Question

una receta de una comida en español e ingles

Answer 1

Fabada - Asturian Bean Stew - Fabada AsturianaPrep Time: 20 min.Cook Time: 1 hr. 45 min.


Ingredients:Generous 1 lb lacón (cured, air-dried pork shank), boned, or cured pork belly or spareribs
14 oz large dried white beans (fabes)
3/4 cup smoked bacon, finely diced
1 onion, chopped
1 clove of garlic, chopped
2 tbsp olive oil
1 bay leaf
A few saffron threads
1/2 tsp sweet paprika
Pepper
2 Spanish blood sausages (morcilla)
2 chorizos
Salt


Preparation:-
 Soak the shank overnight, changing the water once.
- Soften the beans overnight in cold water
.- Sweat the bacon, onion and garlic in a pan containing the olive oil until transparent.
- Add the meat and beans and just enough water to cover the ingredients
.- Season with the bay leaf, saffron, paprika and pepper.
- Bring to a boil and simmer on medium heat for around 1 1/2 hours.
- Stir several times during cooking and add more water if necessary.
- When the beans are almost soft, add the sausages.
- Adjust the seasoning and leave to simmer until the beans are completely soft.
- Before serving, remove the meat and sausage from the pan, cut it into pieces and combine with the beans.

Espero haberte ayudad;) es la comida tipica de espana !oxx

Answer 2

Ingredients:
Juice of eight lemons (medium)
1 can evaporated milk (381ml)
1 / 2 can of condensed milk
1 can cream half
2 packets of biscuits Marys
Cinnamon

Preparation:
Liquefy the lemon juice, milk and half cream.
In a baking dish are placing a layer of preparation and a biscuit, and on alternate ending with a layer of liquid.
In closing, is set to freeze for 30 minutes or until served.
Before serving, decorate with cinnamon powder.
Ideally served cold.


Receta de Postre de durazno con galletas - Recetas de cocina
Ingredientes:
• 1 tarro de duraznos en conserva (enteros),
• Crema pastelera,
• 2 paquetes de galletas de Champagne,
• taza de coñac o ron.
Método: Primero cortas los duraznos en forma longitudinal, de manera que alcancen varios trozos delgados con cada durazno, y se dejan en algún recipiente. El jugo se mezcla con el ron o coñac y se van pasando una a una cada galleta por la mezcla del jugo. Luego se forma una capa de galletas en un recipiente , después se pone una capa de crema, luego otra de durazno y así sucesivamente. Se puede decorar con guindas.