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1. CHAMPINONES RELLENOS   (STUFFED MUSHROOMS)
2. TORTILLA DE PATATAS  (POTATO OMELETTE)
3. BERENJENAS GRATINADAS  (AUBERGINES AND CHEESE)
4. ASADILLO DE PIMIENTOS  (ROAST PEPPERS)
5. MOUSSE DE ESPARRAGOS(ASPARAGUS MOUSSE)
6. BROCHETAS DE VERDUAS (VEGETABLE BROCHETTES)
7. ESPARRAGOS VERDES CON JAMON (ASPARAGUS WITH HAM)
8. PIMIENTOS RELLENOS DE BACALAO (COD IN RED PEPPERS)

CHAMPINONES RELLENOS   (STUFFED MUSHROOMS)

12 Large Mushrooms
1 Red Pepper
2 Onions
2 Cloves Of Garlic
200gms Chorizo (Optional)
Olive Oil
Parsley
Salt and Black Pepper
Wash any soil from the mushrooms. Dry quickly. Remove the mushroom stalks and the inner parts. 
Chop the stalks, inner parts and the onions and fry them gently in some olive oil. Add some black pepper. 
(If chorizo is used, remove the skin and chop into small pieces.)
Add the chopped chorizo and the crushed garlic to the frying onions for just under 10 minutes.
Add a little salt and pepper. Chorizo can be salty so careful with the salt!
Just before removing from the pan, add some chopped parsley and mix well.
Fill each mushroom with the 'mix' and then place in a pre-heated oven (190˚C - 375˚F - gas mark 5) for about 10 minutes until the mushrooms turn golden brown.
Serve hot.
 

TORTILLA DE PATATAS  (POTATO OMELETTE)  serves 4

8 Eggs
3 Fl ozs (1/4 Cup) Olive Oil
2 Large Potatoes
Seasoning



Peel and thinly slice the potatoes.
Heat the oil in a frying pan and cook the potatoes over moderate heat until they are tender.  
Turn them often and do not let them 'brown'.
Beat and season the eggs.
Remove the potatoes from the pan and drain off the oil.    Add the potatoes to the egg mixture and leave aside for 10 minutes.  Then pour the lot into the oily pan and heat slowly, moving the mixture from time to time.
When the underside is light brown and the egg is almost set, place the pan under a hot grill until the top is a light brown.
Place a plate over the pan and holding the plate firmly, turn it upside down.
Optional alternative : Add some cooked chopped onion and/or cooked sliced red pepper.

Serve hot or cold.
 

BERENJENAS GRATINADAS  (AUBERGINES AND CHEESE)

2 Aubergines
10 Slices of Jamon Serrano
Cream Cheese   150gms approximately
Tomato Sauce
Oregano
Olive Oil
Salt and Pepper

Garnish: Chopped Parsley orCoriander

Slice the washed aubergines lengthways (about 2cms in thickness).
Sprinkle with some salt and leave for 1 hour.   
Wrap the aubergines in a paper cloth to absorb excess liquid.
Gently fry both sides in olive oil until tender and golden brown.
Place the slices on an oven tray and place a teaspoonful of tomato sauce on each one, then a slice of ham and then cover with cheese.
Sprinkle some oregano or black pepper on top and then place under a grill until the cheese melts.
Sprinkle with some chopped parsley or coriander and serve straight away.
 

ASADILLO DE PIMIENTOS  (ROAST PEPPERS)

4 Red Peppers
2 Tomatoes
White Wine Vinegar
3 Cloves of Garlic
Olive Oil
Salt and Pepper
GARNISH: SPRIG of PARSLEY or CORIANDER

Cut the stalks from each pepper and discard. Slice the peppers into long strips, removing the pith (white bits!) and seeds. 
Place the strips of pepper, the tomatoes and the cloves of garlic in a pre-heated oven (190˚C -375˚F -gas mark 5) until the peppers are soft (about 30 minutes).
Cover with a lid or foil to prevent browning.
Remove the peppers, keeping the juices and wrap them in a paper towel for a few minutes. Letting them sweat makes peeling off the skins easier.
Place the tomatoes in cold water for a few seconds and then peel and de-seed them.

Now put the tomatoes, cloves of garlic, olive oil (5 tablespoonfuls), vinegar ( 1 tablespoon ) and the juices from your baking tray in a blender and mix well.

Place the cooked, peeled pepper strips on a plate, partially cover with the sauce and then add a sprig of parsley to garnish.
 

MOUSSE DE ESPARRAGOS(ASPARAGUS MOUSSE)

Tinned White Asparagus
1 White Onion
Single Cream (8 fl ozs)
4 Eggs
Butter
Salt and Pepper

Melt a tablespoon of butter in a frying pan.
Finely chop the onion and fry gently in the butter.
Add the chopped asparagus with a little of its liquid for 2 to 3 minutes.
Transfer to a blender and mix well.
Beat the eggs in a bowl and add the cream. Add a pinch of salt and pepper. Now add the asparagus mix and stir well.
Pour into a metal pate dish or mould.  Place the metal container in boiling water (bain marie) until the mousse sets. Allow to cool down and then remove the mousse from the container.
Serve cold with toast, mayonnaise and salad.

 

BROCHETAS DE VERDUAS (VEGETABLE BROCHETTES)

8 Small Mushrooms
1 Aubergine
1 Courgette
1 Red Pepper
8 Cherry Tomatoes
2 Corn n The Cob
Olive Oil
White Wine Vinegar
Salt and Pepper
Wash the vegetables thoroughly.
Chop the aubergine and the courgette into cubes.
Chop the red pepper to the same size.
Cut the corn into thin slices (8 slices from each cob)
Place the vegetables on skewers, with a slice of corn on each end. (This will prevent other pieces slipping off)   Sprinkle the vegetables with olive oil, a few drops of vinegar, salt and pepper.
Place the skewers on a tray under a grill for about 15 minutes , turning them every few minutes.
Keep an eye on them to avoid burning.
 

ESPARRAGOS VERDES CON JAMON (ASPARAGUS WITH HAM)

12 Green Asparagus
4 Slices of Serrano Ham
Butter
Milk
Flour
Grated White Cheese
Salt

Cut off the hard parts from the asparagus.
Cook the asparagus in boiling, salted water until they are tender (about 10 minutes.)
Wrap the slices of ham round the asparagus, leaving the tips exposed.
Melt a tablespoon of butter in a pan, add a tablespoon of flour then slowly stir in some milk until a sauce is formed.
Add a pinch of salt and simmer for about 5 minutes.
Pour the sauce over the asparagus, again leaving the tips exposed, cover with a white, grated cheese of your choice and then place under a grill until the cheese melts and turns golden brown on top.
Serve hot.
 

PIMIENTOS RELLENOS DE BACALAO (COD IN RED PEPPERS)
8 Red Peppers
Cod 1/4 Pound
1 White Onion
1 Green Pepper
Flour
Butter
Milk
Olive Oil
Tomato Sauce
Salt and Black Pepper
Cut the tops off the peppers, remove the pith (white bits) and the seeds from inside the peppers. Stand the peppers in a deep oven dish. If they refuse to stand up, cut a slice off the base of the pepper to form a flat bottom. The peppers can be 'microwaved' for 4 minutes to speed up cooking time later on.
Finely chop the green pepper and half the onion and fry them gently in some olive oil. When they are just turning brown add in the small pieces of cod and continue to fry for a further 1 minute
Don't overcook the cod because it will cook in the oven later.
Melt 2 tablespoonfuls of butter in a pan, add 2 tablespoonfuls of flour and then add milk slowly, stirring all the time until a sauce is formed. Add a tiny pinch of salt. Now add this sauce to the cod and mix well in the frying pan.
With a spoon, fill the peppers with the cod mixture, place the tops back on the peppers and place in a pre-heated oven (190°C / 375°F - gas mark 5) until the peppers are soft and well cooked. (ie 30 minutes or 15 minutes if you microwaved them first).  Cover with a lid or foil to prevent browning. Place the other half of the onion and a tablespoonful of tomato sauce back in the residual liquid in the frying pan. Add a pinch of salt and ground black pepper. When the onion is soft and golden brown, place the mixture in a blender, mix well and then serve the filled peppers standing in the hot sauce.