Lentil dip (Mujadarra), Mushroom Pate and Onion Flan

Mujadarra pate

This dish is usually cooked and served without blending it. I blend it because it is a nice dip to serve with bread or grissini

200 grams of lentils

40 grams of rice

2 onions chopped

2 garlic cloves chopped

salt

pepper

Cumin

I add dry oregano and/or Spanish paprika for tasting

Cook lentils with rice and garlic until they are done. Let it cool. Sautee the onions. Set aside.

Blend the lentils with cumin and the dry oregano and/or Spanish paprika. Serve with caramelized onions on top. ENJOY!

2 onions chopped

2 leeks chopped

3 garlic cloves chopped

200 g ricotta cheese

65 g Parmesan cheese grated

3 eggs

salt

pepper

sage leaves

Oil

Stir fry the onion, leeks, and garlic. Let it cool down. Mix it with the cheeses, eggs, salt and pepper. Grease ramekins with oil,  and place a sage leave ( you can use rosemary or oregano) in the botton. Place the mixture on top. Cook it in mary's bath. I put water in a pot, and cook it on the stove. Test it with a knife to check when it is cooked. Enjoy!

Mushroom pate

200 grams of cleaned mushrooms chopped

1 leek chopped

3 garlic cloves chopped

olive oil

rosemary, oregano or any other dry herbs

breadcrumbs (I used old bread that I grinded)

salt

pepper

Spanish hot paprika

Stir fry the leek and garlic for 3 minutes, and add the mushrooms. Cook it at medium heat. add salt, pepper, and the herbs you desire. Let it cool. Blend it in a blender. For consistency, you can add breadcrumbs. Add Spanish hot paprika. ENJOY!