Wine Sausage with sauteed cabbage

12 homemade sausages 
1/2 cabbage 
2 big potatoes 
2 cloves of garlic 
1 glass of white wine 
water 
olive oil 
salt 
parsley 


Peel the potatoes, chop and boil in a saucepan with water and salt. Drain and mash with a fork. Place the puree in a bowl, add a pinch of salt, chopped parsley and 2tbsp of olive oil. Set aside. 

Wash and chop the cabbage into thin strips. Peel and finely chop the garlic cloves. Golden fry with olive oil, add the cabbage and saute. Mix the cabbage with mashed potatoes and reserve. 

Meanwhile, cook the sausages in a pan with olive oil, and after 2 minutes add the white wine and cook for 3-4 minutes. 

Tips
Add manchego cheease go the mash potato mixture and cabagge. Yummy!

Spicy Romesco sauce with potatoes (Salsa Romesco con patatas.

5 large chillies
10 roasted almonds
6 roasted hazelnuts 
1 cup extra-virgin olive oil
1 thick slice of country bread
3 tomatoes 
1 clove garlic
parsley
1/2 lemon juice
1 tablespoon of white wine
salt



Remove the seeds and stems from the chillies. Soak in warm water, and after 10 minutes dry them with paper towels. 

In a frypan heat 2 tablespoons of olive oil and fry the slice of bread on both sides until golden brown. Let it cool and cut it in cubes and set aside.

High heat the pan with 2 tablespoon olive oil and the chiles. Cook for a minute and add the tomatoes chopped. Season and stir constantly until the tomato juices have evaporated.

In a grinder place the almonds, hazelnuts and fried bread. After 1 minute add the peeled garlic clove, grind for 1 minute and add also the tomato mixture from the pan, parsley, lemon juice and white wine. Grind meanwhile adding 1 cup of olive oil until getting an homogeneous mixture.  Season to taste. 

Albóndigas de Bacalao (Cod Meatballs)

salted cod
egg
hard bread
garlic
red pepper
onion
tomato
cayenne & parsley
artichokes
potatoes
green peas (optional)


The fishballs should be prepared the night before. To make the fishballs mix the cod with an egg, a clove of minced garlic, parsley and some grated hard bread.

Guiso de Rabo de Toro (Bull tail Stew)

1 bull tail (or oxtail)

3 or 4 onions

2 carrots

1 head of garlic

1 cube beef bouillon

1 teaspoon paprika

3 bay leaves

1 glass of red or white wine

cinnamon, nutmeg

6 cloves, peppercorns and salt

Virgin olive oil

4 medium potatoes

Fry the chopped bull tail in a pot with olive oil.
When browned, add the paprika and stir a few seconds (be careful not to burn).
Then add the garlic cloves, finely chopped onions, carrots cut into discs, bay leaf, wine, cinnamon, a little bit of nutmeg, cloves, pepper and crumbled bouillon tablet. Add water to cover the ingredients reach. Let cook for an hour and a half.

Crema de castañas con setas (Cream of chestnuts soup with wild mushrooms)

600 g chestnuts
50 grams of dried mushrooms (if not, any other mushroom to taste)
1 potato small
1 large leek
1 liter of chicken broth
100 ml of muscatel or sweet wine
100 ml of evaporated milk
Olive oil
Salt and black pepper


Preheat oven to 200 º.

Soak the mushrooms in a bowl with water to rehydrate.
Make a lateral cut the chestnuts with a serrated knife so that later you can peel easily. Place the chestnuts on a baking sheet and roast about 15 minutes.

Tortilla de patatas (Spanish Omelet)

6-7 medium potatoes, peeled
1 whole yellow onion
5-6 large eggs
2-3 cups of olive oil for pan frying
Salt to taste

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.

Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

Cordero al Chilindrón con patatas (Chilindrón lamb with potatoes)

1 kg. baby lamb chopped

1 onion

1 green pepper

4 cloves of garlic

2 tomatoes

3 potatoes

1 tablespoon paprika

1 glass of white wine

1 glass of  water

flour 

extra virgin olive oil

salt & pepper

1 sprig of thyme

chopped parsley

Chop the onion, garlic and green pepper. Bring to a simmer fry in a saucepan with oil. Add the tomato, peeled and diced. Add a sprig of thyme.

Batter the lamb in flour with salt and pepper. Fry in a pan with olive oil. Add the lamb to the fried vegetables and sprinkle with chopped parsley.

Patatas con salsa brava (Potatoes with wild sauce)

1/2 kg potatoes

1 - 2 tb flour 

sunflower oil

Boil a pot with water and some salt. As the water is boiling, peel (If you like. It´s optional) and cut the potatoes into irregular pieces. Add them to the water and pre-cook for 5 minutes.

Milhojas de patata, tapenade y huevo de codorniz (Millefeuille potatoes, tapenade and quail egg)

 2 potatoes

150g pitted black olives

30g anchovy

4 quail eggs

capers

3 - 5 garlic cloves

oil

salt and pepper

First we´ll make tapenade. Crush the olives, capers, garlic and anchovies with oil to make a creamy puree. To get proper tapenade is important to use anchovies in olive oil, not in vegetable oil.

Tumbet de Mallorca (Mallorca Tumbet)

1 large onion
1 large eggplant
2 green pinientos
1 zucchini
4 potatoes
crushed tomatoes
1 bay leaf, salt and brown sugar
Olive oil




In a pot, put garlic to fry in olive oil, pour the tomato puree and cook with 2 bay leaves, salt and sugar to make a homemade tomato sauce. (I sometimes add a carrot chunks in tomato not to add sugar, besides giving you more creaminess to the sauce)

Crema de calabacín (Cream of Zucchini soup)

2 medium potato
2 small onion
2 zucchini (600 g)
1 l of water or soft chicken broth
100 ml cream (whipping cream)
Extra virgin olive oil
Pepper, nutmeg and salt



Start peeling and cutting the onions and potatoes into small pieces. Then fry over low heat in a pan with a little bit of olive oil.

When the onions are soft add the chopped zucchini, cleaned and skinned. Mix well and cook for a couple of minutes.

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.

Patatas al ajo cabañil (Cabañil garlic potatoes)

  potatoes

  garlic

  white wine vinegar

  1 bay leaf

  salt

  olive oil

  dried parsley (optional)

Wash, peel and cut the potatoes. We take oil in a pan and when hot add the potatoes, bay leaf and fry over low heat.

Olla Gitana (Gypsy Pot)

1/4 kg of chickpeas

1/2 kg of potatoes

1/4 kg of green beans

1/4 pumpkin

1 ripe tomato

1 small onion

Olive oil
 water & salt
paprika
saffron and mint

If the beans we used are dry soak them the previous night, if you use preserved beans they will be ready for cooking at any time. In a pot of water empty chickpeas and chopped green beans. Leave them cook for about 45 minutes.

After this cooking add chopped potatoes and pumpkin. We could do without the potato but then the stock would not be so thick.