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. 

Tortas de Aceite de Oliva (Olive Oil scones)

Ingredients for 12/14 units

300 g bread flour
1 teaspoon salt
2 teaspoons anise (seed)
100 ml extra virgin olive oil
150 ml water
50 g brown sugar
1 yeast
white and brown sugar for dusting
1 egg white





Put in a bowl the flour, brown sugar and anise seeds, mix everything. In another bowl mix the olive oil with the water and yeast and let it stand a few minutes.

Then mix everything in the same bowl. Knead for about 5 minutes until dough is smooth.

Sobrasada vegetal (Vegetarian sobrasada )

50 gr. dried tomatoes

25 gr. pine nuts

1 clove of garlic

3-5 tablespoons olive oil

10 to 12 basil leaves

1 tablespoon paprika

10 or 15 seeds of cumin

10 or 15 anise seeds

1/2 teaspoon oregano

salt and ground black pepper

Moisturize the tomatoes in hot water for about 15 minutes, after this time drain the tomatoes.

Add the remaining ingredients and beat well down to a paste.

Tips: It fits great with crisp bread and some honey or quail eggs on top.