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Recipes
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 Serves 4Ingredients:1 kg potatoes 3-4 leeks 1 red bell pepper a few pieces of pumkin 2-3 medium carrots 2-3 cloves garlic, peeled and whole virgin olive oil salt Preparation: Gently fry the garlic until cooked. Remove from heat and mash. Put all the remaining Ingredients, washed and cut into medium pieces, into a pot with just enough water to cover. Add the mashed garlic, the oil with which it was fried and a pinch of salt. Cook on a high heat for 10 minutes, then reduce heat, and simmer until the vegetables are tender. Taste for seasoning. Pour into a soup tureen and serve hot. |
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Serves 4-6 Ingredients:1 kg potatoes, peeled and cut into big chunks ¼ kg ripe tomatoes, roughly chopped 2 cloves of garlic, finely chopped 1 tsp corn flour Pimenton picante (hot paprika) - to taste A drop vinegar Oil and salt Preparation: Fry the potato chunks in plenty oil with the garlic and a pinch of salt. Meanwhile, fry the tomato in a little oil, then liquidise. Return to the pan and stir in the cornflour, cooking for a minute or two. Now add the vinegar and pimenton (paprika). Tip the cooked potatoes into a hot serving dish and pour over the sauce. Serve very hot.
Serves 3-4 Ingredients:1 whole 1kg sea bass, cleaned 2 lemons 1 small glass white wine 3 ripe tomatoes, skinned and sieved 2 cloves garlic, finely chopped Sprig parsley, finely chopped 2 tbsp bread crumbs 1 onion, finely chopped 1 crispy lettuce, finely shredded Extra virgin olive oil and salt Preparation: Preheat oven to medium high. Spread the onion over the bottom of a shallow ovenproof dish and lay the fish on top. Drizzle over some oil and lemon juice. Add the strained tomatoes, wine and sprinkle over the bread crumbs which have been mixed with the parsley and garlic. Drizzle over a little more oil and place in the oven. Cook for 25-30 minutes, basting occasionally with the juices from the fish. When the fish is cooked, transfer to a hot serving dish and cover with the sauce. To garnish, surround with lettuce and some slices of lemon.
Serves 4-6 Ingredients:2 kg broad beans, washed ½ kg potatoes, cut into small cubes 1 medium onion, chopped 150g carrots, sliced 150g jamón serrano (dried cured ham), cut into small chunks 1½ glasses stock or water 1 glass white wine 1 tsp pimentón (paprika) 1 clove garlic, finely chopped 8 tbsps virgin oil Salt and black pepper Preparation: Heat the oil in a large pot and sauté the onion 3-4 minutes, then add the garlic and fry for a further 3 minutes. Now add the chunks of ham and mix well. Remove the pan from the heat and stir in the pimentón (paprika). Once this is well mixed in, return to the heat and add the broad beans and carrots. Pour over the stock and white wine, season with salt and pepper and bring to the boil. Lower the heat, cover and gently simmer for about 30 minutes. Now add the potato chunks, cover the pot again, and cook until the potatoes are tender.
Serves 4 Serves 6 Ingredients:6 medium, firm aubergines, washed and cut lenghwise 200g minced beef steak 100g serrano ham, diced 2 tbsp bread crumbs 3-4 cloves of garlic, finely diced 1 egg, lightly beaten 1 tbsp fresh chopped parsley 25g sultanas 12 tbsp olive oil salt, pepper 150g Emmental or other tasty cheese, gr.ated Preparation: Place the aubergine halves in a shallow oven-proof dish. Gently make a few deep slices in the flesh, add a pinch of salt and drizzle with oil. Bake in medium oven until tender. Remove and allow to cool slightly. Carefully remove the flesh with a spoon. In a bowl, finely chop this flesh and mix well with the minced beef and ham, beaten egg, bread crumbs, garlic, parsley, salt and pepper. Fill the aubergine shells with this mixture and drizzle over some oil and sprinkle with gr.ated cheese. Bake in a moderate oven (200oC) for 20-25 minutes and brown under the gr.ill for a further 5 minutes.
Serves 2-4 Ingredients:1 medium cauliflower, in florets 1 large onion, chopped 4-5 tbsp olive oil 3-4 cloves of garlic, chopped 75g chorizo sausage, sliced 3 tomatoes, skinned and finely chopped 75g pine nuts 25g sultanas 1 tsp pimenton (paprika) 1 tbsp fresh chopped parsley or 1 tsp chopped dried parsley salt and pepper Preparation: Bring some lightly salted water to the boil, and cook the florets for 5-6 minutes - don´t let them get too soft. In a pan, heat the oil and fry the onion and garlic for 4-5 minutes. Stir in the pimenton, then add the sultanas, chorizo, pine nuts, dried parsley (if using) and tomatoes. Mix well, then add the florets. Heat everything for 2 minutes. Check the seasoning and sprinkle with fresh parsley (if using) before serving. |
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