RICE PUDDING RECIPE

Cook Time: 30 minutes Total Time: 30 minutes Ingredients:

2 cups milk 1 1/2 cups medium grain or pearl rice 1/2 cup granulated sugar 1/2 stick unsalted butter or margarine peel of 1/2 lemon 1 cinnamon stick 1-2 tsp ground cinnamon Preparation: Pour approximately 3 cups of water in a large pot and bring to a boil. When it begins to boil, add the rice. Reduce heat a bit and simmer for about 10 minutes. Turn off burner and allow rice to sit in pot of water. Pour milk into another large pot and add sugar. Turn burner on low to medium heat. Stir until sugar is completely dissolved. Bring milk to a boil over medium heat, being careful that it does not boil over. While you are waiting for the milk to boil, drain the water from the rice. Once the milk boils, add drained rice, butter, cinnamon stick and lemon peel. Allow to gently boil for about 15-20 minutes, until rice is soft. Remove cinnamon stick and lemon peel. Remove from heat and pour rice pudding into a serving dish. Sprinkle the top with ground cinnamon. Allow to cool for 15 minutes before serving because the mixture retains the heat.

Arroz con leche can be served warm or cold. If you want to serve it cold, allow the rice mixture to cool down in the serving dish for 20 minutes, then refrigerate at least 1 hour.

SPANISH LENTILS

Basic ingredients

Half a small glass of olive oil 1 bayleaf 2 large carrots 3 small potatoes 2 cloves garlic 1 pinch of saffron fresh parsley salt and pepper

250 gr. lentils 1 chorizo (or a few slices if you can't get a small sausage-shaped one) 100 gr. serrano ham 1 large onion 1 small glass of red wine 2 cloves (optional) 1 red pepper (optional)

Steps: 1. Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway 2. Cut the ham and chorizo into dice-shaped pieces. Peel and wash the carrots and potatoes. Slice the carrots and halve the potatoes (unless they are very small). Wash and slice a small red pepper (optional). 3. Drain the lentils and put them in a saucepan. Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine. Also add the cloves if you want the lentils to have a slightly spicey air to them. Put the pan over a low heat and cover.

4. Slice the onion and garlic and fry, stirring all the time. After a minute or so, add the sliced red pepper. This is optional and adds a slightly sweet flavour to the lentejas. When soft, add to the other ingredients in the saucepan. 5. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end. SPANISH OMELETTE Preparation time: less than 30 mins Cooking time: 30 mins to 1 hour Serves 2-3

Tortilla can be served as a main course or, because it is good served cold, it makes excellent picnic food cut into wedges and wrapped in clingfilm. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. The Spanish also serve tortilla sandwiched between chunks of crusty bread - sounds yummy but very fattening! Ingredients

1 medium onion, about 4 oz (110 g) 275g/10oz small Desire potatoes 3 tablespoons olive oil 5 large eggs salt and freshly milled black pepper

Preparation method 1. First some points to note. The size of the frying pan is important: a base measurement ofinches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick

pan if you don't have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan. 2. First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin rounds - you have to work pretty quickly here because you don't want the slices to brown. When they are sliced, rub them in a clean tea cloth to get them as dry as possible. 3. Next, heat 2 tablespoons of the olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil. 4. Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly - it's important not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl. 5. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. Now forget all about French omelettes and be patient, because it's going to take 20-25 minutes to cook slowly, uncovered. 6. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle.

FRUIT SALAD RECIPE

Ingredients:

6 peaches, peeled, pitted, and chopped 200 grs strawberries, rinsed, hulled, and sliced 200grs seedless green grapes 200grs seedless red grapes 2 kiwis peeled and sliced 3 bananas, peeled and sliced Dressing: 1/2 cup orange juice 4 spoons brown sugar 1 teaspoon ground cinnamon Preparation:

Combine chopped and sliced fruits in a large serving bowl; toss gently. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving. This fruit salad recipe makes enough to serve about 10 people.

Chickpeas soup with Swiss chard People: 4 Preparation: 15mins. Cooking time: 40mins. Ingredients: -200 grs chickpeas -300 grs. Swiss chards -3 tomatoes -1 green pepper -1 onion -2 cloves of garlic -2 o 3 potatoes chopped in dazes -1Bayleaf -olive oil -saffron -Salt -Water MundoRecetas.com Instrucciones: Soak the chickpeas for an overnight at least with a spoon of salt. Next day drain the chickpeas. Add all the ingredientes into the pressure cooker with the chopped vegetables and cover them with water. Leave them boil for 30mins (60mins if you use a normal pot)

Open the cooker, take out the vegetables (except for the Swiss Chards) and we blend them until creamy. Then we add that cream into the chickpeas and the Swiss chards and let them boil gently for a few minutes. Serve immediately. Tips: We can serve it with chopped boiled eggs and croutons on top.

PIMPIRRANA

INGREDIENTS

4 chopped omatoes 1 chopped onion 2 sliced boiled eggs 150 grs black olives 150 grs salted chopped cod (or tuna in olive oil) Dressing:

Picada (crash pine nut, almonds, hazels , 1 colve of garlic and toast bread in a mortar together with some parsley and salt) Olive Oil

Elaboration: 1. Add in a bowl the tomatoes, the onion, the eggs, the olives and the cod (or tuna)

2. Then add the dressing and mix everything together.