Andalusian pestiños (Pestiños andaluces)

1 cup sherry wine 
1 cup olive oil 
3/4 of wheat flour 
1 tablespoon aniseed 
1/2 teaspoon sesame 
1/2 lemon zest
pinch of salt 
1 packet of yeast 
honey 
icing sugar 
cinnamon 
1/2 liter of oil for frying





In a frying pan heat 1 cup of olive oil over low heat. Lightly fry the sesame seeds, anise seeds and lemon peel. When the olive oil cool down strain and reserve the seeds.

In a large bowl, place the flour (as a volcano). Add inside the volcano the sherry wine, a pinch of salt, and gradually the 1 cup of the fried olive oil with the seeds but without the lemon peel. Finally add the packet of yeast, mix all the ingredients and let the dough rest for an hour. 

Easter Monas (Monas de Pascua)

For the sourdough 
70 gr water 
10 g of fresh yeast 
1 tablespoon sugar 
130 gr bread flour 

For the Mona dough  
600gr. bread flour 
4 eggs for the dough 
2 or 3 for boiling
160 gr sugar 
1 shot of anise liqueur 
100 gr butter  
Zest of 1 lemon and 1 orange 
Juice of 1 orange 
1 pinch of salt 
125 ml milk 
25 gr fresh yeast


For sourdough

This step will make you getting an spectacular result. Warm up the water and dissolve in it the yeast.

Mixed with the remaining ingredients and make a ball.
In a bowl of warm water to dip the dough ball. When you rise to the surface, about 10 minutes, we can continue the process of kneading the dough.

For the Mona dough  

To start melt butter over low heat. Take the foam from the top out. Let it cool. 

Warm up the milk a little. Add and dissolve the yeast. 

Cod Fritters (Buñuelos de Bacalao)

250 gr of desalted cod 
1/2 green pepper 
1 clove of garlic 
200 g flour 
10 g yeast 
1 egg 
50 g butter 
200 ml milk 
vinegar 
olive oil 
salt 




Melt the butter and put in a bowl. Add the flour, yeast, milk, egg, butter and a pinch of salt. Blend with a stick and left to ferment a couple of hours. 

Finely chop the green pepper and 1 clove of garlic and lightly fry in a pan with a little oil. Crumble the cod and add to the pan. Saute briefly and add the dough. Mix softly. Set aside and let it cool. 

Set plenty of olive oil in a saucepan and cook over high heat. When hot pour small amounts of dough with a spoon. Remove the fritters when they are golden brown and let them drain on kitchen paper.


Tips_ Dip Buñuelos in Alioli as we do traditionaly in Spain. You can add a bunch of parsley
1/2 teaspoon of cumin to the alioli before mixing for extra flavour. 

Torrijas Madrileñas (Torrijas from Madrid)

Old Pan (1 stick)
1 liter. milk
Orange / Lemon Peel 
1 stick cinnamon
100 gr. sugar
flour
egg
Seasonal fruit
ice cream







Infuse the milk with fruit peel, sugar and cinnamon; when the milk begins to boil turn off the heat and leave it to cool.

Empedrado (Paella with beans)

300 g rice
200 grams of white beans
1 bunch of spring onions
2 dried red peppers
1 tomato
Olive oil
water
salt
parsley
saffron
paprika
laurel
(add some salty codfish is optional)



Soak the beans the night before. The next day the beans are put to boil in a pot with bay leaf.

Lightly fry peppers and garlic in a pan, set aside when the are ready.

Olla Gitana (Gypsy Pot)

1/4 kg of chickpeas

1/2 kg of potatoes

1/4 kg of green beans

1/4 pumpkin

1 ripe tomato

1 small onion

Olive oil
 water & salt
paprika
saffron and mint

If the beans we used are dry soak them the previous night, if you use preserved beans they will be ready for cooking at any time. In a pot of water empty chickpeas and chopped green beans. Leave them cook for about 45 minutes.

After this cooking add chopped potatoes and pumpkin. We could do without the potato but then the stock would not be so thick.