cooking by the volcanoes

This recipe book has been carried out, designed and edited by the students at
Zonzamas Technical College (CIFP Zonzamas) belonging to the VET course in
Kitchen Management during the school term 2019/2020.

2

Table of contents 8
9
Starters 10
11
Toast of smoked salmon, avocado, tomato and coriander 12
Breaded mushrooms stuffed with cheese 13
Maki and Nigiri 14
Vegetarian wonton 15
Chicken liver pâté 16
XXL seafood ravioli on green sauce 17
Ajoblanco with prawn skewer 18
Tuna with spicy tomato dressing 19
Foie micuit bonbon with apple compote 20
Chicken gyoza
22
Squid on a skewer with quince lactose egg-free mayonnaise and asadillo cream 23
24
Aubergine strudel 25
Cheese truffle with black olive powder 26

First course

Papillote salmon with St Germain cream and yogurt sauce
Tagliatelle with sauce of your choise
Eggplant and pumpkin meatballs
Spinach salad with crispy bacon and parmesan cheese
Tomato and goat cheese salad with basil dressing

3

Vegetable stew 27

Seafood casserole 28

Quinoa stuffed zucchini au gratin 29

Mushroom and asparagus cake with tomato sauce and lettuce bouquet 30

Risotto with chicken and squid on artichoke cream 31

Turbot with hummus and sauté vegetables noodles 32

Stewed lentils with chorizo 33

Castilian soup with boiled egg 34

Pork cheeks ravioli with Parmentier puree 35

Apple cannelloni wity prawns tartare 36

Mock duck ravioli 37

Moroccan style chickpeas 38

Caesar salad 39

Sauteed vegetables with cream cheese 40

Mesclun with pickled quail 41

Avocado salmorejo with seafood oil and red pepper ice cream 42

Migas 43

Main course

Mini mussel burger with sweet potato chip 45

Gilthead bream with atascaburras asparagus and prawns 46

Stuffed pork sirloin with green pepper sauce 47

4

Norwegian salmon with tomato concasse and spinach 48
Pineapple and mango stuffed rabbit 49
Turkey macerated in soy sauce with vegetables 50
Beef tenderloin with wild berries couls and sweet potato purée 51
Deep-fried Antoñito with sweet potato and mojo 52
Lamb terrine 53
Pickled partridge wity pomegranate 54
Sea bass islet style 55
Rump steak in sauce 56
Lamb tajine with spicy cous cous 57
Rack of lamb with a crust of herbs and cream of potatoes 58
Hake with a pesto muslin 59
Grilled steak and vegetables with baked potatoes 60
61
Honey and cinnamon pork sirloin with potato cream, pumpkin and banana puree 62
63
Grilled scallops 64
Grilled seabass 65
Cod meatballs with Bizcayne sauce 66
Iberico pork secreto with dauphine potatoes 67
Gilthead bream loin, mashed potatoes and hollandaise sauce
Entrecôte, fennel puree, stuffed mushrooms and Dijon sauce

Desserts

5

Chocolate and cherry mousse with lemon ice cream 69
Gofio mousse on plantain crunchy 70
Pumpkin French toast wity coffee ice cream 71
Italian meringue millefouille with wild berry ice cream 72
Pear and cheese mousse with crumble and chocolate 73
Milk light cake with chocolate cream and vanilla ice cream 74
Papaya dessert 75
Neapolitan rum baba 76
Orange doughnut with orange cream 77
White chocolate semifreddo and wild berries coulis 78
Vegan cupcake with rice cream 79
Arnadi-Arab pumpkin delight 80
Yogurt foam with orange jelly, strawberry jam and tangerine 81
Saint Honoré cake 82
Caramelised apple and rosemary cream 83
Cannaricoli 84
Black forest cake 85

6

Starters

7

8

9

10

11

12

13

14

15

16

17

18

19

20

First course

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

39

40

41

42

43

Main course

44

45

46

47

48

49

50