Oven-Roasted Pork Loin with Aromatic Herbs
Oven-roasted pork loin with thyme, spices, white wine, and orange juice, served with a sauce made from the pan juices.
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Oven-Baked Meagre with Onion
Oven-baked meagre on a bed of potatoes and onion roasted with rosemary. Serves 4.
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Baked pasta with mushrooms and almonds
Mushroom-filled cannelloni baked in the oven and served with an almond, bread, and broth sauce.
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Dry rice with prawns and artichokes
Dry rice with prawns, artichokes, vegetables and fish stock, serving 4.
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Stewed lentils with spinach
A vegetarian stew of lentils, spinach, vegetables, paprika and bay leaf. Serves 4; preparation: 15 minutes; cooking: about 40 minutes.
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Scrambled Eggs with Peas and Spinach
A simple scramble of spinach and peas with garlic and eggs, serving four.
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Oven-Baked Pork Tenderloin with Aromatic Herbs
Oven-baked pork tenderloin with rosemary and thyme, served with onion and carrot in vegetable broth.
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Oven-Baked Bonito with Onion
Bonito baked over a bed of softened onion with white wine and olive oil.
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Oven-Baked Pasta with Eggplant and Almonds
Short pasta with roasted eggplant, tomato sauce and almonds, topped with mozzarella and aged cheese and browned in the oven.
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Dry Squid and Artichoke Rice
Bomba rice cooked in a paella pan with squid, artichokes, tomato, paprika, and fish stock.
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Stewed chickpeas with spinach
A vegetarian stew of cooked chickpeas and spinach, seasoned with sweet paprika and cumin.
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Sweet Potato and Leek Spanish Omelette
A Spanish-style omelette with sweet potato and leek, cooked until the egg is set.
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Stewed chicken breast with potatoes
A stew of chicken breast, potatoes, vegetables, and tomato, cooked over medium heat until the potatoes are tender.
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Griddled Sardines with Olives
Griddled sardines served with a mixture of black olives, garlic, parsley, and olive oil.
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Pasta with Chickpeas and Basil
One-pot pasta with chickpeas and a basil cream. Makes 2 servings.
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Brothy Rice with Pumpkin and Rosemary
Brothy rice with pumpkin and rosemary, made with short-grain rice and plenty of water so some broth remains in the bowl.
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Red Beans with Vegetables and Tomato
A stew of cooked red beans with carrot, onion, green pepper, and tomato.
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Scrambled Eggs with Piquillo Peppers and Spinach
A spinach, egg and piquillo pepper scramble for 4. Preparation: 5 minutes; cooking: 13 minutes.
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Oven-Roasted Turkey with Aromatic Herbs
Turkey legs roasted with garlic, rosemary, and thyme, basted with white wine and stock. Serves 4.
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Oven-Baked Monkfish with Onion
Oven-baked monkfish on a bed of potato and onion, with white wine and olive oil. Serves 4.
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