Recipe by María José Vallespín Rodríguez (Asturias)
Ingredients
Preparation
Mix the cheese portions, flan, sugar, milk and corn starch together in a pan on low heat until creamy. Pour the mixture into a mould and allow to cool. Once cooled, remove the mould and top with blueberry jam. Refrigerate for three hours.
Recipe by María José Vallespín Rodríguez (Asturias)
Ingredients
Preparation
Whip the cream with the sugar. Crush the chocolate. Place a layer of sobaos on the bottom of a mould, pour the Dhul flan and cream mixture over the base and cover with chocolate. Refrigerate for 2 hours.
Ingredients
Preparation
Cut the watermelon and remove the meat to make a bowl. Chop the pineapple and peaches and cut the pears in half moon shapes, Remove the seeds from the melon and watermelon and form them into little balls using a spoon. Mix the fruit together and place it in the watermelon bowl. Add a cup of pineapple juice and a cup of liqueur and refrigerate for two hours. Serve cold.
Note: The trick is to look for a ripe watermelon. To determine whether it is ripe, press on the rind near the stem. If the rind gives, the watermelon is ripe.
First Course: Variety of Chef Dhul Salads
Second Course: Chef Dhul paella of your choice (for heating only)
Dessert: Tocino de cielo
First Course: Chef Dhul Russian Salad.
Second Course: Fillet of fish with green pepper and Duhl cream.
Ingredients
Preparation
Clean, season and dredge the fish fillets in flour; fry them. Once fried, remove the oil from the pan and add the crushed green pepper and cognac; add the Dhul heavy cream for cooking, stir briefly and remove from heat. Serve immediately.
Dessert: Dhul Profiteroles.
First Course: Italian style tomato salad with Dhul green cheese.
Ingredients
Preparation
Place a layer of sliced tomatoes on a flat dish, dress with olive oil and top with the slices of Dhul green cheese. Sprinkle with parsley. Adorn with the black olives.
Second Course: Chef Dhul Four-Season Pizza
Dessert: Dhul cherry flan and Dhul whipped cream in spray can.
First Course: Hard boiled eggs with spinach and Dhul green cheese (4 people)
Ingredients
Preparation
Cook the spinach in salted boiling water. Drain the spinach making sure to remove all water. Cut the slices of bread in half, spread with a thin layer of butter and place a slice of the cooked ham on the bread and on top of that place some spinach and the Dhul green cheese. Top with one-half of the hard boiled egg, peeled and cut lengthwise.
Note: For a smaller version of the same dish, use quail eggs.
Second Course: Grilled veal fillet with Chef Dhul coleslaw.
Dessert: Cuajada with honey
First Course: Chef Dhul potato omelette with onions.
Second Course: Breast of chicken with Duhl cream sauce.
Ingredients
Preparation
Salt and pepper the chicken fillets and sauté them on both sides; remove from heat. Sauté the garlic in olive oil until golden, then add the wine followed by the chicken fillets. Cook on low heat to evaporate the wine. Before it is completely evaporated add the Dhul heavy cream and lower the heat to simmer. Turn the chicken and remove from the pan. Serve immediately.
Dessert: Dhul homemade custard
First Course: Greek salad (4 people)
Ingredients
Preparation
Clean and cut the tomatoes in quarters and slice the cucumber and onion. Place all of the ingredients in a salad bowl and dress with the olive oil, vinegar and oregano.
Second Course: Omelette with Dhul cheese.
Dessert: Dhul Cappuccino.
Snacking Suggestions: