Homemade ketchup sauce

Ingredientes:

• 5,5kg. de ripe plum tomatoes. 
• 2 onions. 
• 1/2 teaspoon cayenne pepper powder.
• 4 cloves garlic. 
• 2 cinnamon sticks.
• 15g. clove spices.
• 10g. de mustard powder
• 1/3 de l. de vinegar. 
• 1/3 l. de honey.
• Paprika of the Vera. 
• Salt. 

(for 1,5 litres)

Preparación:

1. Peel the tomato with potato peeler. If they aren't Escaldar, enfriar, pelar y cortar los tomates en cuatro.
2. Chop the onions.
3. Put the onions, tomatoes and cayenne pepper in a large pan over medium-low heat for 20 minutes. 
4. Blend it very well and filter through a sieve over another pan.. 
5. Add the cayenne pepper, mustard, vinegar, honey, paprika and salt. Mix well. If you prefer the ketchup less sweet, reduce the amount of honey or delete.
6. Tie the chopped garlic, the cinnamon stick and the clove spice in cheesecloth, creating a spice bag. And add it into the pan.
7. Cook uncovered over low heat for 2 houtrs. 
8. Remove the spice bag and fill the jars.

And enjoy!!

Deviled Chicken

Ingredients:

• 4 chicken quarters.
• Bread crumbs

Sauce:

• 4 tablespoons olive oil.
• 1 teaspoon mustard.
• 2 teaspoons curry powder.
• Salt.
• 1 teaspoon paprika.

Directions:

1. Clean the chicken quartes.
2. Prepare the sauce.
3. Heat th oil in a pot and add mustard, curry, salt and paprika and mix.
4. Heat the grill-oven to medium temperature.
5. Dip in the sauce and put on the baking dish with the skin down.
6. Cook 5 minutes and turn them, and 5 minutes more.
7. Add the bread cumbs to the sauce and mix. 
8. Put the sauce on top the chicken and bake 30 minutes.
9. Serve hot or cold.

And enjoy!

Callos Madrid-style

Ingredients:

• 1.25kg beef tripe
• Spanish paprika
• 250g calf's foot, cut in half
• 4 tbsp olive oil
• Vinegar
• Salt
• 3 bread slices
• 125g spanish chorizo sausage
• 100g jamón
• 2 tomatoes
• 3 spanish morcillas sausage
• Parsley
• 2 onions
• 1 head of garlic
• Bay leaf
• Pepper
• Flour

Directions:

1. Chop the beef tripe and set in a bowl of vinegar and salt for 1 hour. 
2. After that, clean it under cold running water and rinse thoroughly.
3. Chop a onion and peel the garlic cloves.
4. Place it in a pot, cover with water and bring to a boil.
5. Add the calf's foot, chopped onion, bay leaf, 4 garlic cloves, pepper and salt.
6. Boil until the beef tripe get soft, around 1 hour, while pour off scum that formed.
7. Pour off the beef tripe, chop the calf's foot and reserve the water.
8. Fry the bread and reserve.
9. Fry the chorizo and morcilla and reserve.
10. Finely chop the other onion and sauté it. Add the peeled and chopped tomatoes.
11. Chop a garlic clove and parsley and add them.
12. Stir paprika and flour. Add 1 tbsp tripe water.
13. Cut the chorizo and morcilla into rounds. And jamón in small squares.
14. Add the beef tripe, chorizo, jamón, morcilla, bread, 1 chopped garlic clove and 250ml tripe water.
15. Simmer 20 minuts.

Perfect with a glass of Spanish wine.

And enjoy!!

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!!