Tempeh al ajillo (Tempeh with garlic)

* 500 gr. tempeh (or tofu, or seitan)
* 1 tablespoon seasoned flour
* 8 tablespoons olive oil
* 6 cloves garlic chopped or grated
* 1 glass dry sherry (optional), salt and pepper.

1. Cut the tempeh into ten slices and dust with flour.
2. Heat olive oil. Shallow fry tempeh and garlic until they are well browned.
3. Add the sherry and bubble it up. Leave to simmer approximately ten minutes.

Eat with rice or salad.

Salmorejo

A traditional summer recipe from Córdoba.
For four people.

* 500 gr. bread from the day before
* 2 kg. peeled tomatoes. one
* glass olive oil
* two cloves garlic
* salt

1. Blend the ingredients together (in Córdoba, people do not use the crust of the bread or the pips from the tomatoes, but if in a hurry it still works).

2. Eat with bread fried in olive oil, or toast. Decorate with chopped parsley and slices of shallow fried seitan or arame seaweed.

Pez de tierra (Land fish)

An old recipe from Peñíscola, Spain.

Aubergine
Garlic
Olive oil
Cumin
Salt and pepper

1. Slice and salt the aubergine and let it stand for 30 minutes.
2. Chop all the ingredients and fry in olive oil until the aubergine changes colour. Mash with a fork or blender.

Eat warm, as a pâté, with bread.

Arepas

These little cornmeal jobs are fantastic and very quick and easy to make. They go great with Mexican and Spanish food and are versatile enough to take on different spices or herbs. If you’ve never had success with polenta before (I used to despair with the stuff), give these a go… you won’t regret it!

Ingredients:
½ cup cornmeal or polenta
1/4 tsp baking powder
Salt and pepper
Garlic salt (optional)
Chilli flakes (optional)

Method:
1.Mix the ingredients together in a bowl and stir in just enough boiling water to make a paste that will stick together.
2.Form the paste into balls just smaller than a golf ball.
3.Flatten and shallow fry in a little oil until golden on each side (about 5 minutes on each side).

This quantity will make about four…

Submitted by Nick