I use 2 red and 2 green
2 cloves of garlic
100 gr. flour
50 gr. refined corn flour
water
extra virgin olive oil
vinegar
salt
paprika
parsley
Preparation:
Wash the potatoes and cook for 20-25 minutes in a pan with water and a pinch of salt. Peel them and cut them into cubes. Set aside. Mix in a bowl oil, vinegar, salt and a little paprika. Reserve. Peel the tomatoes, cut them into cubes and saute in a pan with oil. Season. Peel and garlic and dóralos sheet in another pan with a splash of oil. Cut the peppers into cubes and add them. Season and cook until ready. Reserve. Take the pieces of cod from its packaging, place in a saucepan, cover with water and add to warm. Bring to the boil, cook the loins for 1 minute, turn off heat and remove them. Separate it into strips and remove the thorns.
Put flour in a bowl. Add 150 ml. of cold water and mixed well. Enter cod pieces and fry in a pan with oil. Drain on a plate lined with paper towels. To help yourself tom mount a pastry cutter. Mix the diced potatoes with peppers and place on the base, top with the diced tomato and ends with the flakes of cod. Dressed with vinaigrette and sprinkle with chopped parsley.
2 saddles desalted cod
2 tomatoes
2 potatoes
4 green / peppers Hint: I use 2 red and 2 green
2 cloves of garlic
100 gr. flour
50 gr. refined corn flour
water
extra virgin olive oil
vinegar
salt
paprika
parsley
Preparation:
Wash the potatoes and cook for 20-25 minutes in a pan with water and a pinch of salt. Peel them and cut them into cubes. Set aside. Mix in a bowl oil, vinegar, salt and a little paprika. Reserve. Peel the tomatoes, cut them into cubes and saute in a pan with oil. Season. Peel and garlic and dóralos sheet in another pan with a splash of oil. Cut the peppers into cubes and add them. Season and cook until ready. Reserve. Take the pieces of cod from its packaging, place in a saucepan, cover with water and add to warm. Bring to the boil, cook the loins for 1 minute, turn off heat and remove them. Separate it into strips and remove the thorns.
Put flour in a bowl. Add 150 ml. of cold water and mixed well. Enter cod pieces and fry in a pan with oil. Drain on a plate lined with paper towels. To help yourself tom mount a pastry cutter. Mix the diced potatoes with peppers and place on the base, top with the diced tomato and ends with the flakes of cod. Dressed with vinaigrette and sprinkle with chopped parsley.
#10
28/09/2014 02:37
_____Salad SQUID WITH WARM AND HONEY MUSTARD DRESSING _____
Assorted lettuce
Tomatoes
caramelized Onion
Squid
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove of garlic
1 tablespoon mustard
1 tablespoon honey
salt and pepper
Balsamic cream (optional)
PRODUCTION:
Prepare a caccerola vinagreta.Batir oil with minced garlic vinegar, mustard, honey, salt and pepper .Calentar over low heat until it begins to thicken the dressing covered ligeramente.Reservar heat
While lechugas.Pelar Chop the tomatoes and cut in at the plate daditos.Colocar lettuce, tomatoes and onions caramelizada.Yo did a cooking ring, first placing lettuce and regue with some sauce, then a layer of tomato sauce and a pinch of caramelized onions and above.
Making grilled squid in hot oil two minutes on each side, placed on the caramelized onions and sprinkle with the rest of the vinagreta.Si desired, decorate with balsamic cream.
Assorted lettuce
Tomatoes
caramelized Onion
Squid
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove of garlic
1 tablespoon mustard
1 tablespoon honey
salt and pepper
Balsamic cream (optional)
PRODUCTION:
Prepare a caccerola vinagreta.Batir oil with minced garlic vinegar, mustard, honey, salt and pepper .Calentar over low heat until it begins to thicken the dressing covered ligeramente.Reservar heat
While lechugas.Pelar Chop the tomatoes and cut in at the plate daditos.Colocar lettuce, tomatoes and onions caramelizada.Yo did a cooking ring, first placing lettuce and regue with some sauce, then a layer of tomato sauce and a pinch of caramelized onions and above.
Making grilled squid in hot oil two minutes on each side, placed on the caramelized onions and sprinkle with the rest of the vinagreta.Si desired, decorate with balsamic cream.