Spanish Tapas in English, Recipes in English by Carlos Mirasierras

In a small, deep pan heat enough olive oil to cover the pasties until just below
smoking point. Fry the pasties in batches for a few minutes until golden all over.
Drain on kitchen paper and serve immediately.
Oyster mushrooms with almond sauce
Ingredients: 1 kg of oyster mushrooms; 12 peeled almonds; 1/2 tsp of paprika;
salt; 100 ml of white wine; flour; 1 tbsp of butter
Preparation:
Wipe clean the oyster mushrooms and set aside
Grind the peeled almonds with a hand blender
Heat the oil in a frying pan to cook the mushrooms, season with salt - fry for 8
mins turning the mushrooms over so they brown on both sides
Put the white wine, ground almonds and flour in a separate pan and cook until
the sauce thickens - stirring to avoid it becomes lumpy
Put the mushrooms on a serving plate and pour the sauce over them - garnish
with freshly chopped parsley and serve immediately
Scrambled eggs with bacon and sausage
Ingredients: 50 g of bacon; 50 g of chorizo sausage; 1 tbsp of olive oil; 4 eggs;
2 tbsp of milk; salt and pepper

Preparation:
Cut the bacon and the chorizo into small cubes (first, remove the casing of the
chorizo) Fry the cubes in some oil
Whisk the eggs together with the milk, season with salt and pepper, and pour it
all in frying pan, while stirring the mixture; serve on some fresh bread once the
eggs are set.
Artichokes with lemon
Ingredients: 8 artichokes; 4 tbsp of lemon juice; 2 cloves of garlic; 4tbsp of
olive oil; 2 tbsp of finely ground breadcrumbs; salt and pepper
Preparation:
Remove the rough outer leaves of the artichoke , rub with a little lemon juice
and boil in salted water for about 15 mins, and drain afterwards.

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