Recipe

Book

Mariana Guadalupe Amaya Salguero 3-4 Turismo

 STARTERS

LEMON CHICKEN WINGS

INGREDIENTS

chicken wings 1 pound

garlic powder 1 tablespoon
2 ounce lemon juice
sugar 1 teaspoon
olive oil 1 liter
Salt 1 teaspoon
Pepper 1 teaspoon
Flour

PREPARATION

Season the chicken wings and place them in a bowl.

along with the oil, sugar and lemon. We crush the garlic
in the mortar and add it to the bowl.

Mix everything well with your hands and put in the

refrigerator at least a couple of hours for the chicken to marinate.
You can leave it in the well covered bowl even until the day
Next.

Once the chicken is marinated, we pass the wings through

flour lightly, shaking off excess flour.

Fry in hot oil until golden brown

we serve at the moment with some sauce to your liking.

CEVICHE
INGREDIENTS

Corvina 1 pound Shrimp 1 pound

Onion 1 teaspoon
sweet chili 1 teaspoon
Coriander 1 teaspoon
lemon 2 ounce
Vinegar 1 Tablespoon Avocado 1 unit
Salt 1 teaspoon
Pepper 1 teaspoon

PREPARATION

First, cook the fish in advance

for 3 hours in an airtight container with the juice
of lemon and the vinegar, after 2 hours add the
shrimp and reserve

Then reduce the acid by adding a little

water or soda

Later integrate all the raw vegetables,

salt and pepper, serve and top with
slice of avocado as a complement
CAPRESE AVOCADOS
INGREDIENTS

2 tablespoons olive oil

1/2 Piece Onion filleted
1 cup cherry tomatoes cut in half
1 teaspoon finely ground herbs
3 Tablespoons MAGGI Juice
2 Tablespoons English Sauce CROSSE & BLACKWELL
2 tablespoons olive oil
4 Avocados, peeled and cut in half
1 Package Feta cheese cut into cubes, with fine herbs (100 g)
2 sprigs fresh basil disinfected

PREPARATION

Heat 2 tablespoons of oil, add the onion and cook until transparent, add the tomatoes, fine herbs and cook for 2
more minutes. Booking.

Mix the MAGGI Juice with the CROSSE & BLACKWELL English Sauce and the remaining 2 tablespoons of oil; booking.

Place a little tomato, cheese cubes and basil leaves on each avocado half, bathe with the MAGGI Juice mixture
and offer.
SAUSAGES WITH BACON AND PINEAPPLE
INGREDIENTS

1 Pack of Bacon (250 g)

1/2 Package of Snack Sausages (250 g)
small wooden chopsticks
1 cup honey pineapple cut into cubes
2 Tablespoons of MAGGI Juice
2 Tablespoons CROSSE & BLACKWELL English Sauce
5 sprigs of fresh parsley disinfected and finely chopped
1 serrano chili roasted and finely chopped

PREPARATION

Wrap the bacon around the sausages, secure with a toothpick and insert a pineapple cube.

In a hot skillet, grill on both sides until bacon is golden brown.

Mix with the MAGGI Juice, the CROSSE & BLACKWELL English Sauce, the parsley and the chili.
Offer the sausages with the previous preparation.
BOTANERA CANOES
INGREDIENTS

4 Cucumbers
1/4 Cup of Tamarind Concentrate
4 Tablespoons English Sauce CROSSE & BLACKWELL
4 Tablespoons of MAGGI Juice
3 tablespoons of hot sauce
3 tablespoons chili with lemon powder
1 Bag of Salted Peanuts
1 Bag of Chilli Peanuts

PREPARATION

Cut the cucumbers in half vertically, remove the seeds and reserve.

Mix the tamarind concentrate, the CROSSE & BLACKWELL English Sauce, the MAGGI Juice, the
hot sauce, the chili powder and reserve.

Pour some of the sauce over the cucumbers, fill with some salted peanuts and spicy
peanuts. Cut the cucumbers into slices of approximately 3 to 5 centimeters and offer.
PUMPKIN CHIPS WITH JALAPEÑO DIP
INGREDIENTS

4 pumpkins cut into thin slices

1/2 cup grated Parmesan cheese
spray oil
1 Can NESTLÉ Reduced-Fat Media Crema
2 teaspoons of salt with onion powder
2 pieces of jalapeño pepper
1 package of reduced-fat cream cheese (190 g)
1 jalapeno pepper, sliced

PREPARATION

Oven preheated to 180 °C.

Place the pumpkin slices on a tray lined with waxed paper with a little oil; Bake at 180 °C for 35 minutes with
the oven door ajar. Remove from the oven and add the Parmesan cheese, bake at 180 ° C for 15 more
minutes with the oven door ajar.

Blend the NESTLÉ Reduced-Fat Media Crema, the salt with the onion, 2 chiles and the cheese until completely
integrated. Pour into a bowl and add the jalapeño slices; mixture.

Accompany the chips with the dip. Offers.

The thinner the slices of vegetables, the less time they will take to dehydrate.
GUACAMOLE SNACKS
INGREDIENTS

4 flour tortillas cut in half

8 wooden sticks
1 tablespoon of vegetable oil for frying
2 Chicken Milanese cut into cubes (150 g each)
1/2 teaspoon salt with garlic powder
1 Tablespoon of MAGGI Juice
2 Tablespoons CROSSE & BLACKWELL English Sauce
1 1/2 Avocados, mashed
2 serrano peppers finely chopped
1/4 Cup of fresh coriander leaves disinfected and finely chopped
1 lemon (its juice)
1/2 teaspoon of salt with onion powder
1 Tomato, seeded and cut into cubes
1/4 red onion finely chopped

PREPARATION

Form the cones with the flour tortillas and secure them with the chopsticks, heat the oil and fry
them until they lightly brown; place them on absorbent paper to remove excess fat.

Heat 1 tablespoon of oil and fry the milanesas, add the salt with garlic, the MAGGI Juice and the
CROSSE & BLACKWELL English Sauce, until lightly browned.

For the guacamole, mix the avocado, the chiles, the cilantro, the lemon juice, the salt with the
onion, the tomato, the purple onion and the milanesa cubes. Fill the cones with the previous
preparation and offer.
SPICY CORN
INGREDIENTS

2 guajillo chilies soaked in hot water

8 dried chiles de arbol soaked in hot water
2 morita chiles, seeded and soaked in hot water
1 roasted tomato
1/4 of a piece of roasted onion
2 roasted garlic cloves
1 1/2 Cups of Water
1 Cube of Tomato Concentrate with Chicken CONSOMATE
1 teaspoon of salt with onion powder
4 yellow corn cut in half
2 tablespoons of vegetable oil
4 lemons cut in half
7 sprigs of fresh parsley disinfected and finely chopped

PREPARATION

Blend the chiles with the tomato, onion, garlic, water and the CONSOMATE Tomato Concentrate with Chicken;
strain.

Spread the corn with a little of the previous mixture. Heat a frying pan with a grill, add a little oil and grill the
corn until golden brown.

Add a little lemon juice, decorate with parsley and offer.

FRIES
INGREDIENTS

4 tablespoons of olive oil

1/4 onion finely chopped
4 Tomatoes cut into cubes
4 cooked and shredded white fish fillets (120 g each)
1 Tablespoon of MAGGI Juice
1 teaspoon of salt with garlic powder
5 sprigs of fresh parsley disinfected and finely chopped
10 hot corn tortillas
10 wooden sticks
vegetable oil for frying
2 Avocados cut into slices
1/2 red onion finely chopped
10 sprigs of fresh coriander disinfected and finely chopped
4 lemons (its juice)

PREPARATION

Heat the olive oil and fry the onion with the tomatoes until they change color, add the fish, the
MAGGI Juice, the salt with garlic and the parsley; cook until slightly thickened, stirring
occasionally.

Fill the tortillas with the previous preparation, close with wooden sticks and fry in the hot oil;
place them on absorbent paper to remove excess fat.

Serve the fried fish with the avocado, red onion, cilantro and lemon juice; offers.
ARTICHOKES EMPANADAS
INGREDIENTS

500 grams puff pastry

1 can of drained artichokes
250 grams of grated Chihuahua cheese
1 lightly beaten egg
sesame to decorate
1 Can of NESTLÉ Media Crema
1 large bell pepper
1 teaspoon of salt with onion powder

PREPARATION

Oven preheated to 180 °C.

With the help of a rolling pin, spread the puff pastry on a floured surface and cut 15 cm squares. Place a
little artichokes and Chihuahua cheese in the center of each square, close by pressing the edges with a
fork and varnish with the egg; place them on a tray with wax paper, sprinkle a little sesame on each
empanada and bake at 180 ° C for 30 minutes.

For the dip, blend the NESTLÉ Media Crema with the pepper and salt with onion powder. Booking.

Accompany with the pepper dip. Offers.

 MAIN DISHES

DROWN CHICKEN TACOS WITH MORITA SALSA

INGREDIENTS

GREEN SAUCE
6 green tomatoes, cooked
1 morita chili, seeded and soaked in
Hot water
1 ½ cups of water
1 can of CARNATION Evaporated Milk
CARNATION
1 tablespoon chicken consommé, powdered
1 tablespoon of cornstarch
TACOS
12 corn tortillas, hot
1 chicken breast, cooked and shredded
wooden chopsticks
Corn oil, for frying
1 package of panela cheese, grated (200 g)
1 container of NESTLÉ Media Crema,
chilled (190g)

PREPARATION

Blend the tomatoes with the morita chili, the water, the Evaporated Milk
CARNATION CLAVEL, chicken broth and cornstarch.
Cook for 8 minutes over medium heat or until the sauce
thicken slightly, stirring constantly, reserve.

To form the tacos, take a tortilla and place a little chicken

on one edge, roll up and hold with a toothpick, repeat until finished
with the tortillas.

Fry the tacos in the hot oil until golden brown

Lightly, drain the excess oil on absorbent paper,
Place on a plate and bathe with the sauce. Decorate with a bit of
panela cheese and NESTLÉ Media Cream.
CHICKEN, HONEY AND TOMATO FAN
INGREDIENTS

1 chicken breast, cut into 4 pieces lengthwise

long, boneless and skinless (150 g each)
4 tablespoons of honey
½ package of Manchego Type Cheese
NESTLÉ, cut into strips (100 g)
1 cup cherry tomato, sliced
half
½ cup Parmesan cheese, grated
1 envelope with 4 Leaves with Seasoning
JUICY PAN-FRIED MAGGI with
Fine herbs

PREPARATION

Make 5 to 6 slanted cuts all over the breast, spread a little

of honey, fill each cut with NESTLÉ Manchego Type Cheese,
cherry tomato and sprinkle a little Parmesan cheese.

Open a Sheet with MAGGI JUICE PAN Seasoning with

Fine Herbs place a breast, close and press lightly to
that the spices are impregnated.

Place the sheet with the chicken in a frying pan without oil, previously
preheated over low heat for 1 minute, cover and cook over low heat
for 8 minutes on each side. Remove the sheet and serve.
MEATBALL WITH CHIPOTLE
INGREDIENTS

800g ground beef

½ cup of breadcrumbs
1 egg
1 pumpkin, grated
1 tablespoon salt with onion, powdered
2 tablespoons corn oil
8 tomatoes
1 ½ cups of water
1 chipotle chili, marinated
2 cubes of Tomato Concentrate with
chicken consomme

PREPARATION

Mix the meat with the ground bread, the egg, the pumpkin and
salt with onion, take small portions and form the
meatballs Heat the oil and fry them.

Blend the tomatoes, the water, the chipotle chili and the
Tomato Concentrate with Chicken CONSOMATE.
strain and
heat a few minutes.

Add the meatballs and cook for 10 minutes. Offers.

PORK ROAST
INGREDIENTS

2 tablespoons corn oil

1 kg pork loin, cut into cubes
3 pasilla chilies, seeded and soaked in
Hot water
3 ancho chili peppers, seeded and soaked in
Hot water
¼ piece of onion
1 tablespoon garlic, minced
2 cups of water
1 cubes of Tomato Concentrate with
chicken consomme
2 potatoes, diced and cooked

PREPARATION

Heat the oil and fry the pork loin until cooked.

Blend the chiles with the onion, garlic, water and the Concentrate
of Tomato with Chicken in CONSOMATE powder, strain and pour
on the loin

Cook until it boils, stirring occasionally to avoid

let it stick Add the potatoes and cook for 2 more minutes.
FUSILLI DE MARISCOS EN SALSA DE TOMATE
INGREDIENTS

400 g of fusilli pasta

20 medium shrimp
2 cups of mussels
2 cup clams
3 small squid, chopped
1/2 chopped onion
2 garlic cloves, minced
1 cup of white wine
1 cup of tomato sauce
3 sprigs of fresh oregano
1 tablespoon minced fresh thyme
3 tablespoons olive oil
3 tablespoons of butter

PREPARATION

1. Cook the pasta in boiling salted water until smooth.

2. Meanwhile, sauté the onion, thyme and garlic together with the olive oil and butter in a large skillet; when
they soften, add the shellfish; brown them for a few minutes.

3. Add the white wine; When it reduces to half its volume, add the tomato sauce.

4. Add the pasta, salt and pepper, add the oregano and serve
SEAFOOD RECIPE WITH RICE
INGREDIENTS

4 tomatoes
1 small onion
1 garlic
400 g of rice
1 L of hot water
1 branch of parsley
250 g medium shrimp with head
200 g of clams
200g rock mussels
1 medium precooked octopus
3 fish fillets (hake, bass, tilapia)
salt to taste
Extra virgin olive oil, the necessary

PREPARATION

1. Cook the tomatoes for 15 min. in a pot with water. Remove the peel and mix with the onion and garlic. book
to
moment.

2. Fry the rice in a saucepan with the olive oil, stirring constantly, when it begins to become transparent, add
the tomato
sauce to lightly fry.

3. Add the hot water and the parsley, when it starts to boil, season with salt, lower the heat and add the
shellfish in this
order: clams and octopus; after 15 minutes, the shrimp and finally the fish and mussels.

4. Cover and make sure that the rice is cooked and the liquid is reduced, but that it does not dry (it should be
a little
soupy).

5. Serve at the moment.

ARRACHERA TO BEER
INGREDIENTS

measurements
4 servings
Select all ingredients
1 kilo of flank steak, beef
1 can of light beer
1 lemon
1 tablespoon ground black pepper
3 garlic cloves
3 tablespoons red wine vinegar
4 tablespoons of coarse salt
2 tablespoons Worcestershire sauce

PREPARATION

1. In a large bowl, mix the beer, lemon juice, spices, Worcestershire sauce, vinegar, and garlic.

2. With a meat hammer (or a normal hammer) knead the meat so that it is softer.

3. Marinate the flank steak in this sauce for at least 2 hours at room temperature.

4. Prepare your broiler so that you are ready to cook the meat over medium heat.

5. Cook the flank steak on the grill for about 6 minutes on each side if you want the meat
medium.

6. Get out of the fire.

BUFFALO WINGS
INGREDIENTS

12 chicken wings
200g of a hot sauce of your choice (it can be a little more or a little less, depending on how hot the sauce in
question is and your taste for spice)
100g butter
1 teaspoon and a half cayenne pepper or ground chili
1 teaspoon and a half of paprika or paprika
A teaspoon of garlic powder
100g flour
1 dash of vinegar
1 teaspoon cornstarch (fine corn flour)
salt and pepper
A pinch of sugar
Oil

PREPARATION

1. If we don't already have them cut, we cut the chicken wings. Using a very sharp knife, we cut each wing at its
joint. The lace, we remove it

2. Once cut, we put them in a bowl. Then season and add the flour, a teaspoon of the paprika and another of
the cayenne or chili pepper. We stir well with our hands, so that the chicken wings are well impregnated with
the mixture and we reserve in the fridge for 1 hour to 1 hour and a half.

3. After time, we fry the wings in plenty of oil. We must fry them for about 10 minutes, until they are golden.

4. While it cooks, we prepare the buffalo wings sauce. In another saucepan we put the butter and melt it over
low heat. Then add the hot sauce, a pinch of sugar, a splash of vinegar, a teaspoon of garlic powder, a teaspoon
of paprika, another teaspoon of cayenne or chili pepper and a teaspoon of cornstarch. We stir and integrate all
the ingredients well and cook over low heat for about 10 minutes.

5. After time, we will have the wings fried and the sauce ready. First of all, we remove the chicken wings from
the oil and place them on absorbent paper, to remove excess oil.

6. Now, yes. We place the chicken in a pan or other container and put the sauce on top. We stir well and serve
immediately.
CHICKEN CURRY
INGREDIENTS

4 breasts
2 medium onions
4 garlic cloves
5 tablespoons of tomato sauce (tomato sauce) two tablespoons of curry
400ml of cream for cooking
Parsley to sprinkle on top
olive oil
salt and black pepper

PREPARATION

1. We put to heat in a pan, a drizzle of oil over medium heat. When it is hot, add the onion and
minced garlic. Salt and pepper and let it cook, while we stir it from time to time for about 5 minutes.

2. After time, we add the tomato and the curry. You can also add a cayenne or chili pepper (if you
want it to be spicy). We stir and let cook a couple of minutes more.

3. It is the turn to add the curried chicken breasts. We turn up the heat a little and add them cut into
bite-size pieces. We salt and pepper and seal briefly, while we mix them with the rest of the
ingredients.

4. When the breasts are sealed on the outside, add the cream and stir well. We will see that
cream turns a very colorful orange-yellow color. Let it reduce for 5 more minutes, over low heat and
ready-to-serve! You can sprinkle with a little chopped parsley, to give it color.
BAKED CHICKEN WITH VEGETABLES
INGREDIENTS

4 units of complete chicken thigh.

2 medium Potato units
3 units of Carrot
1 unit of onion
4 cloves of garlic cloves
1 unit of green pepper
red-pepper
dried thyme
salt black pepper
olive oil

PREPARATION

1. First, preheat the oven to 200ºC with heat up and down.

2. Next, cut the potatoes into 1-centimeter-thick slices and the carrots into pieces of a couple of centimeters.

3. Then cut the onion, green and red peppers into strips and chop the garlic cloves.

4. Put the cut potatoes, carrots, onion, green and red peppers and the minced garlic cloves in the base of a baking
dish and season everything to taste

5. Place the chicken thighs on top, bathe them with a glass of water and season with salt and pepper to taste.

6. Then add a little drizzle of oil to each thigh and sprinkle with dried thyme.

7. Put the chicken in the oven at 200ºC and cook for approximately 25 minutes.

8. After this time, remove the chicken from the oven and turn it over. Season again, add a little more thyme, and
return to the oven until cooked through and golden brown (another 25 minutes or so).

9. Once you see that it is well browned, take it out of the oven ready to serve the chicken along with the vegetables.
 SALADS

COLESLAW SALAD
INGREDIENTS

1 cabbage cut into thin strips (can be half purple cabbage and half white cabbage)
2 grated carrots
1/2 cup mayonnaise (can be vegan mayonnaise)
1 tablespoon apple cider vinegar
1 1/2 lemon or 1 tablespoon Dijon mustard
1/2 teaspoon Gourmet Pepper Mix
Himalayan Pink Salt to taste

PREPARATION

In a small bowl mix mayonnaise, vinegar, lemon (or mustard) and pepper. Mix until
homogeneous.

Put the shredded cabbage and the grated carrot in a salad bowl.

Add the dressing to the salad and mix. Add salt to taste and mix again.

For a sweet and crunchy touch you can add raisins, diced green apple or both.
TUNA SALAD
INGREDIENTS

For the salad

½ cucumber
1 green apple
1 stalk of celery
1 avocado
2 cans of tuna in water
1 handful of watercress
2 chopped lettuce leaves

For the dressing

1 tbsp lemon juice

1 pot of unsweetened Greek yogurt
2 tbsp olive oil
½ tsp mustard
Gourmet Pink Himalayan Salt to taste
Pepper Lemon Gourmet to taste

PREPARATION

For the salad

Cut the cucumber lengthwise into two halves. With a spoon, remove the seeds. Cut it into 5mm cubes.

Cut the apple into 5mm cubes.

Peel the celery and cut it into 5mm cubes.

Cut the avocado into slices or cubes as you prefer.

Drain the water from the tuna cans and break up the tuna a bit with your hands or a fork.

Mix all the ingredients in a bowl.

For the dressing

Mix all ingredients with a small whisk.

Top the salad ingredients with the dressing and toss.

CAESAR SALAD
INGREDIENTS

1 large lettuce
1 grilled chicken breast cut into strips (optional)
½ cup sliced ​or coarsely grated Parmesan cheese
1 ½ cups of bread cubes (baguette, ciabatta, marraqueta or whatever bread you have in the house)
2 tablespoons olive oil
1 teaspoon Paprika Paprika

Dressing:

1 extra large egg yolk

2 teaspoons of Dijon mustard
2 tablespoons of vinegar
1 teaspoon of lemon
½ teaspoon Gourmet Garlic Powder
3 anchovies
¾ cup olive oil
1 teaspoon of Gourmet Sea Salt
½ teaspoon Gourmet Ground White Pepper

PREPARATION

For the dressing, put all the ingredients except the oil in a blender. Blend until you have a homogeneous mixture. With
the blender running at a minimum, add the olive oil little by little to have an emulsified and thick mixture. Season with
gourmet sea salt and gourmet ground white pepper.

Heat the oven to 200°C.

For the croutons: Mix the bread with the olive oil and the paprika paprika. Put the bread in a baking tin (in a single
layer). Bake for 3 to 5 minutes or until the bread is crisp and golden.

Put the lettuce on a plate, sprinkle with the dressing. Decorate with the chicken, croutons and Parmesan cheese. Serve
immediately.
BLACK BEANS SALAD
INGREDIENTS

For the salad

45g sliced ​bacon

½ cucumber
380g of cooked black beans
1 cup of cooked corn
1 tomato chopped and without seeds
½ small red onion, chopped small

For the dressing

1 tbsp lemon juice

½ tsp mustard
10 basil leaves
6 tbsp olive oil
Gourmet Sea Salt
Gourmet Pepper Mix

PREPARATION

For the salad

Cook the bacon alone in a skillet over medium heat or in the oven at 180°C until crisp.

Remove and place on kitchen paper to absorb excess fat. Once cool, chop.

Peel the cucumber and cut it in half lengthwise. With a spoon, remove the seeds. Chop into 5mm cubes

Mix all the ingredients of the salad in a bowl.

For the dressing

Use an immersion blender or traditional blender to mix the ingredients.

Serve over the salad.

WALDORF SALAD THREAD
INGREDIENTS

1 Eva French Lettuce

2 red apples
2 green apples
1 stick of celery
2 cups of red grapes
1/2 cups walnuts, toasted and chopped
1 1/4 cups mayonnaise, for the dressing
1/2 cups natural Greek yogurt, for the dressing
1 tablespoon olive oil, for the dressing
2 tablespoons lemon juice, for the dressing
enough salt, for the dressing
enough pepper, for the dressing
1/2 cups walnuts, toasted and chopped
1/4 cups of raisins
enough walnut, whole, to decorate

PREPARATION

Strip the Eva French Lettuce, cut into strips and reserve. Do the same with the red apple and the green
apple, but you don't need to remove the skin, just remove the core of the fruit.

Cut the celery finely and the grapes in half. Mix all the ingredients that you cut in a bowl together with the
chopped walnut until integrated. Booking.

For the dressing: Mix the mayonnaise with the Greek yogurt, olive oil, lemon juice, enough salt and pepper
in a bowl.

Pour the dressing over the salad little by little, until integrated (reserve a little of the dressing to serve at
the table), add the walnuts and the raisins, then place the Waldorf salad in a silicone mold in the shape of
a thread previously greased with oil spray and refrigerate 30 minutes or until firm.

Unmold the Waldorf salad thread and decorate with nuts. Serve drenched with a little more dressing.
CAJUN CHICKEN SALAD
INGREDIENTS

2 tablespoons brown sugar, for the cajun

2 tablespoons paprika, for the Cajun
1 teaspoon cayenne pepper, for the cajun
1 teaspoon garlic powder, for the cajun
1 teaspoon onion, for the cajun
1 teaspoon of oregano
1 teaspoon thyme, for the Cajun
enough salt, for the cajun
enough ground black pepper, for the Cajun
2 tablespoons of Nutrioli oil, Rich in Omegas 3 and 6
600 grams of chicken breast, without bone or skin, in half (to have two pieces)
1/4 cups Greek yogurt without sugar, for the dressing
1 teaspoon garlic powder, for the dressing
2 tablespoons lemon juice, for the dressing
1 teaspoon dill, finely chopped, for the dressing
enough salt, for the dressing
2 cups romaine lettuce, chopped
1 cup cherry tomato, in halves
1 cup cucumber, sliced ​with everything and peel
1/2 cups red onion, in thin strips
1 cup avocado, thinly sliced

PREPARATION

For the cajun mix: Mix the sugar, paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt and pepper in a
bowl until combined. Then add and mix the Nutrioli Pure Soy Oil with the spices, blend until you get a semi-thick mixture.

On a board, brush the chicken breasts with the Cajun mixture and set aside.

On a nonstick skillet, brown each piece of chicken breast over medium heat. Once the chicken is seared, cover the pan and cook
the breast over medium-low heat for 20 minutes. Remove from heat and reserve.

On a board, cut the chicken into slices and reserve.

For the dressing: Mix the yogurt with the garlic powder, the lemon juice, the dill in a bowl and season with salt. Booking.

To serve the salad, place the lettuce first, place the chicken on one side, and the tomato halves, cucumber, onion and avocado on
another. Accompany with the dressing to taste.
THAI SALAD
INGREDIENTS

1/2 piece of lemon

1 teaspoon sesame oil
1 teaspoon chopped chives
1 teaspoon of spring onion
2 teaspoons of water
1/2 teaspoon grated fresh ginger
1 teaspoon of rice vinegar
1/2 piece of Italian lettuce
1/2 cup shredded red cabbage
3 sprigs of parsley sprigs (leaves)
baby soybeans (edamame) without the shell to taste
1 teaspoon of chopped natural peanuts
4 pieces of cashew nuts in halves
1/2 piece of grated carrot
3 pieces of filleted mushrooms
1/4 piece of red bell pepper in strips
1 shallot clove
1 teaspoon apple cider vinegar
2 teaspoons of soy sauce
1 teaspoon finely chopped peanut
1 teaspoon of agave syrup
dried chili flakes to taste

PREPARATION

Mix all the dressing ingredients.

In a salad bowl, place each of the ingredients separately and add dressing, stir and place on a mountain-shaped plate. That is,
first a bed of lettuce, then cabbage, soybeans, mushrooms, peppers, carrots, soybeans, walnuts and peanuts.

Additional features

Strips or cubes of grilled brisket or tofu can be added. Pictured are tofu cubes baked in coconut oil and seasoned with fine
herbs.

For the dressing

Mix to integrate ½ teaspoon grated fresh ginger with 1 teaspoon finely chopped chives, 1 finely chopped shallot, the juice of ½
lemon, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon apple cider vinegar, 2 teaspoons of soy sauce, 1 teaspoon of
crushed peanuts, 4 teaspoons of natural water, 1 teaspoon of agave or honey and chili flakes to taste.
GREEK SALAD
INGREDIENTS

For the salad

100 gr of fresh feta or goat cheese

1 ½ tablespoons olive oil
1 tablespoon Whole Gourmet Oregano
1 Alaskan cucumber
200 gr of cherry tomatoes or plum tomatoes
½ cup black olives (better if they use kalamatas)
½ red onion in pen

For the dressing

1 ½ tablespoons olive oil

1 teaspoon apple cider vinegar
½ teaspoon Gourmet Ground Black Pepper
Gourmet Sea Salt to taste (keep in mind that cheese and olives are salty)

PREPARATION

At least one hour before preparing the salad, mix the feta cheese with the olive oil and oregano; stir and let stand at room
temperature.

To prepare the salad, put all the ingredients together in a bowl. Dress the salad with the dressing ingredients and serve.
 RUSSIAN SALAD
INGREDIENTS

4 large potatoes, cooked with skin

3 carrots peeled and cooked
1 cup of cooked peas
½ cup small chopped celery
2 finely chopped chives
½ cup green beans, cooked and chopped (optional)
coriander to decorate

Dressing:

½ cup mayonnaise
½ cup of natural yogurt without sugar
juice of 1 large lemon
1 teaspoon of vinegar
¼ cup of oil
1 teaspoon of Gourmet Sea Salt
½ teaspoon Gourmet Ground Black Pepper

PREPARATION

For the dressing, combine all the ingredients in a bowl and stir with a spoon until integrated. Rectify seasoning to taste.

Chop the potatoes and carrots into cubes of about 1 cm.

Combine with the rest of the ingredients.

Add the dressing and carefully stir until all the vegetables are covered with the dressing. Refrigerate until serving time. Garnish
with coriander.
MEDITERRANEAN SALMON SALAD
INGREDIENTS

3 tablespoons lemon juice, for the vinaigrette

1 tablespoon ginger, grated, for the vinaigrette
2 tablespoons apple cider vinegar, for the vinaigrette
1 tablespoon honey, for the vinaigrette
1 tablespoon mint, finely chopped, for the vinaigrette
enough salt, for the vinaigrette
enough pepper, for the vinaigrette
1/2 cups olive oil, for the vinaigrette
1/2 red onions
1/2 cucumbers
1/2 cups cherry tomato
1 cup Eva® French Lettuce
1/2 cups feta cheese, cubed
1/4 cups black olives, pitted
1 cup smoked salmon
2 tablespoons of candied sesame seeds

PREPARATION

For the vinaigrette: Mix the lemon juice with the grated ginger, the apple cider vinegar, the honey, the
mint and enough salt and pepper in a bowl. Integrate with the help of a hand balloon whisk and without
stopping moving, pour the olive oil until emulsified, that is, until you obtain a uniform mixture. Reserve
until use.

Cut the red onion into strips, the cucumber with everything and peel in half moons and the cherry tomato in
halves. Booking.

Assemble your salad: Place a bed of Eva French Lettuce leaves, add the onion in strips, the cucumber, the
Cherry tomato, the feta cheese, the black olive and on top place the smoked salmon in the shape of a rose,
rolling one by one the salmon pieces. Accompany with vinaigrette and sesame seeds caramelized.
 BEVERAGES

MICHELADA
INGREDIENTS

1 beer of 33 cl. The most typical is that it is a lager or blond type.

Ice cubes to taste.
2 limes. You could also use half a lemon.
A few drops of Worcestershire sauce (we usually find it in the supermarket as Perrins sauce).
A few drops of Tabasco.
Salt.

PREPARATION

The beer should be very cold in the fridge and take it out just before adding it to the cocktail.

Put a little salt on a plate, a layer that has a certain thickness.

For this cocktail, use tall glasses that are not too narrow.

Cut the limes in half and cut a slice from one half. Reserve it to decorate the glass at the end.

Run a piece of lime around the rim of the glass, making it slightly moist.

Now pass the edge of the glass through the salt so that it sticks around it. This is called frosting.

Pour the ice into the glass.

Drain the limes and pour the juice into the glass.

Add the Worcestershire sauce, the Tabasco sauce and the beer (which almost reaches the edge)
and move the ice a little with a spoon so that everything is mixed well.

Decorate with the slice of lime, which in order to place it on the edge you will have to make a small
cut.
COSMOPOLITAN
INGREDIENTS

45 ml of vodka.
15 ml of triple sec which is orange liqueur. Examples of triple sec liqueurs are Cointreau or
Grand Marnier.
45 ml of red cranberry or currant juice. You can buy it already made or prepare it at home.
15 ml of lime juice.
Ice.
A few slices of lime or orange peel to decorate.

PREPARATION

If you want to prepare homemade cranberry juice, you just have to crush them with a
blender or a food processor and strain the resulting juice.

Squeeze the lime to extract its juice, you can use a lime press that is most useful but any
juicer you use for lemons or oranges will also work. Some people prefer to strain it but I like it
better without straining.

If you have a cocktail shaker you can use any other container that you can close and shake,
and better if it is metal or glass.

Fill the shaker with ice and pour in the vodka, the triple sec, the lime juice and the cranberry
juice. Close it and shake very well until the shaker or container is very cold.

Serve the Cosmopolitan cocktail in a cocktail glass but without letting the ice fall.

Garnish with a thin slice of lime or a strip of orange peel.

SEX ON THE BEACH
INGREDIENTS

1 measure of peach liqueur.

1 measure of vodka.
3 measures of cranberry or red fruit juice.
3 measures of orange juice.
Ice, all that fit in a wide glass.

A slice of orange to decorate and a cherry or red fruit in addition to the classic straw.

PREPARATION

If you want to prepare homemade cranberry juice, you just have to crush them with a
blender or a food processor and strain the resulting juice.

You can also use homemade orange juice by squeezing an orange. Some people prefer
to strain it, but I like it better without straining, although I am always careful not to
let the bones fall out.

If you have a cocktail shaker you can use any other container that you can close and
shake, and better if it is metal or glass.

Fill a tall glass with ice to the top and pour in the measure of vodka and peach
schnapps.

Add the cranberry juice and finally the orange juice. Stir everything well with the help
of a long spoon or directly with the straw with which you are going to serve it.

Decorate the glass with a thin slice of orange and some red fruit such as a strawberry
or a cherry or morello cherry.
GIN TONIC
INGREDIENTS

40 or 50 ml of gin. If you want short, 35 ml. If you keep it in the freezer your drink will be colder but don't
worry it won't freeze.

Tonic, about 150-200 ml. The ratio is usually 1/5 gin and 4/5 tonic. Keep it very cold in the fridge.

Ice cubes.

Botanicals to your liking: juniper, cardamom, star anise, cinnamon, liquorice, orange blossom, ginger, rose
petals, hibiscus flower... It is advisable not to use more than 2 different types.

Lemon, a little skin (optional) and a slice to decorate.

Ball type glass or glass for Gin Tonic.

PREPARATION

If you want your Gin Tonic to be as cold as possible, keep the gin in the freezer and the tonic in the fridge. You
can also keep both in the fridge, and in the last case nothing happens if you have forgotten to leave the gin in
the fridge, but what is important is that the tonic is in the fridge.

Put ice cubes in the glass, almost protruding, with 4 or 5 will be enough.

With a spoon, turn the ice for a few seconds to cool the glass, and remove any water that has been generated.

If you want to give it an extra touch of lemon, peel a little lemon skin without the white part as it would make
it a bit bitter, fold it in some areas over the glass so that it gives off its aroma and leave it inside. You can give
it 2 or 3 turns with the spoon so that it mixes with the ice and rubs through the glass. On the other hand, if you
prefer the lemon touch to be more subtle, add the lemon peel at the end when you have it ready or do not
add it at all.

Pour the gin into the glass.

Also add the botanicals you have chosen. In this case I have put hibiscus flower and licorice, 2 or 3 pieces of
each.

Give 2 or 3 turns with the spoon so that the botanicals mix with the gin and the ice.

Then pour the tonic. To do this, much has been written about the most appropriate method to prevent the
bubbles from breaking, and although the use of an imperial spoon for this has become widespread, a simple
way to pour the tonic is by pouring it little by little over the ice that more stands out (and if there is no ice for
this task, add some more), until the glass is approximately 3/4 full.

Now insert the spoon in the center all the way down and move it just a couple of times up and down, just
enough to mix the gin and tonic a little but avoiding breaking those bubbles.

Decorate with a slice of lemon.

SANGRIA TYPE FOAMING PUNCH
INGREDIENTS

2 cups of cold apple juice

2 cups cold cranberry juice cocktail
1 pkg. (0.16 oz.) KOOL-AID Tropical Punch
Flavor Unsweetened Drink Mix
Unsweetened Drink Powder
3 cups cold lemon-lime soda
1 apple, chopped
1 cup of grape halves

PREPARATION

1. Add apple juice and cranberry cocktail to tropical punch powder in 2 qt / liter
plastic or glass pitcher; stir until the powder has dissolved.

2. Stir in the lemon-lime soda. Add the fruit.

3. Serve immediately
MOCHA DRINK WITH CINNAMON

INGREDIENTS

2 cups of MAXWELL HOUSE Coffee, fresh and strong, of any variety

1 ounce BAKER'S Unsweetened Chocolate, chopped
1/4 cup sugar
1 teaspoon ground cinnamon
1-1/2 cups milk
1-1/2 teaspoons vanilla
1/4 cup COOL WHIP Whipped Topping, thawed

PREPARATION

1. Heat the coffee and chocolate in a saucepan over very low heat until the
chocolate is melted and mixed well, stirring constantly with a wire whisk.

2. Add the sugar and cinnamon. Bring to a boil over medium heat; stir until sugar
dissolves. Gradually add the milk, stirring, to mix well. Add the vanilla, stirring
occasionally, until the drink is hot.

3. Serve with a COOL WHIP icing flake.

PIÑA COLADA
INGREDIENTS

100 ml of white rum. You can also skip the alcohol.

250 ml of pineapple juice. If you have a blender you can also prepare it at home with natural pineapple.
150 ml of coconut milk. You can also use half a coconut and 150 ml of water.
Ice cubes, amount to taste. You can also buy crushed ice or crushed ice directly.
A few slices of natural pineapple to decorate.

PREPARATION

If you dare to prepare pineapple juice at home because you have a blender, try to use a pineapple that is
well ripe (and if you buy it more whole you should let it mature at home for a few days), blend it and
strain its juice.

To prepare coconut milk at home you have to open a fresh coconut and I recognize that it is not easy at
all, at home we do it with a hammer and place the coconut on one of those corks that serve as trivets and
placed directly on the ground. With a little skill and a lot of care with your fingers, it finally opens and I
recommend having a container next to it so that as soon as the coconut opens, you can collect its water.

Peel the coconut and add the meat of half a coconut to the blender or robot along with the strained
coconut water and 150 ml of water. Crush everything well, strain it and you already have the coconut
milk.

In case you want to prepare it without alcohol, what is known as a virgin piña colada, simply fill the
glasses with a little more ice or pineapple juice and coconut milk, to taste.
Basically there are two options to prepare the cocktail, one is in a shaker and the other with a glass
blender or robot:
In a cocktail shaker: crush the ice at home with a suitable blender or robot or buy it already crushed. Put
the rum, pineapple juice, coconut milk and ice in the shaker, close it and shake it well and you have the
piña colada ready.
Using a glass blender or robot: add all the ingredients (rum, pineapple juice and coconut milk) together
with some ice cubes and crush everything together until the cubes have been chopped and give the piña
colada a granita effect.
ICED COFFEE
INGREDIENTS

100 ml of special liquid whipping cream (35% F.M.)

5 ml vanilla essence
5-10g sugar
150ml cold coffee
8-10 ice cubes
75ml cold milk (or desired amount)
ground cinnamon to decorate

PREPARATION

We mount the cream (very cold) with some rods

Add the vanilla essence and stir until incorporated.

Place the chantilly cream in a pastry bag fitted with a star tip.

We add sugar to the coffee, to taste

We introduce 4-5 ice cubes in each glass

Fill with coffee and milk, to taste

Cover with chantilly cream, forming a rosette

Sprinkle with ground cinnamon

We serve immediately
COFFEE MOCHA MINT
INGREDIENTS

6 cups of freshly brewed

MAXWELL HOUSE Coffee
1-1/2 cups milk
1 pkg. (4 oz.) BAKER'S
Semi-Sweet Chocolate, chopped
1 teaspoon peppermint extract 8 mint sticks

PREPARATION

1. Cook the coffee, milk, and chocolate in a large saucepan over low heat
for 5 to 7 min. or until chocolate has melted and mixture is heated
through, stirring occasionally.

2. Incorporate the extract.

3. Pour this into coffee cups and add the mint sticks.
PEACH SMOOTHIE
INGREDIENTS

6 slices of peaches in syrup

1 cup evaporated milk
1/2 cup of yogurt
1 tsp vanilla
1/2 cup condensed milk
Ice

PREPARATION

In a blender, grind the previously drained peach slices together with the
evaporated milk, yogurt and vanilla and sweeten with the condensed milk.

Add the ice in the blender walking little by little until you get a thick consistency
like snow.

Serve in glasses and if you want to decorate with whipped cream, amaranth and
mint.
 DESSERTS

CUP OF BROWNIE AND STRAWBERRIES

INGREDIENTS

1 can of NESTLÉ Media Crema

1 can of Dulce de Leche LA LECHERA
4 brownies, in pieces (66 g each)
2 cups of yogurt
1 package of strawberries, disinfected and
slices (500g

PREPARATION

Beat the NESTLÉ Media Crema with the Dulce de

LA LECHERA milk, pour the mixture into a sleeve
pastry and reserve.

In a glass place some pieces of brownie,

on top a layer of yogurt, one of strawberries and one of the
LA LECHERA Dulce de Leche mix; refrigerate
for 20 minutes.

Offers.
CAPPUCCINO JELLY AND DULCE DE LECHE
INGREDIENTS

JELLY MILK

1 package cream cheese, at room temperature

ambient (190g)
1 can of LA LECHERA Condensed Milk
½ cup of water
2 envelopes of gelatin (7 g each), hydrated in ½
cup of water and dissolved in a water bath

SWEET MILK JELLY

1 can of Dulce de Leche LA LECHERA

1 can of CARNATION Evaporated Milk
CARNATION
2 envelopes of gelatin (7 g each), hydrated in ½
cup of water and dissolved in a water bath

CAPPUCCINO JELLY

1 can of NESTLÉ Media Crema

5 tablespoons of 100% Pure Soluble Coffee
NESCAFÉ CLASSIC
1 sachet of LA Condensed Milk
MILK (190 g)
½ cup of water
2 envelopes of gelatin (7 g each), hydrated in ½
cup of water and dissolved in a water bath

PREPARATION

For the milk jelly, blend the cream cheese with the Milk
Condensed LA LECHERA
, water and gelatin. Pour into a mold
for gelatin previously greased and refrigerate until it sets.

For the Dulce de Leche jelly, blend the Dulce de Leche LA

LECHERA with CARNATION CLAVEL Evaporated Milk and
gelatin, pour into the mold with the milk jelly and refrigerate until
what a curd

For the cappuccino jelly, blend the NESTLÉ Media Crema with the
100% Pure Soluble Coffee NESCAFÉ CLASSIC, the Milk bag
LA LECHERA condensed, water and gelatin. Pour into the mold
and refrigerate until set. Unmold and offer.
LEMON PIE
INGREDIENTS

150 grams of butter

75 milliliters of lemon juice
1 package of biscuits
4 tablespoons lemon zest
370 grams of condensed milk
410 grams of evaporated milk

PREPARATION

Step 1 / 8
We will start by crushing the cookies, either with our hands, with the help of a processor or blender.

Step 2 / 8
Join the crushed cookies and butter, mix very well until you get a dough. Form a ball and expand to cover the mold
in its entirety. Once the mold is covered, take it to the fridge.

Step 3 / 8
Beat the evaporated milk until it increases in size.

Step 4 / 8
Add the condensed milk and beat until well blended.

Step 5 / 8
Add the lemon juice little by little, until a thick cream remains, taste and if you want a stronger flavor add a little
grated lemon.

Step 6 / 8
Remove the mold from the fridge and pour all the mixture.

Step 7 / 8
Take back to the fridge. It is recommended to leave until the next day.

Step 8 / 8
Decorate with lemon zest or you can prepare a meringue as the foot is originally decorated.
PANNA COTTA
INGREDIENTS

1/2 liter of cream or thick milk cream, of the special one to mount (35% MG)
200 ml of milk
120g sugar (up to 150g if you like it sweeter)
1 cinnamon stick and lemon peel (optional) or a teaspoon of vanilla extract to flavor
1 sachet of neutral gelatin powder (10 g) or 6 sheets of neutral gelatin

PREPARATION

Boil the cream with the sugar, cinnamon and lemon (or vanilla). We remove from the fire when it breaks the boil.

Heat the milk in the microwave and dissolve the gelatin in the hot milk. Add it to the still hot cream and mix well.

If you use gelatin sheets you will have to hydrate them in cold water for about 10 minutes and then dilute them very
well in the hot milk and add it all to the cream.

We strain the mixture well. Once strained we can use the blender to integrate it well. It gives me the feeling that
using the blender aerates the mixture and increases the flavor.

Place in a cake mold or individual molds and chill in the fridge for a minimum of approximately 3 hours until it is well
curdled.
TIRAMISU
INGREDIENTS

to taste of butter
1/2 cup of wheat flour
1 spoon of sugar
6 teaspoons of coffee liqueur
50 grams of icing sugar
1 splash of liquid cream
3 teaspoons of instant coffee
50 blackberry units
4 ounces mascarpone cheese
6 teaspoons of American coffee
9 units of soletilla

PREPARATION

Step 1 / 15
Mix in a container the preparation to make the cake with a teaspoon of soluble coffee.
Step 2 / 15
Put the mixture in an ovenproof dish greased with a little butter and flour.
Step 3 / 15
Bake the cake at 180ºC for 22 minutes.
Step 4 / 15
Remove, let cool, cut half and crumble in a container (reserve the rest of the cake for another dish or to eat as is).
Step 5 / 15
Sprinkle the crumbled sponge cake with the American coffee and the coffee liqueur and add another teaspoon of instant
coffee. Let it soak well and absorb all the aromas of the coffee.
Step 6 / 15
For the red fruit reduction, caramelize the sugar in a saucepan and add the blackberries. Let them release the water and
make a thick sauce.
Step 7 / 15
Put the reduction in a bowl and leave to cool in the refrigerator.
Step 8 / 15
For the cream cheese, mix the cheese and icing sugar in a bowl.
Step 9 / 15
Add the liquid cream to thicken and stir.
Step 10 / 15
Transfer the mixture to a pastry bag and chill in the refrigerator.
Step 11 / 15
Place half of the crumbled sponge cake in a bowl, add a little of the red fruit reduction and cover with a little of the cream
cheese.
Step 12 / 15
Sauce again with a little more of the reduction, put another layer of sponge cake on top and cover with the cream cheese.
Step 13 / 15
Sprinkle with another teaspoon of instant coffee and put a little of the reduction in the center.
Step 14 / 15
Spread different types of sugar (white, brown, icing, sugar molasses, etc.) on a wide source and some coffee beans to
decorate.
Step 15 / 15
Serve the coffee tiramisu in the center of the fountain and decorate with a pumpkin flower and dill.
APPLE ROLLS
INGREDIENTS

3 tablespoons of butter
2 apples, red, peeled and cut into
squares (380g)
½ teaspoon cinnamon, ground
6 flour tortillas, hot
1 bag of LA Condensed Milk
MILK (190 g)

PREPARATION

Heat the butter, add the apples, sprinkle the cinnamon,

mix and cook for 5 minutes. To form the rolls, place a little
of the previous mixture in each tortilla, fold the ends inwards
to prevent the filling from coming out and roll up.

Roast the rolls in a pan and serve bathing with Condensed Milk
THE DAIRY
JELLY AND MILK CREAM
INGREDIENTS

1 can of heavy cream

2 envelopes of gelatin of different flavor
1 can of condensed milk
1 cup evaporated milk
3 teaspoons of unflavored gelatin
1 splash of vanilla essence

PREPARATION

Step 1 / 5
Dilute the unflavored gelatin in hot water.

Step 2 / 5
Prepare the jellies of different flavors each in different containers (preferably rectangular, so that after curdling you can
cut them with cookie molds of different shapes).

Step 3 / 5
Take to refrigerate exchanging the colors of the jellies.

Step 4 / 5
Separately, blend the 3 milks, then add the diluted gelatin without flavor, with a splash of vanilla essence.

Step 5 / 5
Empty the bowl where the jellies are, and take it back to the fridge.

Note: When serving you can decorate with the fruit you want.
LEMON PALLETS WITH HONEY AND CHIA
INGREDIENTS

WATER PADDLE
¼ cup lemon juice
½ cup of water
5 tablespoons of honey
3 sprigs of mint, disinfected
1 teaspoon of chia
14 plastic cups, small
14 wooden sticks
14 squares of aluminum foil

MILK PALETTE
1 can of CARNATION Evaporated Milk
CARNATION in Balance Reduced Fat
¼ cup lemon juice
¼ cup of honey

PREPARATION

For the water popsicle, blend the lemon juice with the water, the honey
bee and mint, add the chia and mix. Pour into each glass, cover
with aluminum and place the wooden sticks; freeze for 2 hours.

For the milk palette, blend the CARNATION Evaporated Milk

CARNATION in Balance Reduced Fat, lemon juice and honey,
pour over palette of water and freeze for 4 hours.

Offers.
CHOCOLATE MOUSSE
INGREDIENTS

4 eggs
4 tablespoons of cream
225 grams of fondant chocolate
75 grams of icing sugar
4 tablespoons of rum

PREPARATION

Step 1 / 5
Break the chocolate into pieces, take it to a bowl and proceed to make a water bath.

Step 2 / 5
The yolk separates from the white. These last ones are mixed with the sugar, stirring until obtaining a cream (point of
snow).

Step 3 / 5
Chocolate, rum and cream are added. Mix everything.

Step 4 / 5
We whip the egg whites until stiff and incorporate them into the chocolate cream.

Step 5 / 5
Divide the mousse into glasses and put them in the freezer for a couple of hours. Serve and enjoy.
OAT CREPES WITH CHOCOLATE SAUCE
INGREDIENTS

CREPES

½ cup oatmeal, ground

½ cup of wheat flour
1 egg
½ teaspoon cinnamon, ground
1 pinch of salt
1/3 cup sugar
2 cups of liquid food
CARNATION
CARNATION in Balance
Almond Origin
spray oil
2 cups strawberries, disinfected and sliced
2 bananas, sliced

CHOCOLATE SAUCE

¾ cup of Liquid Food

CARNATION CARNATION in Balance
Almond Origin
1 dark chocolate bar, chopped (100 g)

PREPARATION

For the crepes, blend the oats with the flour, the egg, the cinnamon, the salt,
sugar and 2 cups of CARNATION CLAVEL Liquid Food in
Balance Origin of Almond.

Heat a frying pan, spray a little oil and pour a little of the
previous mixture to cover the surface. Cook over medium heat and
when it comes off the edges, turn and remove. Repeat the process with
the rest of the preparation.

For the sauce, heat ¾ cup of CARNATION Liquid Food

CARNATION in Balance Origin of Almond and chocolate until melted.
Fill the crepes with a little strawberry and banana; bathe with the sauce
chocolate and offers