ART Y Kitchen

Ingredients for white and red wine gelatin
¾ cup of white wine
¾ cup of red wine
The measure of a cup, filled with green grapes (seed free)
¾ of a cup of milk (this is if you want it to have a creamier texture)
¼ coconut or white palm sugar
Grenetina: this depends on the amount you are going to make
Optional: cut fruits for garnish

preparation:
1
Mix the gelatin with the milk and microwave for 30 seconds, or just simmer it on the stove.
2
Later, let it come to room temperature.
3
Place a pot or dish over medium heat and place this mixture again, only this time you have to add the white wine and sugar, but you have to wait for it to start boiling.
If you have molds or small cups, it is time to use them to be able to place the mixture there and put the grapes. Leave it in the refrigerator and wait for them to transform into a jelly: just remember to leave a little space in the mold for the second wine jelly, by this we mean that you do not completely fill the containers.

CELERY AND AHUACATE SALAD: Ingredients
2 Servings

Select all ingredients
4 celery stalks, stripped
1 avocado, at its peak
1/2 glasses of almonds, toasted
1 green apple
1/2 cups raisin, blond
1/2 cups of mayonnaise
1 teaspoon lemon juice
Preparation
Soak the raisins in a cup of tea water, they can also be made in sweet wine. Drain and pat dry.
Chop the celery and put in cold water for 1/2 hour. Drain it.
Peel and chop the apple. Add a little lemon juice so it doesn't turn dark.
Peel and chop the avocado (not too ripe, not too green).
Gather everything. Add a little salt, you can also add black pepper to taste.

OCTOPUS TOAST: INGREDIENTS For 4 people 400 grs Precooked Octopus, in pieces 1/2 cup Orange Juice 1/2 cup Tomato Juice 1/4 cup Olive Oil 3 tomatoes, seeded and chopped 1/2 Onion, chopped 2 Chiles greens, sliced 1/2 Cucumber, diced 1/2 Yellow Bell Pepper, chopped TO SIDE 1/2 cup Mayonnaise 1 Avocado, pureed 12 Corn Toast Salt and pepper to taste

PROCEDURE for THE CEVICHE mix the juices and olive oil, ADD the rest of the ingredients and half the coriander. Mix, salt and pepper and reserve. TO ACCOMPANY, mix the avocado puree with the mayonnaise and the rest of the coriander. Salt and pepper toast the toasts with the avocado and top with the ceviche. It serves.

CHILLIES STUFFED WITH SEAFOOD WITHOUT CAPE: INGREDIENTS For 4 people 4 Poblano peppers 200 gr Shrimp without shell 200 gr Squid 2 bars Surimi 1/2 Purple onion 1 tablespoon Butter 1/2 cup Orange Juice 1 pinch Dried oregano 1 Ripe avocado Onion to decorate Salt to taste Pepper to taste

PROCEDURE: toast the chiles, store in a plastic bag for 5 and remove the skin with a small knife. OPEN in half vertically, remove veins and seeds. SLICE the surimi into thin slices and julienne the onion. and season the onion. Add shrimp, squid, and surimi, brown lightly, Pour in orange juice and cook for 4 minutes over low heat, SAZON with salt and pepper. Sprinkle the oregano and fill in the chili peppers. PEEL the avocado, remove the bone and obtain a puree with the help of a fork. Season with a little salt. PLACE a chili on each plate and pour a little of the juice from the seafood cooking. SERVE with the avocado puree and garnish with the chives.