| Mediterrenean recipes by Margarita Lachef | | | | Cook the lentils in well seasoned vegetable stock |
| Tapas | | | | – drain, but do not rinse, as this will remove |
| It is well known that tapas originate from Spain. | | | | the flavouring from the stock. To the same stock |
| They are appetizers and snacks, usually bite size, | | | | add the diced carrots, some ten minutes later add |
| served with a drink. The translation of tapa is a | | | | the diced sweet potato (this will ensure that both |
| lid, and derives from the verb "tapar" to cover. | | | | vegetables will be cooked at the same time). |
| | | | Meanwhille mix together the garlic, ginger and |
| Image via Wikipedia | | | | coriander in a blender – add to the lentils. Once |
| The story of the origins vary – from King | | | | the sweet potato and carrot are cooked – |
| Alfonso decreeing that all farm workers should be | | | | drain well and roughly mash – leaving the |
| given a tapa to keep their strength up during the | | | | mixture quite lumpy – add to the lentil |
| long working day, to bar tenders giving a tapa to | | | | mixture. |
| cover the glass of wine or sherry in order to | | | | Shape into croquetas, roll in flour, then into beaten |
| keep the fruit flies away. | | | | egg, and finally in breadcrumbs. |
| The tradition exists to this day. | | | | Shallow or deep fry for about 3 minutes.......... |
| One of my favourite tapas is croquetas – | | | | Margarita Lachef has lived for over 20 years in |
| here is a croqueta recipe with a difference! | | | | Majorca, where she is working for the rich and |
| Vegetable Croquetas | | | | famous on their luxury yachts and estates. her |
| 1 cup of green lentilsl sweet potato (red flesh) | | | | speciality is mediterrenean cooking. E-mail |
| 3 carrotsl clove of garlicl cm slice of fresh ginger | | | | Margarita for ideas and suggestions |
| 2 tbspoons coriandera little floureggbreadcrumbs | | | | For more recipes and info go to majorca. |