300 gr or 2 1/5 cups of piquillo peppers or red peppers
150 gr or 1/2 cup sugar
80 ml or 5 1/2 wine vinegar
80 ml or 5 1/2 water
Remove seeds from piquillo peppers and cut. Placed in a saucepan with the sugar, water and wine vinegar and let it do a low heat, stirring occasionally.
Let cook for 35 to 40 minutes, watching not to burn . When it has the texture of a jam, remove from heat and store in a jar.
Recommended to be used with any type of cheese. Just great with Manchego cheese.
4 eggs
100 grams of sugar
1 tablespoon aguardiente
150 grams starch flour
1 grated lemon zest
olive oil
icing sugar for decoration
Break the eggs into a bowl. Add sugar and mix well. Add the aguardiente and grated lemon rind. The mixture should have a white color.
Then add the flour starch little by litte with a spoon, and mixing well to combine until the flour is well mixed.
400 g / 2 cups of strawberries
25 g / 2 tbsp of icing sugar
4 tbsp condensed milk
2 tbsp creamy cheese
2 cookies
fresh mint
Mix the creamy cheese with the condensed milk and some chopped mint leaves. Let cool a couple of hours in the freezer.
Wash the strawberries, remove the tail and grind in a mixer. Add the icing sugar and mix until dissolved.
Fill ¾ of a glass. With 2 spoons, make a ball and add it on top. Crush the biscuits with a fork or in a bag and add on top.
Tips_ Add some honey on top before serving for extraflavour.
1 cup sherry wine
1 cup olive oil
3/4 of wheat flour
1 tablespoon aniseed
1/2 teaspoon sesame
1/2 lemon zest
pinch of salt
1 packet of yeast
honey
icing sugar
cinnamon
1/2 liter of oil for frying
In a frying pan heat 1 cup of olive oil over low heat. Lightly fry the sesame seeds, anise seeds and lemon peel. When the olive oil cool down strain and reserve the seeds.
In a large bowl, place the flour (as a volcano). Add inside the volcano the sherry wine, a pinch of salt, and gradually the 1 cup of the fried olive oil with the seeds but without the lemon peel. Finally add the packet of yeast, mix all the ingredients and let the dough rest for an hour.
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.
6 egg yolks
250 grs. of white caster sugar
125 ml. water
liquid caramel
For starting, add the liquid caramel at the base of a square glass pan.
In a saucepan, place the water and caster sugar to make a syrup. Cook for about 15 minutes over low heat until it forms threads. Let it cool 2 minutes.
Preheat the oven up to 170ºC
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.
300 grams of ground roasted almonds
100 grams of sugar
200 grams of honey
1 egg whites
powdered cinnamon
lemon zest
Grind the roasted almonds until getting a paste, or buy them already grounded and toasted.
Whisk the egg white.
In a frying pan place the honey and the sugar. Will be required medium heat and stir frecuently with a wooden spoon until getting an homogeneous and thick mixture.
Remove the pan from the heat, add the egg white and stir. You will always have lumps, stir until the lumps have disappeared. The mixture will be ready when turned into a lighter color (About 10 minutes)
Add the lemon zest and cinnamon. Stir and add the ground almonds. Stir well until the ingredients are well mixed.
Dough
Almond 300g
300 g sugar
1 egg white
Filling
12 yolks
300 g sugar
150 ml water
300 gr of sugar to cover the bones
Prepare the dough:
Grind sugar, and then the almonds. Mix the two ingredients and add the egg white. Knead and reserve in the refrigerator.
Prepare the filling:
Pour the water and sugar in a saucepan and place over high heat until bubbles come out to get a heavy syrup. Let cool.
Beat the yolks and put the saucepan back on the heat (medium heat). Stirring constantly, little by little add the yolks. Continue mixing until the cream thicks. Place aside and let cool.
4 pork chops
3 medium sweet apples
40 gr. butter
2 tablespoons flour
1 teaspoon paprika
1 teaspoon dried garlic
3 tablespoons of sugar
1 cup cider
salt & black pepper
olive oil
2 - 3 big potatoes
1 bay leaf
Mix the flour, paprika and garlic. Dip the pork chops into the mixture. Fry them in olive oil until brown on both sides. Place aside in a plate.
Boil the potatoes in water and a bit of salt and a bay leaf. You can peel them if you like.
Wash and peel the apples if the skin is tough, cut into large wedges and brown them in a pan with butter until soft. Add sugar and cook about 5 minutes. Then add the cup of cider and wait until the liquid is evaporated by half and the apples completely cooked.
Place 1 - 2 pork chops in a plate, serve with boil potatoes, apple slices and cider sauce on top.
4 medium eggs
350g caster sugar
325g butter (out from fridge)
1 tbsp cooking cream
grated zest of 1 large lemon
350g plain flour
230ml milk
1.5 tsp fresh rosemary
salt
For the icing
500g icing sugar
Juice of 3-4 lemons
Preheat the oven to 180˚C and grease a 9”/23cm mold. Set aside until required.
Break the eggs into a bowl, with the sugar and beat for 5 mins (until creamy). Add the butter in 4 times, keeping the beat (medium speed) until butter is well incorporated and soft dough. Then add the lemon zest and the cooking cream, when ready add the flour, milk and a pinch of salt. Beat the dough for a few extra minutes (scrape down the sides of the bowl occasionally with a spatula)
Finally add the finely chopped rosemary and mix.
250 grams of flour
250 grams of butter
250 grams of sugar
3 eggs
1 teaspoon rum or anise liqueur
1 pinch of salt
zest of one lemon
3 teaspoons powdered yeast
(Traditional recipe from Cantabria, north of Spain)
Mix the yeast with the flour and put aside.
In a deep bowl place the butter lightly melted (room temperature). Add the sugar, lemon zest, a pinch of salt, lightly beaten eggs, rum or anise and flour already mixed with yeast. Knead everything with your hands until well blended and, if necessary, you can use a wooden fork to mix everything.
Ingredients for 12/14 units
300 g bread flour
1 teaspoon salt
2 teaspoons anise (seed)
100 ml extra virgin olive oil
150 ml water
50 g brown sugar
1 yeast
white and brown sugar for dusting
1 egg white
Put in a bowl the flour, brown sugar and anise seeds, mix everything. In another bowl mix the olive oil with the water and yeast and let it stand a few minutes.
Then mix everything in the same bowl. Knead for about 5 minutes until dough is smooth.
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.
2 eggs
1/2 liter of milk
1/2 little sachet of yeast
500 g flour
Sugar 100 g
Olive oil
Icing sugar and cinnamon for dusting
Pinch of salt
Lemon leaves
Beat the eggs and add the pinch of salt, 1/2 yeast and milk. Add the lemon zest, two tablespoons of sugar and gradually, the flour as possible, until a dough is not too thick.
5-6 medium muffins or bread
2 cups and milk medium (about 500 ml)
5 eggs L size
Sugar 150 g
lemon zest
a little ground cinnamon
extra sugar for candy
First prepare the caramel. In a saucepan heat three tablespoons of sugar with a little water to dissolve until it starts to turn brown. Cover bottom of pan and allow to warm slightly.
Break the cupcakes or the bread into large pieces with your hands and distribute through the mold. Separate the whites from the yolks of eggs and beat the whites almost stiff. Add the egg yolks and beat some more. Add the milk, sugar, lemon zest and a pinch of cinnamon. Mix everything gently.
