In the Kitchen

LEMON CAKE

INGREDIENTS

3 EGGS

1 YOGHURT OF LEMON

1 YOGHURT OF OIL

2 YOGHURT OF SUGAR

3 YOGHURT OF FLOUR

1 POCKET OF BAKING POWDER

RIND OF 1 LEMON

 THE PROCESS

Mix the eggs with the sugar. Add the yoghurt of lemon with rind of lemon and mix them. Add the oil. Add flour and the baking powder, previously sifted.

Put into the oven to 180°C and bake for 40 min

                      

By Jorge Martín Mínguez 4ºE

 LADYBIRD MUFFINS

Ingredients (Serves: 12 )

For the muffins:
150g butter
125g sugar
1 teaspoon vanilla extract
2 eggs
100ml milk
200g flour
2 level tsp baking powder
2 tablespoons cocoa powder
1 bar milk chocolate, grated

For the decoration:
Icing sugar
Lemon juice
Red food colouring
Chocolate buttons or brown Smarties
Chocolate chips

1. Grease a 12-hole muffin tin well and dust with flour, and preheat the oven to 180 C / Gas 4.

2. Beat the butter with a hand mixer until very fluffy. Gradually stir in the sugar and vanilla and mix well. Stir in the eggs one by one, while stirring well after each egg. Then stir in the milk.

3. Mix flour, baking powder and cocoa, seven and fold in to the mixture with a rubber spatula or scraper. Finally, fold in the chocolate.

4. Spoon the mixture into the prepared muffin tin and bake in the preheated oven for about 20-25 minutes. Use a skewer to test if the muffins are done in the middle.

5. Allow the muffins to cool for 10 minutes in the tray, then carefully transfer them to a wire rack. Put 2 chocolate buttons into the still-warm muffins for eyes, then cool completely.

6. Mix the icing sugar with lemon juice to a thick icing. Colour with a few drops of red food colouring. Cover half of the muffins with the red icing for the body, make a line with the grated chocolate down the middle and use chocolate buttons or Smarties for the spots. Cover only a couple of muffins at a time with the icing before decorating with Smarties/chocolate chips as it sets quickly.

7. Allow the icing to dry and then hand them out to happy, smiling children
By Adriana and Gonzalo Calderón 4º B and 4º C

By Laura Casado, Claudia Agromayor and Sandra Vázquez 4ºC

 Orecchiette Cime di Rapa

Orecchiette are a famous type of hand made pasta from south Italy.

The Orecchiette are round and concave, with the center thinner than the edge and with the rough surface, and the size of a unit is like 1 Euro money.

Orecchiette with broccoli rabe (in Italian Cime di Rapa and in spanish Grelos) is a very simple recipe.

The recipe is.

Take broccoli rabe and clean them by removing large leaves or wasted, the hardest parts of the stem, taking the more tender parts, and wash well under cold running water.

Then cook them in boiling salted water during 10 minutes and drain when cooked.

In a large skillet, put to heat the extra virgin olive oil, crushed garlic cloves and let them brown for a few seconds.

Then add the red chili pepper and fresh chopped anchovy fillets and cook until the anchovies have reduced cream, it will take a couple of minutes, do not fry too long, otherwise it will become bitter.

Then cook the orecchiette in boiling water for about 11 minutes.

Drain the orecchiette reserving a little cooking water.

Then mix them in a pan with olive oil, chopped garlic, chili, anchovies and broccoli and let them cook for a few minutes over high heat , mixing all the flavors.

If they become too dry, add a ladle of the cooking water.

Serve them very hot.

By Silvia Landolfi 4ºC