Spinach and ricotta tortellini

Ingredients

• 125g fresh pasta dough
• 50g ricotta
• 50g spinach leaves
• pinch of nutmeg
• 20g parmesan, grated
• 2 tbsp of olive oil
• Salt

Directions:

1. Cook the spinach leaves over a low heat with 2 tbsp water, until the leaves have wilted. 
2. Drain and squeeze out as much water as possible. 
3. Mix with the riccota cheese, along with the nutmeg, parmesan and seasoning.
4. Roll out the pasta dough until thin (number 1 setting on a pasta machine). 
5. Cut out 8 circles about 3 inches in diameter. 
6. Place about a teaspoon in the middle of each circle, fold the pasta over in half, and then shape into a tortellini shape. 
7. Cook in a plenty of boiling, salted water for 3 minutes. 

And enjoy!!

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!!

Pasta al pesto

Ingredients:

• Pasta
• Pesto
• Grated cheese

Directions:

1. Cook pasta in a large pot of boiling water until done. Drain.
2. Meanwhile, heat a frying pan over medium-low heat.
3. Add pesto and cook about five minutes.
4. In a large bowl, mix pesto mixture into pasta.
5. Optional, stir in grated cheese. Serve.

And enjoy!!

Yummy pancakes, the original recipe

Ingredients:

• 100g plain flour
• 1 tablespoon sugar
• 1 large egg
• 15g butter
• 150ml milk
• 2 tablespoons sunflower oil
• Salt

Directions:

1. Sift the flour into a large bowl and add a pinch of salt. 
2. Stir in the sugar, then make a well in the centre and break in the egg.
3. Add the butter and a splash of milk.
4. Whisk the mixture to form a thick batter, then gradually whisk in the rest of the milk.
5. Set the mixture aside for 5 mins.
6. Using a piece of kitchen roll soaked in oil, grease a nonstick frying pan. Heat until hot but not smoking.
7. Pour in enough mixture to make a small, thick pancake about 7-8cm across. Cook until bubbles form on the top and the base is golden brown. Flip over and cook the other side until golden.
8. Slide on a plate and keep warm by covering with a clean tea towel.
9. Repeat with the rest of the batter.
10. Serve with sugar or marple syrup.

And enjoy!!

Cream of Asparagus Soup

Ingredients:

• 1/2 kg. asparagus. 
• 3 leeks. 
• 1 onion. 
• Olive oil. 
• 1/4 l. de chicken broth.
• 2 potatoes. 
• Salt
• Pepper. 
• Croutons

Directions:

1. Peel and chop the onion and leeks.
2. Clean, peel and chop the tips off your asparagus. Chop the asparagus stalks too.
3. Bring to the boil the tips with 1/4l in water with salt until they have softened. Drain.
4. In the large saucepan, over low heat, add a good lug of olive oil . Add the onion, leeks and asparagus stalks until they are soft and sweet.
5. Then, add the chicken broth, the liquid to cooking asparagus and 1/2l. water. 
6. Peel and chop the potatoes. And add them.
7. To obtain a compact and soft cream with the same consistency of a custard a little thick, calculate well the liquids.
8. Purée the soup using a blender until smooth.
9. Season the soup with salt and pepper.
10. Put the soup back on the heat, but don't allow it to boil. 

Serve with the asparragus tips, or in individual bowls with homemade croutons.

The white wine is a great match for this wonderful cream soup.

And enjoy!!

Roasted pumpkin seeds

Ingredients:

• Pumpkin seeds
• Salt
• Sugar

Directions:

1. First, remove the pumpkin seeds and you drain the rinsed seeds. 
2. Then, pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out.
3. Make sure that there are mounted on each other and add enough salt with double purpose season them and it removes the excess moisture.
4. Preheat oven to 150º.
5. Bake them for about 45 minutes or until golden brown. Stir them occasionally.
6. They are ready, when the shell is very cripsy.
7. Remove them from oven.
8. Sprinkled a little bit of sugar on while they were hot...makes a great taste.

And enjoy!!

Original pesto sauce

Ingredients:

• 30g. fresh basil
• 1 clove garlic
• 60g pine nuts
• 150 ml olive oil
• 50g Parmesan cheese
• 50g Pecorino cheese
• Salt

 Directions:

1. Wash the fresh basil leaves.
2. Peel and chop the clove garlic, to make easier to blend later.
3. Add the basil leaves, garlic, salt and pine nuts in a blender or mortar.
4. Blander all together, mix well.
5. Now, we add the olive oil.
6. Let stand 5 minuts. It will enhance the flavours.
7. Now, we put in a wide container and add the two grated cheese.
8. Mix all ingredients well until we have an homogeneous sauce.

 And enjoy!!