Isabel's Recipes

ANDALUSIAN TOMATO SOUP

The Gazpacho was born in Al·Andalus times (Spain). When the peasants worked in the field and was hot they drunk Gazpacho. The peasants used their own vegetables for making it.

This is a recipe very healthy because everything is raw so there isn't cholesterol.

Ingredients for 64 fl. oz. Og Gazpacho:

16-20 tomatoes.

½ onion.

½ green pepper.

½ cucumber.

3 garlics.

A bit of bread.

Oil.

Vinegar.

Salt.

Preparation:

Inside of a jar add chopped tomatoes, onion, green pepper, cucumber and garlics. With a mixer triturate all. Add bread and triturate again. Add salt, oil and vinegar a piacere.

 WILD ASPARAGUS WITH CURED HAM

Ingredients: 

Wild asparagus.

Cured ham.

Pepper.

Pretzels.

Preparation:

Wash the wild asparagus and only use the tips. Boil the asparagus in a container with lightly salted water and then cool. In a pretzel lay a piece of pepper, now pack the asparagus with cured ham and put it besides the pepper. 

And presto!

STUFFED MUSHROOMS

Ingredients:

Mushrooms.

Onion.

Pepper and bell pepper.

Oil.

Fish.

Besamel.

Breadcrumbs.

Preparation:

Cut the feets of mushrooms. Chop the onion together with the peppers.  Cut the fish and do it with the feets of mushrooms and the choped vegetables. Now make a rich mass with it and then we will stuff the cap of mushrooms. Prepare the besamel. Once the mushrooms are stuffed, dip it with the besamel and then with the breadcrumbs. Frey it with a lot of oil and serve it quite hot.

EGGPLANTS WITH CHEESE

Ingredients:

One eggplant.

One tomato.

Bacon.

Cheese.

Oil.

Bread.

Preparation:

Wash the eggplant y cut it sliced. Frey it in a pan with hot oil  and drain it. Wash the tomato and cut it sliced. In a pan with hot oil  frey the bacon. Cut the bread and put it on a slice of tomato, other of eggplant and then of bacon. Cover the "pintxos" with cheese and grill it.

POTATO ALL I OLI

Ingredients:

Four potatoes.

One garlic clove.

"Salsa Mayonesa"

One egg.

3 dl oil

One lemon juice.

Salt.

Preparation:

Wash the potatoes for remove the mud. In a big casserole boil it with the skin potato. When it is cold delete the skin, cut and put it salt. Peel the garlic and reserve it for make the "mayonesa". 

"Salsa Mayonesa"

Put in a recipient a egg and a bit of salt, then add slowly oil while you are moving it. When you get a consistent mass, add the lemon juice. For get the "salsa all i oli" add the minced garlic.

In a bowl mix the potatoes with the "all i oli", and finally add chopped parsley.