Gazpacho Rociero

1 /2 kg of hard bread
2 very ripe large tomatoes
1 tsp of sweet paprika
5 or 6 cloves of garlic
1 large cucumber
2 glass of water
diced green and red pepper

olive oil, salt and white wine vinegar to taste

Wash the tomatoes and the cucumber properly and chop into squares. Set aside. 

Peel the garlic and in a mixer glass add all the ingredients. Once it is well crushed, strain with an strainer and let it cool in the fridge for 2 hours. 

Before serving add olive oil and vinegar to taste. Add diced green and red pepper on top. 

Tips_ You can add oregano on top for extra flavour. 

Origen_ This recipe is used in El Rocio pilgrimage for hidration after long walking days. 

Strawberries with cheese & fresh mint icecream (Fresas con helado de queso y menta)

400 g / 2 cups of strawberries 
25 g / 2 tbsp of icing sugar 
4 tbsp condensed milk
2 tbsp creamy cheese  
2 cookies 
fresh mint 







Mix the creamy cheese with the condensed milk and some chopped mint leaves. Let cool a couple of hours in the freezer. 

Wash the strawberries, remove the tail and grind in a mixer. Add the icing sugar and mix until dissolved. 

Fill ¾ of a glass. With 2 spoons, make a ball and add it on top. Crush the biscuits with a fork or in a bag and add on top.


Tips_ Add some honey on top before serving for extraflavour. 

Stuffed eggs with artichokes and spinach (Huevos rellenos de alcachofas y espinacas)

4 large eggs 
40 g of spinach 
40 g of artichokes 
1 tablespoon sultanas
3 tablespoon olive oil 
lemon juice
Salt and pepper
mayonnaise 


Cook the eggs and let cool. 

In another saucepan boil the chopped artichokes with few drops of lemon juice to avoid oxidation, and salt. After 10 minutes add the spinach. Drain the water and grind in a blender. When it is done, add the sultanas and the olive oil. (those do not have to be grind) 

Fill up the egg with the mixture. Season to taste. 

Mayonnaise can be used for decoration, along with the yolks. Break the yolks in a bowl with a fork or in mortar, place it on top.

Tips_ Make spicy by adding paprika powder to the mayonnaise.

Ideas for breakfast

3 capsicum
6 medium size eggs

Cut the capsicum into slices. Cook lightly in a frying pan with some olive oil. Break the eggs inside the capsicum as in the picture. Turn around the get both sizes cooked if you like so. Add salt and pepper at the end. 


2 Avocados
4 quail eggs

Slice the avocado with the skin on lengthwise.  Remove the seed and make a hole in the center of your thick slice. You´ll be making 4 slices of each avocado. 

Place the avocado slice in the pan. Crack a quail egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it. IF the egg white is not cooking as fast as it should, then sprinkle a little water in the pan and cover and cook. The steam will help cook the whites. Season with salt and pepper and serve.

Bizcocho de limón y romero (Rosemary and lemon sponge cake)

4 medium eggs
350g caster sugar
325g butter (out from fridge)
1 tbsp cooking cream
grated zest of 1 large lemon
350g plain flour
230ml milk
1.5 tsp fresh rosemary
salt

For the icing
500g icing sugar
Juice of 3-4 lemons







Preheat the oven to 180˚C and grease a 9”/23cm mold. Set aside until required.

Break the eggs into a bowl, with the sugar and beat for 5 mins (until creamy). Add the butter in 4 times,  keeping the beat (medium speed) until butter is well incorporated and soft dough. Then add the lemon zest and the cooking cream, when ready add the flour, milk and a pinch of salt. Beat the dough for a few extra minutes (scrape down the sides of the bowl occasionally with a spatula) 

Finally add the finely chopped rosemary and mix.

Leche merengada (Meringue milk)

1 liter of milk
3 Egg whites
150 g sugar
1 tablespoon powdered sugar
Pinch of salt
1 cinnamon stick
Lemon zest
ground cinnamon





Put the milk in a saucepan with the cinnamon stick, lemon zest and normal sugar until it begins to boil. Turn off the heat, leave to cool and store in the freezer until it begins to freeze, not completely.

Paparajotes (Wrapped lemon leaves )

 2 eggs
1/2 liter of milk
1/2 little sachet of yeast
500 g flour
Sugar 100 g
Olive oil
Icing sugar and cinnamon for dusting
Pinch of salt
Lemon leaves






Beat the eggs and add the pinch of salt, 1/2 yeast and milk. Add the lemon zest, two tablespoons of sugar and gradually, the flour as possible, until a dough is not too thick.

Migas (Crumbs)

INGREDIENTS (for 4 people)

1 loaf of stale bread (one-day-old)
100 grams of fatty bacon
100 grams of chorizo or serrano ham or fresh sausages
2 green / red peppers
Paprika
2 cloves of garlic
olive oil
salt
2 eggs


Cut the bread into tiny pieces and dampen in a little water, salt and paprika. Cover the breadcrumbs with a cloth and leave to stand for 12 hours.

Fry the garlic and sliced peppers in 5 tablespoonfuls of olive oil and drain.
Fry the diced bacon in the same oil. Then lightly fry the chorizo or ham, and drain off the fat.