1 Octopus (1.5 Kg)
Oil for frying
Salt and Pepper
1 Head of Garlic
1 bay leaf
In a pressure cooker put the octopus properly cleaned, with the peeled onion, bay leaf, chilli and a whole garlic head (do not add any liquid).
Cook for 1 hour, checking if it’s tender.
Clean the tentacles (let alone the central part), and cut into pieces.
Beat the eggs with salt and pepper, and pass the pieces of octopus per egg and then flour.
Fry in hot oil until golden brown and let them drain on paper towels.
Serve warm with mayonnaise.
The blackberry bushes are in full. It’s beautiful fruits, full of antioxidants and taste. It’s the ideal time to harvest them, and even if you don’t consume all, they can easily be frozen and later used in smoothies, or desserts.
3 Natural Yoghurt
5 leaves of gelatine
1 Can of Condensed Milk
1 tbsp Sugar
Place the blackberries in a saucepan with the sugar, cover and leave on low heat for at least 30 minutes to release the juice and form a syrup. Set aside and let cool.
When the mixture has cooled down, pass it and strain to remove all pips.
Place the gelatin to dissolve for 5 minutes in ice water. Drain and dissolve in 1/2 cup of very hot water. Stir until dissolved.
In a blender place the yogurt, the blackberry pulp, the condensed milk and the dissolved gelatin. Mix for 2 minutes.
Place in bowls and chill them for 3 hours.
In a blender put the carrots and courgettes into cubes, add the eggs, the oil, the sugar and milk. Mix until uniform.
Place the preparation in a bowl.
In another bowl add the sifted flour, baking powder and cinnamon.
Gradually add the dry mixture to the liquid little by little while mixing with an electric mixer.
Blend for a feww minutes to add air into the mixture.
Place the dough in a greased and floured mold and bake in a preheated oven at 175ºC for 40 minutes.