Winter recipes ideas

Apples with baked honey

1/2 tablespoon lemon zest

 150 g of honey from bees or cane molasses if there are any allergies in the family

 1 tablespoon of the same honey

 1 cinnamon stick

 2-3 tablespoons olive oil

 250 g yogurt

 4 not very large apples

Apples are considered one of the lightest and most purifying fruits for the body. That is why it does not hurt to add a little honey to cheer up this season of penance for the excesses committed, without falling into excess sugar or fat.

The best variety of apple for this dessert is the Queen of reinetas, almost disappeared from the market for its unattractive appearance – uneven, a little countermade, a faded green, but green, and with spots – although in the autumn months it is sometimes authentic in the neighborhood greengrocers. The best substitute is, without a doubt, the Golden in its small variety, from Aragon or Catalonia, more consistent and less pathetic than those huge ones that fill the stalls with their tasteless beauty.


Turn on the oven at 175 ºC. In a pan that can go to the oven and to the table heat over medium heat under the honey with the cooking extra virgin olive oil and cinnamon stick, moving it from one side to the other. Meanwhile, peel the apples, break them by the equator, empty the heart, so that they are like two chubby threads of each fruit and put them on the honey with the part of the cut up. Let them cook for about 2-3 minutes on that side, turn them over and wait for them to cook for as many minutes. Then add to the bottom of the pan as 2-3 tablespoons of water, cover with aluminum foil and put in the oven already hot so that they finish making: about 15-20 minutes if they are reinetas or 25-35 minutes if they are golden. When removed from the oven they will have left in the bottom a tasty gelatin and scented by honey and cinnamon, which is removed at the time of taking them to the table.

While the dessert is finished, beat the yogurt with the honey and lemon zest. Serve hot or warm with yogurt.

  1. Huevos a la flamenco ( Flamenca eggs)

There is a Sevillian stew, eggs a la flamenca, which is delicious when it is made with care and served to the point, says Dionisio Pérez, Post-Thebussem in Guía del buen comer español (Madrid, 1929. Patronato Nacional de Turismo), and includes the recipe from then, which is practically the same as today.

 Over a refried onion, ham and tomato in lard and cooking extra virgin olive oil, add a few peas and some green beans in small pieces already cooked, small diced French fries and diced bell peppers as well.

The rehash is transferred to a small egg casserole to the plate on which, once over the fire, two eggs are cracked and garnished with a few asparagus tips and, if desired, a little sauteed chorizo ​​and diced ham.


  1. Bean salad with fried mushrooms

1/2 clove of garlic 150 g wild mushrooms 1 red onion 1 pomegranate 1 lemon 200 g escarole 200 g arugula 500 g white beans -350 g dry- extra virgin olive oil ,sour grape,  Parsley Pepper Salt Thyme Dry white wine




STEP 1: Drain the cooked beans from their broth in a colander, if they have been cooked at home, or from the liquid in the container, if that is the option chosen. Pass a moment by the tap and reserve in a bowl where they fit well.


STEP 2: Soak the endive for a few minutes, check the arugula leaves, in case you have to remove stems that are too long or damaged parts. Wash -if necessary- and drain each one in a colander or salad drainer, but carefully. Shell the pomegranate and reserve the grains in a cold bowl.


STEP 3: Heat, over low heat, a little oil in a not very large frying pan and add the finely chopped onion and minced garlic. When they are transparent, add the sliced ​​mushrooms, the thyme, a little salt and raise the heat to medium. Give a few turns and remove from the heat when the mushrooms are not raw, but not very cooked, rather crunchy and tasty. Grate the skin of 1/4 of a lemon on top, sprinkle with 4-5 tablespoons of agraz -it has a very pleasant acidity-, add a tablespoon of thyme leaves and turn the pepper mill several times over the sauce. Finish with 5-6 tablespoons of extra virgin olive oil and most of the pomegranate seeds.

STEP 4: Pour over the bowl where the cooked, washed and drained beans will have been placed. Taste for salt, acidity and correct. It must be very tasty, strong, because it will be the dressing for the entire salad.


STEP 5: Drain the salad leaves, cut or split the escarole leaves, mix with the arugula -but reserve 3-5 rocket leaves, the prettiest- and place in a circle around the edges of a salad bowl wider than deep . Put the beans with their sauce in the hole that remains in the center of the salad bowl.


STEP 6: On the beans with sofrito and with the arugula leaves and the reserved pomegranate grains, form a Christmas holly drawing, which will be very pretty. At serving time, toss the entire salad together.


4.Tempura green asparagus

1/4 tbsp food coloring 1 tbsp poppy seeds 1 glass of cold water 200 g tempura flour 250 g asparagus extra virgin olive oil




This is a simple recipe that also offers very good results. In the 'Cortijo de Tájar' (Huétor Tájar, Granada) they make it with especially bitter asparagus, but you can use the ones you like the most at home. Mix tempura flour and cold water. María, the restaurant's cook, adds a little dye to give color and a handful of poppy seeds, with only aesthetic effects. Dredge the asparagus in the mixture and fry in very hot oil.

  1. Crispy aubergines with honey ( with a secret)


For people

Eggplant two, Soda water 250ml (sprinkle water), Wheat flour 50g, honey to taste 80ml, Extra virgin olive oil 150ml, Salt to taste

How to make Honey Crispy Eggplant Sticks

First, wash and cut the aubergines into stick shapes. Put them in salted water and give them a spin to remove the bitterness. We take them out and put them back into the carbonated water for a long time. 30 or 40 minutes. After that time, we remove from the water, drain and pass through flour. We shake the flour so that they barely have a thin layer. From there, we can go on to fry in plenty of very warm extra virgin olive  oil ( ripe ones Montsagre 1 litre or Arbequina 3 litres tin) and we make them by as small batches so that the temperature of the oil does not drop.


When we take them out, we will see that they do not even need to be drained. We pass them to the plate and water them with a stream of honey or leave the honey aside in a container so that diners can serve themselves as they like. It is important, yes, to fry at the last moment, before sitting down at the table so that they arrive in excellent condition