Spanish Tapas in English, Recipes in English by Carlos Mirasierras

Remove the little pips from inside the red peppers, and cut the peppers and
eggplants into long strips. Slice the onion and tomato. Keep all ingredients
separate and add salt, pepper, a few drops of vinegar and a generous amount
of olive oil.
Cut the baked potatoes, empty the skins, cut them up, add olive oil and salt and
pepper. Put all the ingredients on a serving dish (don't mix them up - make
individual portions of each vegetable). Sprinkle the chopped garlic over the
whole dish, season with salt and pepper (and ground cumin or whole cumin
seeds if you wish) and pour some more olive oil and vinegar over if required.
Garlic Mushrooms and Bacon
Ingredients: 24 medium white mushrooms; 200g bacon; 1 small onion, diced; 6
Garlic cloves, finely chopped; 50g butter,1 tbsp freshly ground black pepper;
salt, olive oil
Preparation:
Peel and quarter the mushrooms, cut the bacon into thin strips and set aside.
Heat the butter in a large terracotta casserole and once melted add the onions
and garlic – cook for 2 minutes over a medium heat ensuring the butter does
not burn.
Next, toss in the mushrooms and bacon and mix well, add a drizzle of olive oil if
required.
Season with salt and pepper and cook for further 8 – 10 minutes until the
mushrooms are done to your liking.
Serve small portions in tapas bowls alongside fresh crusty bread.

Easy recipe for tomato and basil salad (Ensalada de tomate y albahaca con
queso fresco)
Ingredients: 500 g tomatoes; 15 ml (1 tbsp) vinegar; 45 ml (3 tbsp) virgin olive
oil; a large pinch of brown sugar; fresh basil; Salt; black pepper; White cheese
Preparation:
Slice the tomatoes into thin slices and place on a serving dish. Dice the white
cheese and sprinkle the pieces over the tomato.
Mix the olive oil, vinegar, salt, pepper and sugar well. Pour over the tomatoes
and cheese.
Chop the fresh basil leaves, and sprinkle over the tomatoes.
Put the salad in the fridge until you are ready to serve it.
16