400 gr. watermelon (peeled and seedless), 2 ripe tomatoes, 1/4 onion, 1 small cucumber, 1/4 red pepper, 50 gr. stale bread, cold water, olive oil, salt, pepper, vinegar.
Soak the bread in the water. Peel and dice the tomatoes, onion, red pepper, cucumber and watermelon. Add everything to the blender jar. Pour some oil and vinegar, and add ground pepper and salt. Blend until you get a fine texture, then add more water little by little while stirring, until it reaches a pleasant consistency.
Try for salt/pepper, and keep in the fridge until it's time to serve.
4 aubergines, half an onion, 3 cloves of garlic, 2 leeks, brown sugar, soy, white wine, 3 spoonfuls of muscatel wine.
Clean the aubergines and dice them or slice them. Heat some oil in a frying pan, add the aubergines and some wine. While it gets cooked grind the onion, garlic and leeks. When the aubergines are brown, reserve them and then brown the leeks, onion and garlic in the same frying pan. Add some brown sugar, soy, white wine and muscatel wine, and stir for a couple of minutes. Then add the aubergines again and stirfry until the broth evaporates. You can use white rice or a salad as garnish, and you will enjoy a delicious and healthy dish.
1.25 kg. of pumpkin, 1 onion, salt, olive oil, pepper.
Heat the oven to 200 ºC. Cut the onion in halves, cut up the pumpkin in 2-3 cm. long pieces and place it in a big bowl. Add three spoons of oil, some salt and pepper. MIx with a spoon until all the pumpkin is well coated. Cover an oven tray with cooking paper and spread the pumpkin pieces on it. Place the two halves of onion, facing down, and pour some oil over them. Put the tray in the oven and cook for 35 minutes. Then put everything in a big bowl, add some warm water, and cream it with a hand blender. Keep adding warm water little by little until the texture pleases you. Finally, try for some more salt or pepper.
1 cauliflower, besamel sauce, 50 gr. of blue cheese, 50 gr. of Parmesan cheese.
Boil two litres of water. Cut up the cauliflower, add it to the boiling water with some salt, and boil it for 10 minutes. Then, strain it and leave it to cool down; in the meantime, prepare half a litre of besamel sauce. Add the blue cheese to the sauce and mix well. When the cauliflower is cooled, place it on an oven tray and cover it with the besamel sauce. Spread the Parmesan cheese on top of it and cook au gratin at 200 ºC. When the sauce is a nice golden colour, take it out of the oven.
Aubergines, flour, eggs, 150 gr. of ham, 250 gr. of prawns, milk, olive oil, sunflower oil, salt, 2 cloves of garlic, ground pepper, nutmeg.
Fry two unpeeled cloves of garlic in a frying pan with some olive oil, and reserve them. Cut the aubergines in slices 1 cm. thick, add salt, flour, and fry in the same oil used for the garlic. Then place them on kitchen paper to remove any excess of oil. Cover an oven tray with one layer of aubergine slices, then add the ham and prawns, and then another layer of aubergine slices. Prepare some besamel sauce, add some pepper and nutmeg to it and pour it over the aubergines. Cover with grated cheese and cook au gratin in the oven.
250 gr. prawns, 1 laurel leaf, 12 artichokes, 1 lemon, olive oil, 1 clove of garlic, flour, wine.
Boil the prawns and the laurel leaf, then put them in cold salty water to cool them. Peel and reserve. Peel the artichokes, rub them with the lemon so they won't darken, and boil them in slightly salty water with the remainder of the lemon. Once they are boiled, cut their bases flat and take some of their inside with a small spoon, then grind the insides and reserve. Stretch the artichokes open so they look like a small tart. Heat some oil in a frying pan and brown and ground garlic a little, add flour and when it is browned add the ground artichokes, the wine and the prawns. Mix well and use it to stuff the artichokes.