a group of students are explaining some recipes so that their friends in Reunion Island can prepare them

1. Some typically Canarian recipies
As starters you can have:
Grilled goat cheese By
Andrea Martín
Ingredients (for 4 persons)
250 grams of semi-cured
goat cheese,
1/2 teaspoon of olive oil
Preparation:
Cut the cheese into thick
slices.Roast the slices with
a little oil and brown the two sides. Serve them on a plate and pour
some red or green mojo on top!
It’s delicious!
Red “Mojo” By Silvia Díaz
(It can be spicy)
To prepare ´mojo´ you need these
ingredients:
Garlic, cumin, pepper, red pepper,
salt, oil and vinegar.
First you grind the garlic, the cumin,
the pepper, and the salt.
Then when it´s ground you add the oil
and the vinegar, and stir.

2. “Green "mojo" sauce by Nazaret
Cabello
Ingredients
-1 garlic
-bunch of coriander
-some cumin
-2 tablespoons of olive oil
-1tablepoon of coarse salt
-vinegar.
Preparation:
First peel the garlic, we add to the mixer, along with salt and the "cumin". Use
the blender until it is ground.
After you add the coriander and oil but don't stop beating... At the end we can
add some water.
BESOS DE MAGA by Victoria
Recipe: “Besos de Maga”
Ingredients:
* White cheese "
tender" with the shape
of a triangle.
* Eggs.
* "Gofio".
* Honey .
* Almonds.
How to do it:
Firstly, you take the cheese and you batter with the egg, after you do this
you have to pass it into the "gofio".
Secondly you take a frying pan with oil and you fry it. Thirdly, you drain it
and finally you add the honey and the almonds.

3. “Papas arrugadas” or
“wrinkled potatoes” by
Pablo Prieto
This dish of "wrinkled" potatoes with a
fresh cilantro sauce is traditional in the
Canary Islands and makes a great
accompaniment to grilled meat, chicken or
fish.
Ingredients
 1kg of potatoes (the
smaller the better
 2-3 heaped Tbs coarse sea
salt
 water
FOR THE MOJO:
 1 large bunch of coriander
 2 cloves garlic, peeled
 ½ tsp salt
 ¼ tsp ground cumin
 ⅓ cup olive oil
 3 Tbsp cold water
 2-3 tsp Spanish vinegar
Instructions
1. Scrub the potatoes to remove any dirt and place them in a pot with
the salt and just enough water to cover them. Bring to the boil and
simmer until the potatoes are cooked (about 20 minutes).
2. In the meantime, make the mojo. Add the coriander, garlic, salt and
cumin to an electric blender and blend to make a paste. Add the oil
in a steady drizzle, then add the water and blend again. Add the
sherry vinegar and mix again. Check for seasoning and add salt,
cumin or vinegar as necessary until you achieve the flavour you like.
3. Once the potatoes are cooked, drain all the water and return the pot
to the heat. Once all the moisture has evaporated, a thin coating of
white salt should start forming on the potatoes. Shake or stir the pot
to stop them sticking - when the potatoes start to brown and wrinkle
slightly, they are done.
4. Serve hot, topped with the mojo sauce

4. Canary chickpeas By: Diego Baquero
Ingredients for four people :
1. 1/2 kg of chickpeas, 1 pig's trotter , 250 g of salted pork ribs , 100 gr . salty
bacon veining, 1 piece of chorizo string of very good quality.
2. 1 onion, 2 tomatoes, 1 red pepper, 2 garlic cloves , 1 c / c paprika , 1 bay leaf ,
½ c / c ground white pepper, ½ c / c cumin , ½ c / c of azafranillo canary or
some saffron or a pinch of food coloring.
c / s : tablespoon
c / p: dessert spoon
c / c: coffee spoon
l/c: the amount
needed
3. 100 ml . =
1 shot glasses
FIRST STEPS:
1- Desalt ribs : keep them in
water for 24 hours, change the
water several times.
2- Soak chickpeas 12 hours ,
you should not have more.
3- Chop all vegetables julienne
4- Cut chorizo and pancetta into small pieces.
PREPARATION:
Cook the pork and ribs , it is important to have plenty of water and the resulting
broth is the basis of our stew. We'll remove all loose foam during cooking so that it
is a clean broth. Keep over medium heat until they begin to be tender.
 When we click with a knife and the tip sinks into the flesh we add the beans , bay
leaf , chorizo and bacon. We medium heat so they will cook slowly. (about 30
minutes).
 Add the remaining ingredients : fry strips of red peppers with a little salt , just
give them a ride that we have left al dente and add to the pan
 Prepare a sauce of onion, when we add the tomato transparent , let cook a
few minutes and had by -pass or blender puree , we add it to the pa
 Crush in a mortar: some salt, a pinch of pepper , cumin , saffron and garlic.
When we have a paste, we add it to the casserole .
 Try for salt…, let cook until the chickpeas are tender.
 Take ribs and pork, and separate the meat from the bones and chop it into
small pieces, then put it back in the pot.
 Let stand stew , better overnight .

5. CANARIAN DESSERTS
There are different types
of fruits: granadas,
mangoes, papayas,
bananas, of course,
grapes, pineapple…. A
fruit dessert is really
enjoyable. You can add
the fruit of the season.
There are plenty of
them!
If you prefer more filling desserts…
“Bienmesabe”
By Andrea Gisbert
Ingredients: (4 people)
250 grs peeled almonds
150 grams sugar.
1 little cup of water.
4 egg yokes,
1/2 (tea spoon) of cinnamon
a lemon peel.
Preparation:
Grind the almonds in a blender.
Put a pot on the fire with the water and the sugar, heat until it melts.
Add the ground almonds, the lemon peel and the cinnamon.
Keep removing with a wooden spoon, until it thickens.
Beat the yokes and add it to the mixture.

6. Keep removing for 15 minutes (low fire).
When it is nicely brown, put everything in a bowl.
Let it cool before you consume it.
You can eat it with ice-cream on top!
QUINCE SWEET (DULCE DE MEMBRILLO) By: Mafalda Ramos &
Elisa Marrero
Quince jelly, dulce the membrillo, is one of the recipes my mother prepares. It
is very typical. If you spread it with cheese, it is delicious.
INGREDIENTS:
 4 pounds quince, washed, peeled, cored, roughly chopped
 1 vanilla pod, split.
 2 strips (1/2 inch by 2 inches each) of lemon peel (only the yellow peel,
no white pith).
 3 Tbsp lemon juice.
 About 4 cups of granulated sugar, exact amount will be determined
during cooking.
METHOD:
1 Place quince pieces in a large saucepan (6-8 quarts) and cover with water.
Add the vanilla pod and lemon peel and bring to a boil. Reduce to a simmer,
cover, and let cook until the quince pieces are fork tender (30-40 minutes).
2 Strain the water from the quince pieces. Discard the vanilla pod but keep
the lemon peel with the quince. Purée the quince pieces in a food processor,

7. blender, or by using a food mill. Measure the quince purée. Whatever amount
of quince purée you have, that's how much sugar you will need. So if you have
4 cups of purée, you'll need 4 cups of sugar. Return the quince purée to the
large pan. Heat to medium-low. Add the sugar. Stir with a wooden spoon until
the sugar has completely dissolved. Add the lemon juice.
3 Continue to cook over a low heat, stirring occasionally, for 1-1 1/2 hours,
until the quince paste is very thick and has a deep orange pink color.
4 Preheat oven to a low 125°F (52°C). Line a 8x8 baking pan with parchment
paper (do not use wax paper, it will melt!). Grease the parchment paper with
a thin coating of butter. Pour the cooked quince paste into the parchment
paper-lined baking pan. Smooth out the top of the paste so it is even. Place in
the oven for about an hour to help it dry. Remove from oven and let cool.
To serve, cut into squares or wedges and present with Manchego cheese. To
eat, take a small slice of the membrillo and spread it on top of a slice of the
cheese. Store by wrapping in foil or plastic wrap, an keeping in the
refrigerator.