Chicken fricassée

Serves 6


  • 1 tbsp margarine
  • 1 tbsp olive oil
  • 1 k chicken breast, cubed in bite sized pieces
  • 1 large onion, chopped
  • 2 garlic cloves, peeled and crushed
  • 100 ml double cream
  • 2 large carrots in cubes
  • 1 red chilli, chopped
  • 300 ml white sauce
  • 1 and 1/2 tablet of chicken stock
  • salt
  • fresh ground black pepper
  • 200 g shoestring potato

To make the white sauce

  • 1 heaped tbsp margarine
  • 1 heaped tbsp plain flour
  • 300 ml milk
  • 1 tbsp grated parmesan cheese
  • salt
  • nutmeg
  1. Melt the margarine in a small sauce pan. Stir in the flour and cook for 2 minutes.
  2. Remove from the heat, then gradually mix the milk into the roux, beating well between each addition.
  3. Return pan to the heat and cook, stirring throughout, until the sauce is tick, smooth and glossy, add the parmesan cheese.
  4. Season with salt and freshly grated nutmeg.

To make the chicken fricassée

  1. Melt the margarine in a casserole, add the chicken and brown on all sides about 5 minutes. Stir in salt a pepper, remove from the heat and reserve.
  2. In the same casserole, heat the olive oil and cook the chopped onion for 2 minutes, add the crushed garlic and chilli and cook for more 2 minutes, add the carrots and cook for 5 minutes, stirring occasionally.
  3. Return the chicken to the pan, add parsley and chicken stock tablets, stir well, add white sauce and double cream, season to taste and cook for 5 minutes more.
  4. Serve with white rice and shoestring potato.

Berenjena con salsa béchamel

para 6 personas


  • 1 berenjena grande cortada en rodajas no muy gruesas
  • 3-4 tomates cortados en rodajas no muy gruesas
  • 2 dientes de ajo cortados en rodajas finas
  • 10-12 hojas de albahaca
  • sal gruesa
  • aceita de oliva
  • 25 g margarina
  • 300 ml de salsa béchamel
  • queso parmesano
  • nuez moscada
  • sal y pimienta


Precalentar  el horno a 200 C

  1. Lavar la berenjena, cubrir las rodajas con sal y dejar reposar durante 30 minutos. Con esto se le quita toda la astringencia de la berenjena. Transcurrido el tiempo, lavar bien y secar.
  2. Pincelar las rodajas de berenjena con un poquito de aceite y llevar al horno hasta que estén doradas, dándoles vueltas.
  3. Cortar los tomates en rodajas no muy  gruesas.
  4. Untar con la margarina una cazuela y montar las pirámides intercalando la berenjena, el tomate, el ajo y la albahaca, salpimentar , acabando con una rodaja de berenjena.
  5. cubrir con la salsa Béchamel, una pizca de nuez moscada y el queso parmesano rallado y gratinar en el horno médio hasta que se quede levemente dorada, de 20 – 25 minutos.

Para la salsa Béchamel:

  • 300 ml de leche
  • 1 cebolla
  • 5 pimientas negra en grano
  • 50 g de harina de trigo
  • 50 g de margarina o mantequilla sin sal
  • 2 hojas de laurel
  • l sal
  •  nuez moscada

Preparar la  salsa béchamel

  1. En una cazuela poner la leche, la cebolla sin piél, añadir los 5 granos de pimienta negra e las hojas de laurel, llevar a ebullición.
  2. Apartar del fuego, tapar y dejar reposar por 30 minutos. Colar y reservar la leche.
  3. En otra  cazuela, derretir la margarina o mantequilla, sin dejar que tome color. Retirar del fuego y añadir la harina de espacio, mezclar bien y de espacio agregar la leche ya fría removiendo siempre.
  4. Regresar al fuego y remover con una cuchara de palo hasta formar una crema sin grumos,  añadir sal y nuez moscada.
  5. Si acaso formar grumos, mezclar en la batidora por algunos minutos.

Cannelloni with spinach and tuna

Serves 5

20 cannelloni tubes or lasagne sheets

1 kg frozen spinach

100g canned tuna, drained and  flaked

2 hard -boiled eggs finely chopped

1 onion chopped finely

2 tbsp olive oil

1 tsp mustard powder

1 tsp papríka

1/2  vegetable stock cube

Parmesan cheese, finely grated

 salt and freshly ground black pepper

Bechamel sauce

300 ml milk

1 brown onion

5 peppercorns

50 g flour

50 g butter or margarine

2 bay leaves


1 tsp nutmeg

Preheat the oven to Gas 5, 375ºF, 190ºC, 10 min before baking the cannelloni.

 To make  the bechamel sauce

1.  Place the milk in a saucepan. Peel 1 onion.

2.  Place the onion into the milk with the peppercorns and bay leaves.

3.  Heat gently to just bellow boiling point. Remove from heat, cover and leave to infuse for 30 min. Strain, reserving the milk.

4.  Melt the butter or margarine in a small saucepan, stir in the flour, cook for 1 min. Remove from heat then gradually stir in the reserved milk.

5.  Return pan to heat and cook, stiring, until the sauce thickens. Add salt and nutmeg to taste.

Tuna and spinach filling

1-   Place the spinach in a glass baking dish. Cover  with transparent film  and make a few holes in the plastic for vents, and heat for five min in the microwave, or until cooked. Remove, strain all the liquids and reserve.

2-    Heat oil in  large saucepan; cook onion until soft, add spinach, tuna, chopped boiled eggs. Seasoning with mustard, papríka, ½ cube vegetable stock, salt and ground black pepper to taste. Cook for more 2 min and reserve.

3-   To cook the cannelloni, follow the instructions on the package.

4-   Fill the cannelloni with the mixture and place them in an ovenproof dish.

5-   Pour over the pasta and sprinkle the top with the Parmesan cheese.

6-   Cook in the oven for 20-30 min until golden brown.

Serve with a green salad.