Easter Monas (Monas de Pascua)

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. 

Quinoa Salad

1 cup quinoa
2 cup water
2 large leaves of kale
2 cup cranberries
2 TBS extra-virgin olive oil
1 tsp honey
2 TBS orange zest, grated
6 medium oranges
1/4 cup mixed nuts
1/4 cup pomegranate arils
1/4 cup mint, fresh, chopped





Rinse quinoa with water. Bring to boil with 2 cups of the water and add rinsed quinoa and return to boil. Cover the pot, reduce heat to low and continue cooking until the water is gone and quinoa is cooked, about 12-15 minutes.

Wash and break the kale leaves from the stalk, and trim away the tough centre stalk. Wash, then shred or chop. 

Pan de Higo (Fig Bread)

800 grams of dried figs
150 grams of ground almonds
50 grams of peeled almonds, raw
1 teaspoon ground cinnamon
1 tablespoon sugar
zest of 1 orange
1 splash of dry anise or rum
icing sugar



We take the figs, we remove the tail, chop and put to soak for 30 minutes. After this time, drain well and with a sharp knife chop them very finely.

Torrijas Madrileñas (Torrijas from Madrid)

Old Pan (1 stick)
1 liter. milk
Orange / Lemon Peel 
1 stick cinnamon
100 gr. sugar
flour
egg
Seasonal fruit
ice cream







Infuse the milk with fruit peel, sugar and cinnamon; when the milk begins to boil turn off the heat and leave it to cool.

Lomos de lubina con salsa picante de miel y semillas (Sea bass fillets with spicy honey sauce and seeds)

Ingredients

4 fillet of sea bass

200 ml. honey

1 fresh red chilli

salt

orange zest

3 tablespoons olive oil

3 tablespoons mixed seeds (sunflower, pumpkin, sesame, linseed, poppy ...)

To make the sauce mix the honey with fresh chilli broken in two and remove the pips, with a bit of orange zest.