Grilled courgette

Ingredients:

courgette

garlic and parsley condiment

or fresh parsley and fresh garlic

salt

olive oil

Preparation:

Wash and cut the courgette into half a cm thick long slices.

Take a grill pan and brush or spray with some olive oil

When the grill pan is hot you put the slices in the pan and sprinkle with some salt and with the garlic and parsley condiment.

In Spain you can buy this in most supermarkets. If you prefer fresh then cut garlic into tiny cubes and fry them till golden brown in a pan, but make sure it doesn't burn and mix it when cold, with some freshly chopped parsley.

Grill on both sides. The courgette will remain slightly crispy.

Balsamic artichoke hearts

Ingredients:

1 tin or glass jar of artichoke hearts,

1 clove of garlic

salt

fresh basil (about 4 leaves)

balsamic vinegar

olive oil

 

Preparation:

cut the artichoke hearts into 4 pieces

take a clean jar and add about 1 tablespoon of balsamic vinegar

add a finely chopped clove of garlic

add the chopped basil and a little bit of salt

add about 3 or 4 tablespoons of olive oil

Now you add the artichoke hearts, put the lit on the jar and gently shake the jar, so that all the artichokes are covered with the dressing

Serve as a side dish

Raw mushroom tapa

Raw mushroom tapa
Ingredients:

• Baguette style sliced bread
• Clean mushrooms, very thinly sliced.
• Garlic
• Extra virgin olive oil
• Salt
  

Preparation
Toast the sliced bread and rub each slice with a clove of fresh garlic. Drizzle some extra virgin olive oil over the toasted bread and then sprinkle it with a little salt. Now you add some raw slices of mushrooms on the bread and your tapa is ready to eat.

Don’t let appearances fool you; this is actually a delicious surprise for your taste buds! DO TRY THIS AT HOME! Enjoy!