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Green Salad With Salmon And Caper


1 Head of romaine lettuce, washed and cut by hand in bite size pieces

1 Small tin of salmon, drain juice and debone

2 Tablespoon capers

½ Red pepper, sliced

1 ½ Cucumber, sliced

Salt and pepper


1 Tablespoon dry mustard

2 Tablespoon wine vinegar

4 Tablespoon extra virgin olive oil

Salt and pepper


               Combine all ingredients in a salad bowl. Toss for a minutes and serve immediately.

Peach And Almond In Wine Sauce


1 Tin peach halves, drained

1 Cup sliced almonds

The peel of ½ orange


4 Tablespoon sugar

4 oz. Red or white wine

The juice of ½ lemon

The juice of ½ orange


               Cook the sugar until golden in color. Add the orange peel, almonds, peaches, juices and wine cook for few minutes. Serve hot or cold with vanilla ice cream.

Spinach A La Manchega


18 Ounces washed spinach

6 Cups water

1 onion, chopped

4 Ounces tomatoes

2 Tablespoon vinegar

Salt and cumin powder

Olive oil


                Bring the water to a boil in a saucepan. Add the spinach and a pinch of salt, cook for a few minutes. Scald the tomatoes for 1 minutes and peel them. Cut them into slices. Heat the oil in a big pan and fry the onions and tomato slices. Drain the cook spinach in a colander thoroughly. Add to the pan, crush the garlic in a bowl, add the cumin and the vinegar. Add the sauce to the spinach and simmer over low heat for 5 minutes. Serve hot.

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