Once you clean the hare and bleed, we cut it into small pieces. In a saucepan with a little oil we golden them next to the onion and the chopped garlic, add the thyme, the ground cumins and a few laurel leaves. We let it cook until the onion is well fried. At this moment, we cover with water and let it boil until the meat is almost cooked; then we add the already clean mushrooms (clogged if size allows) and a few minutes later we add the gurullos and let it cook some more time until the pasta is at its point. Once out of the fire, we put some chopped parsley.

For the gurullos we make a dough with wheat flour, water and some salt; we amass as if it were bread and let us rest. We take small portions and stretch them with both hands to make a kind of thread that then, with the yolks of the two fingers, we will cut into pieces similar in shape and size to rice grains.

The butter is worked until the ointment point is reached, then all other ingredients are put on and amassed. The mass is allowed to rest for 24 hours and then it is given the same laps as the pebble.

We grated the skin of the orange. Once this has been done, we have finished peeling them and taking their shits out. We put them in a saucepan next to the sugar and cook, add the skin of the already whitened orange and reserve.

We extend a part of the sheet by leaving it to a thickness of ½ cm and cook on an oven plate covered with sulfurized paper. Once golden we cover with the jam and repeat the operation with another layer of pebble, with which in turn we will cover the previous jam. Once cold we cut into rectangles of approximately 6 x 4 cm, which we cover with glasé sugar and adorn with frosted azahar flowers.

It takes a good rooster to which the wings and lower limbs are attached; it is placed in a oven casserole with a little oil. It is spilled everywhere and it is put on pepper, cinnamon, saffron, and some broth or water. He puts on the soft fire until the chicken is tender. We put the almonds and the fried pineapples and a little grilled by the hard yolks of the eggs and honey. We add. We let him cook a little more and thicken the sauce. It sprinkles with fresh aromatic herbs.

We clean the cauliflower and cut it into regular pieces. We put water to boil with salt and at the moment of boiling we throw the cauliflower and let it be bleached for about 2 to 3 minutes. We quickly get out and cool in cold water. We run and reserve.

In a pan we put the oil to heat, and we golden the garlic broken into thick pieces. We put the cauliflower, the saffron crushed in a mortar and dissolved in a little broth, salt and pepper. We wait, until the cauliflower is golden, to put the clams and yogurt, we cover and wait for them to be open and a kind of sauce has been created. We put parsley on top and serve.

We mix the flour, oil and water needed to obtain an elastic mass. Once you have rested, we will stretch it with the roller as thin as possible and cut into strips about 2 cm wide, which we will roll around the cane to cover it. Once rolled up, we'll fry it in hot oil until it's golden. We'll let it cool a little bit and remove the cane with care not to break it.

For the filling we tasted the nuts and mashed them in a mortar, except the pineapples that we will leave them whole. We put on the honey and the spices. We mix and fill in the canuts. We covered with sugar glas.

We mix the sugar with the ground almond, the azahar water, cinnamon, nail, nutmeg and some almond oil and this mass will be the filling of the empanadillas that we will fry in abundant olive oil. We'll sprinkle with sifted sugar and very little cinnamon.

The unpeeled eggplants are split into two pieces. On the part of the pulp are made several cross incisions and given the salt point, leaving them to rest for half an hour.

They are placed in a refractory source with the cuts up, they are sprayed with oil and put in the oven, often watering them with their own sauce. About half the cooking we'll throw in the white wine.

When the eggplants are made and golden, the fleshy part will have sunk. This cavity will be filled with well-shredded pieces of tender manchego cheese, replacing the tray in the oven until the cheese is fused. We'll be hot.

The cheese is undone with a fork and mixed with flour, the medium over powder yeast, the melted butter, a pinch of salt and milk, until a light paste is obtained.

It's allowed to stand for an hour. After the rest, with the help of two spoons, a few balls are made that we will fry in the frying pan. When they're fried, we let them slip on absorbent paper. Finally, let's get some sugar, cinnamon and a little ground white pepper.

Preheat the grinator. Discard the eggplant tail and cut it with 1 cm thick slices. Put the slices on the grid and paint them over with olive oil. Leave 5 minutes, turn around the slices and paint and put in the grinder another 5 minutes. Repeat the same operation with all the slices until all of them have been golden.

Heat in a pan, on medium-high heat, with 4 tablespoons of olive oil and soften the onion until it is soft and transparent. Add garlic, lower fire slightly and leave two more minutes. Withdraw.

In a bowl mix the cheeses, parsley, mint, onion and garlic (from the pan), salt and pepper. Add two smoothed eggs and mix again.

Preheat the oven at 180 ° C Put the golden eggplant slices in an oven source. Expand part of the cheese mixture over each slice and cover with the remaining slices, making a kind of sandwich. Spread whipped egg over the eggplants. Bake the eggplants for 30-35 minutes or until the top has been golden and the egg curved. Serve right away.

Pour the oil into a large frying pan and rehouse in it the onions, finely chopped. Book the onions and keep the oil.

In a large bowl, mix the meat, the egg, the grilled bread miga, the rehogada onion, nuts (or pineapples), parsley, salt and pepper.

Form with this mixture meatballs about three centimeters in diameter, and crush them between the palms of the hands.

Fry them in the pan we used to rehouse the onion.

Serve the meatballs on a layer of onion and with the "Salata de Verduras."