RECIPES From Palencia, Spain

FIRST COURSES

INGREDIENTS- 60 g lamb meat - Swiss chards - 2 medium carrots - 10-12 mushrooms - 5 cups green beans - Brussels sprouts- 250 g peas - Wild asparagus- 2 artichokes - 2 cloves of garlic- Courgette - 4 tablespoons olive oil -Cauliflower -Salt

 Menestra Palentina

INGREDIENTS  - 800 gr potato. - Eggs. - Flour. - 1 small onion. - 2 cloves of garlic. - 3 tablespoons olive oil. - Saffron. - Water or broth.

- Sal and parsley.- If you want you can add a little white wine to taste.

Potatos of Importance

INGREDIENTS- 500 grams of lentils- 4 large carrots- 2 cloves of garlic- 2 large onions- 1 bay leaf- 1 tablespoon paprika- Salt and pepper (to taste)- 4 tablespoons olive oil- 1 green pepper- 2 large tomatoes- 2 chorizos and 1black pudding- 1/4 ham bone -waterLentils

INGREDIENTSFor bean stew:-1/2 Kg of white beans, overnight soaking.-1 leek- 2 gloves of garlic-1 carrot-1 spring onion-1 tablespoon of paprika-Bay leaves-Olive oil - SaltFor hare stew:-1 Small/medium hare-3 cloves of garlic-1 bay leaf -1 onion skinned and chopped-1 glass of red wine- 1/2 chilli pepper-salt

White Kidney Beans with Hare

INGREDIENTESFor the chickpeas:- Seasonal Chickpeas (soaked the night before) - Stewing Beef - Sausage and Iberian ham - Ham bone - Cabbage (cooked separately)  For the dumplings: - Bread crumbs - Garlic, finely chopped - Parsley - Pinch flour - 3 eggs

Spanish Stew

INGREDIENTES- ½ kilo chickpeas.- ½ kilo spinach.- 125 grams cod.- 1 big onion. - 2 garlic cloves.- 3 tablespoons of oil.- 1 teaspoon of paprika.- 1 bay leave.- Salt and water.Chickpea Hotpot with Spinach

and Cod

INGREDIENTS- Water (250 cc/persona)- Day old bread (40-50 g/person)- Garlic (1clove/persona)- Sweet paprika (1/2 teaspoon of coffee/person)- 1 or ½ chopped tomato.- 1/2 chopped red pepper.- Olive oil (15 g/person)- 1 beaten egg (1/person)- Chopped cure ham (optional) (20 g/person)

Garlic Soup

Second Courses

INGREDIENTES- 1 lamb- 1 cup water - juice of half a lemon - salt For the dressing: - 1 clove of garlic - Lamb sweetbreads - Boletus mushrooms - Olive oil - Salt - Parsley

Roast Baby Lamb

INGREDIENTS- 8 squabs- 2 onions 4 garlic cloves- 50 cc extra virgin olive oil- 25 cc red wine vinegar- 150 ml white wine- 400cc stock/broth- bay leaves- Salt and pepper

Braised Young Pigeons

INGREDIENTES- 5 or 6 quail- Onion - 2 bay leaves - 1 hot cayenne - Olive oil - salt - Red, yellow and a little green pepper- white wine - 1 cup water

Quail

INGREDIENTS per serving- 150 g fresh cod- 1 medium tomato- 1/3 medium onion- 1/2 tablespoon of olive oil

Cod with Tomato Sauce

INGREDIENTS- 4 medium potatoes- 5 ó 6 eggs- Olive oil- Salt- 1 onion (optional) 

Spanish Omelette

INGREDIENTS- 6 Eggs- 1 Eggplant- 1 Onion - 2 Cloves of garlic - 2 Green peppers - 2 Red peppers- 1/2 cup skimmed milk - Olive oil- SaltCountry Omelette

INGREDIENTS- 1 coffee cup oil- 5 tablespoons flour- 1/4 of a cooked chicken- 1 onion - 2 eggs- 700 ml whole milk - 1 teaspoon salt

- 1 cup breadcrumbs- Oil for deep fryingChicken Croquettes

INGREDIENTS1 to 1/2 kg clean snails 100 g ham 150 g pork 1 onion 1 chilli pepper2 tomatoes 100 g sausage 1 glass white wine 2 yolks of boiled eggs1/2 cup olive oil 2 cloves of garlic

50 g pine nuts 1 tbs chopped parsley salt

Snails Palencia Style

INGREDIENTS- Onion- Red Peppers- Olive oil- Chilli pepper- Bay leaves- Tomatoes- Crayfish

Crayfish

Desserts

INGREDIENTS-3 eggs -1cup lemon yogurt-3 cups flour -2 cups sugar -1 cup oil -1 packet of yeast -1/2cup fresh lemon juice

Lemon Sponge Cake

INGREDIENTS - 3 egg whites.- 150g sugar.- 15g flour. - 100g flaked almonds.- 50g flaked almonds.

Almond Snaps

INGREDIENTS- 1liter milk- Sugar to the choice- 1 loaf of bread- Cinnamon- Frying oil- Eggs to cover with batter- 1 glass of anisette (optional)Torrijas