Castilian Garlic Soup

Ingredients:

• 100ml of olive oil
• 6 cloves garlic slices
• 30 slices white bread yesterday
• 250 grams of diced jamón
• 250 grams of diced chorizo
• 1 tablespoon spanish sweet paprika
• 8 cups of ham bones broth
• 6 eggs

 (6 persons)

Preparation:

1. Fill a pot with water to ham bone and cook for one 30 'approx.
2. Preferably in a clay pot, add oil and garlic until golden brown, then add the bread, jamón and chorizo and let stirring.
3. When bread is toasted, add the paprika  and saute for a minute. Add the ham bones broth. 
4. Beware paprika burns very fast, and burnt tastes bitter.
5. Cook for 5 minutes.
6. Then, we can frying or poaching eggs and incorporate them into every pot; or put the eggs inside of each of the pans and introduce the oven 2 minutes.

And enjoy!!

Artichokes stuffed with seafood on background spinach

Ingredients: (serves 4)

• 16 medium artichokes
• One monkfish tail
• 100 gr. shrimp
• 100 gr. mussels
• Parmesan cheese
• White sauce (Spinach coulis)
• 2 spring onions
• 2 garlic cloves
• Parsley
• Nutmeg
• 100ml white wine
• 100ml Sherry
• olive oil, pepper and salt.

Directions:

1. Peel the artichokes until almost white, cut the tail and ends. 
2. Boiling water, salt and white wine until are soft but whole.
3. Empty them with a spoon, then leave them to drain upside down on absorbent kitchen paper.
4. Heat oil in a pan and fry the spring onions in it (white part only) finely chopped. 
5. Add the garlic and chopped parsley also. 
6. Cut and add the seafood (monkfish, shrimp, mussels). Reduce seafood water and add nutmeg and sherry.

Spinach coulis:

• Boil the spinachs and drain.
• Crush with white sauce to get the fine and creamy texture.

In the dish:

• At the base of a dish will three or four tablespoons of cream spinach. 
• We will place over four stuffed artichokes, cleanly and well presented. 
• Sprinkle Parmesan cheese over artichokes and put in the oven for a few minutes. 

Roast lamb

Ingredients:

• 2 kg. lamb
• 2 tablespoons butter
• 2 big potatoes
• 50 ml water
• 2 cloves garlic (chopped)
• Lemon juice
• Nutmeg
• salt

Directions:

1. Heat the oven to medium heat (180ºC). 
2. Put the water in a clay pot. 
3. cut the potatoes into thin slices and layer them.
4. Season the lamb, just to the inside and place it in the pan with that part up. 
5. Place in the oven and roast for 40 minutes. 
6. Remove the pan, turn the meat, season the other hand and paint the other side with melted butter in the microwave previously.
7. Continue to roast another 40 minutes. 
8. Meanwhile, take some juice of the roast, pour it into a small saucepan.
9. Chop the garlic and add with lemon juice and pinch of nutmeg.
10. Add four tablespoons of water. 
11. Cook over medium heat about 15 minutes and reserve. 
12. Check the point the roast. 
13. Strain the mixture and wash the pan with the lamb juice. 
14. Leave five minutes in the oven and serve hot in the same dish served with some potatoes and some caramelized onions.

And enjoy!!

Caramelize onions

Ingredients:

• 10 Shallot onions
• 2 tablespoons butter, extra-virgin olive oil, or to mix
• 1/4 cup white wine
• 2 tablespoons of brown sugar
• Salt

Directions:

1. Trim the tip and root from the onions.
2. Place your skillet over low-medium heat and melt the butter or olive oil.
3. Add all the onions to the pan and stir gently to coat them with butter.
4. Check the onions every 5 to 10 minutes.
5. Salt the onions to taste.
6. Onions will start to soften and turn translucent in spots.
7. Have your onions When finished cooking, pour wine. Stir and let to reduce it.
8. Then sprinkle the brown sugar, and stir them.
9. If you're not using the onions Immediately, let them cool in the pan, then a transfer them to a storage container. Caramelized onions can be kept refrigerated for around a week or frozen for up to three months.

And enjoy!!

Tiramisu

Ingredients: (for 8 people)

• 500 gr of mascarpone cheese
• 200 ml. cream
• 2 eggs
• 100 g sugar
• 1 glass of amaretto liqueur (if you like the taste of bitter almond) or 1 cup
• rum
• Coffee pot and sugar to sweeten
• 250 grams of ladyfingers biscuits (1 bag 1/2 approx.)
• Cocoa powder, for garnish

Directions:

1. In a tray top edge will place the biscuits to cover completely the bottom. 
2. Dip with the mix that we will have prepared coffee, sugar i liquor.
3. Whisk the cream, mascarpone and eggs in a large bowl, until it has completely combined and have the consistency of thickly whipped cream. 
4. Layer these biscuits into your dish until you have used half the biscuits, then spread over half of the creamy mixture. 
5. Cover and refrigerate 4 to 6 hours, until set. This can now be kept in the fridge for up to 2 days. 
6. When serving, sprinkle cocoa on top, making sure it is all well covered and dark.
7. To improve we can accompany dessert with nougat ice cream or coffee.

And enjoy!!

Spanish omelette (Tortilla de patatas)

Ingredients:

• 8 eggs
• 1-1/2 kg of potatoes
• 1 onion
• sunflower oil
• olive oil
• salt

Directions:

1. Cut the peeled potatoes into thick slices. 
2. Peel and chop the onion. And mix with the potatoes.
3. Heat sunflower oil in a large frying pan.
4. When the oil will be very hot, add the potatoes and onion and fry them with medium-low heat. The oil should almost cover them.
5. Leave in pan until the potatoes are cooked. Not burn. If you can cut a piece of potato with a spatula and it easily breaks in two, your potatoes are done.
6. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
7. Stir them with salt, garlic powder and parsley.
8. Beat the eggs separately with a fork. Pour in the potato onion mixture and mix together
9. Heat 2 tbsp of olive oil in a smaller pan with medium-high heat. Be careful not to get the pan too hot because the oil will burn.
10. When it's hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. 
11. Allow the egg to cook around the edges. The inside of the mixture should not be completely cooked and the egg will still be runny.
12. When almost set, invert on a plate and let the pan warm for 30 seconds or so.
13. Slide back into the pan and cook a few more minutes the other side. Slide on to a plate and cut the omelette into 6-8 pieces like a pie.

And enjoy!!

Sangria

The famous Sangria is for its delicious taste, because the preparation is a snap.

Ingredients:

• 1 litre of red wine
• Pint of orange juice
• 2 peaches, 2 oranges, 1 lemon and 1 apple
• 4 tablespoons sugar.

(AMOUNTS ARE FOR 5 PEOPLE)

Preparation:

1. Mix the sugar with the orange juice.
2. When well mixed, add the wine.
3. Next, cut the fruit into small pieces.
4. Add the fruit and let develop the flavors for 2-3 hours.

To enjoy this wonderful drink!!