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Recipes
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 Ingredients: 250g light vegetable oil ½ lemon flour eggs sugar Preparation: Heat the oven to moderate. Heat the oil in a small pan and gently fry the ½ lemon, whole. Allow to cool and remove the lemon. Now weigh the cold oil and measure equal weights of flour, eggs and sugar. Beat the eggs well and beat in the sugar. When this mixture becomes creamy, stir in the oil and mix well. Now do the same with the flour. Prepare the moulds (either paper cups or a baking tray) and drop in about a tablespoon of mixture into each. Pop these into the oven for about 15 to 20 minutes. Remove and allow to cool before serving. |
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Serves 4 Ingredients:½ kg dried chickpeas, soaked overnight 2 medium onions, chopped 2 cloves garlic, peeled and whole 1 hard boiled egg yolk ½ cup virgin olive oil 1 sprig parsley 200g fresh spinach 1 dried pimiento, soaked in hot water 4 slices of bread salt liquid from the cooked chickpeas Preparation: Drain the chickpeas and cook in a pot with boiling water, salt and 2 tbsps oil until tender. In the remaining oil, fry the bread, onion, garlic and parsley until golden. Mash this mixture in a morter or small bowl until it becomes a paste and thin it down with 2-3 tbsps liquid from the chickpeas. Steam the spinach for 2 minutes, run under cold water and drain. Now chop this and add it to the cooked chickpeas. Chop the pimiento into small pieces and mash together with the egg yolk, thinning down the paste with a little water and also add this to the chickpea stew. Season to taste and allow to cook gently for a further 10 minutes before serving.
Serves 4 Ingredients:225g brown lentils, soaked overnight and rinsed 1-2 carrots, peeled and cut in half 1 medium onion, peeled and quartered 2 cloves of garlic, peeled and whole 2 bay leaves salt and ground black pepper The dressing: 5 tbsp good quality olive oil 1 tbsp red wine vinegar 2 cloves of garlic, crushed 1 tbsp onion, finely chopped ½ red bell pepper, finely chopped chopped fresh parsley salt and ground black pepper Preparation: In a large pot, put the brown lentils, carrots, onion, garlic and bay leaves, covered with lightly salted water. Bring to the boil, then cover and simmer for 25-30 minutes, until the lentils are ready. Drain and rinse. Discard everything but the lentils and carrots. Dice the carrots and mix with the lentils in a bowl. Mix the dressing Ingredients, except the parsley, and stir gently into the lentil and carrot mixture. The salad has a better flavour if it can stand for 1-2 hours. Before serving, sprinkle over the chopped parsley.
makes 500ml Ingredients:750g ripe tomatoes, skinned and chopped 1 medium red bell pepper, seeded and chopped (optional) 5 tbsp good quality olive oil 4-6 cloves of garlic, crushed 1 medium red onion, finely chopped 2 tsp sugar 2 tbsp red wine vinegar 2 tsp mixed dried herbs 2 bay leaves 250ml wat salt and pepper Preparation: Fry the onion and garlic in a pan over a medium heat, until soft and translucent (about 4-5 minutes). Stir in all the remaining Ingredients and simmer gently, uncovered, for 45-60 minutes. Remove the bay leaves and check the seasoning.
Serves 6 Ingredients:½ kg dried garbanzos (chickpeas), soaked overnight and drained 1 ham knuckle, for boiling or 1 ham stock cube 4 large carrots, peeled and cut lenghwise 1 leek, white part, roughly cut 2 medium tomatoes, skinned and chopped The dressing: 1-2 tbsp white wine vinegar 3 tbsp olive oil 3 tbsp water reserved from the cooked garbanzos 1 tbsp fresh chopped parsley 1 tbsp onion, finely chopped 1 hard boiled egg, chopped Preparation: In a large pot, put the garbanzos, ham knuckle, carrots, leek, pinch of salt and cover with water. Bring to the boil, then reduce the heat and simmer for 1-1½ hours, until the garbanzos are tender. Drain, reserving 3 tbsp of the stock and the carrots. Discard the ham knuckle and leek. Allow to cool. Make the dressing in a bowl, by beating together the oil, vinegar and stock , season to taste, and add the onion and parsely. Just before serving, stir in the hard boiled egg. Dice the cooked carrot and mix with the garbanzos and chopped tomatoes in a serving bowl. Pour over the dressing and mix well.
Ingredients: 1kg white flour 40g yeast 6.5dl water 20g salt Preparation: In a bowl, make a ball of dough by mixing ¼kg of the flour, the yeast and 1dl water. Now wrap this in a tea towel which has been sprinkled with flour, and leave to stand in a draught-free spot overnight. The following day, put this dough in a big basin and add the salt and the rest of the water. Mix well then mix in the remaining flour. Turn out onto a floured surface and knead well for 5-10 mins until it becomes thin and elastic. Now you can cut the dough into 50g balls and shape them as you wish to make rolls. Place the rolls on a tray and cover them well with a tea towel. Now leave them to stand until they double in size. This could be 30 mins to 1 or 2 hours, depending on the air temperature. Heat the oven to high, place the rolls on a lightly gr.eased or floured baking tray, brush with a little water and bake for about 15 minutes. Put onto a cooling rack and allow to cool before eating.
makes about 25 Ingredients:1 large cup of plain white flour 1 large cup of water a pinch of salt oil for frying sugar Preparation: Pour the water into a pot with the salt and heat until boiling. When the water just begins to boil, tip in all the flour at once, mix quickly with a wooden spoon until the mixture becomes thick and doesn´t stick to the sides of the pot. Take this off the heat and allow the mixture to cool. In a deep frying pan, heat plenty oil. Meanwhile put the mixture into a pastry (fritter) bag and when the oil is very hot, squeeze the mixture into the frying pan, making one continuous fritter. When this is golden brown, remove from the pan and cut the desired lengths of "churros" (fritters). Serve hot or cold, sprinkled with sugar. |
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