Spain. Natural cook book for project comenius

1. CHARD WITH BEANS
INGREDIENTS (SERVES 4 PEOPLE)
– 300 gr. of beans.
– 1 Kg of chard.
– 1 onion.
– 2 cloves of garlic.
– 2 slices of bread.
– Salt.
– Black pepper.
– Oil.
INSTRUCTIONS
1. Soak the beans overnight. When you are ready to begin, drain the excess water,
cover the beans with cold water and put over medium heat.
2. When the water stars to boil, replace the water and return to low heat. Add a few
drops of oil ans the onion, peeled and chopped in half.
3. Allow it to simmer for aproximately 2,5 hours, depending of the type of bean. When
the beast are almost done add the chard, cleaned and chopped. Finish cooking
together.
4. Heat 3 tablespoons of oil in a saucepan and fry the garlic and the slices of bread.
Season with black pepper.
5. Remove from the saucepan and crush with a mortar and pestle. Incorporate the bread
crumbs and garlic into the pot with the beans and chard, salt and pepper to taste and
serve hot.

2. LENTILS WITH VEGETABLES
INGREDIENTS (SERVES 4 PEOPLE)
– 1 cup and a half of small lentils (375 gr. aproximately)
– 1 medium onion.
– Half of 1 green pepper (roasting peppers, about 150 gr.)
– Half of 1 red pepper (roasting peppers, about 150 gr.)
– 1 big carrot (about 100 gr.)
– 3 cloves of garlic.
– 4 tablespoons of olive oil (about 40 ml)
– 1 bay leaf.
– 2 teaspoons of sweet paprika.
– 1 litre and ½ of water.
– Salt.
INSTRUCTIONS
1. Rinse the lentils and put them in a pot with 1,5 litres of water. Add the bay leaf,
paprika and a teaspoon of salt. Heat over low heat.
2. Peel the onion and the garlic. Cut them and put them in a saucepan withy olive oil.
Sweat them a bit and then let them cook they turn brown.
3. Next, put the garlec and onion in a blender but leave the oil in the pan. Add a little
bit of water to the blender and blend well. Add this mixture to the pot with the
lentils.
4. Cut the red and green peppers into small pieces and add them to the same pan with
the remaining oil you used for the onions and garlic. Add ½ tablespoon of salt and
sauté. Then add the carrot, peeled and chopped into small pieces. If neccesary, add a
bit more olive oil.
5. When the vegetables are ready (up to you decide) turn off the heat and set them
aside.
6. When the lentils are tender (this should take about 45 minutes in a normal pot)
remove them from heat. Add the vegetables you set aside and stir well. Salt to taste.
7. Let it rest for 5 minutes and enjoy!

3. PIRIÑACA
INGREDIENTS (SERVES 4 PEOPLE)
– 2 big tomatoes.
– 1 Italian green pepper (bigger than frying pepper).
– 1 big onion.
– Olive oil.
– Vinegar.
– Salt.
INSTRUCTIONS
1. Wash the tomatoes and the pepper well. Peel the onion.
2. Now, take the seeds of the pepper out. If you want, you can peel the tomato and take
the seeds out.
3. Cut everything into medium pieces, not too small and not too big.
4. Put everything in a bowl and add the dressing whatever you like.

4. ROASTED CAULIFLOWER WITH CHERRY TOMATOES
INGREDIENTS (SERVES 4 PEOPLE)
– 1 head of cauliflower.
– 5 teaspoons of extra virgin olive oil.
– 1 teaspoon of minced garlic.
– Salt and white pepper to taste.
– ½ pint of cherry tomatoes.
– 1 teaspoon of dijon mustard.
– 1 teaspoon of red wine vinegar.
– 1 teaspoon of chopped parsley.
INSTRUCTIONS
1. Clean the cauliflower and cut it into small florets.
2. Mix the cauliflower with 2 teaspoons of olive oil, salt and white pepper and roast it
at 375ºF for 15-20 minutes.
3. Mix the tomatoes with 1 teaspoon of olive oil and add them to the cauliflower. Roast
for 8 more minutes.
4. Beat the dijon mustard with the vinegar, then slowly add the last 2 teaspoons of olive
oil to make a vinaigrette.
5. In a bowl, carefully mix the roasted cauliflower and tomatoes, the parsley and the
vinaigrette. Serve.

5. SALAD WITH APPLES AND WALNUTS
INGREDIENTS (SERVES 4)
– 2 hearts of romaine lettuce.
– 2 red apples.
– 10 cherry tomatoes.
– 6 tablespoons of grated parmesan cheese (about 75-100 gr.)
– 1 fresh onion (white or red)
– 1 lemon.
– 4 tablespoons of olive oil.
– 2 tablespoons of vinegar (wine or apple)
– Chopped parsley (dry or fresh)
– Salt.
INSTRUCTIONS
1. Wash the lettuce, the cherry tomatoes and the apples. Drain the lettuce and the
tomatoes well. Dry the apples.
2. Cut up the lettuce and put it in a salad bowl. Add the grated parmesan and the
walnuts.
3. Peel the onion and cut it into small pieces. Cut the tomatoes in half. Add the onion
and the cherry tomatoes to the salad.
4. Now, cut the lemon in half. Squeeze one of the halves over a bowl. Next, take the
cores of the apples out, cut them into thin slices and finally cut each slice in four
pieces to make them smaller. Put the apples in the bowl with the lemon juice and stir
well. Add the apple to the salad.
5. Now, we are going to prepare the dressing or vinagrette. Squeeze the other half of
the lemon into a glass. Add 4 tablespoonjs of olive oil and 2 of vinegar. Add a bit of
chopped parsley and a pinch of salt. Mix well with a fork.
6. Add the dressing to the salad, mix well and taste. If you want you can add another
pinch of salt and it will be ready. Time to get out of the kitchen and eat!

6. SPANISH ARTICHOKES
INGREDIENTS
– 8 artichokes.
– 1 onion.
– 2 tablespoons of flour.
– 1 cup of white wine.
– 1 cup of vegetable broth.
– Olive oil.
– Black pepper.
– Salt.
– Lemon.
INSTRUCTIONS
1. Peel and chop the onion.
2. Clean the artichokes and remove the stem, the outer leaves and the tops.
3. Squeeze lemon juice over the artichokes so they keep their color and cook in a pot
with water and salt until tender. Drain.
4. In a pan, heat olive oil and sweat the onion. When it is soft add the flour and
continue to cook for a few minutes.
5. Next, add the artichokes, the wine, the broth and season to taste.
6. Continue to cook over low heat until the sauce thickens.