INGREDIENTS

1 cup water

1 tablespoon salt 

2 cups day-old bread    

1 kg tomatoes        

1/2 garlic clove 

1 1/2 cups extra-virgin olive oil  

1 hard-boiled egg

1/3 cup chopped Serrano ham

SALMOREJO

70 kilocalories in 100gr

HOW TO DO IT

Soak the bread in water and squeeze it. Boil the eggs to get them hard boiled for 10 minutes.

Put in the blender the chopped tomatoes, the soaked bread, the garlic, the salt and the olive oil. Puree until very smooth. Transfer to large bowl. Chill it. Season to taste with salt. Divide among small bowls. Sprinkle chopped egg and ham over. Drizzle with Spanish olive oil and serve.

My mother-in-law recipe. Inmaculada Gañán

Smart Tip!

Leave out ham for vegan, halal or koshar. Change the wheat bread by corn bread for celiacs.

INGREDIENTES

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PREPARACIÓN

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NOODLE AND CLAM CASSEROLE

Orange Salad with Fried Cod

INGREDIENTS

3 oranges, 400g of cod, 2 potatoes, 2 spring onions, 1 cup of black olives, 1 piece of bread, 2 spoonfuls of mustard, 2 spoonfuls of honey, 1 egg, 1 cup of sunflower oil, olive oil and salt and pepper.

HOW TO DO I T IN CZECH

Boil the potatoes with salt.

Peel the oranges and cut them into segments.

Chop the spring onion and the olives and mix them in bowl.

Add chunks of bread, the juice of the oranges, and a spoonful of extra virgin olive oil.

Stir store in the fridge.

Make a mayonnaise with the egg and the sunflower oil.

Make a vinaigrette by mixing the mayonnaise, 2 spoonfuls of olive oil, 3 spoonfuls of mustard, 2 spoonfuls of honey and a pinch of salt.

Mix and store in the fridge.

Peel the potatoes and chop them.

Fry until golden brown on both sides.

Add salt and pepper.

Cut the cod into strips, coat in flour and fry-

SERVE.

Pasta

INGREDIENTS:

250 g easy cook rice.

2 tsp tomato purée.

500 g skinless chicken breast fillets.

85 g ready-to- dried apricots, diced.

1 small red onion, finely chopped.

85 g kale, shredded.

3 tbsp pine nuts, toasted.

4 tbsp olive oil.

Juice of 1 lemon.

Salt and pepper.  

Chiken and rice salad

METHOD:

1.Put the rice in a saucepan of boiling water. Bring back to the boil, then simmer for 20-30 minutes. Drain and then transfer to a salad bowl.

2.Put the paprika, oil and lemon juice in a clean jam jar, season to taste with salt and pepper, screw on the lid and shake well.

3.Put 2 tablespoons of the dressing into a bowl and mix in the tomato purée. Preheat the grill to a high temperature. Put the chicken on the grill in a single layer. Put the tomato over the chicken, then grill for 15-20 minutes.

4.Pour the remaining dressing over the rice in the salad bowl. Add the dried apricots, raisins, pickled lemon and onion, then mix together and leave to cool.

5.Add the kale and pine nuts to the salad and stir well. When cool, thinly slice the chicken, arrange on top of the salad and serve.

INGREDIENTS:

120 ml extra-virgin olive oil.

600 g skinless chicken, cut into small pieces.

200 g diced pork.

1 red bell pepper, seeded and sliced. 3 garlic cloves, minced.

340 g tomatoes grated.

400 g rice.

1/2 teaspoon of saffron powder.

1,5 l chicken stock.

RICE WITH CHICKEN AND PORK

METHOD:

1.Put about 60 ml of olive oil in a pan, and add salt to prevent splattering. Sauté each of meats over gentle heat for about 15 or 20 minutes. Meanwhile, heat the chicken stock to the boiling point, keep them warm.

2.Transfer the meat pieces to the pan. Add a little more olive oil and sauté the pepper, add the garlic and tomato. Add more olive oil and fry the rice for one or two minutes.

3.Then add the hot chicken stock and raise the heat until it boils. Cook for 10 minutes over high heat, and then lower the heat and cool until the rice is nearly tender, another 10 minutes. Turn the heat off, cover with a lid, and wait for 5 minutes to allow the rice to cook completely.

The rice proportions are one portion of rice to tow portions of stock approximately.

Tuna with Onion

Ingredients:

-1kg of tuna

-1 broccoli

-12 red Piquillo peppers

-4 onions

-1 bulb of garlic

-1 glass ofwhite wine bay leaf

-thyme

-salt and pepper.

How to do it

Slice the tuna and heat on a high heat until golden, leaving it raw inside.

Remove, add salt and pepper and put aside for later.

Dice the onions, chop 5 cloves of garlic and add to the same pan used for the tuna.

Add three bay leaves and salt and pepper.

Leave to cook gently for 20 minutes

Put half of the cooked onion in a container, add the white wine, blend and return the contents

to the pan with the other ingredients.

Put the tuna on top of the onion, add the thyme and cover.

Leave to cook for 10 minutes.

Cut the broccoli into small stems and boil in water with salt for 8 minutes.

Cool the broccoli with cold water and ice.

INGREDIENTS

300 gr of iberian ham

1 hambone

2 onions

3 tomatoes

2 garlic cloves

1 liter of milk

185 gr of butter

185 gr of flour

Beaten egg

Breadcrumbs

CROQUETTES OF IBERIAN HAM

149

PROCESS

chop an onion and arrange over low heat with olive oil, until transparent

Peel the tomatoes, chopped them and add them to the onion

add salt and pepper and simmer until the tomato water evaporates

arrange the milk on the fire with the bone of the ham

Chop the other onion and sauté the fire with the butter and two cloves of garlic, chopped

add the flour, stir a few minutes and pour

Mix until the lumps disappear and add the chopped ham

SMART TIPS :

seasoning

when the dough is cooked, we will remove it in a dish and cover it with plastic

Allow to cool to room temperature and then store in the fridge

knead, and shape the croquettes, helping us with flour

pass them through beaten egg and breadcrumbs, browning

Fry in plenty of oil until browned

remove and drainAllow to cool to room temperature and then store in the fridge

knead, and shape the croquettes, helping us with flour

pass them through beaten egg and breadcrumbs, browning

Fry in plenty of oil until browned

remove and drain

PLATING

SWEET RICE WITH DUCK OR CHICKEN

INGREDIENTS

1 duck 400g of fresh mushrooms

350g of rice 4 cloves of garlic

1 one red bell pepper 2 leeks

3 ripe tomatoe 2 glasses of white wine

paprika saffron

thyme olive oil

black pepper

Method:

Debone y chop the duck, saving the breasts. The duck can be substituted for chicken.

Roast the chicken or duck carcass in the oven at 200 degrees Celsius until it is golden in color.

Add salt and pepper to the meat and brown it in a pan with the sliced garlic.

Add the wine, top up with water and add a pinch of salt to the roasted carcass to make the stock.

Chop the breasts, marinate with oil, salt and black pepper then put aside.

Chop the leeks and fry with the saffron.

Add the mushrooms and the chopped red pepper, a spoonful of paprika and the chopped tomato.

Add the duck, the thyme, the rice and the stock.

Let boil for 15 minutes.

Sauté the duck breast on a high heat.

SERVE.

We can leave out the wine for Halal and Kosher

SWEET RICE WITH DUCK OR CHICKEN

INGREDIENTS

1 duck 400g of fresh mushrooms

350g of rice 4 cloves of garlic

1 one red bell pepper 2 leeks

3 ripe tomatoe 2 glasses of white wine

paprika saffron

thyme olive oil

black peppe

Method:

Debone y chop the duck, saving the breasts. The duck can be substituted for chicken.

Roast the chicken or duck carcass in the oven at 200 degrees Celsius until it is golden in color.

Add salt and pepper to the meat and brown it in a pan with the sliced garlic.

Add the wine, top up with water and add a pinch of salt to the roasted carcass to make the stock.

Chop the breasts, marinate with oil, salt and black pepper then put aside.

Chop the leeks and fry with the saffron.

Add the mushrooms and the chopped red pepper, a spoonful of paprika and the chopped tomato.

Add the duck, the thyme, the rice and the stock.

Let boil for 15 minutes.

Sauté the duck breast on a high heat.

SERVE.

CREAM OF COURGETTE SOUP

INGREDIENTS:

-1/2 onion, in quarters.

 -2 cloves of garlic.

 -3 medium courgettes.

-700 ml of chicken or vegetable broth (the same amount of water with 2 tablets of brin

 -3 tablespoons of virgin olive oil.

 - 7 cheeses

 - Salt and black pepper to taste.

93

METHOD:

Heat the oil in a heavy-based pan over a medium heat.

Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.

Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.

Put three-quarters of the soup mixture into a food processor and blend until smooth.Return the mixture to the pan and stir in the cream, parsley To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad.

INGREDIENTES:

-1/2 cebolla, en cuartos.

-2 dientes de ajo

-3 calabacines medianos, en trozos grandes.

- 700 ml de caldo de pollo o vegetal.

- 3 cucharadas de aceite de oliva virgen.

-7 quesitos.Sal y pimienta negra a gusto.

METODO:

Caliente el aceite en una sartén de base pesada a fuego medio. Cocine el ajo, la albahaca, la sal y el calabazin lentamente durante 10 minutos o hasta que

los calabacines esten ligeramente dorados y suavizados.Luego batimos. ¡¡¡¡¡Y listo!!!!!

INGREDIENTS:

-1/2 small onion,quartered

-2 cloves garlic

-3 medium zucchini, skin on cut in large

-2 tbsp reduced fat sour creamkosher

-salt and black pepper to tastefresh grated parmesan cheese if desired for topping (optional)

METHOD:

Heat the oil in a heavy-based pan over a medium heat.

Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.

Ingredients:

-1 lb Beans (clean and soaking)

-1/2 of Pork Rib (clean)

-3 Guineos or green bananas (peeled and cut in 3)

-1 lb cassava (peeled and cut into 2 pieces)

-1/2 White onion (in strips)

-1/2 sweet Chile or morrón (in strips)

-5 cloves garlic (chopped)

-1 Cilantro bouquet (chopped)

Salt Pepper and Cumin

METHOD:

We put the beans to cook, then put the ribs to the pan with a little oil. Then *when they are done* We pour them into the pot with the beans. Now, in the same salt, we make the chopped vegetables to cook them. We mix everything, then add the coriander bunch and 1 morron chili.

INGREDIENTES:

• 1kl de frijoles *limpiar y remojar*
• 1/2 de costilla de cerdo *limpia*
• 3 guineos o plátanos verdes *pelar y cortar en tres*
• 1 yuca *pelar y cortar en dos trozos*
• 1/2 de cebolla blanca *en tiras*
• 1/2 de chile dulce o morrón *en tiras*
• 5 dientes de ajo *cortados*
• 1 ramo de cilantro *cortado*
• De especias: sal, pimienta y comino