Baby spinach leaves tossed with garlic, paprika and olive oil and oven-baked to perfection for a deliciously tasty and healthy low-calorie snack.
A cold soup, originally from Córdoba, normally served with egg and cubes of ham. Here we’ve used sunflower kernels and fried onions to make it a vegetarian dish.
Caramelised pumpkin seeds and juicy sun-ripened raisins on a bed of carrot cake made with dried orange peel.
There’s nothing like a warm bowl of soup when you come back home on a cold day. This delicious mushroom soup is quick to prepare and really hits the spot.
Fresh, easy and light. A classic al fresco dish, made with Queso Fresco, Avocado, Mushrooms, Carrots and dressed with a Piquillo Pepper sauce.