Pastryless Torta Acelga
Ingredients
400 G frozen Spinach30 G Breadcrumbs1 Egg1 Tbsp grated Cheese2 Garlic ClovesSalt
1. Firstly...
Mama’s Almejas al Ajillo – Garlic Clams
Ingredients
Oil500 g Fresh Clams2 Garlic ClovesParsleySplash of White WineSalt
(make sure the clams have...
Panisa
Ingredients
225 g Chickpea Flour285 ml Cold WaterSaltPepper
1. Soak the flour in the water...
Calabacines – Stuffed Courgettes
Ingredients
6 small courgettes2 cups grated hard Edam (1 3/4 cup hard Edam and 1/4 cup mature cheddar)3/4...
Ferrero Rocher Cheesecake
Ingredients
1 Small Packet Digestive Biscuits55 g Melted Butter200 G Cream Cheese150 ML Double Cream6 tsp of Sugar100...
Chicken and Prawn Paella
Ingredients
200G Chicken Breast (Diced)100G PrawnsGarlic2-3 Tomatoes2 PeppersRice (Handful Per Person)SaffronHalf Lemon,Bay LeafSalt
1. Boil...
Dorothy’s Bollos de Hornazo
Ingredients
1.1/2 lbs of Self Raising flour8 oz of butter8 oz of sugar4 eggsHalf a jar of aniseed...
Rosemarie’s Spinach Pie – Torta de acelga
Ingredients
Spinach Pie
3 Bunches Spinach3 Cups Hard Edam Cheese1/4 Cup Breadcrumbs1/2 Cup Oil3 Garlic...
Borrachuelos de Mama
Ingredients
3 Oranges (juiced)*680 g Self Raising Flour280 ml Oil2 tbsp Aniseed200 g SugarGolden SyrupHundreds & ThousandsBrandy*White Wine*Dry...
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Vegan Carrot Cake with “Cream cheese”
Carrot cake has to be one of, if not definitely, my favourite cake. Making a vegan version was a slight challenge as I tried to get the textures and favours just right. Sweet and fragrant, heartwarming and filling, just what you want from this tasty treat.
