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This recipe is authentic, personally brought the place where they invented this combination, Bar La Bodeguita de Enmedio - Havana

INGREDIENTS:
Mint, Sugar, Lime juice, Ron Havana 3 or similar club, Soda and Angostura


PREPARATION: In a glass
width, type the cider, for two tablespoons of sugar a branch mint and juice of 1 / 2 lime (you can find the supermarket brand bottled lime (Pulco) then put about 1 cm in the glass.

Crush slightly with a pestle peppermint, put as 1 cm
rum and move all that has been with the spoon to dissolve sugar

Add 4 or 5 ice cubes and soda at the top, almost this .......
Put two shots of narrowness and again moved with the spoon for


mix well Serve with straw (sugar cane)

is important that you make this combined
environments by putting a little music of Buena Vista Social Club or something

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Mojito cream of broccoli, pumpkin and potato

INGREDIENTS:
- For the cream of broccoli: 400 gr. broccoli, 1 cup milk, 1 tablespoon butter, extra virgin olive oil, nutmeg and salt

- For the pumpkin purée: 300 gr. pumpkin, 1 potato, 1 carrot, 1 onion, 1 leek, 1 garlic clove, water, extra virgin olive oil and salt

- For the cream of potato 2 potatoes, water and salt. - To serve: trout eggs ham

PREPARATION:
Clean and chop the vegetables to the cream of pumpkin. Put to cook in the pressure cooker with a little oil. Season and pour water to cover. Placed above the accessory and distributes steam broccoli cut into florets. Sazona y cuando empiece a cocer, coloca la tapa y deja cocer 1 minuto desde el momento en que empiece a salir el vapor.

Retira el brócoli y con una batidora eléctrica, tritura la crema de calabaza y pásala a una jarra. Pon la mantequilla, un poco de aceite, la leche y el brócoli en una cazuela. Dale un hervor, tritúrala con una batidora y colócala en una jarra. Pela las patatas, trocéalas y ponlas a cocer en una cazuela con agua y una pizca de sal. Cuando estén cocidas (15 minutos aproximadamente), tritúralas en la batidora eléctrica.

Sirve en recipientes individuales, la crema de brócoli y la de calabaza a la vez. En el centro coloca una cucharada de crema de patata y adorna con un some ham with a fried trout roe.

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cold cream of pumpkin and mango cream cauliflower

INGREDIENTS:
80 ml. of extra virgin olive oil 400 ml
.
mineral water 360 gr. round pumpkin, peeled
180 gr.
handle 36 gr.
sugar 40 gr. mango, peeled and diced

PREPARATION: In a saucepan
with mineral water, cook the squash for 15 minutes, until tender. Add in the last boil the mango and sugar, and cast the fire quickly. Check the sweetness, if necessary add a little more sugar. Put everything in a blender, add the extra virgin olive oil and emulsiónalo for 5 minutes at full power until creamy. Let cool to room temperature and then put it in the refrigerator.

PRESENTATION:

individual in a bowl, place a portion of the cold cream, and garnish with dice of mango before serving.

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INGREDIENTS:

1 medium cauliflower, 1 / 2 l broth, 1 / 2 liter milk, salt, black pepper, 100 g of grated bottarga,
Oil extra virgin olive oil.

PREPARATION:

Wash and chop the cauliflower, removing the leaves and stem. Bring to boil the broth and milk until you try the pieces with a knife tender. Blend with a machine
blade and pass through a sieve. Season with salt and freshly ground black pepper.

PRESENTATION:

Cool in refrigerator. Serve with a dollop of roe mullet and a drizzle of olive oil.

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bottarga

INGREDIENTS:

spaghetti, grated bottarga, extra virgin olive oil, a clove of garlic, chilli and fresh parsley.

PREPARATION:

Cook the pasta al dente, spends a minute in a pan with olive oil, the garlic, chilli and parsley. Is served on dishes, cheese over the bottarga (which tastes very strong, two or three tablespoons each dish is enough).
You can add even a drop of crude oil. If you want more simply you can flavor the pasta in the dish with grated bottarga and extra virgin olive oil, or a piece of butter.

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bottarga Spaghetti Veal sauteed with oranges for the scallops and mushrooms

INGREDIENTS:

400 grams of beef strip steaks, 1 chilli, 1 tablespoon sake 2 teaspoons grated fresh ginger, 2 teaspoons cornstarch, 2 teaspoons soy sauce, 2 teaspoons orange peel, 8 oranges from China, ½ teaspoon Sichuan peppercorns, 1 teaspoon brown sugar, 8 tablespoons of oil sesame or sunflower.

PREPARATION: Cut

beef as thin as possible and strips. Combine the sake, ginger, corn flour, two tablespoons of sunflower oil and half the soy sauce. Marinate beef in this mixture half an hour and drain.
Fry the meat in a pan with 6 tablespoons of remaining oil over high heat until they begin to brown, remove and drain on absorbent paper. Roasted pepper Sichuan five minutes in a small ungreased skillet. In the same oil beef, chilli fry 20 seconds and add the orange zest and oranges from China, Sichuan pepper, roasted and ground, sugar, remaining soy sauce and meat. Skip all three or four minutes and season with remaining oil. Serve immediately garnished with orange slices, chopped chilli and julienne of orange rind.

Note: Sichuan pepper adds a deeper flavor if not used are black peppercorns. If you have not Sake can use Cuantreau marc. If you do not have oranges from China can do without them.

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China Wok Oil ham

INGREDIENTS: ½

zucchini, 1 onion, 2 carrots, 4 garlic shoots, to 200 gr. dried shitake mushrooms, 4 scallops, 20 gr. ginger, scallion, soy sauce and oyster sauce.

PREPARATION: Put the mushrooms

hydrate 6 hours earlier.
julienne vegetables and mushrooms, put to heat the wok and when hot add a little sunflower oil, divided well. Add to wok
carrots and mushrooms after two minutes and stir well add the chives. A few minutes later zucchini.
Grate some ginger on the wok add some sauces and scallops thoroughly cleaned with picado.No throw chives salt. The already have enough flavor sauces. Do not let it make a lot of scallops.

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IINGREDIENTES:
extra virgin olive oil, ham fat.

PREPARATION:

Put ham fat in a bowl a few minutes in the microwave. You'll see how it goes slowly melting.
controls the process because otherwise you'll get is just cooked. Once melted añádeselo the jar with oil and let cool. Put it in the fridge and have a few months of excellent ham oil. Ah, a tip, try to make some eggs using only the oil

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Sprout Salad Tomatoes stuffed with sprouts

INGREDIENTS: 4 slices

of white bread without crust, 2 cloves of garlic, olive oil, lettuce, oak leaf, red spinach, arugula, lettuce, basil, sprouts, soy sprouts, 2 cucumbers, cherry tomatoes 1 package, Maldon salt, pepper beans, sunflower seeds pumpkin, peeled, 1 tablespoon honey, 2 tablespoons balsamic vinegar and 2 tablespoons toasted sesame seeds.

PREPARATION: Cut

finely sliced \u200b\u200bcucumber lengthwise and place in a ring. Crushed garlic with oil and cut the bread into 4 triangles. Flatten bread with a roller and paint the slices with the crushed garlic with oil. Then tuéstalas
in the oven. Mix the vinegar, honey, oil, sesame and pipes. Stir everything and set aside.
Cut and mix all types of lettuce and place the ring of cucumber in a bowl. Add above sprouts and tomatoes. Final alignment with the vinaigrette booked and Maldon salt. The triangles of bread used to accompany this delicious salad.

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INGREDIENTS:

4 large tomatoes, 120 grams of wild rice, lemon juice, 7 tablespoons of sprouts (mustard, alfalfa, soybeans, etc..), 1 tablespoon soy sauce, 3 tablespoons olive oil, salt and pepper.

PREPARATION:

Cook the rice in a saucepan with water and a little salt for 20 minutes or until you see is ready. Then drain and cool the rice under running cold water.
Cut the top of the tomatoes and empty it with the help of an emptier trying not to break them. Room inside and arrange tomatoes upside down to lose the excess water. Short
pulp diced tomatoes and pepper, then mix the pulp with the rice. Clean the sprouts well with cold water, drain and spread them on a cloth to remove water. Stir
sprouts with rice mixture and add to all the lemon juice, soy sauce, oil, salt and pepper. Finish filling the tomatoes with the salad of sprouts and rice and dispose of tomatoes on a platter. Enter it in the refrigerator until serving time.

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watercress salad with smoked salmon, cheese and onion sprouts

INGREDIENTS: 200 gr
. Smoked salmon in one piece, 100 gr. Of cheese. 1 handful of sprouted onion, 10 cherry tomatoes, 1 egg, watercress, extra virgin olive oil, balsamic vinegar, and salt

PREPARATION:
Make a vinaigrette in blender with a little salmon and watercress olive oil and balsamic vinegar, let it emulsify.

In a bowl, put watercress, salmon, cheese and sliced \u200b\u200begg all into small cubes.
room and add the vinaigrette to the bowl and stir well above Emplate adding the onion sprouts

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Warm salad of smoked cod with garlic shoots foam

INGREDIENTS:
2 ripe tomatoes, arugula, 8 cherry tomatoes, smoked cod, 6 shoots of garlic, virgin olive oil extra lemon juice and salt ½

PREPARATION:
Place in bottom of dish completely covering grated tomato.
Add the arugula evenly and cherry tomatoes cut up the middle.
Oil Season with salt and lemon juice
Add shredded smoked cod Saute the chopped garlic brunoise with a little oil, when, poured all over the salad.