Aceitunas con costra de Parmesano (Parmesan crusted olives)

30 pitted green olives

75 grams of flour

50 grams grated Parmesan (or similar cheese)

40 grams of butter

1 tablespoon cold water

Pour the flour into a bowl, cheese, cold water, cheese and butter. Mix until you obtain a smooth ball and uniform. If we see that the dough needed, add some more cold water.  Wrap the dough on a piece of plastic wrap and store it in the fridge for about 30 minutes.

Mortadela vegetal (Vegetable Mortadella)

50 g. raw cashews (or roasted without salt)

10 g. of brewers yeast flakes (2 tablespoons)

1 c / c (teaspoon) of sea salt

200 g. grated cooked beetroot

10 g. dried onion flakes or powder

10 g. garlic powder

50 g. hydrated dried tomato in oil

1 c / s (tablespoon) lemon juice

1/2 c / c of powdered thyme

1/2 c / c dried oregano

1/2 c / c ground cumin
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300 ml. water

10 g. agar or gelatin powder

100 g. of red pepper stuffed olives (or any other stuffed or boneless)

Pingüinos rellenos de queso (Cheese Stuffed Penguins)

20 pitted black olives

2 carrots

25g cream cheese

1/4 teaspoon garlic powder

salt

black pepper

Drain olives and dry them well. Separating the largest of the smallest. Peel the carrots and cut into slices not very thick. Mix cream cheese with garlic powder, salt and pepper. 

Ensaladilla rusa (Russian Salad)

½ Kg of potatoes

2 eggs

2 cans of tuna (Vegetarians could use roasted red peppers instead)

stuffed or pitted olives

250 gr pickles, carrots & cauliflower or onions (all in vinegar)

mayonnaise

Put the potatoes and eggs to cook in a saucepan with water and salt.

Remove eggs is to boiled. Check the potatoes and remove from heat when they are tender.