The leaves are removed from the ends of the artichokes and the plants are cut off leaving them at about 4 centimeters high, then divided into two for their long part, placed in a casserole, covered with water, seasoned with salt and added the juice of a lemon. They cook 20 minutes. In the meantime, a tanning of parsley is made and the buñuelos paste is prepared as follows: in a marmite the flour is placed, previously sifted, uniting the milk and the yolks of the two eggs. It is seasoned and removed, mixing well these elements and allowing them to rest for an hour.

After this time, the artichokes are well drained, placing them in a plate carefully so that they do not deteriorate. The cleas are set to the point of snow and mixed with the pasta, achieving a smooth composition. A frying pan is put in the fire with oil and, when it is very hot, the artichokes are passed through the paste of the coffin, dumping them into the frying pan and frying them until they are golden. They are removed, draining the oil well, sprinkled with the chopped parsley and adorned with the four halves of the remaining lemons.

Beat the eggs with honey in a bowl. Add half the sugar and bicarbonate and continue to beat. Next is added the grilled bread miga moving well until you get a paste.

Put the oil to heat in a pan and, with the help of a spoon, go into the oil very hot portions of small pasta until the whole mass is finished.

Heat the milk together with cinnamon and remaining sugar. When it boils, the fried balls are added and allowed to boil for 5 minutes. They're getting cold and ready to eat.

A couple of beaten eggs can be added to the milk.

• Clean the pumpkin of skin and nuggets and crush it with the fork. Listen to it in a colator for at least half an hour, so you can release all the juice you can.
• In a little extra virgin olive oil, fry the choriceros peppers and the guindilla, with care that it does not burn. Book the oil.
• Mach in a mortar the meat of the peppers and the glove, making sure that it is as fine as possible. If you can, use a shredder.
• Put the pumpkin mashed into a bowl and add all the ingredients: cinnamon, caravan, choriceros peppers and shredded glove, sugar and grated cheese. Mix well and add grated bread to absorb excess water and remain a bit more compact mass (I added it as 150 gr.)
• Go forming portions of the size of a bake of bread and fry them in the oil to fry the ñoras, turning around very carefully as you form the bake.
• When you see them in some color, you get them out and you let them slip on absorbent paper.
• It serves warm or cold, sprinkled with sugar and cinnamon.

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 muffins are split lengthwise into layers of half a centimeter and spread into the dish or tray we are going to use, calming them with milk and liquor through a spoon.
The eggs are broken and the whites are separated from the yolks. We ride the snow-bound whites with the sugar room that we will gradually add.
In a little boiled milk we will cook portions of the meringue we have previously obtained, which we will draw with a bead and we will place them on the cupcakes, slightly tightening them to spread. With the 6 yolks, 8 tablespoons of sugar and a quarter of a liter of milk we make some dishes to the bath Mary which we will then extend over the merengue that covers the layers of cupcakes. This is one of the oldest sweets of the traditional jiennese pastries of Easter.

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.

We passed the oil, already desalted, for flour and fried it in strong oil.

In the same oil of having fried the cod we cast the onions cut in juliana, along with the laurel and the thyme and let us stew. We add the tomatoes, no skin or seeds.

We prepared a mallet with garlic, parsley, saffron, hazelnuts and slice of fried bread. We put it in and add water, let it cook for a few minutes and rectified salt. We put the sauce in the cod and let it cook ten more minutes.

We put the cod in soak for at least 48 hours, changing the water about three times. We cut the garlic and onion finely and rehogue them in the hot oil. We split the potatoes on not too thick sheets, as if they were for tortilla, and add them to the oil containing garlic and onion. We let them do it on a slow fire.
In another pan we will fry the peppers cut into strips. When they're almost ready, we'll put them in the stew and let it all finish, taking care that the potatoes don't get brown. We will then add the tomato sauce, which we will have prepared before, and we will move so that everything is well mixed.
In a mud casserole containing some olive oil we will slightly rehogue the decmayed cod and pour on it the stew of potatoes and peppers with the tomato sauce, we will leave everything warm to the fire for a few minutes as we move to mix the cod pieces with the rest of the stew.
To allow time for potatoes to take the full taste of the rest of the ingredients, it is appropriate to prepare it some time in advance of the expected time we plan to take it. It'll be enough to warm up a little when we're going to serve it.

We put the leek to stew with the three tablespoons of oil, add 1 liter of water and let us reduce (reserve). We heat the oil with the three chopped garlic and add the flour and the reduction of broth with leeks, past and casting. We heat up 10 minutes on slow heat and reserve. The cod we cook for another 10 minutes with the oven at 160º C. We skip the spinach, we place the cod on top and let's go out to end up sprinkling with the parsley.