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YOU WILL NEED:
2 medium potatoes
1 or 2 cloves garlic, to taste
A half onion
1 leek, white part (optional)
A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
A bunch of parsley
Salt, to taste
Black pepper, to taste
Water (to boil)
LET´S COOK!
1.
Wash the vegetables well. Peel potatoes, leek, onion and garlic. Cut
the potatoes into big pieces. Chop the onion, leek and garlic.
2. Heat the olive oil in the pot. Saute the onion, leek, and garlic until transparent.
3. Add the big pieces of potatoes. Stir for several minutes with the rest of the ingredients.
4.
Cover with water (the water has to exceed a couple of fingers the
ingredients) and cook the vegetables for approx. 20 minutes. When the
veggies are tender, turn off the kitchen and remove the pot from heat.
5. Mix everything with the blender until it is the consistency of a soup. Add black pepper and salt, to taste.
NOTE: If the texture of the soup is too liquid, add a few tablespoons of cornstarch (corn flour refined).
6.
Serve the soup warm. Chop a bunch of parsley and sprinkle it on the top
of the soup plate. Add some crunchy popcorn because it makes the soup
more yummy, yummy!
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MAIN COURSE: FISH PÂTÉ
YOU WILL NEED: *vegan recipe replace fish pâté for
hummus
1 slice of hake (whiting family)
1 slice of salmon
4 crab sticks
3 eggs
10 tablespoons of tomato sauce, either store-bought or homemade.
200ml double cream
Grated nutmeg, to taste
Ground black pepper, to taste
Salt, to taste
LET´S COOK!
1. Preheat the oven to 180 º C. Grease a baking pan with olive oil.
2. Place the slice of salmon hake fish and bay leaves in a saucepan, and cover with salted water.
3. Bring to a boil over medium heat. Simmer over low heat for 5- 10 minutes, until the fish is cooked.
4. Drain in a colander. Place it on a plate. Remove skin and any bones. Allow the fish pieces to cool.
5.
Put the eggs, crab sticks, fish pieces, tomato sauce, and double cream
on the base of the blender. Mix everything with the blender, until
obtain the desired texture (pâté) Season with ground black pepper, grated
nutmeg, and salt, to taste.
6. Pour the mix into the baking pan. Place the baking pan in the oven baking tray. Fill the oven baking tray with water.
7. Bake it for around 1 hour. Check it until browned.
NOTE:
Open the oven and prick the fish pâté in the middle with a needle knit.
You can check it many times until the needle knit is clean. It means
that the pâté is well done. 8
8. Remove the baking pan. Let cool the fish pâté for a while.
9.
Cover the bowl with cling film and put it in the fridge for a while.
The fish pâté has to be cold to serve. It is yummy, yummy with tomato
salad.
NOTE: You can also spread the fish pâté on toasts.
- LET'S MAKE THE RUDOLPH RED-NOSED REINDEER FACE!
Rudolph the red-nosed reindeer face: fish pâté (face), cherry
tomato (nose), lettuce leaves cut into julienne (hair and horn) teaspoon
of mayonnaise, and raisins (eyes).
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DESSERT: POLVORONES (SPANISH CRUMBLE CAKES)
YOU WILL NEED: *vegan recipe
200g plain flour
100g lard /*vegan margarine
150g icing sugar /*icing brown sugar, to sprinkle
Cinnamon powder, to sprinkle (optional)
LET´S COOK!
1. Preheat the oven to 180 º C for around 15 minutes. Line a baking tray with greaseproof paper.
2. Add the white flour to a big saucepan over medium heat. Mix it slowly with a wooden spoon, until brown.
3. Put toasted flour in a big bowl and leave to cool.
4. Put lard in a small saucepan. Warm gently, stirring until all melted. Set aside and leave to cool.
5. Pour cold melted lard into the big bowl. Mix it well with a wooden spoon.
6. Add icing sugar. Mix it and knead for 10 minutes.
7. Let mixture dough rest for 30 min.
8. Using hands, divide and roll mixture dough into small balls (same size approx.)
9. Carefully place onto the baking tray and flatten each ball a bit.
NOTE: balls will flatten out more during baking.
10. Bake crumble cakes for 30 minutes oven at low temperature (approx. 140 º C).
11. Set aside and leave to cool. Sprinkle icing sugar over crumble cakes.
NOTE: Mix some icing sugar and a teaspoon of cinnamon powder in a cup. Sprinkle mixture over crumble cakes (optional).
12. Serve and place it on the Xmas plate.
YOU WILL NEED: *vegan recipe
300 g soft turrón (turrón de Jijona) or almond butter
350ml of milk /*almond milk
2 tablespoons of honey /*agave nectar, to taste (optional)
Cinnamon powder, to sprinkle (optional)
NOTE: The soft turrón (turrón de Jijona) is made with ground almonds. Almond butter instead of soft turron works well for this recipe, just add some honey.
LET´S COOK!
1. Chop the soft turrón into small pieces. Put half of it into the measuring cup of the blender.
2. Add half milk. Mix everything with the blender until foaming.
3.
Mix everything well with the blender, at the same time add the
remaining milk and pieces of soft turrón, until foaming. Rectify the
taste by adding honey.
4. Serve it in a glass with straw. Sprinkle cinnamon on the top of the glass.
NOTE: Put the glasses in the freezer for a while, the soft turrón milkshake has to be cold.
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