viernes, 5 de febrero de 2016


Students have to translate a traditional cooking recipe into English:


1. First, sprinkle the almonds on a tray and place them in the oven to 150ºC, and occasionally stir, so they are toasted on both sides.

2. In a medium-large bowl, melt 200g of sugar to make caramel. Then, remove the bowl from the heat and dumped 200 g of almonds. They are shuffled so that all remains caramelized.

3. Immediately with a fork so that they are separated and not stuck with each other when the caramel is cool.
4. Meanwhile, prepare the praline.
200 g crushed toasted almonds.
Meanwhile, melt the white chocolate with the butter and 100g sugar in a double boiler.
5.  When the mixture is liquid chocolate, chopped toasted almonds are mixed.

6. Stir well, then coated almonds and caramel with praline already cooled.
If it takes a little time to give them a rounded shape there, then place them in the freezer for 10-15 minutes until the praline hardens a bit, and then with the help of hands finish the round.

7. Then cover them with cocoa powder and they are ready!

                                                 Clàudia, Berta & Gabriel


Cannelloni plates
Olive oil
Grated cheese


1.  In a pot with hot oil and high heat, salt and pepper and toss the meat to brown well.

2. Thereupon we incorporate the chopped onion (no matter large pieces), the whole head of garlic, unpeeled, cinnamon stick, bay leaf. Finally, the glass of white wine. Cover and let simmer one hour / hour and a half

3. Add cinnamon, bay leaf and garlic clove. We carry the meat to a bowl and reserve the cooking juice.

4. Add the piece of meat and foie and let it begin to grind all. Let it cook adding broth until a syrupy mass, which will fill our cannelloni.

5. While meat rests, moisturize the plates of cannelloni according to package instructions and proceed to make a bechamel: first the butter, then flour and, gradually, the milk until desired creaminess. We in point add salt and nutmeg.

6. Proceed with the cannelloni: anoint a source with butter, we take a plate, a tablespoon of dough and roll inside

7. Oncethis is ready, we pour over the butter as a coat. We put cheese on top, butter on the gratin and cheese. Roughly 20 ' fire up and down about 180ºC

                                                                           Isabel, Judith, Paula & Ainhoa


4 apples
100g sugar
1 cinnamon stick
1 glass of muscat
1 lemon peel

Wash the apples and empty their hearts.
Put them on a baking tray and sprinkle sugar on top.
Throu some muscaton them and add the cinnamon stick and lemon peel.

Put them in the oven at 170º until soft.

                                  Mario, Marc, David & Álvaro J.

miércoles, 2 de diciembre de 2015

Voting activity 1

We used the page to vote for the Italian best videos and so did they for the Spanish ones. These were the results:

sábado, 28 de noviembre de 2015