Awen's Post Holi Paella + Middle Eastern Aubergine Salad

POST HOLI PAELLA
Redondo/Arborio Rice
Rainbow-coloured cauliflower
Artichokes
Frozen pea
Rocket+Spinach leftovers (mine were almost expired)
Veggie broth
Lemon juice
Salt
Rosemary+black cardadamom (these were cheating, real, Levante-style paella has no flavouring ingredients or spices, but after earning a reputation for my vegan paella in my Madrilenian years, I decided I can cheat)

Stir-fry the cauliflower and artichokes. Stir-fry the rice for a minute or until the grain is white (that isn't the traditional way, in Levante they don't stir-fry the rice--they just add it later on to the boiling broth, but I'm Veneto-Brazilian and as I said, because of I passed the paella test in Spain, I am entitled to cheat). Pour water to cover stir-fry, add broth, juice, the leaves and the pea. Add the rest to taste. Bring to a boil, then simmer until rice has soaked almost all of the liquid. Serve with oven-roasted onion rings.

MIDDLE EASTERN AUBERGINE SALAD
(my own invention inspired by something Arpad ordered at the Kebap place next to the gay sauna in Budapest last weekend)

Yellow peas from the can, or chickpea
Diced aubergines
Salt
Olive oil (Don't overdo! Aubergines absorb a lot of oil, they won't get greasy).

Dressing:
1/2 cup HONEST Tahini
2/3 cup lukewarm water
1/4 cup lemon juice
1 clove of garlic, chopped
Cilantro leaves, fresh and in abundance

Mix aubergines with salt and oil. Roast them in the oven at 175C/350F (I had the oven fan on) until aubergine is soft and golden-brown. Leave outside the window so the Beast from the East cools it down (but bring it back in before it freezes!). Mix the dressing ingredients. Mix them together with the yellow peas, and store. Pour the dressing over the base the next day, preferably just before eating.

Potato Extravaganza Recipes!

Hector&Eva's:

Patatas gratinadas.

It's very easy...just fried potatos, mushrooms, white sauce (bechamel) with blue cheese. finally everything into the oven to cook it...that's all!!!!

Patatas gratinadas.

freir patatas y champiñones. Hacer una bechamel con queso azul. poner todo en el horno y gratinar. eso es todo!!!

Lindie's:

Alternative Spinach "stamppot"

- spinach (chopped, or from frozen)
- 1 spice cube.
- mashed potatoes (homemade or instant)
- cheese diced(optional)
- bacon (optional)
- 1 onion
- 1 pepper (as in bell pepper, any colour will do but if you want to make it look better avoid the green ones)

- Chop the onion and the pepper (and the bacon)and fry them.
- boil the spinach with the spice cube and drain in a colander.
- press out as much water as you can with a spoon.
- prepare the mashed pototoes according to the instructions or mash your own
- mix all, add pepper and salt (and cheese) to taste. done

NB: If you're using instant mashed potatoes you can also just add the powder to the pot with spinach and the cooking juices until the mixture thickens. Then just add the onion and pepper (and cheese and bacon) and mix and you're done. The ration potatoes:spinach is up to you but traditionally it's about 3:2.

Uxía's:

Patatas gratinadas al queso:
Cocer patatas con piel. Enfriar, pelar y cortar en rebanadas. Poner en fuente de horno capas de patatas con sal y oregano, capas de queso(yo use emmental, manchego y cheddar), aceitunas negras picaditas. Terminar con queso, regar con nata , poner mantequilla arriba y dorar en el horno 20 min.

Desayuno campesino de patatas:
Cocer 1 k. y medio de patatas con piel. Enfriar, pelar y cortar en rebanadas.
Dorar en aceite cebolla y añadir tocino ahumado o bacon. añadir las patatas y dejar hasta que se doren. Sazonar con sal, pimienta y cominos. Verter 4 huevos y remover un poco. Dejar cuajar a fuego lento y espolvorear con perejil.