Ingredients: I kilo of potatoes, 1 onion, 1 head of garlic, 1 kilo of tomatoes, 1 small glass of olive oil (100 cc), water and salt. Chunks of fried bacon as garnish.
Method: Boil the potatoes whole without peeling and once they are cooked, mash with a fork. In a frying pan, fry the finely chopped onions and garlic. When the onions are tender, add the peeled and chopped tomatoes, fry all together on a low heat and then add the mashed potatoes, mixing a forming into long cakes. Add some salt and serve with crispy bacon chunks.
Ingredients: I kilo of potatoes, ½ kilo of stale bread (local bread), I head of garlic, 1 green pepper, ½ glass ( 100 cc) olive oil, water, salt.
Method: In a frying pan, add oil, chopped garlic, sliced potatoes and sliced green pepper. Fry together and then drain off the oil. Add the bread in slices and wet it all down with water ( you could use half water and half wine) Leave it to cook on a low heat, chopping occasionally with a spatula to keep it moist but loose.
Ingredients: 4 tablespoons of flour, sugar, 4 glasses of milk ( 400cc), 2 glasses of water ( 200cc), the grated peel of a lemon, small chunks of fried bread, a cinnamon stick and ground cinnamon, sugar to taste
Method: Brown the flour slightly in a saucepan, remove from the ehat and add water, milk, lemon peel, cinnamon stick and sugar. Stir over a very low heat until it forms a smooth cream.
Serve in dishes, sprinkled with fried bread and ground cinnamon.
Ingredients: ¼ kg local bread, ¼ kg pig’s liver, ½ kg potatoes, 3 cloves garlic, 1 glass (100 cc) olive oil, ½ dessertspoon vinegar, fresh cilantro, 1 litre warm water and coarse salt.
Method: Boil the potatoes and brown the liver. In a bowl put a generous pinch of coarse salt, chopped cilantro and add the chopped liver, the bread soaked in water and final half of the boiled potatoes. Sprinkle with vinegar and olive oil. Mash all together well and gradually add the rest of the warm water. Finally add the rest of the potatoes cut into chunks.
Ingredients: ½ kg potatoes, 1 hard boiled egg, ½ large onion, 4 cloves garlic, several mint leaves, cilantro, parsley, pennyroyal, water, olive oil and salt.
Method: Fry the sliced potatoes and set aside. Chop the onion and garlic finely and add hot water. Whne the stock is boiling, add mint, cilantro, parsley, pennyroyal and salt. Finally add the potatoes and finely chopped egg.
You can also add slices of chorizo to give more flavour.
Ingredients: ½ litre milk, 2 eggs, 8 dessertspoons sugar, 1 dessertspoon cornflour, I cinnamon stick, grated lemon peel and ground cinnamon.
Method: Separate the egg whites and beat into peaks with 4 spoons of sugar. Warm the milk on a medium heat and bake the beaten egg whites on a low heat to form small meringues. Set aside. Mix egg yolks, sugar and cornflour. Add the cinnamon stick and lemon peel to the milk. Leave to sit for 5 minutes and then add the egg yolk mixture while stirring continually over a low heat, to form a liquid custard. Serve in bowls, topped with meringue and sprinkled with ground cinnamon.