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Mama's Bollitos de Hornazo is an Easter favourite. This recipe goes back generations and in true tradition it must be made in bulk to feed the family, the neighbours & the shop keepers at la plaza.
Mama's Spinach / Chard Pie is always so delicious. There can't be an easter time without it. That's not to say that it has to be limited to Easter only. So if you want a truly traditional recipe. Give this a go. I found that frying the spinach with the garlic and oil locks in the flavour and gives this an amazing oomph.
An Easter staple, the Bollo de Hornazo is a must have during the Easter holidays; a traditional tea time favourite. Usually recipe requires many eggs, but I've found a replacement to provide a vegan alternative that doesn't disappoint.
Banoffee Pie is one of those classics. This recipe is not only dairy-free, but I've managed to get the same taste and consistency using dates, which I never would have thought of before coming up with this recipe.
Torta de acelga is a must when you think of a "traditional" Gibraltar menu. Filling and nutritious, this dish has always been served up at family gatherings, so having a vegan option that everyone can enjoy was a target I'm happy to have achieved.
Very similar to the Potaje de Berza found in Mama’s previous cookbook, the Potaje de Coles, instead is made with cabbage rather than runner beans giving the coles stew a whole new taste.
Undoubtedly one of the most recognised dishes. Chicken empanado is soo simple to make and tastes wonderful in a sandwich, with chips, mash or on its own as a tapas dish.
