Some typically Canarian RecipesFOR STARTERS YOU CAN HAVE:

Grilled goat cheese 

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” (It can be spicy)

To prepare ´mojo´  you need these ingredients:Garlic, cumin, red pepper, salt, oil and vinegar.

First you grind the garlic, the cumin, the pepper, and the salt.

Then when it is ground you add the oil and the vinegar, and stir.

“ Green "mojo" sauce

  Ingredients

-1 garlic, a bunch of  coriander, some cumin , 2 tablespoons of olive oil, 1 tablepoon 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 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". Then, take a frying pan with oil and you fry it. Thirdly, you drain it and finally you add the honey and the almonds.

GRILLED “SEA LIMPETS”

Ingredients:

1kg of “lapas”

Some parsley

Olive oil

Some garlic

How to prepare them:

You should clean them, in case they have some sand, and place them on a plate. Then we prepare the sauce you cut the parsley, add some salt, garlic and some oil and crush it in the mortar. After that, you hit the grill and place the “lapas” and add some sauce on top. After three or four minutes they are ready!

FOR MAIN COURSE IT IS VERY TYPICAL TO HAVE SOME CHICKPEAS OR FISH AND POTATOES.

Canary chickpeas Ingredients for four people : 

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, 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; 100 ml . = 1 shot glasses 

Desalt ribs : keep them in water for 24 hours, change the water several times.Soak chickpeas 12 hours , you should not have more. Chop all vegetables julienne and finally 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 .

“Papas arrugadas” or “wrinkled potatoes” 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

Instructions1. 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

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”

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. 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) 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. Measure the quince purée. Whatever amount of quince purée you have, that's how much sugar you will need.

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 Cook over a low heat, stirring occasionally, for 1-1 ½ 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. 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 it and present with Manchego cheese. Store by wrapping in foil or plastic wrap, an keeping in the refrigerator.