Ingredients:
250 g heavy cream
200 g fettuccine pasta
150 g shrimp
2 slices of eggplant
2 slices of zucchini
½ onion, chopped
½ red pepper, chopped
1 envelope of seafood broth
1tsp salt
Pepper
Preparing:
Cook the pasta according to directions and set aside.
Roast vegetables in a skillet over high heat.
Remove from heat and cut into strips.
Sauté the shrimps and vegetables for, in the same skillet, about 30 seconds.
Add cream and seafood broth.
Season it with salt and pepper.
Incorporate the pasta into the sauce.
Cook for 2 more minutes and serve.
Ingredients:
1 liter of chicken broth
1 ½ cups rice
½ kg mushrooms, cut into strips
½ stick butter
2 celery stalks, chopped
1 onion, chopped
1 tsp ground ginger
Salt and pepper
Preparing:
Cook rice with chicken broth, salt and ginger.
Fry the onion in butter.
Add the celery and when soft add the mushrooms.
Season it with salt and pepper.
Add the rice, stir and serve.
Ingredients:
1 leg of pork with bone of 7 kg
¼ cup brown sugar
4 tbsp of seasoning
3 tbsp mustard
2 tbsp Worcestershire sauce
Squash Honey:
1 kg squash,peeled and cut into chunks
3 cups brown sugar
2 cups water
10 cloves
6 g jamaica
2 cinnamon sticks
Broth:
2 cups Squash honey
1 cup red wine
Sauce:
2/3 cup sweet cream
1/3 cup of rum or brandy
2 oz of butter
2 tbsp flour
Beef broth
Preparing:
Squash Honey:
Mix sugar with water, cinnamon, Jamaica and cloves.
Add the squash and cook in the microwave for 10 to 15 minutes at high power.
Preheat oven to 150ºC (300ºF).
Line a tray with foil.
Form a paste with seasoning, mustard, sugar and Worcestershire sauce.
Varnish the leg with the paste.
Place the leg in the tray with squash honey and red wine.
Cover with foil and bake for 3 to 4 hours.
Remove the juice and bake again until golden.
Sauce:
Melt the butter with the flour in a saucepan.
Place the beef broth, squash, liquor and cream.
Mix well and add the squash at the end.
