500 gr. chickpeas
1/2 kg. baby carrots
6 medium size potatoes
1/2 kg. of cow meat
1/4 of Hen
2 cow bones legs
1 chorizo
1 morcilla (black sausage)
1 piece of serrano ham bone
150 gr. bacon
2 handfuls of very thin noodles
2 litters of water
salt
Leave the chickpeas to soak the day before, in warm water with a tablespoon of salt and a pinch of bicarbonate. Will be important to change the water at least twice.
After 15 - 20 hours drain the chickpeas and set aside. Place in a large pot with cold water: the meat, bones, bacon, ham and chicken with a pinch salt. High heat and when it starts to boil, take out the foam from top and add the drained chickpeas. When a boiling low heat to cook slowly. Season to taste.
The stew should be cooked about 3 hours, taking out the foam occasionally. An hour before the end of cooking, add the chorizo, carrots cutted in half lengthwise & peeled potatoes.
2 cups pomegranate juice
1 cup fresh, unfiltered apple cider
1 cinnamon stick, broken in half
1 clove
2½ slices of ginger
2 shots dark rum or whiskey
In a saucepan, mix all ingredients except the ones with alcohol. Turn the heat to medium-low and let the mixture come to a simmer. Cook for about 10 minutes, until it’s fragrant.
Fill up two warm mugs, and add a shot of rum to each mug. Serve immediately.
4 pork chops
3 medium sweet apples
40 gr. butter
2 tablespoons flour
1 teaspoon paprika
1 teaspoon dried garlic
3 tablespoons of sugar
1 cup cider
salt & black pepper
olive oil
2 - 3 big potatoes
1 bay leaf
Mix the flour, paprika and garlic. Dip the pork chops into the mixture. Fry them in olive oil until brown on both sides. Place aside in a plate.
Boil the potatoes in water and a bit of salt and a bay leaf. You can peel them if you like.
Wash and peel the apples if the skin is tough, cut into large wedges and brown them in a pan with butter until soft. Add sugar and cook about 5 minutes. Then add the cup of cider and wait until the liquid is evaporated by half and the apples completely cooked.
Place 1 - 2 pork chops in a plate, serve with boil potatoes, apple slices and cider sauce on top.
8 artichokes
2 leeks
1 onion
2 cloves of garlic
150 gr. boletus
zest of 1 lemon
parsley
virgin olive oil
butter
Chop the leek, onion and garlic. Lightly fry in a pan with a little olive oil and a tablespoon of butter. Incorporate the chopped boletus. Keep few for garnish.
1 handful of asparagus
1 clove of garlic
1 teaspoon sweet paprika
4 tablespoons extra virgin olive oil
A piece of bread
2 eggs
1 liter of chicken broth
few strands of saffron
olive oil
pine nuts
Cut the asparagus, discarding the hardest part. Wash and drain well.
In a pan put some olive oil and when hot, removing from the heat cook the finely chopped garlic. Add the paprika then.
12 artichokes
lemon juice
extra virgin olive oil
flour and beaten egg
salt and parsley
Spanish Sauce
Peel the artichokes and remove the tail. Leave to soak in water with lemon juice.
Boil in a saucepan with water, salt and parsley. Cook them for 10-12 minutes. Drain and let cool.
200 gr. sugar
grated zest of one lemon
3 eggs
150 ml. olive oil
15 ml. anise liqueur
1 teaspoon bicarbonate
cinnamon
600 gr. flour
Grind the sugar and lemon zest in the blender. Add the eggs, sunflower oil, anise and mix.
Add the remaining ingredients (bicarbonate, cinnamon, flour) and knead it.
600 g chestnuts
50 grams of dried mushrooms (if not, any other mushroom to taste)
1 potato small
1 large leek
1 liter of chicken broth
100 ml of muscatel or sweet wine
100 ml of evaporated milk
Olive oil
Salt and black pepper
Preheat oven to 200 º.
Soak the mushrooms in a bowl with water to rehydrate.
Make a lateral cut the chestnuts with a serrated knife so that later you can peel easily. Place the chestnuts on a baking sheet and roast about 15 minutes.
2 medium potato
2 small onion
2 zucchini (600 g)
1 l of water or soft chicken broth
100 ml cream (whipping cream)
Extra virgin olive oil
Pepper, nutmeg and salt
Start peeling and cutting the onions and potatoes into small pieces. Then fry over low heat in a pan with a little bit of olive oil.
When the onions are soft add the chopped zucchini, cleaned and skinned. Mix well and cook for a couple of minutes.
