4 large eggs
40 g of spinach
40 g of artichokes
1 tablespoon sultanas
3 tablespoon olive oil
lemon juice
Salt and pepper
mayonnaise
Cook the eggs and let cool.
In another saucepan boil the chopped artichokes with few drops of lemon juice to avoid oxidation, and salt. After 10 minutes add the spinach. Drain the water and grind in a blender. When it is done, add the sultanas and the olive oil. (those do not have to be grind)
Fill up the egg with the mixture. Season to taste.
Mayonnaise can be used for decoration, along with the yolks. Break the yolks in a bowl with a fork or in mortar, place it on top.
Tips_ Make spicy by adding paprika powder to the mayonnaise.
1 can of pickled mussels (or 10 - 12 boiled mussels with a bay leaf)
1 large avocado
A few drops of lemon
¼ sweet onion or fresh chives
2 tablespoon of thick mayonnaise
1 teaspoon of white wine
Drain the mussels well.
Peel the avocado and remove the bone.
Put in the glass of the mixer mussels, chopped avocado, few drops of lemon (important to avoid mixture oxidation), the chopped onion and mayonnaise and the white wine.
Putting the cool spread in a bowl. Cover it with plastic wrap, making sure the plastic touches the entire surface of the pate, to prevent it from rusting.
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.
