aubergine balls

Ingredients

aubergines
bread crumbles
parmesan cheese
basil
garlic
one egg
salt and pepper
olive oil

Cut the aubergine in twoes, sparkle some salt and let them purge the water (and the bitterness) for about 20 minutes. It is a good idea to put them on a dish and cover them with kitchen paper and a weight on the top, so they lose even more water and bitterness
Cook the aubergines in the oven (40-45º) or in the microvawe. Mash them using a masher or chop them very finely, add one egg, some parmesan cheese, a lot of basil, some mashed garlic, salt, pepper and the bread crumbles (quantities may vary depending on the aubergines, just follow your instinct).
Fry the balls in some olive oil. They are delicious both warm and cold.

salmorejo

ingredients

1 kg ripe tomatoes
2 green peppers
3 cloves of garlic
5-6 slices of old bread (without the crust)
olive oil
salt
pepper

Blend all ingredients together. Serve chilled with boiled eggs cut in bits, serrano ham in cubes, sliced tomatoes, chopped onions or shallots, or whatever you may prefer.

spinach quiche (aka torta pasqualina)

ingredients:

500 gr boiled and chopped spinach
200 gr ricotta cheese
50 gr parmesan cheese, rasped
50 gr pecorino cheese, rasped
6 eggs
deep frozen puff pastry
salt and pepper

about one hour

In a bowl stir the spinach, cheeses, salt and pepper and two eggs. prepare the puff pastry, extend it on a baking tin, place the filling on it and dig 4 holes where to put 4 raw eggs. Close the pie with more puff pastry, brush it with beaten egg yolk and bake it for around 40 min, 180-200º.

thai green curry tofu

ingredients: (x4)

2 tbsp green curry
2 tbsp vegetable oil
500 gr green beans (deep frozen)
400 ml coconut milk
300 gr fresh tomatoes
400 gr tofu
salt and sugar

about 20 minutes.

fry the green curry paste in vegetable oil, add the coconut milk and let it simmer.
add the green beans, the salt, the sugar and the minced tofu; let cook for 10 min. Add the tomatoes, let it simmer for other 5 min.
Serve with thai rice.