1+1/4 cups of whole walnuts or almonds
1 cup of butter
2/3 cup of granulated sugar
2 spoonfuls of flour
1 spoonful of yeast
1 spoonful of cinnamon
1/4 spoonful of salt
1 spoonful of grated lemon rind
Pre-heat the oven at 190º.
Mix the butter and the sugar with a mixer, then add the eggs and mix until you o
btain a smooth mixture. Add the vanilla and mix.
In another bowl, mix the flour, the ground walnuts, the yeast, the cinnamon, the salt and the grated lemon rind.
Blend the two mixtures an
d beat well. Place the mixture in the freezer for 30 or 40 minutes.
Spread the mixture on a floured surface and smooth it out until you have a thickness of about 3 mm.
Cut out 36 cookies using the Linzer cookie cutter without the inside shape and another 36 with the inside shape. Bake on a tray with parchment paper until they are golden (approx. 8 minutes).
Leave them to cool, sprinkle them with icing sugar and sandwich them together by filling them with jam.
1/2 litre of water boiled with anisette (or grated lemon rind)
1/4 milk (optional)
Mix everything together until a light mixture is obtained.
Place abundant sunflower oil in a deep fryer and put in the mould until it is well heated.
Take out the mould and put it into the mixture until it is 2 mm below the edge (so that afterwards the rosette is easily released). Put it back into the fryer and leave it until the rosette comes out. When they are golden, take them out of the fryer, drain them and sprinkle them with sugar.
Potato puffs (4 servings)
3 medium-sized potatoes
50 cl milk
100 cl cream
whole black pepper
Peel the potatoes and cut them thinly using a mandolin slicer. Stack them
inside the Ibili silicone container for foil cooking. Grind the black pepper
and season the potatoes with salt and pepper. Pour the combined cream and
milk mixture over the potatoes.
Place the container inside the microwave and cook for 6-8 minutes
at maximum power. Add the oregano and gratinate in the oven in a roaster.
Remove and serve.
Lamb and vegetables cooked in foil (4 servings)
800 g lamb meat
8 green asparagus
2 sprigs of rosemary
6 tbsp olive oil
Cut the carrots, the asparagus and the oil into thin Julienne strips and place them in the olive oil until softened. Add the salt.
Drain the vegetables and place them on the bottom of the Ibili foil cooking container.
Place the pieces of lamb meat on top of the vegetables. Add the salt and pepper, add a bit of oil, and the sprigs of rosemary. Cover the container with the lid and cook it in the microwave for 12 minutes at maximum power. It can also be cooked in a conventional oven at 200ºC for 30 minutes. Remove and serve. Peel the potatoes and cut them thinly using a mandolin slicer. Stack them inside the Ibili silicone container for foil cooking. Grind the black pepper and season the potatoes with salt and pepper. Pour the combined cream and milk mixture over the potatoes. Place the container inside the microwave and cook for 6-8 minutes at maximum power. Add the oregano and gratinate in the oven on a roaster. Remove and serve.
Hake and vegetables cooked in foil (4 servings)
800 g hake
250 g tomato
4 tbsp olive oil
Season the hake. Cut the carrots, courgettes and leeks into thin Julienne
strips. Place the hake in the Ibili silicone container for foil cooking.
Evenly distribute the vegetables over the hake and pour the oil on top.
Cover the container with the lid and cook in the microwave for 4 minutes
at maximum power. If using a conventional oven, cook for 10 minutes at 200ºC.
Remove and serve.
Lime ice cream recipe (for approx. four moulds)
120 ml lime juice (may be substituted with other fruits for different flavours, such as orange, strawberry, etc.)
Juice of 1/2 lemon.
100 ml water
100 g sugar
Mix the water and sugar in a saucepan and heat until boiling. Quickly remove it from the heat and leave to cool to approximately 25ºC.
Mix with the lemon and lime juices and pour into the Ibili silicone moulds.
When serving, dampen the mould a little so that the ice cream comes out easily.
in foil (4 servings)
thyme and rosemary
Cut the potatoes into thin slices and dice the leek.
Grind the thyme, rosemary and salt in a mortar with the oil.
Cut the chicken into pieces and cover it with the seasoned mixture.
Cover the bottom of the Ibili foil cooking container with the potatoes and the leek, and place the chicken
pieces on top. Cover with the lid and cook in a conventional oven at 180ºC for 30 minutes. Or, cook in a microwave for approximately 10 minutes at maximum power.
· 1 whole chicken, approx. 1.5 k
· 1 can of beer
· Virgin olive oil
· Aromatic herbs (bay leaf, rosemary, thyme, parsley, oregano…)
Preheat the oven 15 minutes to 180º
Pour half a can of beer and the desired spices in the Ibili roast stand.
Wash the chicken, rub it with oil and salt, inside and out, then “sit” the chicken on the roast stand by inserting the chimney up its butt.
Place the roast within a large pan and put it in the oven for 1 hour and 45 minutes.
After 45 minutes, open the oven and baste the chicken with half the reserved beer.
30 minutes prior to when it’s done, re-baste it with the rest of the beer.
When the chicken is ready, take it out, carve it and serve it with potatoes or a salad.