Manchego Zuchinni Muffins (Muffins de Calabazín y queso Manchego)

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. 

Quinoa bites with Alioli (Bocados de Quinoa con Alioli)

2 cups _12 oz _ 340 g cooked quinoa
4 large eggs
1/3 cup_5 oz  _15 g fresh chives
1 white onion
1/3 cup _ 5 oz _ 15 g grated Manchego cheese 
3 cloves garlic
1/2 cup _ 1.75 oz  _ 50 g white bread crumbs
1/2 cup _ 1.75 oz  _ 50 g grated roasted almonds
water
olive oil 
salt

Mix in a bowl the boiled quinoa, eggs, and salt to taste, stir until getting an homogeneus dough.

Chop the chives, onion, and garlic and add it to the mixture. Keep stirring and add the grated Manchego cheese and the grated roasted almonds. Then add the bread crumbs and stir. Set aside for a few minutes so the crumbs can take some of the juices.

(at this point you can add some more breadcrumbs is the mixture is too moisturized, or some water it is too dry. Just to taste) 

Asparagus cannelloni with Red Pepper Sauce (Canelones de Espárragos con salsa de pimientos)

6 slices of cooked ham
12 white asparagus canned
mayonnaise
Manchego cheese
Piquillo pepper sauce

Spread the asparagus on paper towels to absorb the excess of water.

Roll the slices of ham on a plate, add a teaspoon of mayonnaise and spread all over the slice. Add two asparagus in the center and roll up.

Place in heatproof dish. Add grated manchego cheese on top, and heated with a burner or au gratin in oven.

Pour some sauce over the cannelloni and serve.

Wine Strawberry jam sandwich

20 slices of hand made bread
1/2 cup strawberry jam 
2 tablespoons of Rioja red wine 
10 slices of baked ham
10 slices of Manchego aged cheese
olive oil or unsalted butter








Heat the grilled. Mix the strawberry jam with the Rioja red wine. Spread the mixture on 10 of the handmade bread slices. 

Top with the ham and the manchego aged cheese, and close the sandwiches. Lightly butter the outside of the sandwiches, and cook over medium heat until toasted. If you don´t like butter, you can also toast the bread and add a bit of olive oil on top of the toasted bread.  This way you´ll be adding an amazing extra flavour. Cut in half and serve right away.

Endivias caramelizadas con Queso (Caramelized endive with aged cheese)

4 endives
8 tablespoons olive oil
4 teaspoons brown sugar
4 teaspoons salt
2 tablespoons of thyme
aged cheese (Manchego or any other)
breadcrumbs
black pepper





Preheat oven to 190 ° In a baking dish put the olive oil with the sugar and the salt, place in the oven 5 minutes.

Meanwhile cut the endives in half. Put the cut side down in the baking dish and get back in the oven. Cook for 3-5 minutes. 

Tortitas de brócoli y zanahoria (Broccoli and carrot pancakes)

125 gr. broccoli
125 gr. carrot
2 eggs
30 gr. aged grated cheese (Manchego is great)
1 tablespoon olive oil
parsley
salt & pepper




Preheat oven to 150 º.

Peel the carrots and grate. Prepare a pot of boiling water and cook the carrots for 5 minutes or until tender. Drain and set aside.

Wash and cut broccoli into small bunchs. Cook in boiling water for five minutes. Drain and chop coarsely. Place the broccoli and carrots in a bowl.

We wash, dry and chop the parsley and add it to the vegetables.