Crema salada de queso con miel (Salty Cream cheese with honey)

80 grams of biscuits
50 grams of  salted butter
200 grams of fresh goat cheese
100 grams of cottage cheese
4 tablespoons of cream
juice of 1/2 lemon
1/2 clove of garlic
honey
olive oil
salt & pepper
dried oregano




Crush cookies, along with soft butter. Put this mixture in a mold assisting plate. We press so that it is compact. We put the plate with the mold in the fridge.

In a blender we place the cheeses, lemon juice, cream, peeled garlic, a pinch of salt and pepper, as well as a generous splash of olive oil. Grind until the consistency of a cream.

Membrillo (Quince Paste)

2 quince, peeled, cored, and coarsely chopped (6 cups)

3 strips lemon peel

2 cups sugar

2 Tbs. lemon juice

Simmer quince, lemon peel, and 6 cups water in covered saucepan over medium-low heat 40 minutes, or until soft. Drain, then purée in food processor. Return to saucepan, and stir in sugar and lemon juice. Cook over low heat 11/2 hours, or until pink and very thick.

Rollitos de calabacín rellenos de espinacas y queso de cabra (Zucchini rolls stuffed with spinach and goat cheese)

Ingredients for about 8-10 rolls

1 large or 2 small zucchini

40 g of goat cheese roll

a bunch of fresh baby spinach

thyme

fresh basil

lemon juice

olive oil

black pepper

Wash and dry the zucchini. Cut the ends. Cut lengthwise into longitudinal pieces, no more than half a centimeter thick. Spread on both sides with olive oil.