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.
2 cups - 400gr flour
2 tsp yeast
2 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
2 eggs
1 1/3 cup - 300 gr white or brown sugar
2 tsp vanilla extract
zest of 1/2 small lemon
2/3 cup - 100 gr butter
3 cups grated, unpeeled zucchini
4 tbsp of grated manchego aged cheese
Preheat the oven up to 190ºC (350ºF)
In a bowl mix the flour, yeast, salt, cinnamon and nutmeg, put aside.
Beat the eggs and sugar until getting a cream. Add the vanilla, lemon zest and butter, keep beating. Then add the zucchini, and little by little add all dry ingredients and mix until getting an homogeneus dough.
Use butter to cover the muffin tins. Fill up half and and put some grated manchego aged cheese on top. Bake for 25-30 min or until ready. Let it cook for 5 minutes and unmold.
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.
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.
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.
250 grams of flour
250 grams of butter
250 grams of sugar
3 eggs
1 teaspoon rum or anise liqueur
1 pinch of salt
zest of one lemon
3 teaspoons powdered yeast
(Traditional recipe from Cantabria, north of Spain)
Mix the yeast with the flour and put aside.
In a deep bowl place the butter lightly melted (room temperature). Add the sugar, lemon zest, a pinch of salt, lightly beaten eggs, rum or anise and flour already mixed with yeast. Knead everything with your hands until well blended and, if necessary, you can use a wooden fork to mix everything.
