00
1 (11)
1 (12)
1 (13)
1 (14)
1 (15)
1 (16)
1 (17)
1 (18)
1 (19)
1 (22)
1 (23)
1 (24)
1 (25)
1 (26)
1 (27)
1 (28)
1 (29)
1 (31)
1 (32)
1 (33)
1 (35)
1 (36)
1 (37)
1 (38)
1 (39)
1 (40)
1 (41)
1 (42)
1 (43)
1 (44)
1 (45)
1 (46)
1 (47)
1 (49)
1 (50)
1 (51)
1 (52)
1 (53)
1 (54)
1 (55)
1 (56)
1 (57)
1 (58)
1 (59)
1 (60)
1 (62)
1 (63)
1 (1)
1 (1)
1 (2)
1 (2)
1 (3)
1 (3)
1 (4)
1 (4)
1 (5)
1 (5)
1 (6)
1 (7)
1 (9)
1 (10)
1 (1)
1 (1)
1 (2)
1 (2)
1 (3)
1 (3)
1 (4)
1 (4)
1 (5)
1 (5)
1 (6)
1 (7)
1 (9)
1 (10)
1 (11)
1 (12)
1 (13)
1 (14)
1 (15)
1 (16)
1 (17)
1 (18)
1 (19)
1 (22)
1 (23)
1 (24)
1 (25)
1 (26)
1 (27)
1 (28)
1 (29)
1 (31)
1 (32)
1 (33)
1 (35)
1 (36)
1 (37)
1 (38)
1 (39)
1 (40)
1 (41)
1 (42)
1 (43)
1 (44)
1 (45)
1 (46)
1 (47)
1 (49)
1 (50)
1 (51)
1 (52)
1 (53)
1 (54)
1 (55)
1 (56)
1 (57)
1 (58)
1 (59)
1 (60)
1 (62)
1 (63)
00

I have chosen the light bulb

The invention that I have chosen is the light bulb.
The light bulb was invented by Englishman Joseph W. Swan (1828 – 1914).

Laura Sierra Merino, 4º Secundaria 

Turkey legs with pears

Ingredients 

  • 4turkey thighs
  • 1 onion
  • 2 leeks
  • 2 carrots
  • 1 tomato
  • 1 clove garlic
  • 2 pears
  • 1 chicken bouillon cube
  • 100 ml of muscatel
  • 1 bay leaf
  • extra virgin olive oil
  • salt
  • 15 peppercorns
  • parsley

 Elaboration

  1. Heat a large saucepan with 4 tablespoons of oil. Season the turkey thighs with salt and pepper, add them and brown them well. Remove them to a source.
  2. Add the thighs, peppercorns and bay leaf. Cover them with water, crumble the flavor pastille on top, cover the pot and cook them for 20-25 minutes.
  3. Add the garlic and parsley
  4. Remove the thighs and blend the sauce with an electric mixer. (If the sauce is too light, you can thicken it by adding a little refined corn flour diluted in cold water and bringing it to a brief boil). Put the thighs back in the sauce and bring them to a boil so they are very hot.
  5. Peel the pears, cut them into segments and fry them (5-6 minutes) in a pan with a splash of oil.
  6. Serve on each plate a turkey thigh and some pear segments. Decorate them with a few parsley leaves.

 Fuente