PDF book of starters and 1st dishes for Christmas with thermomix

Preparation

1. Starters:
2. Prawn carpaccio by Ana Fernández Azcóitia, page 9
3. Mediterranean Christmas Eve dumplings by @conuntoquedepimienta, page 11
4. Salted profiterole hedgehog by Ana Fernández Azcoitia, page 12
5. Stuffed Asparagus by Sue Avad, page 15
6. Orange prawn sponges by Yolanda Sánchez- Izdo Tomillo, page 18
7. Cookies with jam by Inés Borchers, page 17
8. Mussels with cava cream by “La Pechá de Comé”, page 21
9. Mussels stuffed by Carmen which is “Navascar”, page 24
10. Humbert salmon cake by Juan Carlos Fariña Hernández, page 19
11. Surimi paté by Mª José López, recipe from the book “100 economic recipes”, page 19
12. Prawn lollipops by Olga Macías Ramos, page 19
13. Parmesan lollipops with basil by Fely from “My thermomix and I”, page 21
14. Duck ham toast with caramelized onion by Oscar & Bego from “Tartufo
15. cakes ”, page 23
16. First:
17. Avocado stuffed by Olalla Ruiz Martínez, page 30
18. Golden cod by Bea from the blog “Simply in my kitchen”, page 35
19. Salmon gypsy arm by Rocío from the blog “Rococina”, page 48
20. Revitalizing Christmas stock by Ani Díaz from “blogosferathermomix”, page 49
21. Thistle with artichokes, prawns and clams by Ana López from the blog “Juego de
22. flavors ”, page 29
23. Prawn cream by Olga Macías Ramos, page 41
24. Seafood cream by Andrea C., page 51
25. Christmas cream by Silvia Peropadre Sancho, page 55
26. Delicious cream by Esther and Ángel, page 37
27. Soft cream with mullet by Sol Alcalde Soto, page 58
28. Lamb lettuce, mango and melon salad by Ana B. Doforno, page 32
29. Warm scallop salad with mango and dried fruit vinaigrette per
30. Amara Costa, contributor to the blog “A Sunday in my kitchen”, page 43
31. Extremaduran chanterelles stew by @conuntoquedepimienta, page 59
32. King prawns with cognac by Ana Belen Doforno, page 57
33. Aubergine and foie millefeuille by Marisa García from “Marisa in the kitchen”, page 71
34. Chocolate ravioli filled with ricotta, chocolate shavings and mint per
35. Marta Farreras, page 65
36. Lacquered chicken rolls with soy, honey and potatoes by Erika Pérez Rolo 67
37. Sarmale by Navascar, page 69
38. Seafood salpicón with citrus vinaigrette by Elena Brasero, page 47
39. Pork tenderloin with fine herbs with baked potatoes and marmalade
40. tomato by Joana Maria Gost, page 53
41. Sea soup with Christmas crusts by Susana Abad, page 61
42. Soupe de crevettes by Teresa set the table of the blog “The food workshop”, page 74
43. Monkfish and mussel suquet from the “Childstorming” blog, page 75
44. Cod Torrija by Ana Beatriz, page 66
45. Creamy scallops with leeks by Mariló Ruibal, page 39
46. Scallops “Rías baixas” by Verónica Aparicio, page 73