Chard with dates First clean the spinach well, removing the threads and cut the stalks into pieces and the leaves into strips. Then chop the white part of the leek into thin slices. In a medium skillet heat we put a little oil, lightly fry the leek where, not brown. Then add the chard, grated lemon skin and pitted dates and cut into pieces. We leave braising 5 minutes. Then simmer cook the covered pan for 20 minutes, adding water during cooking.

ingredients - 1 kg spinach - 16 dates - 1 leek - Zest of one lemon skin - oil

coctel de Algarrobina Empty the jar of milk in a blender and add the carob, blend a few minutes and add the pisco, sugar, ice and to last the whole egg. Serve in bowls and sprinkle ground cinnamon on top. It is a distinctly Peruvian cocktail. Is delicious Pisco combining what Peruano make exquisite algarrobina.

ingredients 1 can evaporated milk 8 Ice cubes 2 tablespoons carob 1 egg 5 tablespoons of sugar 1 glass of PERUVIAN PISCO

fruit salad FRUIT CUT INTO SQUARES, SLICED BANANAS, STRAWBERRIES IN FOUR ITEMS ALONG, THE ORANGE IN Gajitos, PUT THEM IN A FOUNTAIN AND MIX. SERVE IN FOUR DOLCERAS PUTTING IN EACH, AN ICE CREAM BALL CENTER, blaming THE YOGURT, GRANOLA PUT THE ABOVE, THEN THE ALGARROBINA AND HONEY BEE, THE TASTE BLC

ingredients PAPAYA MEDIA MEDIUM SILK TWO BANANAS A SWEET APPLE A MANGO MEDIUM SMALL MELON A Zandia CHOP A SWEET ORANGE 16 GREAT STRAWBERRIES A PEACH 4 LARGE ICE CREAM BALLS GRANOLA aLGARROBINA HONEY BEE A CUP OF YOGURT

Spaghetti a la Bolognese In a saucepan heat the olive oil. Saute onion and garlic. Add the ground beef and let it seal. Add salt and pepper. Add the chopped thyme and oregano. Deglaze with red wine and let the alcohol evaporate. Add the chopped tomatoes and tomato puree. Cook for 1 hour and finish the sauce with fresh basil. Boil the pasta in plenty of boiling salted water. Serve the pasta with the sauce and Parmesan cheese.

ingredients Olive oil c / n Onion 200 g 2 cloves garlic Ground beef 1k Salt and pepper c / n Fresh thyme c / n Fresh oregano c / n 250cc wine 500 g tomato Tomato puree 200 cc Basil c / n Spaghetti 500 g dry Parmesan cheese 300 g

homemade Treats We heat 200 ml. of water in a saucepan, without letting it to boil, pour the neutral gelatin over and stir well. After the gelatin neutral flavor gelatin added, and return to spin with a spoon. No wait, we take the 150 gr. sugar, and stir until dissolved. Pour the liquid into a bowl, and beat at high speed until fluffy texture. Let stand 10 minutes, and return to beat. Finally, we will take the contents into a bowl with the form that interests us and then get goodies with a specific form, and let stand a few minutes until it solidifies. If you want, you can use molds. Once solid, the block will take off homemade jellies ® container walls, and cut off with the aid of a pizza cutter

ingredients 1 envelope of gelatin neutral 1 packet of flavored gelatin (your choice) 150 gr. White sugar 200 ml. water