Cut the six first ingredients in julienne. In a hot pot sautee the vegetables, then add tha broad and tomato, let it boil. When boiling add the seafood, reduce the heat, and season it with salt, pepper, and a little bit of zafran.
Mix the parsley, fennel, garlic, and orange zest and chopp it. Then add it to the soup. Just before turning of the fire add the Pernod. Serve it really hot.
Our famous homemade sangria
1 Full bodied bottle of wine in the $10 range
About a cup of orange juice
3/4 of a cup of pineapple juice
A shot of lime juice
2 shots of brandy (4 oz)
8 oz sparkling mineral water
Mixe everything, Seasoned to taste with bar syrup, When ready to serve add fruit of the season (mango, orange and melon are specially nice).
Homemade Lasagna Bolognese
For the pasta:
750 g flour
For the lasagna:
1 lt of bechamel sauce
1 lt of bolognesa sauce
Lasagna dough cooked
Instructions for the pasta:
In a mixer mix all the ingredients with a hook, if its to dried you can add a little watter. Divide dough into 4 equal portions. Working with 1 portion at a time, pass the dough through smooth rollers of the pasta machine on the widest setting.
Continue moving width gauge to narrower settings; pass dough through rollers once at each setting, dusting with flour, if needed. Repeat procedure with remaining dough. Cook the pasta in boiling watter and then cool them in cold watter.
Instructions for the lasagna:
Greased the lasagna pan, then assemble the lasagna by placing one layer of pasta, then bechamel sauce and bolognese sauce, and sprinkle parmesan cheese, and pour a little melted butter over them.
Keep placing layers of the pasta and sauces and in the last one put only bechamel sauce and covered with the grated parmesan cheese. Baked for 15 minute in an oven at 180C or until the center of the lasagna its hot.
Coconut and lime tart
1 lt Whipping cream
1 package Cookies (graham)
8 egg yolks
3 can of condensed milk
1 cup coconut cream (kalahua)
2 cup lime juice
shreded coconut toasted
Do a regular tart crust with butter and the cookies, precook the dough for 10 minutes in a preheat oven 175C. Do the stuffing mixing in a bowl the condensed milk, coconut cream, lime zest, egg yolks and lime juice. Bake for 18 minutes on the oven. Let the tart cool. Whippe the cream and decorate the tart covering it.
When serving sprinkle some toasted coconut and serve with a strawberry sauce.
The Cozumel Chrysalis group is dedicated to helping as many Cozumel students as possible to complete their basic education. Elementary thru High School.
By Phil Klaus
One of the finest dining experiences you'll ever have. We've been going here for...