Spanish Squares

Ingredients:
1/4 cup butter, melted
1 cup milk
1 teaspoon baking soda
1 package frozen spinach, thawed, drained and chopped
1 cup shredded Chedder or Mozzerella cheese
3 eggs
1 cup flour

Directions:
1.Combine eggs, milk, flour, and baking powder. Beat well.
2.Add spinach and cheese; mix well.
3.Pour melted butter into a rectangular pan.
4.Pour spinach mixture over butter and combine. Bake at 180 degrees for 35 minutes.
5.Cool 10 minutes before cutting into squares

 

Dates in Pastry

Ingredients:
1 cup shredded cheddar cheese
1/2 cup butter
1 1/4 cups sifted flour
1/2 teaspoon cayenne pepper
15 pitted dates
15 pecan halves

Directions:
1.Let the cheese and butter stand in a bowl at room temperature until softened.
2.Cut in the flour and pepper as for pie dough.
3.Slit the dates; stuff with the pecan halves.
4.Flatten a small amount of dough in the palm of the hand.
5.Wrap a date in the dough, sealing completely.
6.Repeat with the remaining dough and dates.
7.Place on a baking sheet and bake at 400 degrees for 15 minutes or until light brown.
8.Store between sheets of waxed paper in an airtight container.

 

Garlic Cheese Bread

Ingredients:
1 loaf French bread, thickly sliced or halved lengthwise
6 cloves garlic, minced
3/4 cup mayonnaise
1 cup grated parmesan cheese
1 cup mozzerella
1/8 teaspoon salt
1/2 teaspoon dried oregano flakes, for garnish
olive oil

Directions:
1.Slice or halve the bread and brush one side of slices, or cut side of halves, with olive oil.
2.Place the bread under the broiler until it starts to look toasted. Remove.
3.Mix the garlic, mayonnaise, Parmesan,mozzerella and salt together.
Spread over the bread. Place the bread back under the broiler until the tops are nice and bubbly and beginning to brown. Garnish with oregano.

 

Baba ganoush

Ingredients:
3 eggplants
3 crushed garlic cloves
3 tablespoons tahini
2 tablespoons extra virgin olive oil
1/2 ounce fresh mint
salt and pepper to taste
juice of 1 lemon

Directions:
1.Preheat the oven to 190C. Prick the eggplanta several times with a fork.
2.Place eggplants to roast for 30-40 minutes until they are soft and the skin is blackened. Allow them to cool.
3.When cool, cut in half, scoop out all their flesh and discard the skins.
4.Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
Season to taste with salt and pepper.

 

Whole Baked Snapper with Crunchy Salsa Verde

Ingredients:
-1 whole snapper (about 1.5 kg) cleaned and scaled
- ¼ cup olive oil for baking
- Sea salt and pepper to taste
- 1 Lemon sliced
- 3 sprigs fresh or dried oregano Salsa Verde
- 2 tbsp capers
- 6 Anchovies finely chopped
- ½ cup cornichons roughly chopped
- French for "gherkin," cornichons are crisp, tart pickles made from tiny gherkin cucumbers.
- 1.5 cups Parsley, roughly chopped
- 2 cloves garlic finely chopped
- ½ cup Basil leaves roughly chopped
- Juice and zest of 1 lemon
- ¼ cup extra-virgin olive oil
- Panko breadcrumbs
- Panko is a variety of flaky bread crumb

Directions:
1. Preheat the oven to 220ºC score the fish in the deepest part of the flesh. Drizzle with olive oil season with sea salt and cracked black pepper.
2. Place onto a baking dish generously drizzled with olive oil ( this will stop the fish from sticking)
3. Bake for 30 to 40 minutes or until cooked (the flesh will separate and expose the bone where you have scored when it is done.
4. For the SALSA VERDE:
- While the fish is baking, add the capers, anchovies, cornichons, parsley, garlic, basil, lemon juice and rind in a bowl, mix to combine the sauce.
- Toast the breadcrumbs in a non-stick frypan until crisp and golden.
- Transfer the cooked fish to a serving dish, sprinkle toasted breadcrumbs onto the fish and spoon the sauce over the top.

 

Crunchy Squid

Ingredients:
2 large squid, cleaned
1/2 a cup of milk
1 large egg
2 large squid, cleaned
1/2 a cup of milk
1 large egg
Cloves of garlic. Mashed
Paprika
Mixture of cornmeal and bread crumbs (1:1)
Oil (for frying)

Directions:
1) Clean the squid and cut it into rings.
2) Season with black pepper, salt and garlic, and marinate for an hour.
3) Place cornmeal bread crumbs mixture in a plastic bag add a pinch of paprika
4) Beat the egg with the milk, and add black pepper
5) Put the squid rings in the bag and shake well until coated.
6) Remove squid from the bag and gently soak in the egg mixture, then place back in the bread crumb bag.
7) Shake again and remove excess coating.
8) Heat the oil to 120 and fry till golden
9) Place the fried squid on a plate and garnish with fresh chopped parsley.

 

Potato & artichoke cream cheese soup

Ingredients:
2 peeled and chopped potatos
2 tablespoons extra-virgin olive oil
2 small onions-chopped
1 clove of minced garlic
1 package of frozen artichoke hearts
4 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 block softened cream cheese

Method:
In a pot, heat the olive oil and stir in the onions and garlic. Add the potatoes and stir for 5 minutes. Add the chicken stock, artichokes, cheese, salt and pepper. When the vegetables are tender, poor into a blender and puree the soup.
Can add bread crumbs and you’ll have fulfilling meal!