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CHRISTMAS MENU 2022 at La Cocina de Pedro y Yolanda 00:00 Crepes stuffed with prawns and cream. 04:36 Squid stuffed with almond sauce. 10:23 Shoulder or leg of lamb baked in the Segovian style. 16:02 PARIS BREST crown cake. Ingredients for the crepes: Ingredients: 200 ml of milk, 80 gr of flour, 2 eggs, 800 gr of prawns, 1 spring onion, 1 clove of garlic, 40 ml of whiskey, 200 ml of cooking cream, fine herbs, olive oil, salt and pepper. Ingredients for the stuffed squid: 8 squid, 1 onion, 1 clove of garlic, 300 gr. of prawns, 2 hard-boiled eggs and the prawn broth. For the sauce: 1 onion, 2 grated tomatoes, parsley, 1 garlic clove, olive oil, salt and 50 gr. toasted almonds. Ingredients for the leg of lamb: 2 young lamb shoulders, 4 garlic cloves, 2 sprigs of rosemary, 4 medium potatoes, 1 onion, salt and pepper, 400 ml of water. Ingredients for the PARIS BREST cake: Ingredients for the cream: 2 eggs, the zest of a lemon, 150 gr of sugar, 70 gr of cornflour, 500 ml of milk, 160 gr of butter. For the dough: 150 gr of flour, 100 gr of butter, 3 eggs, 250 ml of water, 5 gr of sugar, a pinch of salt. 1 egg to brush the cake, icing sugar to decorate.