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1.Mix and beat all the ingredients.
2.It is possible to add hard eggs, parsley, onion. All well cut.
1.Put the butter to low fire or water bath so that the whey separates from the fat.
2.Boil the milk and let it refresh.
3.Sift the wheat flour.
4.In a thick container mix the flour with the butter fat.
5.Put to low fire during 10 minutes. Stir constantly using a wooden spatula (white roux).
6.Pour the milk and the butter whey over the roux.
7.Constantly stir with a wire whisk. Cook during 35 min.
8.If is not going to be eaten immediately, then, put some butter pieces over it.
(conceived for 5500 g)
Translated by: Osmany Ortiz González (Azurina)
1.Mix the ingredients in a container. Stir until they mix. Keep the sauce, covered, in the refrigerator until used.
2.Its taste is better if served two or three days after been made. It needs to be refrigerated. It can last for three weeks.
(conceived for one cup)
1.Mix the ingredients: pineapple and oranges and stir. Cook to low fire, stirring.
1.Pour some salt in the lemon juice and in the water.
2.Add the pepper, the garlic and the chopped onions. Add the oil and mix all the ingredients.
3.Keep it covered in the refrigerator.
4.Shake it when using.
(conceived for a 415 ml portion)