This topic contains 5 replies, has 4 voices, and was last updated by  Madelyn Martinez 4 years, 5 months ago.

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  • #8874
     July Wash 

    I would like to share with you some recipes, ’cause we come from different country with different kind of recipes! What do you think?

     Roberto Giordano 

    yeah! I have for you some Italian recipes!

     Johnatan Harrison 

    Share! share! share!

     July Wash 

    ahaha! cool… sorry for my delay! I was busy!


1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk 
1 egg
3 tablespoons butter, melted 

    Prep 5 m
    Cook15 m
    Ready In 20 m

    In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
    Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

    so, let’s try!!

     Madelyn Martinez 

    I Love this Topic XD. I’ll share something with you!

     Madelyn Martinez 

    I would like to share with you this typical recipe from my original country region: the Spanish region of Navarre’. AJOARRIERO’:
    Ingredients for 4 people: 800 g of cod 8 cloves of garlic 1/2 kg of home-made fried tomato sauce 4 ‘choricero’ peppers 1 dl olive oil 1 200 g potato 1 tsp chopped parsley

    Preparation: Crumble the salt cod and leave it to soak in water for 24 hours in the fridge, changing the water every eight hours. Then scrape well and leave until all the water has drained away. Meanwhile, finely dice the garlic and the potatoes and place in an earthenware dish with some oil. When they are transparent, add the strips of previously soaked ‘choricero’ pepper.Cook on a low flame and when the ingredients are ready, add the cod. Stir a few times, trying not to break up the cod too much and add the tomato. Give the earthenware dish a couple of turns and after 10 minutes, sprinkle with the chopped parsley and serve.

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