"MERENGUES"

INGREDIENTS

4 egg whites
Salt
1 tablespoon vanilla powder
25g of sugar for containers of paper
100g of sugar

ELABORATION

Beat the egg whites until stiff.
Put sugar, vanilla and salt them. Mixed with a move from up and down.
The mass we get put in containers of paper where we’ll spread before.
Put in the oven for 15 minutes with low head and the door open.
When removed from oven should be left to cool.

RICE PUDDING

INGREDIENTS (for 6 persons)

200g of rice
200g of sugar
Cinnamon (in trunk and powder)
The rind of one lemon
1,5L of milk

ELABORATION

Wash de rice. Put in a pot of water boil and cook about 5 minutes.
Drain and put in boiling milk.

Cook slowly and put the cinnamon in trunk and the ring of the lemon.
One hour ago, put sugar and stir slowly.

Cook about 5 minutes and remove from heat. Cool and remove cinnamon and lemon.
Put cinnamon in powder over and served.

CHOCOLATE MOUSSE

INGREDIENTS (for 6 persons)

175g of chocolate without milk
30g of butter
4 eggs
80g of sugar
1 glass of rum

ELABORATION

Melts de butter and chocolate.

To the paste obtained, put yolks (one at the time) and sugar them. Put whites until stiff too.

Then put the rum and put the chocolate mousse in the refrigerator during 2 hours.

WATERMELON "GAZPACHO"”

INGREDIENTS (for 4 persons)

500g of watermelon without seeds
500g of tomatoes without skin and seeds
1 green pepper
1 garlic clove
250g bread
2 glasses of water
4 tablespoons of olive oil
2 tablespoons of balsamic “vinagre”
salt

ELABORATION

Cut the watermelon, tomatoes, garlic and green pepper (without seeds). We put them in a bowl and leave them in the refrigerator for 1 hour.

We chop the bread and we cover it with water.

We mix all the ingredients and grind them with a (batidora). We put salt.

If the “gazpacho” is thick we’ll add water. But if we like thicker we’ll add bread.

We put the “gazpacho” in the refrigerator.