Acreman perfectly with your mixer sugar, butter and eggs, later. Gradually add flour, baking powder, nuts and avocados. When you’ve perfectly blended pasta vacíala a cake pan greased and floured. Take it to the cooker for 20 minutes or until cooked through.

After this time your cake out of the cooker and let it cool and the mold removed on a large plate. With a strainer sprinkle some icing sugar and ready. You’ll see how easy it is to do this kind of cake is delicious and highly nutritious for your family.

In a baking dish beat the eggs, sugar, pineapple juice and oil, little by little, add the flour, baking powder and cinnamon, walnuts and grated carrots.

Mix everything with a wooden paddle and empty when the pasta is ready on your molds for cupcakes only ¾, because if you run the risk completely filled to spill flour.

Put them to the previously hot cooker and let bake for 8 to 10 minutes. Watch you to stay a bit above your cupcakes golden brown.

In a bowl mix the flour, pieces of pear and walnut, baking powder, baking soda, pinch of salt, cinnamon and cherries (only a few leaves to decorate your cake).

Separately, blend the eggs, sugar and oil. Once ready, so empty to flour and stir well with a wooden shovel-shaped enclosure. Then, in a donut-shaped dish, greased and floured, place the pasta and garnish with some chunks or hearts and cherry walnut halves.

Pear Bake the cake for 30 minutes at 180 degrees Celsius or until cooked through. Do not forget that one easy way to tell if your cake is ready is to introduce a wooden stick or a thin knife comes out clean is a clear sign that you remove your cake from oven. Cool and enjoy in the company of your family. “

- 300 gr. chocolate fondant
- 100 gr. of walnuts
- 75 gr. flour
- 75 gr. butter
- 150 gr. sugar
- 2 large eggs
- 2 tablespoons water
- 1 teaspoon baking soda
- 1 teaspoon salt
- Vanilla sugar or vanilla extract

1 ½ cups oats
1 ½ cups flour
1 cup mashed banana
½ cup chopped pecan
1 cup brown sugar
1 cup butter
1 tablespoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla
½ tsp baking soda
1 pinch of ground nutmeg
Way to prepare

In a large bowl mix flour, walnuts, cinnamon, baking soda and salt. Besides beating the softened butter with the sugar gradually and add the banana, vanilla so empty ready to flour.

Knead everything together perfectly and the pasta and place in a clean plastic bag, put it in your refrigerate for about an hour.

After this time preparing cookie trays and empty tablespoons of dough, leaving a little space between each cookie. Bake for 15 minutes at a temperature of 180 degrees Celsius.

Yes, and are here three chocolate cake! This cake will make you succeed where the do, guaranteed! Let me know;)
The ingredients we need are

- 150 grams of black chocolate
- 150 grams of milk chocolate
- 150 g white chocolate
- 750 ml whipping cream
- 750 ml milk
- 3 sachets of curd
- For the base: 1 tube of biscuits and 60 gr. butter
- To decorate: conguitos figures of chocolate, cocoa …

Ingredients:
Tolosa beans: 300 grams
Rice: 250 grams
Leeks: 1 medium
Sausage: 4
Carrots: 2 medium
Oil 3 tablespoons
Salt: a pinch
White pepper 1 pinch

Preparation:
The night before preparing the recipe, put the beans in a saucepan full of water, to cover the heel well, and left to soak overnight
The day of preparation are put into a pot filled with cold water (1 liter and a half or so), a little salt and a little oil and bring to boil
On the other hand, peel the carrots and cut in half
They get carrots in the pot and let cook for at least 30 minutes
In addition, prick the sausages and put in a pot
While it is cooking, peel and chop the leeks, onion and garlic
They get these ingredients in the pan with a couple of tablespoons of oil, a little salt and pepper and let cook for 10 minutes
When the sauce is ready to be thrown into the pot and move slightly, holding it carefully by the handles, so everything is mixed
Within 10 minutes of cooking, wash rice and add to pot
We prove the sauce, add salt and cook for 30 minutes (must have fired a total of approximately one hour)
Let it rest a bit before serving so the sauce thickens slightly
Finally, individual dishes are served in attempting to touch at least one for each person sausage.

Ingredients:
Cabbage: 1 / 2 kilo
Peas: 400 grams
Chives: 3 fresh
Garlic: 1 clove
New potatoes: 6 small
Flour: 1 tbsp
Vegetable broth 1 cup
Olive oil: 1 jet
Salt: a pinch
Sugar: a pinch
Cumin: 1 teaspoon
Fried bread croutons for garnish

Preparation:
Put the cabbage in water and washed consciousness
Then removed the trunk and cut the cabbage into thin strips and cook in a pot with boiling water, n little salt and cumin
When it is tender and well cooked, remove from heat, drain well and reserve
On the other hand, peel and chop onions, with the stem of those included in strips
Repeat surgery with garlic
In a casserole, is made a little oil and taken to the fire. When oil is hot add the onion and garlic just itching
When the onion and garlic begin to brown, add the cabbage and peas, a little salt and a pinch of sugar
It is cooked over low heat and covered the pot to go with the same boiling water that vegetables are dropping
A continuation dilutes the flour and adds broth to the pan cook for about 30 minutes leaving
Meanwhile, peel potatoes and cut into cubes
Add the potatoes and remaining ingredients except the croutons of bread fried in the pan and cook for an hour and a half, until all ingredients are tender. It is important to be moving the pan and stirring gently with a wooden spatula to prevent sticking and the sauce it will become bound
Shortly before from the heat, correcting the salt and, if necessary, add more vegetable broth
Just cooked well and served hot and decorated with some fried bread croutons.

Ingredients:
Chard: 1 kilo
Potatoes: 2 large
Onions: 2 medium
Lemon: 1
Flour: 1 tbsp
Chicken stock 1 liter
Yogurt: 2 tablespoons
Pine: 3 tablespoons
Oil: 1 jet
Butter: 10 grams
Salt: a pinch
Nutmeg: 1 pinch

Preparation:
Wash the beets and cut into pieces
Put a pot on the fire with 1 quart of water and boil, add the chard thoroughly cleaned
Then add the salt and lemon juice and let cook for 10 minutes
After that, slip it to lose all the water and left to cool
Once cool, chop and reserve for later
On the other hand, peel and chop onions or finite
They put the chopped onions in a pan with a little oil, salt and nutmeg and let cook for about 5 minutes
In addition, peel potatoes, cut into cubes and add to sauce
Stir the sauce does not stick to anything and everything it will become linked
Then, add the spinach to sauce and stir again
On the other hand, dilutes the flour in a liter of chicken stock and when well dissolved is added to the pot of sauce
Let it cook for about 30 minutes
In addition, sauté the pine nuts in butter until they are lightly golden. You have to be careful because they burn easily
When the soup is cooked, remove from the heat and goes through the electric mixer until well blended
Yogurt is added and beaten again
The soup was distributed in dishes or individual bowls and throw some toasted pine nuts on top to decorate.

Ingredients:
Lentils: 600 grams
Pig ear: 100 grams
Chorizo: 100 grams
Garlic: 3 cloves
Onion: 1 medium
Lard: 1 teaspoon
Egg: 1 unit
Bread: 1 slice medium
Paprika 1 tsp
Salt: 1 teaspoon
Laurel: 2 leaves
Thyme: 1 sprig
Water: 2 liters

Preparation:
One hour before cooking lentils need to soak them
While the lentils are soaking, put two gallons of water in a pot and taken to the fire
In the water Boil the pig’s ear and previously sliced chorizo
When a boil, add salt and bay leaf and be skimming the broth to keep it clean
On the other hand, peel and cut the onion cubes and put in a pan with the teaspoon of lard and thyme
Add the garlic before pressing and cook for 1 minute over low heat
Remove from heat, it made the teaspoon of paprika and stir a little
When the stock already has a cooking time, add the soaked lentils and the sauce and stir everything with great care
Boil for an hour
Besides, the bread crumbles in a bowl, add a little broth and egg. Beat well and add to the pot
Carefully stir the soup with a wooden spatula and let cook for about 10 minutes
Correcting the salt and let it rest a while
The soup is served piping hot in individual bowls or plates.